If you'll Google "leftover chicken" (and put it in quotes), you'll get a ton of recipes. Some more suggestions for you: SOUR CREAM CHICKEN ENCHILADAS 2 Tblsp. olive or canola oil 1 cup finely chopped onion 3 cups cooked, shredded chicken 1/2 tsp. salt 2 cups shredded Monterey Jack cheese 12 corn tortillas 1/2 cup shortening, oil or lard (optional) 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 1/2 tsp. salt 1/4 tsp. white pepper 2 cups sour cream 1/2 cup (4 oz.) chopped green chiles 2 Tblsp. chopped cilantro Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray. The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly. The Tortillas: Soften the corn tortillas by one of the following methods: · Wrapping tightly in plastic wrap and microwaving for 40 seconds, · Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or · Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper sacks as they are cooked. Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish. The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through. Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each. **Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish. Source: Texascooking.com. NALANIS CHICKEN AND BROCCOLI CASSEROLE 3 to 4 cups cubed or shredded chicken, cooked 1/2 cups butter or margarine 1/2 cups flour 2-1/2 cups light cream or milk (You may substitute 1-1/2 cup milk and 1 cup sherry, I like this combo the best) 2-1/2 cups chicken broth 3/4 cups grated sharp cheddar cheese 1/2 cup grated Parmesan cheese juice of one lemon 1 Tblsp. prepared mustard 1 Tblsp. chopped parsley 2 Tblsp. finely chopped onion 2-1/2 tsp. salt 1/4 tsp. rosemary 3/4 cups mayonnaise 2 boxes (10 oz.) frozen or fresh broccoli, cut in bite size pieces 1 (8 oz.) pkg. fresh mushrooms, quartered 1/2 lb. spaghetti or noodles In top of double boiler melt the butter, blend in the flour. Slowly add the cream (or milk/sherry mixture) and broth, stirring constantly. Add the grated cheese, Parmesan cheese, and lemon juice. Season with the mustard parsley, onion salt, pepper and rosemary. Cook, stirring until thickened. Remove from heat and add mayonnaise. Cool completely. Do this step before anything else. Cook the broccoli until tender crisp. Sauté the mushrooms in a little butter. Add to the broccoli and set aside. Cook the spaghetti or noodles until done. In a large casserole arrange layers of spaghetti, chicken, broccoli/mushrooms, and pour the sauce over all. Bake uncovered, in a 350° F. oven until bubbly, about 35 to 45 minutes. Source: Nalani Morris. CHICKEN CAESAR LASAGNA 9 dried whole wheat or regular lasagna noodles 2 (10 oz.) containers refrigerated light Alfredo sauce 3 Tblsp. lemon juice 1/2 tsp. cracked black pepper 3 cups chopped, cooked chicken 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained 1 cup bottled roasted red sweet peppers, drained and chopped 3/4 cup shredded Italian blend cheese Preheat oven to 325° F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings. Source: Better Homes & Gardens 8/07. CHICKEN PECAN TARTS 2 Tblsp. Butter or margarine 1 cup finely chopped pecan pieces 1 cup finely chopped cooked chicken 2 cups chopped celery 1/4 cup mayonnaise or salad dressing 1 Tblsp. Dijon mustard 1 pkg. (3 oz.) Cream cheese 1/4 tsp. Salt 2 tsp. Ground nutmeg 1 pkg. (7.5 oz.) regular refrigerated biscuits In a large skillet, melt butter; add pecans and sauté until lightly browned. In a bowl, combine chicken, celery, mayonnaise, mustard, cream cheese, salt, and nutmeg. Add pecans; mix well. Separate biscuits; roll each into a 4-inch circle. Press into 10 foil bake cups, letting dough cover bottom and sides. Place foil bake cups in muffin pans. Spoon chicken mixture into bake cups. Bake at 425° F. for 12 minutes or until crust is golden brown. Yield: 10 servings. CHICKEN ROLLS WITH AVGOLEMONO SAUCE Filling: 3 Tblsp. butter 2-1/2 cups chopped onion 2 cups chopped celery 6 cups, cooked, diced chicken 1/4 cup copped parsley 1/4 tsp. nutmeg 1/4 cup grated Parmesan cheese 1 tsp. salt 1/2 tsp. pepper Avgolemono Sauce: 1/2 cup butter 1/2 cup flour 5 cups hot chicken stock Salt and Pepper to taste 6 egg yolks, beaten 1/2 cup fresh lemon juice Phyllo: 2 lbs. (48 sheets) 1 lb. unsalted butter, clarified Note: The original recipe calls for poaching bone-in chicken breasts in water with onions celery, bay leaf, parsley, salt and pepper. I cheat, and poach boneless breasts in chicken stock. Filling: In a skillet, melt butter and sauté onion until soft. Add celery and sauté until tender. In a large bowl, combine cooked chicken, parsley, nutmeg, cheese, salt and pepper. Add onions and celery from skillet, and mix well. Avgolemono sauce: In a saucepan, melt butter and add flour. Cook gently, stirring constantly, about 2 minutes. Gradually add stock, stirring until sauce thickens and bubbles. Salt and pepper to taste. Add a little sauce to the beaten egg yolks and lemon juice, to temper, then stir the yolk mixture into the sauce. Simmer over low heat a few minutes, stirring constantly. Add 1-1/2 cups sauce to the chicken mixture, mix well. Reserve remaining sauce - it will be used at serving, refrigerate. Phyllo Preparation: Brush one phyllo sheet with butter, layer second sheet on top and brush with butter. Spread 2 rounded Tblsp. of chicken filling at one end of sheets, 3 inches from end and 2 inches from each side. Fold phyllo up over filling, to form a roll. Fold side edges in to enclose. Roll up, jellyroll fashion, to end of phyllo sheet. Seal with butter; brush outside with butter. (Rolls can be frozen at this point) Makes approx. 24 rolls. Place rolls on baking sheet and bake at 400° F for 25-30 minutes, or until golden. Reheat reserved sauce and serve with rolls. Garnish with chopped parsley, if desired. Adapted from: Greek Cooking in an American Kitchen. St. Demetrios Church, Seattle, Washington. Posted by Oly at the ths.com Cooking Forum.

Here's one way that I have used up a chicken breast. If the breast is already cooked, then cook onion in step 2 and add chicken pieces to onion in pan to warm them. Chicken & Chunky Pesto on Whole Wheat Spaghetti I made the pesto (the yellow one at left) rather than the food processor as it was such a small amount and it turned out lovely and chunky. Here's the recipe as I made it for the two of us, using half of my usual pesto recipe: 1 chicken breast cut into bite sized strips 1 small onion - sliced 2 portions of whole wheat spaghetti 1/4 teasp sweet smoked Spanish paprika (optional) olive oil for cooking Pesto - this is the halved version: 2 cloves of garlic - minced 1 cup of loosely packed basil leaves - chopped 1/4 cup olive oil 1/4 teasp salt 1/4 teasp fresh ground black pepper 1/4 cup grated parmesan 1/4 cup pine nuts 1/2 teasp water 1. Put a large lidded pot of salted water on to boil for the spaghetti. 2. Prepare chicken and put into a small frying pan with onion and a bit of oil. Saute until cooked, turning and shaking pan.....about 12 minutes or until chicken pieces are cooked and all is lightly browned. Sprinkle with paprika and stir. Put on lid and keep warm while preparing the rest. 3. Meanwhile put in a ceramic mortar the salt, pepper, minced garlic and a few drops of the measured oil. Pound to a medium paste and add pine nuts, pounding some more, then add the chopped basil leaves, grated parmesan and some more of the oil. Continue grinding to a paste then add the rest of the olive oil. If it looks a little dry, add a few drops of water, up to 1/2 a teaspoon. 4. Boil the spaghetti 12 minutes or according to package. Drain and return to pan. Scoop out the pesto with a spoon and spatula and stir it into the spaghetti, mixing well. Serve on heated plates or platter and top with the chicken-onion mixture. Garnish with a sprig of basil and pass around the block of parmesan with a grater. SharonCb

Oly, oddly enough, I did make wild rice with the first chicken breast, but I made it with dried and fresh mushrooms, garlic, and onion. It was very good and cooked quickly in my pressure cooker. Instead of stock, I used the water that I rehydrated the mushrooms in. I don't remember what kind of dried mushrooms they were (label is in Chinese), but I had misplaced them in my pantry in a half-gallon jar (not easy to misplace!). They were not Shitake and were very tender with a mild flavor, somewhat similar to Porcini. I'm glad I found them because the nearest Chinese market is 20 minutes away in South Bay (99 Ranch). The dried mushroom medley that I bought at TJ's was much more expensive and not as good. I used to buy dried mushrooms in bulk at Surfas Restaurant Supply, but I didn't see them the last time I was there. I like having them on hand and use them often, even if I have fresh mushrooms. Pizza sounds good - I also have leftover pizza I could add it too and put a slice of cheese over it. In the past I have made open faced sandwiches with the smoked chicken and then covered it with a mushroom veloute sauce. That was good also. I used the same sauce with the chicken to have with pasta, and I did not like that as much - rice was better. Maybe I will just cook some potatoes and frozen vegetables and have that with the mushroom sauce over reheated chicken. I bought extra frozen vegetables to make the pot pies. I also have leftover filling for the pies, but it already has potato in it. Lars This post was edited by publickman on Mon, Nov 4, 13 at 14:24

I have the same problem. Here's what I do 100% cotton goes into a "quilt scrap" box. But I also do a lot of knit garments (for mom and granddaughter). When cutting them out, I throw some into a basket near the serger to use for test sewing. The small scraps I throw in the trash. The rest I save. I have a pile of lightweight knit leftovers from tee shirts I've made. I plan to see if I can make some tank tops for next summer - some coordinate, so I can piece them. Some make nice accent pieces (ribbing, piping, etc). If the leftovers are big enough, they go into a box for donation to the thrift store. If not, out they go.