This is a great recipe and I often sub chicken for the turkey.

Turkey Corn Chili Recipe courtesy Rachael Ray
1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
1 large bell pepper, red or green, chopped (use up leftover pepper strips from crudite tray if you have them)
1 jalapeno pepper, seeded and chopped
1 bay leaf, fresh or dried
1 1/2 pounds light and dark meat cooked turkey meat, diced
1 1/2 to 2 tablespoons (a palm full) chili powder
1 1/2 to 2 tablespoons (a palm full) ground cumin
1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce
Coarse salt
2 cups frozen corn kernels or leftover prepared corn
1 (32-ounce) can chunky style crushed tomatoes
2 cups prepared chicken stock or broth, paper container or canned
2 scallions, white and greens, chopped

Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.
Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.

Chicken enchiladas

How about Chicken crepes or Chicken enchiladas? Each of these recipes could easily be cut in half.

Chicken And Broccoli Crepes

8 crepes (prefer crepes but have had good results using tortillas)
3 Tbl butter
2 Tbl shallot minced (or green onions)
2 garlic cloves minced
3 Tbl flour
2 Cup milk
dash tobasco
2 Tsp Worcestershire
salt and pepper to taste
1 Cup grated cheddar
2 Cup chicken cooked and cubed
12 broccoli florets steamed until crisp

Melt butter and cook shallots and garlic over low heat for 1 or 2 minutes. Add flour and cook , stirring for 2 minutes. Gradually add milk and cook until thickened. Add salt, pepper, tobasco, worchestershire and cheese. Remove 1/2 the sauce.

Add chicken pieces and broccoli to the sauce. Divide mixture among crepes. Place rolled crepes, seam side down, on a buttered oven proof dish. Spoon reserved sauce over crepes. Sprinkle with parmesan.

Heat in the oven at 375 for 10 - 15 minutes and then broil to brown lightly. Serve immediately. Can substitute asparagus, mushrooms or seafood.

Crepes: 2 eggs, 1 cup milk, 1/2 tsp salt, 1 cup flour, 2 T melted butter.Combine all until smooth, let sit 30 minutes. 12 crepes

Chicken Enchiladas - Marilyn

2 chicken breast season, grill, rest and slice
8 ounces green chili salsa
1 Cup shredded Jack cheese
1 Cup shredded Mexican cheese (or just use more Jack)
1 1/2 to 2 cups heavy whipping cream
4 to 6 flour tortillas (white or whole-wheat)

Pour 1/2 cup cream into a shallow bowl. Dip each tortilla in cream then place in a baking dish. Place chicken then salsa into tortilla and sprinkle with cheese; roll, lay seam side down in dish. our cream from dipping over tortillas along with up to 1 additional cup of cream and sprinkle with remaining cheese. Bake at 350 for 25 mins. until bubbly. Wait at least 5 minutes before serving.

I can't believe that one chicken will provide more than 3 meals for 2 people!
With the dribs and drabs of the last of it I might consider chicken pot pie...
Make a basic white sauce wsing chicken broth for 1/2 the liquid and milk of 1/2 and half for the rest of the liquid, put in some cut up chicken and frozen peas, some cooked onion and cooked carrot buttons and put it into a deep casserole and put a crust on top....biscuit crust is good...make your own or use bisquick....sprinkle with parm cheese and bake at 350 for about 25 minutes.
Or take that same white sauce, add chicken and some grated onion for flavor and add some sliced cooked mushrooms (sautee some mushrooms and onion in a little butter and add) and put it over rice...
Or add some curry powder, a bit of ginger and put it over rice....or just add the white sauce, peas and carrots and put it over noodles.
All permutations of the famous "Chicken Glop" served by many Eastern womens' colleges in the late 50's....and I understand well into the 70's.
Linda C

How about chicken quesadillas?

I agree it is a challenge cooking for just two.

I LOVE those roasted chickens from the store.

I do a gazillion things with them.

One of my favorites is to brown some good smoked sausage pieces, throw in pieces of the chicken, season it with a little bit of diced tomatoes and a good pinch of cajun-creole seasoning, toss it with some sour cream and mix it with pasta.

And don't forget to use the carcass for making chicken stock. I think it makes the best. Just toss the whole carcass -- bones, skin, glop and all -- into a stock pot, add a chopped onion, a leafy stalk of celery, a clove of garlic, two chopped carrots, one small chopped tomato, and some sprigs of parsley. No salt or seasoning -- it's in the chicken. Cover with cold water, bring to a boil and set to simmer for 1 hour.

Joe

I also love those Costco Chickens for making soup or broth from the carcass. I do just like Joe does except I dont use a tomato in it and I add a little white wine.

Plus it freezes very well.

LindaC, I kid you not, this chicken kept giving and giving and giving! Maybe I picked the bones a little too well? LOL.
I do have some crepes already made Chase, so Chicken Crepes it is!
Thanks all for the terrific input. It takes a load off of my mind today :) And some nice meal ideas for the next time I buy the Costco roaster.

These are also called Chicken Bundles and they are yummy!

Savory Crescent Chicken Squares Recipe #12572
These are very good. You can also make them smaller using the "triangle" instead of the "square" and have as an appetizer instead of the main course.
by Lali

30 min : 5 min prep

SERVES 4 -8

* 1 (3 ounce) package cream cheese, softened
* 3 tablespoons butter, melted
* 2 cups cooked cubed boneless chicken or 2 (5 ounce) cans boneless chicken
* 1/4 teaspoon salt and pepper, to taste
* 2 tablespoons milk
* 1 tablespoon chopped onion
* 1/4 cup chopped olive (optional)
* 1 (8 ounce) can refrigerated crescent dinner rolls
* 3/4 cup crushed crouton

1. Blend cream cheese with 2 Tbsp butter until smooth.
2. Add next six ingredients and mix well.
3. Spoon 1/2 C meat mixture onto 2"triangles" of dough.
4. (don't separate, so you actually have a "square") Pull 4 corners to the top, center of mixture and twist slightly and seal edges by pinching.
5. Brush tops with remaining butter and sprinkle with croutons Bake on ungreased cookie sheet for 20-25 minutes in a 350* oven until golden brown.

Source: RecipeZaar.com

deborah,
Have you ever made sandwiches and frozen them for a quick meal? I butter or mayo (the real stiuff!-it is great frozen) the homemade buns or sliced bread.

The top shelf of our upright freezer is for homemade quick to eat meals. We think we are blessed when we have a sandwich choice ie. lamb, pork, beef or chicken. Leftover fish goes for a creamed version with homemade noodles.

If we have an unscheduled trip over mealtime, we just gather a few frozen treats and are on our way.

Saute peppers and onions with some seasoning make quick FAJITAS with a side of rice. Thats what I do I also just put it in a salad for lunch.

I'm too late for this chicken but a couple of weeks ago, I used finely chopped leftover chicken to stuff cooked manicotti noodles. I sauteed some chopped spinach, mushrooms and scallions, added the chicken and tarragon, and moistened with a thick sauce of cream and chicken broth. Then I thinned out the sauce, added some Swiss cheese and baked them with the rest of the sauce on top. They were delicious and a very filling way to use up what my grandmother used to call "scribs" of chicken.

Like Linda, I can't believe you made one of those small chickens last that long. I'm impressed. We usually eat most of the white meat in one meal , and there is just two of us. And the rest of the chicken usually ends up in the stock pot for soup. If there is breast meat left, it usually ends up in a sandwich. Either a cold one or a toasted club house.

Ann