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What can I do with this cooked chicken?

17 years ago

I picked the meat off a roasted chicken, and now I cannot decide what to do with it. Anyone have a good idea? I'm so bored with cooking and uninspired. Help!! LOL!

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Comments (10)

shellm
17 years ago
How about chicken enchiladas,chicken pot pie,chicken tettrazini?I have a good recipe for chicken enchilada casserole if you would like it.

Shelley
hayjud_mn
17 years ago
I have some too. Tomorrow I plan on chopping it up and putting it in boxed Spanish Rice.

Make chicken gravy (or open a jar) and serve it over homemade biskets.

For lunch I like to chop it up along with finely chopped onions and celery, mix in Miracle Whip or Ranch dressing. Spread it on half of a wrap and fold it a couple times. This is a yummy sandwich.

Make a soup out of it -- plus a few other things.

Make a cassarole with chicken, cream of chicken soup, some mixed veggies, all mixed into your favorite pasta. Crumble crackers on top and bake till bubbly.
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I make several of the things listed here, but I also make the following: Chicken & black bean burritos: Preheat oven to 350Â°. 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.
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I just cooked chicken breasts to take to our church to be made into pounds and pounds of chicken salad for our Christmas fundraiser. Here's the method I used...it worked perfectly. How To Cook Moist & Tender Chicken Breasts Every Time What You Need Ingredients 1 to 4 boneless skinless chicken breasts, of similar size Salt and freshly ground black pepper 1 tablespoon olive oil, unsalted butter, or combination of both Equipment Heavy Mason jar or wide drinking glass Wide (10-inch) sauté pan with lid Tongs or spatula Instructions Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife. Season the chicken breasts: Lightly salt and pepper the chicken breasts. Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil. Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Flip the chicken breasts: Then flip each chicken breast over. Turn the heat down to low: Turn the heat to low. Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek. Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek. Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator. Here is a link that might be useful: How to cook moist, tender chicken breasts every time
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So-called broilers or standard size whole chickens (usually no more than a few months old) are about 4 pounds or a bit more. Something in the 6-7 pound range or more is likely rather older and as mentioned would be called a roaster or stewing chicken. Anything can be overcooked. It's true that dishes like coq au vin (coq is French for cock) originated to cook older and tougher birds long enough to be palatable. The problem with chicken (in my view) is that after spending a stewable amount of time in liquid, not only might the meat be stringy but also rather flavorless, as the flavor from the meat and bones are given up to the liquid. Nothing wrong with that, it makes the liquid tastier but it leaves the meat not so desirable. That's why with many dishes that cook for a longish period of time, like soup, some portion of the meat is taken out once cooked (or cooked separately) and returned to the dish just before serving. Or, the dish is cooked with broth and the meat is cooked and added separately.
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ruthieg__tx
17 years ago
Chicken tacos is a favorite way to use it in my house...dice or shred it and saute it till hot with salsa and you're ready to put it into taco shells...
glenda_al
17 years ago
White chili!

I'll post my rendition if you want!
phyllis__mn
17 years ago
Chicken salad, with craisins, celery, and onion, or sometimes put mandarin oranges in, also.
cynic
17 years ago
Oh, so many things! In addition to the above, I like it cold for a snack (much healthier than chips or something) or in quesadillas (sp?), casserole/hotdish, chunked up in gravy over mashed potatoes.... I really enjoy chicken and turkey. I'm a very "fowl" person.

Or an adaptation of a "southern" dish, serve it on waffles with gravy.
socks
Original Author
17 years ago
Oh gee, so many great ideas. Not sure what I'll do, but you have all helped. Thank you, everyone.
carol_in_california
17 years ago
Make some chicken verde.....you can use canned verde sauce, add a little cumin, some garlic and cut up the chicken into little pieces. Simmer until all the flavors have combined nicely.
Serve it over rice.
whidbeykathy
17 years ago
I saw this on Paula, so I made it..pretty good too! I did use one entire roast chicken.
Chicken Boudine
Ingredients
2 cups cooked egg noodles
2 (10 3/4-ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1/4 cup drained, chopped pimentos
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper
Directions
Preheat oven to 350 degrees F.

In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese.

Bake for 30 minutes, or until bubbly.
lindyluwho
17 years ago
This is a favorite at our house.

Linda's chicken casserole
4 cups diced chicken
1 can diced green chilis
1 chopped onion
1 pkg (2-3 oz) slivered almonds
1 cup mayo
1 can cream of chicken soup

Mix together.

Sprinkle grated cheddar cheese & crushed potato chips on top. Bake in a greased 9x13 inch pan at #50Â° for 30 minutes or until hot.

Linda

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