My dog Dolly wags her tail extra hard when she gets a bit of leftover chicken.

A favorite sandwich is meat with some Open Pit, a dash of A-1, a squirt of catsup, and maybe a drizzle of maple syrup all warmed in a frying pan until the sauces cook get sticky. Between bread or rolled into a tortilla. Probably doing this for lunch today with leftover round roast. Dolly will get the gristle parts.

: )
lyra

Lyra, I have leftover roast beef in the fridge, maybe we'll have matching suppers!

Wasn't it dishesdone that had the chicken burger recipe that was so popular here? I know Ann T tweaked it a bit...

Annie

Bumblebeez:
I make mine similar but use something close too my Italian Hamburger recipe.
And sub Chicken for the Beef.
Put half in the blender. I'll have to work out the recipe.
LOU

Yes, all of these, but my asian dish is General Tso's. I love it!

General Tso's with leftover chicken breasts???
I always make it wirh uncooked chicken thighs.

Either one. For me, it's just a vehicle for the sauce.

:)

Chicken a la King or hot chicken sandwiches are my favourite way to deal with leftover chicken. I only make the hot chicken sandwiches if I have leftover gravy and they have to be made with white sandwich bread. Homemade fries and peas on the side!

The Chicken ala King is so easy. I just make a roux of flour and butter, add chicken broth to reach the consistency of medium gravy. Sometimes I add a bit of cream or milk for extra richness. To that I add the leftover chicken, frozen peas, sage, salt and pepper. Then I pour it over baked, frozen puff pastry shells.

Real comfort food!

Chicken Empanadas....I shred chicken carmelize onion and red/green pepper mix in a bowl with 4 oz cream cheese, S&P,1/2 tsp of cumin and shredded mexican cheese blend...I put mixture into empanada disc and fry serve with black beans ,salsa & chips w/sourcream.

Two dishes that come to mind for me are BBQ chicken pizza and hot chicken sandwiches. Homemade pizza crust, BBQ sauce topped with the chicken and a few caramelized onions. Sometimes with mozzarella. The sandwiches are just like chases' only we don't make the fries, but the peas are always there! A lot of good leftover recipes here. Going to have to try them. NancyLouise

Rob, would you happen to have a recipe for your General Tso?

chase....chicken a la king HAS to contain some red pimento...my father always said that was the "king" as I picked it out!
Linda C

Rusty, I would love to have your recipes for your chicken salad. Hot chicken salad sounds really good since it's so cold here today. We have an inch of snow on the ground this morning. Burrrrrr!

Thanks - Karen

Karen, there's snow here too. I'm planning to bake some bread and I don't have leftover chicken, so maybe I'll roast a duck...

Annie

Annie, Do you raise you own duck?

In my previous life, my ex was a duck hunter. No matter how it fixed it, it was always dry. That was about 30 years ago and I was a pretty inexperienced cook, so maybe that had something to do with it. LOL

Karen

And let's don't forget Chicken and Dumplings.

Rob, would you mind posting your recipe for General Tso's Chicken? The ones I'e tried haven't been very good.

Beverly

Glad to oblige, Karen.

Hot Chicken Salad

2 C diced cooked chicken
2 C diced celery
1/2 C sliced almonds*
2 Tbsp grated onion
2 Tbsp lemon juice
3/4 C mayonnaise
1 C grated cheese**
1 C crushed potato chips

Mix everything together, except potato chips.
Place in casserole dish, top with crushed potato chips.

Bake at 350 degrees (uncovered) for 45 to 60 min.

* I use a very generous 1/2 cup. (I really like almonds)
** I've only used cheddar, but I imagine Monterray Jack or some other would be good, too.
Whatever kind you really like and have on hand.

Enjoy!

(Snow, ahh-h-h-h. . Sigh, dream on) size>

Thanks Rusty, It sounds really, really, good and it's easy. I like that some times. I don't always want to make something that takes too much time when I'm raking leaves and snow at the same time. That's Michigan for you!!

Karen

I like just a cold chicken sandwhich with salt.

You are welcome, Karen.

Yup, fast, easy and cheap.
Always (well, almost always) good things.

Actually, that recipe comes from a very good friend up there in your general part of the country.
The first time I mentioned it here, in Texas,
everyone sort of sneered at me.
They were reluctant to try it when I first took it to a covered dish supper.
But after taking very small first servings, they quickly came back for seconds.
Now it is an often requested dish.

I hope you all like it.

Rusty

Hi Rusty,
I, too, think your recipe looks good. Do you know if it would freeze? And would you freeze before or after baking?
Thank you very much.
Pam

Karen:
I used some leftover Chicken , to do a recipe for.

Lou’s, Surf and Turf Crab Cakes. - - This like my Crab, Shrimp Cakes.

Ingredients:
First chop 1/4 cup of Onions and Red Pepper ( 1/2 cup total )
Micro Wave for 2 minutes, Let cool and put in a mixing bowl.

Add :
3/4 cup of cooked Chicken, chopped small.
1 - 6 oz. can , Chicken of the Sea, Crab Meat, drained
3/4 cup + of cooked Shrimp, Drained.

( I put the frozen Shrimp in a small sauce pan, )
Add water just to cover , sprinkle with Garlic powder and
Old Bay Seasoning turn on the burner and heat to before boiling.
Then let it sit until cool.

2 Tablespoons of Grated Parmesan.
4 Tablespoons of Bread Crumbs.
2 level tablespoons of Parsley Flakes.
2 level tablespoons of Heinz Zesty Cocktail Sauce .
2 tablespoons of Mayo.

Mix all this with a tablespoon thoroughly and add 1 X large egg, beaten, Mix throughout.
Make into Patties, place on oiled Alluminum Foil, in a pan.

Bake in a 350 Deg. Oven , for 30 minutes, or until dark tan,
Spray with Mazola butter and place in the Broiler until Browned.

I didn’t watch and browned a little too much.
Made 4 patties about 4 in round.

I tried frying one , like a hamburger but like the Baked better.
They were both Delicious.
LOU
- - - - - - - - - - - -

Cooked a minute too long.

Bottom:

Just wondering...if the shrimp are cooked and the chicken cooked and the crab canned, why do you bake it for half an hour before broiling it?
I presume you are not using a recipe from a book or a magazine but "winging it" as so many here do.
Why did the patties need to be cooked so long?
And what did you do with the leftovers? Does it freeze well?

In answer to the question about freezing Rusty's Hot Chicken Salad - (JMO) but because the recipe has raw celery in it and mayo, I do not think it would freeze well. Mayo tends to separate and celery would turn to mush - neither very appetizing. You could chop the leftover chicken and freeze it to use in this recipe. You could perhaps make the recipe ahead and refrigerate until ready to top with the crushed potato chips and bake. If you used miracle whip instead of mayo and left out the celery, you could perhaps freeze it, but I would make it ahead and keep chilled instead of freezing.

I've made this type of baked chicken salad often and the recipe is a family favorite. I like it for Sunday brunch or a family weekend get-together or for a ladies' lunch. With a congealed cranberry and apple salad, a green vegetable, hot rolls and dessert, you've got a wonderful light lunch. I've also had a version with crunchy chow mien noodles on top instead of the chips.

Teresa

Pam, I honestly don't know, I've never tried to freeze it.
I have made it the day before, refrigerated (without the chips on top)
Then baked the day it was to be eaten.

Teresa-nc7, I just now got back to the computer today.
Thank you for answering Pam's question.
That is useful knowledge for me, too.

Lou, those chicken crab cakes look and sound real good.
Another 'to try' for me.

Rusty

Some people come here for an exact recipe.. ya know 1/4 tsp of this and gram of that type stuff. Others want to know "why". We are here to visit and learn why you do it that way. We like to talk.

This is the Internet... 4.99999 billion people out there. You will never be on the same wave as all of them.

: )
lyra

Sorry for not answering sooner; I don't have a computer over the weekend. Since I always use cooked chicken, the sauce is made ahead of time. I just warm the sauce, toss in the chicken (I usually parbake chicken most of the time for just such an occasion) and warm it. Found it on the internet a thousand years ago. Seems like CDs Kitchen.

Chinese Imperial Palace General Tso`s Chicken Recipe
Sauce Ingredients:
***Make sauce and refrigerate until needed:***
1/2 cup Cornstarch
1/4 cup Water
1 1/2 teaspoon minced fresh Garlic
1 1/2 teaspoon minced fresh Ginger
3/4 cup Sugar
1/2 cup Soy Sauce
1/4 cup White Vinegar
1/4 cup Sherry
1 can condensed Chicken Broth
Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.

Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers and stir fry about 30 seconds. Stir sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add broth to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly. Serve with fried or steamed rice.

Karen, I don't usually raise my own ducks. I probably will never raise ducks again. (grin)

Last year I decided to raise some ducks. I called the hatchery and figured if I ordered 18 ducks, half would die because I've never raised ducks. In talking to the nice lady, she told me that the cost went down every 6 ducks, so I could order 30 ducks at about the same price as 18 ducks. I'm a sucker, so I did it. Remember, I'm figuring 50% mortality. She tossed in a couple extra because they come in a box in the mail and sometimes a couple don't survive, they're only a day or two old.

Sure enough, all 32 ducks survived, grew, ate like voracious locusts. We loaded all of them into the back of Elery's Bravada and hauled them to a local Amish farm for slaughter and packaging. They smelled like ducks, we had all the windows down, feathers were flying. A state trooper passed us, looked and promptly looked straight ahead and kept on going. We looked like a travelling AFLAC commercial.

So, 32 ducks in the freezer, and I'll probably never raise another duck!

Annie

If there's gravy...

Chicken and Waffles (one of my all time favorites)

Hot chicken sandwiches.

If there's not gravy, chicken salad.

lindac - doucanoe's tetrazzini recipe is baked for 30 minutes at 350. All of the ingredients are cooked to begin with. I can't imagine it being cooked for less than 30 min. Is there something you would alter with that recipe related to the cooking time?

Pre-heat oven? or not pre-heat?

That will also make some difference.

Chicken once is well cooked, cooking again will not really change the taste or texture.

dcarch

I also might add, as has been said so many times, we all like different things. One person's over cooked dry chicken may be another person's yummy thing, and another's too salty may be another's just right.
I know some think a casserole made with a can of soup and cooked chicken and canned vegetables is wonderful, some prefer their beef rare to medium rare, some love Jell-o salads.
So because I don't rave over a recipe you have posted doesn't mean a thing but that I don't think I would like that....not that I don't know how to follow your directions.

Thanks Rob,
I was wondering where you disappeared to ;-)

All that's missing for me is the sriracha sauce.

My aversion to Lou's chicken fingers is the same aversion I have to eating chicken croquettes. I hate the idea of putting already cooked chicken into oil for pan frying. No matter how well you bread it, the cooked chicken will come in contact with some oil and absorb it.

It isn't personal.

Btw, jasdip mentioned sriracha sauce. I just bought some. Should it be refrigerated once opened? It doesn't say on the bottle (or at least it doesn't say in English).

Karen, now that you are snowed under with leftover chicken recipes,
Here is just one more.
It wasn't planned for leftover chicken,
And I'm sure you've used up all you had by now anyway.
But it can be adapted for leftover,
And it is good on a cold day.

It's pretty popular around here,
Even though we don't have much cold weather.

And don't ask me why it's called "King Ranch" chicken.
To my knowledge, the King Ranch does not, nor has it ever,
Raised chickens.

King Ranch Casserole

1 can cream of chicken soup
1 can cream of mushroom soup
1/2 can Ro-tel Tomatoes and Chilies
1/2 can chicken broth

1 cooked chicken, boned

1 pkg corn torillas, cut into pieces
1 finely chopped onion
1/2 lb grated cheddar cheese

Mix the soups, Ro-tel tomatoes and chicken broth in a bowl.
In a casserole dish, layer the pieces of chicken first, then the tortilla, onion and soup mixture.
Top with the cheese
Bake at 350 degrees about one hour.

Rusty

Hey jasdip, the sriracha gets mixed into the soy sauce for dumpling dipping.

;)

I refrigerate sriracha... but I refrig everything!

Jojoco, I wondered the same thing. I had mine in the frig, but then I couldn't shake it to mix it up till it warmed up.

I did a search and the majority of people don't refrigerate.
DH lived in Texas for a number of years and saw the bottles at Chinese restaurants on the tables all the time.

Mine has been in the cupboard since I read that, and I haven't had any problems with it.

Rob, I was just looking at your sauce recipe and noticed it wasn't there. Since I've always had a spicy general tso, I wondered if you had forgotten it in the recipe.

Oh, in any recipe calling for sherry, can a white wine be used? I'm thinking along the lines of a sweetish wine....

jasdip,

I refrigerate mine but like Cailoo I refrigerate everything!

As for the sherry, others may disagree, but I would use vermouth before I would use white wine as a sub for sherry. I also use vermouth as a sub for white wine. The great thing about vermouth is that it lasts forever in your pantry and I like that I can use just a splash rather than open a bottle of wine, not that it would go to waste in this house! ; )

Thanks Chase,
I guess I'll pop it back in the frig then.

re: vermouth, is it a good sub for dry wine? There isn't a lot of wine in this house. Hubby is a complete non-drinker, and I do enjoy wine, but never think of buying it for myself.

But to have vermouth on hand to use in recipes, that would be perfect.

Musings on this thread:

Sunday night I fixed one of Deanna's Teriyaki Bowls: leftover rice, chopped cooked chicken thigh (also leftover), leftover cooked cabbage and broccoli, Mr. Yoshida's Famous Sauce, heated in the microwave - quite good!

Monday - quick homemade chicken noodle soup: carrot, onion and garlic sauteed in olive oil, box of chicken broth, spoonful of Better Than Bouillon, very thin noodles, chopped chicken from one cooked thigh, 1 TB of the mixed dried vegetables from the Amish market - also very good, even though I put too many noodles in!

Teresa

jasip, vermouth is a perfect sub for dry wine. Just be sure to buy dry vermouth and not sweet vermouth. I do it all the time.

We are not big white wine drinkers so opening a bottle of white for a splash or two is not practical.

jasdip if you have a Chinese or Asian market by you, see if you can pick up 'Shao Hsing' rice cooking wine. It's not very expensive.

Sriracha - DH and I made about a GALLON of the stuff this summer, from garden peppers. We split it up into jars and stuck them in the fridge.

Thanks for the recipe Rob333. I thought we had lost you there for a while.

Beverly

Thanks so much Rusty and Teresa...I appreciate your responses. :)
Pam

WOW!!

Thanks to everyone for the recipes. I look forward to trying many more of them.

Doucanoe, I made your alfredo chicken pizza and it was wonderful.

Rusty, I made your hot chicken salad and it was great! I didn't take pictures but I wanted to let everyone know that both recipes that I tried are keepers!!

I look forward to having more left over chicken soon. LOL

Karen

Glad you enjoyed the pizza, Karen!

Lots of recipes on this thread I am saving to try as well.

Linda

Karen, glad you liked it.

There are quite a few good sounding recipes here,
several are going into my 'to-try' file, too.

Rusty

Used chicken leftovers yesterday to make a chicken corn chowder. No real recipe, just sauteed potatoes, celery and onion, added chicken broth and cream. Sauteed corn in a little butter, added to the pot and threw in lots of leftover chicken. Seasoned with s&p. Served with a hearty grain bread with melted jarlsberg on top.

Hit the spot.

Jo, the best soup I ever made was just like that, except, it was smoked chicken. Awesome.