Thanks for asking this question - I will be watching this for ideas, too - I have a roasted chicken and half is sitting in the fridge since yesterday - may freeze it. I would like a casserole that's different.

Oh, darn, kayjones - I was hoping YOU had a recipe! tee hee

I've been on a chicken (or salmon) caesar salad kick lately.

OR

chicken enchiladas or chicken tacos
chicken spaghetti
chicken fettuccini alfredo

Posted by gwanny2three (My Page) on Tue, Oct 7, 08 at 8:56
KING RANCH CHICKEN CASSEROLE
1 lb. cooked, chopped chicken
1 can cream of chicken soup
1 c. picante sauce
1/2 to 3/4 c. chicken broth
1/2 lb. Monterey Jack cheese, shredded
1/2 lb. Cheddar cheese, shredded
25 chips
Combine 8 ounce picante sauce, soup, chicken broth in medium mixing bowl.
Layer chips, chicken, Monterey Jack cheese, chips, and chicken in a 9x13
inch greased casserole dish. Pour sauce over layers. Sprinkle Cheddar cheese
on top. Bake at 350 for 35 to 45 minutes.

Chicken Dumpling Casserole

1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup butter
1/2 cup flour
1 tsp salt
pepper to taste
4 cups chicken broth
4 cups cooked chicken, bite size pcs
Saute onion and celery in butter until tender. Stir in flour, salt, pepper until
smooth. Add broth, bring to a boil, cook and stir one minute. Add chicken, pour
into greased 13x9 casserole.

Dumplings:
2 cups bisquick
2 tsp parsley
2/3 cup milk

Combine all, stir with fork until moistened. Drop by tablespoonfuls onto
casserole (12 dumplings)
Bake uncovered at 350 for 30 minutes. Cover and bake 15 minutes more until
dumplings are done. 6-8 servings.

I make this with chicken, but you could certainly use turkey. It's good!
CHICKEN & STUFFING CASSEROLE
Tami Ohio
Serves about 4
4-5 cups chicken- cooked and removed from the bone ( about 4 boneless breasts)

Break chicken up into pieces. If you are removing chicken from the bones, this is fine. Layer chicken pieces in bottom of dish.

Combine:
1 c. milk
2 cans of cream of chicken soup - undiluted
Stir together and pour over chicken

Topping:
1 pkg. stuffing mix - cornbread or whatever flavor you prefer
DO NOT mix according to box directions - follow these.
½ stick melted butter or margarine
1 c. chicken broth
Melt butter, mix dry stuffing mix into broth and butter.
Spread over top of chicken mixture.
If you use less chicken, use less soup and milk mixture, since you want it to make like a thick sauce. Stuffing will brown slightly on top.
Bake uncovered for about 1 hour at 350°

Recipe would be great for a large group and be easy to make.
It takes less time if you cook the chicken the day before while cooking something else and refrigerate it. This makes the next dayÂs prep time quicker after work or for busy schedules. Add a salad or veggie and enjoy!

I like the chicken salad recipe in the link below.

Here is a link that might be useful: Cranchick salad

I like what is similar to a "pulled pork" sandwich, but it's chicken.....and I do it a very easy way.....pull apart the chicken, add a bottle of Sweet Baby Ray's Hickory Brown Sugar BBQ sauce (I suppose you could use another kind, WE just like this version the best) and simmer slowly for a few minutes. Serve on buns with chips and a pickle slice on the side. YUM. (Sometimes I'll buy a rotisserie chicken at the grocery's deli just for this purpose)

Just came across this..sounds good..I'd make a white sauce, because I don't use canned soups any longer....

Here is a link that might be useful: Chicken Macaroni Bake

I am a Just-Throw-Stuff-Together-Cook.
I buy the Rotisserie chickens and so I have a lot of left over chicken. I freeze it in small batches.

Here's one way I use it:

Make a milk gravy, throw in the chicken along with some Liptons onion soup mix and any cooked veggies you like. Serve it on biscuits, toast or noodles.

Also I take most of the meat off the whole chicken, leaving some on the carcass and put it with all the bones and juice in a pot and let it cook a while. Strain and add a can of chicken broth, your chopped chicken, and again whatever veggies you want. I used a bag of stir fry veggies (with rice) last time and that is what I'm thawing and reheating for my dinner right now.

I'm not a gourmet cook, could you guess? lol

Sue

My favorite way to use leftover chicken is in chicken salad. I must admit that it never comes out the same way twice as I throw whatever I have on hand into it. I know I'm not the only one who loves chicken salad so will be watching for some good recipes to try instead of my thrown together concoctions.

Terri: I've copied that recipe to my 'want to try someday' files. Thanks.

MissIndia: Thanks for asking this question. I'll keep checking for ideas for myself.

Shirley

Thank you to everyone! Some of those I do already, (King Ranch Chicken originated in TX) and I was trying to find one that used Stove Top, too!

I'll share some of mine with y'all. I may start in on another thread, is that okay?

Chicken pasta salad. I make it the same as Tuna salad but put chicken instead of tuna.

chicken noodle casserole- lots of different receipes on the web

creamed chicken on buns, YUMMY!!

buffalo chicken soup or nuggets

I have made this several times and everyone enjoyed.

Wild Rice Salad

1 (6 ounce) package wild rice
3/4 cup light mayonnaise
1 teaspoon white vinegar **used white wine vinegar
1 teaspoon white sugar
salt and pepper to taste
2 cups cooked, cubed chicken
1/4 cup diced green onion
1 cup seedless red grapes **halved
6 ounces blanched slivered almonds ***I slightly toasted mine

DIRECTIONS
Cook rice according to package directions. Remove from heat and set aside to cool.
In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, chicken, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
Before serving, sprinkle slivered almonds over the top of the salad.

I use leftover chicken in quasdillas (sp?) put on a half a tortia, some shredded cheese, sliced black (or green) olives and some salsa, fold in half and cook in my George Forman grill. Dottie

Chinese Chicken Salad

I make several of the things listed here, but I also make the following:

Chicken & black bean burritos:

Preheat oven to 350°.
Mix together:
- 1 c. cooked chicken, pulled apart
- 1 can black beans, drained
- 1 c. sweet corn (I use frozen)
- canned salsa to moisten everything
- about 1/2 t. cumin and 1 t. chili powder

Lay out six flour tortillas, and split the chicken/bean mixture equally among them, laying it in a stripe down the middle of each tortilla. Sprinkle shredded cheese on top of the chicken/bean mixture, then roll up and put side-by-side on a cookie sheet. Spread some more salsa and shredded cheese on the tops of the burritos, then bake for about 30 minutes, until hot.

My other use for cooked chicken is stir-fry:

Cut up about 1 cup chicken in cubes or smallish pieces. Then cut up whatever vegetables you have on hand, raw or cooked, into approximately even-sized pieces. I always use an onion to start, and will often use carrot, celery, broccoli, sweet red peppers, zucchini, whatever.

Heat a wok or big frypan over high heat, and add about 2 T. oil.

While this is heating, mix up a simple sauce of about 1/2 c. cold water, 1 heaping T. cornstarch, and some ground ginger and soy sauce. I mix it in a Tupperware container with a tight-fitting top so I can shake the mixture.

Now, when the oil is hot, start adding vegetables. Start with the onions, cook until soft but not done, then begin adding other vegetables. Add the ones that need to cook longer first, and the ones that don't take long later. Add the chicken near the end, as you just have to heat it. Keep everything moving, using a spoon or spatula.

When everything is cooked, turn down the heat to medium-low and add the sauce mixture. Cook for a minute or two, until it's hot and thickened. Serve over rice.

I love a good Chicken Lime soup!
Also a nice Chicken Tortilla soup...very easy to make... look up Tortilla soup recipe on Google Images and pick one that looks good to you :)

Here is a link that might be useful: chicken lime soup

How about Chicken Pot Pie???

Shelley

I usually make a soup. I take the meat off the bones. I add one can of chicken broth, one can of kidney beans, one can of corn and one can of chopped tomatoes, one can of green chilies. I heat it all up, dump in some onion powder, some chili powder and some cumin. Whatever flavors hit ya. Get it hot.

Really tasty.

Chicken Chop Suey!
Kathy G in MI

Chinese Chicken Salad--
One peeled, seeded and chopped cantaloupe
Head of iceberg lettuce, chopped
4 scallions, thinly sliced, tops included
1 cup toasted sliced or slivered almonds
1/4 cup toasted sesame seeds
noodles from one raman soup envelope
2-4 diced or shredded cooked chicken breasts

I toast the seeds and the almonds separately in a thin layer in a pie pan under the broiler. Be careful, pay close attention as it is easy to burn them.

Just before serving, chop everything and mix. Smash well the ramen noodles in the envelope before opening it. Add just before serving so that they will be crispy. Do not cook the noodles. Do not use the seasoning packet with the noodles.

Dressing
1/3 c rice vinegar
1/2 c cooking oil
2-3 Tbsp sugar
1 tsp pepper
1/4 tsp dry mustard spice
1/2 tsp salt
Dash ground ginger (optional)
Whisk well; be sure sugar is dissolved. I usually mix the dressing first, and then the sugar dissolves while I chop the salad.