Roast chicken leftover from the previous meal and you don’t know how to use it? Then be sure to check out this selection of dishes that can be made with leftover chicken! Then, you can turn the ready-made ingredient into a whole new meal for you and your family. Check out these great leftover chicken recipes:
Recipes with leftover roast chicken to reuse and create a new meal
Simple pureed pancakes with chicken and bacon
Time: half past one
Performance: 8 servings
Difficulty: easy
ingredients
- 3 cups of milk (tea)
- 2 tablespoons of butter
- 3 eggs
- 1 1/2 cups (tea) of wheat flour
- 4 tablespoons of cornstarch
- 1 teaspoon of baking powder
- Salt to taste
- margarine to grease
- 1 can of tomato sauce
- 100 g of grated Parmesan cheese
Filling
- 2 tablespoons of oil
- 2 cups bacon (chopped)
- 3 cups of cooked and shredded chicken
- 1 pack of poultry seasoning powder
- 1/2 cup chopped parsley (green)
- Salt to taste
- 2 cups (tea) of Catupiry® cottage cheese
Method of preparation
For the dough, beat the milk, butter, egg, wheat flour, corn starch, baking powder and salt in a blender until smooth. Heat a greased non-stick pan, spread a ladle of dough and fry on both sides, until golden brown and the dough runs out. Reserve.
For the filling, heat a skillet with oil over medium heat and fry the bacon until golden brown. Add the chicken, seasoning, and the smell of greenery and sauté for 3 minutes. Season with salt, add the Catupiry®, stir and turn off the heat.
Arrange portions of the filling on the pancakes, roll up like a roulade and place them in a medium refractory, side by side. Cover with the tomato sauce, sprinkle with Parmesan cheese and bake in a preheated medium oven for 10 minutes. Finally, remove from the oven and serve immediately!
Chicken risotto
Time: 45 minutes
Performance: 5 servings
Difficulty: easy
ingredients
- 4 tablespoons of butter
- 1 grated onion
- 1 clove of crushed garlic
- 2 cups cooked and shredded chicken breast
- 3 chopped seedless cherry tomatoes
- 2 cups of arborio rice
- 1/2 glass of dry white wine
- 4 cubes of chicken broth
- 5 cups of water (tea)
- 1 cup of frozen fresh peas
- 1 cup (s) of grated Parmesan cheese
- Chopped parsley for garnish
Method of preparation
In a pan, melt the butter and quickly brown the onion and garlic. Add the chicken, tomatoes and sauté for another 3 minutes. Add the rice and sauté for another 3 minutes. Then add the wine, mix well and let it evaporate. Add the chicken stock dissolved in the water, a little at a time, stirring constantly until the rice is al dente. Add the peas when you are almost done with the broth. Finally, spread the Parmesan cheese, transfer to plates, garnish with parsley and serve immediately.
Paulista-style chicken couscous
Time: 40min (+ 30min rest)
Performance: 8 servings
Difficulty: easy
ingredients
- 4 tablespoons of oil
- 1 chopped onion
- 1 chopped green pepper
- 1 cup of drained and chopped hearts of palm
- 1 can of drained green corn
- 1/2 jar of drained peas
- 3 cups of cooked and shredded chicken
- 1 cup chopped green olives
- 1 chopped tomato
- 1/2 cup (tea) of tomato sauce
- 1 vegetable stock cube
- 1 1/2 cups of warm water
- 3 cups of cornmeal
- Salt to taste
- oil for greasing
- 1 sliced ​​tomato, 2 sliced ​​hard-boiled eggs and sliced ​​green olives for garnish
Method of preparation
Heat the oil in a skillet over medium heat and sauté the onion and pepper until wilted. Add the hearts of palm, corn, peas, chicken, olives, tomato and sauté for 3 minutes. Add the sauce, the vegetable broth dissolved in the water and cook for 3 minutes. Add the cornmeal, salt and cook for 5 minutes, stirring. Pour into a 24 cm diameter mold with a hole in the center, greased and decorated with tomato, egg and olives, pressing with a spoon. Cover and let it rest for 30 minutes. Turn out and serve.
Potato lasagna with chicken
Time: 1 hour
Performance: 6 servings
Difficulty: easy
ingredients
- 450 g of cooked and shredded chicken
- 2 tablespoons of oil
- 1 chopped onion
- 2 crushed cloves of garlic
- 1 cup tomato sauce (tomato sauce)
- 1 cup of cream cheese (200 g)
- Salt, pepper and chopped parsley to taste
- 500 g of peeled potatoes
- oil for greasing
- 400 g of grated provolone to sprinkle
Method of preparation
In a pan, over medium heat, heat the oil and fry the onion and garlic for 4 minutes. Add the chicken, the sauce and sauté for 3 minutes. Add the curd, salt, pepper, green smell and mix. Cut the potatoes into thin slices on a mandolin and soak them in water until ready for use. In a greased medium refractory, alternate layers of sautéed, potatoes, sautéed and cheese, finishing with the cheese. Bake in a preheated oven for 30 minutes or until golden brown. Remove from the oven and serve.
Chicken and cream cheese pie
Time: 1 hour
Performance: 8 servings
Difficulty: easy
ingredients
- 1 cup (tea) of milk
- 1 cup (s) of cream cheese
- 3 eggs
- 1 cup (tea) of oil
- Salt to taste
- 1 cup (tea) of cornstarch
- 1 cup (tea) of wheat flour
- Oil and wheat flour for greasing
- 1 tablespoon of baking powder
- grated parmesan to sprinkle
Filling
- 4 tablespoons of olive oil
- 1 chopped onion
- 2 crushed cloves of garlic
- 1/2 chopped green pepper
- 2 chopped seedless cherry tomatoes
- 1 cup canned green corn (drained)
- 2 1/2 cups cooked and shredded chicken
- Salt, pepper and chopped parsley to taste
- 2 cups of cottage cheese (cold)
Method of preparation
For the filling, in a pan, heat the oil over medium heat and brown the onion and garlic for 3 minutes. Add the peppers and tomatoes and sauté for 4 minutes. Add the corn and chicken and sauté for another 4 minutes. Season with salt, pepper and chopped parsley. For the dough, beat the milk, cream cheese, oil, eggs, salt, cornstarch, flour and yeast in a blender until smooth. Roll out half of the dough into a greased and floured 25 cm x 30 cm pan, cover with the sauté and spread the culinary curd in spoons. Cover with the remaining dough, sprinkle with grated Parmesan cheese and place in a preheated medium oven (180º C) for 30 minutes or until golden brown. Serve immediately.
Creamy Chicken Fricassee
Time: 1 hour
Performance: 6 servings
Difficulty: easy
ingredients
- 2 cans of drained green corn
- 1 can of sour cream
- 4 tablespoons of cream cheese
- 1/2 cup (tea) of milk
- 1 chicken stock cube
- 1 cup of grated mozzarella
- Straw potatoes for sprinkling
braised
- 2 tablespoons of butter
- 1 chopped onion
- 2 crushed cloves of garlic
- 2 tablespoons of tomato paste
- 2 cups of cooked and shredded chicken
- 1/2 cup green corn (drained)
- 1/2 cup chopped green olives
- 1 cup of cream cheese (200 g)
- Salt and chopped parsley to taste
Method of preparation
In a blender, whisk the corn, cream, curd, milk and chicken broth until smooth. Reserve. Melt the butter over medium heat and fry the onion and garlic for 3 minutes. Add the extract and sauté for 2 minutes. Add the chicken, corn, olives and sauté for 2 minutes. Mix the curd, salt and green smell. Spread in a medium refractory and, on top
him, the cream of corn. Sprinkle with the mozzarella and take to a preheated medium oven for 10 minutes. Remove from the oven and serve sprinkled with fried potatoes.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
