Chicken ala king is my favorite way to use up leftover chicken. Next favorite is chicken curry. Various recipes for both abound online but I generally just make it up as I go :-)

I also freeze leftover chicken after shredding it from the carcass if I am not ready for more chicken immediately after the roast :-) It's kind of one of my dinner go-to's to have a bag of shredded chicken in the freezer when I am not sure what else to fix.

Leftover chicken gets made into quesadillas here. Fast & easy.

Chicken enchiladas?

Or buy Cornish hens.

Oooh, I have tortillas that I couldn't remember even why I bought, so that's one possibility! Or even white chili with chicken as an alternative to chicken soup. I have already planned on trying my hand at a mulligatawny recipe.

We do enchiladas with cooked chicken, sour cream, chopped green onions, and shredded cheese. I like it with a green enchilada sauce, but Jim usually does it with red. Mix up, assemble the rolled enchiladas in a baking dish, add sauce, bake. Add more cheese on top during last part of cooking. Maybe 30 minutes. You can also do it as a layered enchilada.

ETA: Add taco seasoning to mixture.... I forgot that!

Throw it in a skillet with water and taco seasoning, and shred it.

I have always said that if I wrote a cookbook, it would be called something like "After the soup" -- a cookbook of recipes to use the chicken from all the Genuine Jewish Mother Chicken Soup I make. (I usually use a whole cut up chicken to make the soup although in recent years I often use wings with/instead of the big pieces.)

I have a whole section in one of my binders just for this. And I asked this same question to the forum in 2005!

So I have dozens of ideas and recipes. What do you like to eat? What cuisines are favorites? I promise I'll have something for you!

You can use already cooked chicken in any kind of stir fry.

Lindac gave me this recipe for chicken patties:

Chicken croquets...or pattys. Grind the chicken
with a bit of fresh onion and some matzo meal or saltines....add salt if you
have used matzo.....and pepper and some dry chopped parsley and an egg yolk for
every cup of ground meat.....make into pattys and fry in oil.....serve with a
fruit chutney and rice.

Here are a couple of my favorites to get you started:

Banana “Paella” Salad

2 - 2 ½ c water

1/8 – ¼ tsp saffron

1 c uncooked rice

2 ¼ tsp salt (divided)

2 T tarragon vinegar

2 T vegetable oil

1/8 tsp dried mustard

2 ½ c diced cooked chicken (I usually just use it all)

1 tomato, peeled (I don’t usually peel it) and diced

½ c cold cooked peas

¼ c chopped onion

1/3 c chopped celery

salad greens

6 bananas

In a large saucepan, bring water to boil. Add saffron.
Stir in rice and 1 ¼ tsp of the salt.
Cover tightly and cook over low heat until rice is tender and water
absorbed, around 20-25 minutes.

Add vinegar, oil, remaining 1 tsp salt, and dry
mustard. Cool to room temperature. Stir in chicken, tomato, peas, onion, and
celery. Cover and chill until ready to
serve.

Turn into bowl lined with salad greens. Peel bananas and cut in half lengthwise, then
crosswise. Put on top of bowl. OR: put greens on plate, then salad, then
banana.

Serves 6.

Galhina com palmito
(Brazilian Chicken with palm hearts)

1 cooked chicken, cut into serving
size or bite-size pieces

3 slices bread (without crust, if you prefer),

toasted or fried in margarine

14 oz. can palm hearts

2 T margarine

2 T cornstarch

¼ minced green onions

½ c port wine

2 egg yolks

1 T tomato paste

¾ c chicken broth

Melt margarine, stir in cornstarch and onions and cook over
low flame 2-3 minutes. Mix port wine
with egg yolks and add to pan. Stir
tomato paste into broth and pour it over the mixture. Cook, stirring constantly, until the sauce
thickens. Strain (optional).

Chicken (or turkey)
and barley chili

1 c chopped onion

1 clove garlic, minced (I like more)

1 T vegetable oil

2 c water

¾ c quick barley

16 oz. can chopped tomatoes, with juice

16 oz. can tomato sauce

About 1 ¾ c chicken broth

11 oz. can corn, regular or Mexican style, drained (or use frozen)

4 oz. can chopped green chilies, drained

1 T chili powder

½ ground cumin

3 c chopped, cooked chicken (or use the whole thing) or
turkey

In 4-qt. saucepan or Dutch oven, cook onion and garlic in
oil until onion is tender. Add remaining
ingredients except chicken. Bring to a
boil. Reduce heat, cover, and simmer 10
minutes, stirring occasionally. Add
chicken and continue simmering 5-10 more minutes or until chicken is heated
through and barley is tender. Add more
water or broth if chili becomes too thick upon standing (which it will).

Makes 9 1-cup servings (or more, if you use more meat, like
I do).

I second the suggestions for chicken a la king (use pastry shells) and enchiladas, as well. Another old time favorite of mine is chicken divan:

http://www.food.com/recipe/traditional-chicken-divan-190335

I have also stuffed baked potato skins with cooked chopped chicken, sauted mushrooms, flesh from the potatoes, salt/pepper, some sour cream, grated cheese...no real recipe. Just stir things together until it tastes good. Stuff and bake again.

Last night I made a dish to use up excess mushrooms (I bought them twice without realizing I had them), and so I sautéed the mushrooms with garlic, added some chopped spinach and then added that to a velouté sauce to have with rotini pasta. I also added a roasted chicken breast to the sauce because a coworker of Kevin's had given him one. The recipe also had a bit of wine and black pepper in it, and I served it with grated Provolone.

Another use for leftover chicken is cacciatore. Just cook the vegetables as you would normally and add the chicken at the end. However, like the others, I normally make enchiladas with leftover chicken. I also frequently add chicken to rice at the end of cooking, and I generally cook my rice with vegetables in it. You can add chicken to Spanish rice.

Besides enchiladas, white chili, and Thai Green Chili, I make Japanese curry rice. Basically starts with using the carcass for stock and then adds diced potatoes and carrots, simmer till done, adds a clove crushed garlic, tsp of grated ginger, and roughly 1 to 2T S&B curry powder in the flour/water thickener. Peas and celery are added for color (some people add apple). If you only have

Last week I made lettuce wraps with the left over chicken. Chopped up celery, green onion and the chicken, a little soy and hoisin sauce and of course butter lettuce for the wrap!

My go-to recipes for leftover chicken is potpie, chicken pasta in princess sauce, chicken and cornbread dressing casserole, and of course added to salads.

Princess sauce??!! Sounds like something I could get into! :)

I have a recipe for chicken pot pie that makes double, one for today and freeze the other half for later, either in the shell or just the filling. And no canned soup used!

Enchiladas also work well for frozen and eat later. What about chicken and dumplings?

Peppi

PS: could you share the Italian pot roast you mentioned on FB?

If you make the Enchiladas, they will freeze very well. When I do enchiladas I do both the red and the green sauces (in separate pans) and make enough to make two of each. One red in a glass pan , one red in a foil pan and then one green in a glass pan and one in a foil pan. Then I bake the glass pans and wrap the foil pans really well and freeze. They are delicious and easy later. There are only two or sometimes four if the adult kids come over but I usually take some of the baked half pan of each sauce to a neighbor that is super busy with a big family. We are able to eat our portion over a few days. Also you don't have to use the big 9x13 bakers, I have two smaller glass casseroles, not sure of exact size and also can find the smaller foil ones at the party supply store.

Princess sauce is a light tomato sauce with cream and parmesan, sort of halfway between tomato sauce and Alfredo sauce, some people call it pink sauce.

I am sorry to admit I have no idea how to make chicken and dumplings. I'm mostly vegetarian, so most of what I make with chicken is something I would normally make and just add chicken. Lots of great ideas here, keep them coming. I guess I'm wondering about the dumplings part because I have a serious dough phobia, as some of you know. Can I make them with Bisquick? Like maybe chicken pot pie kind of mush and then serve that over a biscuit? Or do I have to make the mush in a big pot and then cook the dumplings in the mush. If that is the case, then maybe do in the slow cooker? I make chili with cornmeal dumplings that way, turns out quite good.

Peppi the Italian pot roast was just regular pot roast with 1.5 cups fresh green beans, a can of diced tomatoes, a splash of wine, TBLSP of brown sugar and a lot of Italian seasoning mix. Add 2 TBLSP instant tapioca for thickening. It was just so so in my book. Still seemed kind of bland and the sauce didn't get thick but that's par for the course with my usual pot roasts. I usually thicken the sauce before serving but didn't do it this time. The green beans was a great addition though.

Your pot roast needed a sliced onion and some garlic (4 or 5 cloves, IMHO).

I would put leftover chicken in a burrito (with sauteed veggies, corn, and Ro-Tel) or make nachos. I would also add left over chicken to a green salad. It would also make a good melt type of sandwich. Leftover chicken also makes a great pizza topping for BBQ chicken pizza, buffalo style pizza or an alfredo sauce pizza.

I would also freeze some for nights when I need to get dinner on the table in a hurry or with as little effort as possible. That is why we often buy the rotisserie chickens when they are marked down, take all the meat off the bones and freeze portions appropriate to our sized family.

Yeah, it had garlic and onions too, as per my regular pot roast. SO is a big garlic and onion fan.

Slow Cooker Stew, from "Fix It and Forget It" Cookbook,

2 lbs. boneless beef, cubed (I seared it before adding to slow cooker)
2 cups diced carrots
2 cups diced potatoes
2 med. onions, chopped
1 cup chopped celery (left this out, dad doesn't do celery. Subbed a turnip)
2 tsp. quick cooking tapioca (I misread it and used 2 TBLSP but even that wasn't enough, IMHO)
1 tsp. salt
1/2 tsp. pepper
8 oz. can tomato sauce and one cup water (I subbed a 14.5 oz can diced tomatoes and a splash of chicken broth and red wine)
1 TBLSP brown sugar
Very healthy dose of Italian seasoning blend
1.5 cups fresh green beans

I browned the meat, mixed all the other ingredients together and put in the crockpot. Cooked on high for about 4.5-five hours but could be done on low for 8 hours.

Meh.

More seasonings. Add bay leaf, oregano, thyme, marjoram, plus your Italian blend, or just use more of it. For that size recipe, I'd be using more than a tablespoon. Plus. Plus.

Lots of good suggestions above. Another good thing to make is barbecue chicken lasagna. You don't need a recipe. Start with a good, not very sugary barbecue sauce, mixed with a can or two of stewed tomatoes (chop up the tomato pieces if they're big). If you like to make lasagna with bechamel, use barbecue spices instead of nutmeg. Use smoked cheeses, caramelized onions, bell peppers and sweet corn (canned is fine if you don't have fresh). Saute the chicken with the vegetables and some of the sauce, and add whatever other stuff you want (can include cooked chicken (or other) sausage, leftover cooked vegetables, etc.). Then just layer it up as you would any lasagna and bake.

Chicken a la King and Chicken Divan are my favorites.

I was going to say if I had a reasonable amount of leftover chicken it would be Chicken Divan, my favourite.

For the stew, more red wine or even a dark beer would be a good addition. If beer, a tablespoon of mustard as well . Yum!

It's spring so I would get hold of some lovely waxy new potatoes, asparagus, spring cabbage, herbs, green beans, peas and cook everything in some good chicken broth, adding things in the order they need to cook then add the chicken at the end.

Had to eschew a lot of garlic for the stew since it was for my dad who doesn't do garlic, it upsets his stomach. I am not a beef fan other than maybe hamburger in some things, so maybe that's why I wasn't that fond of the stew. I've never been a big pot roast fan and I might like something highly seasoned except that the only reason I even make pot roast is for dad since it is one of his favorite meals, and he doesn't do seasoned food. Sigh.

This is my favorite chicken casserole

Chicken and wild rice casserole

I usually make stock immediately with lots of veg. A rotation of various things to do with a roasted chicken...rarely but really good is a pot pie like mentioned.

Yes, a cookbook could be made with just a roast chicken...when we do roast we roast two while the oven is in use why not double up. Uses all that heat efficiently. Oven roasted Bbq chicken parts day two. Freeze some for soup later....skip chicken salad if bored with it on one round...then go for it a couple months later.

I sauteed a boat load of veggies, first a light brown roux, then made a lovely and easy pot pie with a puff pastry crust. It was a quick mid-week meal after a Sunday roast chicken.

Yes, we get so bored also with roast chicken rotation meals, but we freeze some, freeze the stock, and try to not have it more than two days in a row.

Day three it is tired and oh so leftover.

This was full of veg and greens and peas...

Here are somethings I make with left over chicken

Buffalo chicken dip

Chicken bacon ranch wraps. Put left over chicken, provolone cheese or any cheese you like, couple slices of bacon, lettuce, tomato and a squirt or 2 of ranch dressing, mayo or even honey mustard works. Roll up in a wrap of your choice garlic and herb or sun dried tomato works well. Put in a hot skillet and brown on both sides until chicken is warm and cheese melts. I use a panini press for this.

Chicken and yellow rice with lots of veggies added in.

Chicken Ala king

Calzones or sometimes home made chicken hot pockets. I make basically a chicken pot pie filling and wrap it in dough and bake.

Chicken Nachos- just cook chicken in taco seasoning and make with normal nacho toppings.

Shredded BBQ Chicken sandwhiches

I'm a little bleary, so maybe someone already answered this, but since you said you didn't know how to make chicken and dumplings, I found thethread where I was asking for advice on it. I've made a few different kinds since then, and Peppi's recipe several times.

http://ths.gardenweb.com/discussions/3631537/chicken-and-dumplings-whats-your-way

It's really similar to making chicken pot pie, but instead of pastry on top, you make dumplings (not too different from biscuits, but usually have eggs in them) and either top with them, or make the gravy brothy and boil them in it as if in soup.

plllog, thanks for posting the chicken and dumpling recipe. Glad you like it. And it really is easy to make.

Last night after posting here, I dug through my kitchen freezer and emptied it out. I think I have 15 cooked chicken breast in there. We are leg and thigh people, so I wrap well and save the breast for other things. I think another pot of the dumplings are called for to make again this week.

This recipe came from a Melissa Clark (New York Times) article called something like "No Apologies Necessary" -- it had recipes for using mistakes, like "Oops Trifle Parfaits" using crumbled cake or cookies. I'm sure it would be good with non-overcooked chicken, too.

Save the Day Rosti

Serves 4-6

INGREDIENTS

• 2 large russet potatoes, peeled and grated (about 3 cups)
• 1 onion, peeled and grated
• ½ teaspoon black pepper
• 1 tablespoon chopped thyme
• 2 cups finely chopped overcooked meat or fish
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• Salt, to taste
• PREPARATION
• 1. Combine
     potato and onion in a colander set over a bowl. Squeeze out excess liquid.
     Transfer to another bowl and toss with pepper, thyme and meat or fish.

1. Melt 1
   tablespoon each of the butter and oil in a 12-inch nonstick skillet until
   foam subsides. Add potato mixture, forming one big pancake, and flatten
   with the back of a spatula. Cook, without moving, over medium-low heat
   until underside is deep golden brown, 10 to 12 minutes. Carefully slide
   pancake onto a plate, cooked side down. Put another plate over it and
   invert pancake onto second plate. Melt remaining butter and oil in pan.
   Add pancake, uncooked side down. Cook until golden brown, 10 to 12
   minutes.
2. Slide
   onto a plate and sprinkle generously with salt. Serve immediately.

Gellchom, I have found an easy way to squeeze excess moisture out of grated potatoes is to use a salad spinner :-) No mess, no fuss!

Tonight, I used a leftover leg and two wings. I first sautéed mixed mushrooms in a bit of butter - added dry vermouth and let it burn off the alcohol. Then, I added the bits of meat from the wings and thighs and a big spoonful of Fig Butter (think DD bought it for me for Christmas a World Mkt). Mixed it all together and then served it over leftover mashed potatoes with peas on the side. Delicious and very quick!

i also use these bits when I make Cuban black beans and rice. I put them on top with chopped tomato and cubed avacado.

When im through with the breasts, I just tear up the rest if the chicken and put the pieces in a ziplock bag and put in the freezer. Then it's always available to be added to soups or anything that strikes my fancy!

Great yummy ideas! My main problem is even with freezing, the rate SO is creating roast chicken is making it very difficult for me to keep up with using roast chicken. I do put it in the freezer too. But if I don't have good recipes for it, the chicken could end up languishing in there as well.

I know you said you are tired of chicken salad but maybe try new recipes, like larb salad.

I do like chicken pot pie, and AnnT's green enchiladas. We had a version of chicken ala king too, served over biscuits, but Grandma just called it "creamed chicken" and it contained whatever leftover vegetables we had, the leftover chicken, some stock and milk, flour to thicken if necessary. My girls loved anything that contained chicken and rice, so that made it easy to make fried rice with leftovers.

I've also taken leftover chicken, pulled it apart, added BBQ sauce and made sandwiches, and the girls always liked ramen noodles, so I'd throw some chopped chicken in there for some protein and I've made chicken croquettes with leftover chicken as well. I've even put leftover chicken on pizza crust with other ingredients, whatever sounds good.

Like Peppi, Elery and I are fans of legs and thighs instead of breasts, and because we raise our own chicken, there are always wings and breasts available. I just dumped a bag of wings into the roaster and made chicken stock, as I'm down to 4 quarts, and Amanda will always take the breast portions for chicken nuggets.

Annie

There are so many ways that you can go with chicken salad. Asia, Tex-Mex, etc. One salad that I like is cold cooked rice, frozen peas, chicken, garlic salt, slivered almonds bound with some mayo and served cold with warm whole wheat toast triangles. Chicken Caesar Salad is great; the family likes it wrapped into a tortilla as a roll up. Or you do a chicken-fruit salad-- chicken w/ sliced strawberries, kiwi & a yogurt honey dressing. I like a dollop of basic mayo Chicken Salad served over a combination salad w/ dried cranberrries, walnuts & raspberry dressing.

No one has mentioned Chicken Paprika. I love it and, although I haven't tried it, you could probably make it with leftover chicken. I've always made it purposely starting with chicken thighs but don't see any reason why, with some adjustments, you couldn't make it with already cooked chix.

Get some leeks and phyllo pastry. Make a fondant of leek and make aumoniers. You could make delicate little bites or great big ones!

Gellchom, could you please elaborate on the dressing with tahini and sumac? I made DH a cabbage salad tonight using Persian Lime EVOO and Pineapple balsamic that he picked up at a local vendor. I added one clove of black garlic and a few brown crushed mustard seeds (Penzey's). it seemed a bit sweet so I also added a glug of white balsamic for balance. He really liked it. I can't eat cabbage, he likes it a lot. So I'm trying to be creative without tasting it myself!

Laurie,

I made chicken Masala tonight. If you make a curry sauce and/or add some tomato for a masala, (full disclosure-- mine was purchased at Trader Joe's) you can toss in any chicken meat and serve it over couscous or rice. Easy peasy!

I like tucking some left over chicken into breakfast omelettes, or into lettuce wraps.

Bones and extra meat often end up in the freezer to become stock as they accumulate. I simmer them with a mirapoix.

Ugh, this is what I'm up against, SO likes the same foods over and over, he doesn't get bored apparently, and doesn't like to risk going out of his comfort zone. So this week I suggested making chicken enchiladas with the leftovers, and he said, "You and your enchiladas!" And I was all excited about making mulligatawny soup, but he nixed that, he wants plain soup with carrot, onion and celery, and chicken pieces, that's it. No Avoglemono for that guy! So I made curried squash soup with beet greens and black eyed peas for myself. I can't b!tch too much, SO is sick so he deserves his comfort foods.

Once he feels better, you should sneaky unplug the oven until you feel ready for more chicken.

Here's my tahini dressing, based on a recipe from a bag of Dole Chopped Asian Blend salad.

2 T tahini (use real 100% sesame tahini, not a tahini sauce)

2 T olive oil

2 T rice vinegar

1 T sesame oil

1 T soy sauce

salt and pepper to taste

sumac

Whisk everything but sumac til well blended. Toss with a cabbage-based salad. Sprinkle on sumac generously.