Best 20 Leftover Chicken Recipes

LEFTOVER CHICKEN CROQUETTES

Steps:

• In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
• Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.

LEFTOVER ROAST CHICKEN SOUP

Steps:

• In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
• Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
• Season to taste with salt and pepper and serve.

LEFTOVER SHREDDED BEEF (OR CHICKEN OR SHRIMP) FAJITAS

Steps:

• Mix onion, pepper, and meat in a shallow dish and cover with teriyaki sauce. Marinate for several hours.
• Grill or pan fry until heated through or cooked thoroughly.
• Serve with tortillas, guacamole, sour cream, and salsa.
• Each person assembles their own fajitas by putting meat/vegetable mixture and topping with their choice of condiments, rolling up the tortilla and eating by hand. Be careful not to overload the tortilla.
• Tortillas:.
• Mix all ingredients.
• Form into golf ball size balls. Roll out flat into a circle.
• Cook on each side in a dry non-stick pan until starting to brown. DO NOT OVERCOOK. The tortillas cook quickly and it is easy to burn them if you turn away.

QUICK AND EASY LEFTOVER ROTISSERIE CHICKEN ALFREDO RECIPE BY TASTY

Steps:

• Boil egg noodles and cook according to package directions. Drain. Set aside.
• In a 2 quart saucepan over medium heat, combine leftover chicken, Alfredo sauce, milk, butter, salt, garlic powder, poultry seasoning, oregano, and parsley flakes. Stir often for about 10 minutes, or until sauce is thick, creamy, and hot.
• Serve the chicken alfredo over egg noodles.
• Garnish with chopped parsley flakes.

LEFTOVER CURRY CHICKEN CHEESY BALLS RECIPE BY TASTY

Steps:

• Combine the rice with 2 tablespoons of curry sauce.
• Mix in the flour, cheese, 1 egg yolk, and pepper.
• Roll into balls, make a well in the middle and place in some curry chicken.
• Secure the ball by rolling it in your hands again.
• Coat in the flour, egg yolk, breadcrumbs, then egg yolk, then breadcrumbs again.
• Heat the oil in a pan to 325°F (160°C).
• Fry the arancini for a few minutes, until golden brown.
• Enjoy!

LEFTOVER CHICKEN COCONUT CURRY

Steps:

• chop the onion and chilis small.
• In a blender put water ginger and peeled garlic and blend it.
• If mixture is too thick add a bit more water.
• The paste should be the consistancy of apple sauce.
• set aside.
• Heat the oil in the pan and add the onion and chilis, cook till the onion is transparent take onions/chilis out with a slotted spoon and put in the blender.
• Add mustard seeds to oil and cook until they start to pop.
• Add the ginger garlic paste and spices,fry for about a minute.
• blend coconut milk with the onion and chilis in the Blender until the chilis are nothing but minute green specks.
• In a pot heat chicken in a bit more oil.
• Add the chicken to the spice mixture and add the blended coconut milk to the chicken, heat thoroughly.
• add salt to taste serve with white basmati rice.
• *note:add as many chilis as you want to make this dish spicier.

LEFTOVER BBQ PULLED PORK (OR SHREDDED CHICKEN) PIZZA W/PINEAPPLE

Steps:

• Form dough into a ball, then roll into approximately a 13 inch long oval and place on a cookie sheet sprayed with non-stick cooking spray.
• Cover with plastic wrap and let rise for 30 minutes.
• Preheat oven to 425.
• Remove the plastic wrap and spread the BBQ sauce onto the dough, leaving approximately a 1/2 inch edge around the dough without sauce.
• Sprinkle the mozzarella cheese over the sauce, covering evenly.
• Top the cheese with the BBQ pork or chicken and pineapple.
• Bake for 12-15 minutes, or until the crust is golden brown.
• Let cool for 5 minutes, cut with pizza cutter, top with pizza peppers (optional) and enjoy.

LEFTOVER-ROAST-CHICKEN-STOCK

Steps:

• Bring all ingredients to a boil in an 8-qt stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.
• Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If you have more than 6 cups, boil to reduce; if less, add water. If using stock right away, skim off and discard fat. If not, chill stock (covered once cool) and discard fat after it solidifies.

LEFTOVER TURKEY OR CHICKEN PASTIES

Steps:

• Preheat the oven to 400°F.
• Mix together the turkey, potatoes, stuffing and vegetables, season to taste with the black pepper.
• Add the stock to the mixture, it should be moist and not too wet.
• Unroll the pastry and roll out further so you can cut out 4 large circles, use a side plate as a guide.
• Place the circles onto a baking sheet, spoon the filling into the middle of each circle.
• Brush the edges with the beaten egg, then bring them up to the middle and pinch the ends to seal.
• Brush the pasties with the rest of the egg and bake in the oven for 20-25 minutes or until golden.
• NOTE: Vegetables I have used so far with success are carrots, brussels sprouts, peas and cabbage. And I also added grated cheese.

LEFTOVER CHICKEN & BROCCOLI QUICHE

Steps:

• Preheat oven to 425 degrees.
• Sprinkle shredded cheese, onion and broccoli and chicken filling evenly over bottomof pie crust.
• In a medium bowl, whisk half and half, eggs, flour, and seasonings until smooth.
• Pour enough of the egg mixture in the pie crust to come within 1/2 inch of the top.
• Bake at 425 degrees for 15 minutes; reduce heat to 300 degrees and bake for an additional 30 to 40 minutes longer, until a knife inserted in the center comes out clean.
• Let stand 10 minutes, cut and serve.

LEFTOVER TURKEY OR CHICKEN CHILI

Steps:

• Heat the oil in a large saucepan over medium-low heat.
• Slowly cook and stir the onion until tender.
• Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne.
• Continue to cook and stir the mixture until tender, about 3 minutes.
• Mix in the chicken broth, turkey or chicken and white beans.
• Simmer 15 minutes, stirring occasionally.
• Remove the mixture from heat; slowly stir in the cheese until melted.

LEFTOVER ROTISSERIE CHICKEN SANDWICH

Steps:

• Turn oven on to broil.
• Brush olive oil on outside of each piece of bread.
• Place olive oil side up on baking sheet and place in oven.
• Watch carefully and cook just until turns brown and crispy.
• Take baking sheet out of oven and turn bread over.
• On once piece of bread pile chicken and sprinkle with cheddar cheese.
• On other piece of bread spread honey mustard.
• Put open face sandwich back in the oven and watch carefully again.
• Cook until cheese is melted and edges of bread begin to brown.
• Add lettuce, onions and tomato if desired.
• Put together sandwich and enjoy!

LEFTOVER CHICKEN CROQUETTES

Steps:

• In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
• Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.

LEFTOVER CHICKEN ALFREDO FETTUCCINE

Steps:

• Put water on to boil. Add enough salt so that the water tastes salty. For 8 cups of water I add about a tablespoon of salt. Trust me, your pasta will taste much better and you will need hardly any in the sauce.
• Add the pasta once the water has started to boil and cook until 'el dente'. It will cook a bit more in the sauce, so you want it a bit underdone.
• While the pasta is cooking, add the cream and chicken cubes into a skillet. Heat until bubbly and slightly reduced.
• Add in green onion and remove from heat.
• Drain pasta reserving a cup of the liquid. Add pasta to sauce and mix well. Stir in frozen peas and parmesean.
• If the pasta is looking a little dry or too thick, add back in a bit of the pasta water or some sour cream.

PINEAPPLE FRIED RICE FROM COOKED (LEFTOVER) RICE AND CHICKEN

Steps:

• Put oil in a wok.
• Add garlic.
• When it turns slightly brown, add eggs or vegetables, rice, chicken or vegetables, spring onions, salt, soy sauce, white pepper powder and sugar.
• Mix well.
• Add in raisins and pineapples.
• Mix well.
• Garnish with fried cashews and serve.

LEFTOVER CHICKEN RANCH SALAD

Steps:

• Combine all ingredients in a bowl and place in fridge until using.
• Use more or less mayo and ranch mixture to suit your needs, just keep it 1:1 ratio.
• I like to serve mine in salad cups.

LEFTOVER ROASTED CHICKEN ENCHILADAS

Steps:

• To begin, pour about a half of an inch of vegetable oil into a large frying pan and warm up on stove top on medium-high heat. The oil will be ready for frying after you mix up the enchilada ingredients. (This is assuming you have already picked the chicken from the bones and shredded it. If you haven't already done that, wait to heat the oil until you are finished and the chicken is ready to be combined with cream cheese).
• In large bowl combine shredded leftover roasted chicken pieces and softened cream cheese along with the diced green chiles. In smaller bowl, combine the Mexican cheese and taco seasoning (or cumin, paprika, and garlic powder). Add 3/4 cup of the Mexican cheese mixture to chicken mixture. Next add 1/4 cup green enchilada sauce to add moisture to chicken mixture, and set aside. If desired, add salt and pepper to taste.
• Next, place one tortilla at a time in the oil for about 10 seconds on each side. The tortillas will begin to bubble up some, and the edges will also turn upwards. If you turn them over too soon, they will tear. The frying makes it so you can roll the tortillas up, and the oil gives them a nice texture after baking. Place the fried tortillas onto paper towels to drain off the excess oil.
• Next, prepare a rectangular baking dish by pouring just enough of the green enchilada sauce to coat the bottom of the dish.
• Next, spoon a heaping tablespoon amount of chicken mixture onto the middle of the tortilla and roll up. Place each one seam side down and when the dish is filled up, spoon remaining enchilada sauce over top of enchiladas. Top with remaining Mexican cheese and cover with foil.
• Bake in 350 degree oven for 25 minutes. For crispier enchiladas, and browned cheese top, remove foil after 15 minutes of baking and bake for 10 mintues uncovered.

CREAMY LEFTOVER CHICKEN SURPRISE

Steps:

• 1. Cook pasta al dente and drain.
• 2. Cook or steam broccoli until tender
• 3. In a large pot combine cream of chicken soup and milk on medium high heat.
• 4. When heated, add pasta, chicken, cheese, curry powder and pepper. Mix ingredients thorougly.
• 5. In about 3-5 minutes when cheese is completely melted, stir in the broccoli.
• 6. Give the broccoli a minute or two to heat up.
• 7. Enjoy.

LEFTOVER CHICKEN TORTILLA SOUP CASSEROLE

Steps:

• Preheat oven to 350.
• Pour leftover soup into a large casserole pan.
• Dump tortilla chips into the soup, mix well.
• Add salsa to soup & chips if the soup isn't very soupy; mix well.
• Slather sour cream over the top.
• Sprinkle on the olives.
• Sprinkle the cheese over the olives.
• Bake for 30-35 minutes, until cheese is bubbly and casserole is heated through.
• OTHER OPTIONS: add some chopped green chilis, cumin, red peppers.
• NOTE: My chicken tortilla soup has corn kernels in it -- if your recipe doesn't, try adding some; it really makes a difference.

2 IN 1 - HERBED CHICKEN & LEFTOVER CHICKEN SALAD

Steps:

• Herbed Chicken (served hot):.
• Mix margarine with spices.
• Coat chicken with herb mixture.
• Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
• For leftover chicken salad:.
• Mix all leftover ingredients together.
• Delicious served on a plate of lettuce- suppose you could put in a sandwich.
• Probably would be best served the next day to let flavors blend – mine didn't last that long.