Any good dinner casserole or the like for leftover chicken?
l pinkmountain
7 years ago
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gardengal48 (PNW Z8/9)
7 years agoci_lantro
7 years agoRelated Discussions
Need quick easy recipe for leftover roast chicken!
Comments (1)Ingredient list: 1/2 stick butter' onion green pepper, fresh mushrooms Flour Chicken broth milk cream cheese Sherry wine worchestershire Optional green chiles, red pimento Put a half a stick of butter into a fry pan. Add one small yellow onion chopped or sliced thin Add 1/2 a green pepper, diced and Add about4 oz fresh mushrooms sliced...about 1/2 a box...but more is good too. Sautee slowly until very soft and most of the moisture is gone from the mushrooms... Add 3 1/2 tablespoons flour and stir around with the butter and veggies...cook about 1 minute and add a 14 oz can of chicken broth...whisk to combine with out lumps and cook about 2 or 3 minutes until it starts to thicken, then add a cup of milk and 2 oz of cream cheese cut into bits...stir and cook slowly intil the cheese melts, add 1/2 tsp worchestershire and a small jar of pimento drained ( or about 1/4 cup of roasted red peppers) and 1/4 cup dry sherry wine, add as much cooked chicken as looks good to you....heat to a simmer, remove from the heat and serve. You may want more salt....about 1/2 a teaspoonful...and substituting a small can of chopped green chilis for the green pepper is also good. Enjoy with your noodles. Linda C...See MoreCooking a chicken to use for casseroles......
Comments (42)Oh, no, dirtgirl, I don't mean undercooked!! I know what that is (had an Aunt you don't want to know about)! The "wet" taste thing is more about it being very moist without the roasty flavor. Or maybe it's without the wine flavor--this is all memory. I haven't taste tested or anything. Though to be sure I should try both water poached and wine poached. I think the chicken breasts I have for tomorrow are going to be breaded and baked, however, not sent to the test kitchen. ;) The ch'ck'n'd'mplns (bad dialect, but it's not "chicken and dumplings" all spelled out) I was talking about is a stewing chicken served in gravy with softball sized dough balls. The d'mplns are pretty good, and the gravy is very chickeny and great (though could use some seasoning), but the chicken tastes...wet. It's cooked. Actually, I think my grandmother's boiled chicken was similar in texture, but it was very salty so wet wasn't the dominant impression. None of this matters. I'm just talking about one dish made by one person that I don't like. Okay, please understand that the bad chicken cooking is from the other side of the family!! ROTFL!!...See MoreRotisserie Chicken Leftovers - Ideas?
Comments (21)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...See MoreHelp me Convert Skillet Dinner to Casserole
Comments (4)I'd do this... Make the recipe as you've noted including the ham; but do not add the broccoli. When it's done, pour into a casserole dish & top with the cheese. Cover & refrigerate until needed (it could also be frozen at this point). Then, to serve...cook from frozen in a 350 degree oven for 1 hour. Remove the cover the last 15-20 minutes to brown the now melted cheese. For the broccoli, I'd do this... Use broccoline. While the casserole is reheating, place the broccoline on a baking tray, dribble a bit of olive oil over the broccoline, salt & pepper. Put in the oven next to the casserole for the last 30 minutes. (I normally roast veggies at 450 degrees & broccoline doesn't take 30 minutes but I think it 'might' at 350 degrees (the temp the casserole is cooking). You could freeze several of these casseroles & have an easy meal ready quickly. Cook once, clean-up once, eat several times. /tricia...See Morel pinkmountain
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