leftover roast chicken -- WWYD?

[charmcitygirl]

i enough leftover roast chicken for another full meal for 2. usually i'll make a chicken salad or sandwiches with it but there must be something else. something substantial enough for dinner.

so wwyd?

[Hello Kitty]

Chicken alfredo
Chicken enchilladas (burritos, tacos)

[greenbunny]

I like cold chicken wraps (with lots of chopped veggies and a bit of dressing) or I'd toss it into some marinara sauce and put it over ravioli.

[ambula704]

Chicken and dumplings? I dont know if its cold there but that sounds yummy to me!

That or chicken noodle soup, which isnt that substantial but might be good anyway.

[jennylou]

I second the taco, enchilada, etc. ;)

[PG-rated]

I make chicken pot pie or chicken noodle casserole.

[SingleWhiteFemale]

How about chicken tetrazzini (http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=8152830ea5081110VgnVCM1000003d370a0aRCR D&autonomy_kw=Chicken,%20Rice%20and%20Black%20Bean%2 0Salad&rsc=ns2006_r2)?

[MLA]

chicken pot pie

[chefker]

chicken with fettucini & broccoli

[mpc863]

mexican chicken (from WC)

Mexican Chicken


3-4 chicken breasts cooked and chopped
1/2 med onion, chopped
1 ½ cups crushed corn chips
1 can cream of chicken soup
6 oz. Cheddar cheese, grated.
½ can rotel
1 can cream of mushroom soup

Combine onion, soup, cheese, rotel. Into casserole dish, place 1/3 of the chips, 1/3 of the soup mixture, 1/3 of the chicken. Repeat twice, top with chips. Bake 45 minutes at 350. If casserole gets too dry, add a little liquid such as chicken broth

[charmcitygirl]

thanks for all the suggestions. after reading them, i was reminded of my mom's chicken a la king recipe (very chicken pot pie-ish) so that's a possibility too.

keep 'em coming... always looking ofr leftover chicken ideas and recipes.

pg-rated can you post your chicken noodle casserole recipe? is it along the lines of a classic chicken and rice?

[maplekitty]

chicken, spinach and ricotta cheese stuffed canneloni

[Rosebud]

I would put it on pizza with some carmelized onions. Or, make chicken quesadillas.

[PG-rated]

I just use the Joy of Cooking recipe - I'm at work, so I don't have it on hand. I believe it calls for making creamed chicken, then combining with cooked egg noodles and peas and/or carrots. Top with breadcrumbs and bake. Sorry I can't be more specific.

[Bloomwood]

Chicken and Bulgur Salad with Avocado (http://www.foodandwine.com/recipes/chicken-and-bulgur-salad-with-avocado)

[junkinmytrunk]

I'm hardly a cook so please forgive - what is rotel?
(sorry for the hijack - I've seen it in other CC recipes and can't figure it out...)

[Hello Kitty]

It's tomatoes and chiles (http://www.texmex.net/Rotel/main.htm). Too hot for me ;) so I usually use half rotel and half diced tomatoes, or I drain and rinse the can, or I use mexican style tomatoes (just a bit of pepper and spice)

[charmcitygirl]

pg-rated i have the joy of cooking but can't find it. i'd love it if you could give me the page number of the recipe when you get a chance. thanks!

[Ohana]

I'd do enchiladas, quesadillas, or shoot, even chicken packets.

If it's a whole chicken, I'd also boil the carcass up with some onion, carrot, and celery for homemade chicken stock.

[charmcitygirl]

ohana actually, that's what i'm making right now... chicken stock :)

[mpc863]

I'm hardly a cook so please forgive - what is rotel?
(sorry for the hijack - I've seen it in other CC recipes and can't figure it out...)

The can looks like this:

http://www.texmex.net/Rotel/main.htm

It is in the same aisle as canned tomatoes. I don't find it hot at all but I like spicier food :)

[Janey]

I'd cut it up and put it in a box of near east couscous along with some sauteed mushrooms & onions.

[Amuse Bouche]

I'd probably make chicken curry.


Junkinmytrunk - Rotel isn't available in the Northeast (I had no clue what it was when I lived in NY) but it's easy to find in L.A. Other brands (like Muir Glen) also make the same type of thing.

[junkinmytrunk]

Thanks guys! Who knew? :confused:
BTW Amuse - I'm in the NE currently - you hit the nail on the head!

[Amuse Bouche]

You can get those canned diced green chiles and canned diced tomatoes and mix the two for any recipes that call for Rotel. It's not quite the same, but it's something.

[charmcitygirl]

well, dh came home last night and said he was craving bbq chicken sandwiches. so that's what he had. i had a salad with lots of veggies, cut up chicken and topped off with goddess dressing. we still have more chicken so i think i'll add it to my black bean and corn chili for tomorrow.

still loving all these ideas though. i'm gonna stash them away for another time.

[PG-rated]

pg-rated i have the joy of cooking but can't find it. i'd love it if you could give me the page number of the recipe when you get a chance. thanks!
Sorry I didn't see this until now - it turns out I was modifying the chicken tetrazzini recipe. DH doesn't like mushrooms, so I left those out and added peas and carrots instead.

[KiewiStyles]

Chicken Cakes with Tangy Remoulade Sauce
Recipe courtesy Emeril Lagasse, 2004
Show: Emeril Live
Episode: Chicken Four Ways


1 tablespoon unsalted butter
1/2 cup finely chopped yellow onions
1/4 cup finely chopped celery
3 tablespoons seeded and finely chopped red bell pepper
3 tablespoons seeded and finely chopped yellow bell pepper
2 teaspoons minced garlic
3/4 teaspoon salt
Pinch cayenne pepper
3 cups cooked chicken, finely shredded while warm
3 tablespoons finely chopped green onion tops, green part only
3/4 cup dried fine bread crumbs
1/3 cup mayonnaise
2 large eggs, lightly beaten
1 tablespoon Creole mustard
1/4 teaspoon freshly ground black pepper
3/4 cup vegetable oil
1 recipe Tangy Remoulade Sauce, recipe follows
Melt the butter in a small saute pan over medium-high heat. Add the onions, celery, and bell peppers. Cook, stirring, until the vegetables are soft and slightly golden, 2 to 3 minutes. Add the garlic, 1/4 teaspoon of the salt, and the cayenne. Cook for 1 minute longer. Remove the pan from the heat and cool for 5 minutes.
In a large mixing bowl, combine the shredded chicken, cooled vegetables, green onions, 1/2 cup of the bread crumbs, mayonnaise, eggs, and Creole mustard. Season mixture with the remaining 1/2 teaspoon of the salt and the pepper and mix well. Divide the mixture into 12 equal portions, about 1/4 cup each, and form them into round 1/2-inch thick cakes or patties.

Place the remaining 1/4 cup of bread crumbs in a shallow dish and dredge each cake in the bread crumbs, pressing gently to coat. Place cakes on a parchment-lined baking sheet and refrigerate for 30 minutes.

In a large saute pan with high sides heat the vegetable oil to 360 degrees F. Gently lay the chilled cakes in the oil, 3 to 4 at a time, and fry until lightly golden, 1 to 2 minutes on each side. Remove cakes with a slotted spatula and drain on paper towels. Serve hot with the Tangy Remoulade Sauce.

Tangy Remoulade Sauce:
2 tablespoons Creole or whole-grain mustard
2 tablespoons chopped green onion tops, green part only
1 1/2 teaspoons prepared horseradish
1 teaspoon chopped garlic
1 teaspoon yellow mustard
1 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
2 tablespoons chopped fresh parsley leaves
1 to 2 hard boiled eggs, chopped
1 1/2 tablespoons drained and coarsely chopped capers
In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds.
With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.