Find out how to use pre-cooked leftover chicken in 8 delicious recipes

Eco-friendly ideas should also be in your kitchen! And one of them is the use of ready-made foods in other recipes. In other words, reinvent ways to avoid waste.

So, for example, if there are chicken leftovers from yesterday’s dinner in the fridge, how about including them in another dish and securing a delicious meal without breaking the bank? After all, meat is also very expensive and it has become a necessity to enjoy food as much as possible!

Here are some ideas for reusing leftover chicken that has already been cooked:

Traditional chicken leg

Time: 2 in the morning

Performance: 50 units

Difficulty: easy

Ingredients:

• 4 cups of milk (tea)
• 1 cup (tea) of water
• 1 pack of poultry seasoning powder
• 5 tablespoons of butter
• 5 cups of wheat flour
• 3 tablespoons of water for breading
• 2 eggs for breading
• 2 cups breadcrumbs (for breading)
• Fry oil

Filling:

• 3 tablespoons of oil
• 1 chopped onion
• 1 pack of poultry seasoning powder
• 1 tablespoon of ketchup
• 4 cups of cooked and shredded chicken breast
• 2 chopped tomatoes
• 1/3 cup (tea) of chopped parsley
• Salt to taste

Method of preparation:

In a large saucepan over medium heat, heat the milk, water, seasoning powder, and butter. Cook for 5 minutes or until it starts to boil. Add the flour all at once and mix with a wooden spoon until it comes off the bottom of the pan. Then lay it on a flat surface and wait for it to cool.

For the filling, heat a pan with oil over medium heat and sauté the onion for 3 minutes. Add the dressing, ketchup, chicken, tomato and sauté for 3 minutes. Turn off, add the green smell, season with salt and mix.

Open portions of cold pasta in your hands, put some filling and close by shaping the thigh. Pass the thighs in the mixture of water and eggs and then in the breadcrumbs. Slowly fry in hot oil until golden brown. Drain on absorbent paper and serve.

Creamy Chicken Lasagna

Time: 30 minutes

Performance: 5 servings

Difficulty: easy

ingredients

• 3 tablespoons of oil
• 1 chopped onion
• 1 chicken breast, cooked and shredded
• 1 can of drained corn
• 2 chopped tomatoes
• 1 cup (s) of cream cheese
• Salt and chopped parsley to taste
• 2 cans of tomato sauce
• 1 pack of pre-cooked lasagna (400 g)
• 350 g of sliced ​​mozzarella

Method of preparation:

First, heat a pressure cooker with oil and fry the onion until it wilts. Then add the cooked chicken, the drained corn, the chopped tomato and sauté for 3 minutes. Immediately after, add the catupiry, salt and the smell of green, stir and turn off the heat. Then, remove from the pan and set aside.

In the same pan, make layers of tomato sauce, lasagna, stir-fried chicken, and mozzarella. Repeat the layers until you run out of ingredients that end up with the sauce. Then cover the pan and bring to low heat and cook for 5 minutes after sizzling. Finally, turn off, let the pressure release and open the pan. to serve.

Sweet potato and chicken stew

Time: 1 hour

Performance: 5 servings

Difficulty: easy

Ingredients:

• 2 tablespoons of oil
• 2 minced garlic cloves
• 1 diced onion
• 3 cups cooked and shredded chicken breast
• 1 diced seedless tomato
• Salt, pepper and chopped parsley to taste
• 1/2 cup (tea) of light cream cheese
• 5 tablespoons of grated Parmesan cheese for sprinkling

Mashed potato:

• 4 diced sweet potatoes
• Salt, pepper and grated nutmeg to taste
• 1/2 cup (tea) of skim milk
• 1/2 cup (tea) of light cream

Method of preparation:

For the puree, in a skillet over medium heat, cook the potatoes in boiling salted water until soft. Drain and pass through a still hot juicer. Mix with the hot milk, sour cream, salt, pepper and nutmeg until a smooth puree is obtained. Reserve.

Heat the oil in a pan over medium heat and sauté the garlic and onion for 3 minutes. Add the chicken, tomato and sauté for 2 minutes. Season with salt, pepper, green smell and turn off.

Line the bottom of a medium oval refractory with 1/3 of the puree, spread the filling and curd over it and cover with the rest of the puree. Sprinkle with Parmesan and bake in a preheated medium oven for 15 minutes or until golden brown. to serve.

Chicken Stuffed Tapioca Pancakes

Time: 50 min

Performance: 4 servings

Difficulty: easy

Ingredients:

• 4 eggs
• 16 tablespoons of tapioca (hydrated gum)
• 4 tablespoons of water
• Salt to taste

Filling:

• 2 cups ricotta (mashed)
• 150 g of cream cheese
• 2 chopped seedless cherry tomatoes
• 1 tablespoon of grated onion
• 1 and 1/2 cups (tea) of cooked and shredded chicken
• Salt, pepper and chopped parsley to taste

Sauce:

• 3 tablespoons of butter
• 1 grated onion
• 2 tablespoons of wheat flour
• 2 cups (tea) of milk
• 150 g of cream cheese
• 1 tablespoon of mustard
• Salt and nutmeg to taste

Method of preparation:

For the dough, beat the eggs, tapioca, water and salt in a blender until smooth. Heat a non-stick pan over medium heat, place the equivalent of 1 ladle of dough and turn to cover the entire bottom. We leave to brown slightly. Turn the dough over and brown the other side. Proceed in the same way with all the dough. Let it cool down.

For the filling, in a bowl, mix all the ingredients. Divide between the doughs and fold in half to form a half moon. For the sauce, melt the butter in a pan over medium heat and sauté the onion for 2 minutes. Sprinkle with flour and fry for 1 minute. Gradually add the milk and stir until it thickens. Add the cream cheese and mustard and season with salt and nutmeg.

Arrange the pancakes on a plate, drizzle with the cold sauce, then serve.

Find out how to use pre-cooked leftover chicken in 8 delicious recipes

Eggplant cannelloni with chicken and cream cheese

Time: 50 min

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1/2 cup (tea) of olive oil
• 25 thin slices of eggplant horizontally
• Salt and fresh basil to taste
• 100 g of grated Parmesan cheese

Filling:

• 2 tablespoons of oil
• 1/2 chopped onion
• 2 minced garlic cloves
• 1 chicken breast, cooked and shredded
• 1/2 can of drained green corn
• 1/2 jar of drained peas
• 2 chopped tomatoes
• 2 cups of cream cheese
• Salt and chopped parsley to taste

Sauce:

• 2 tablespoons of oil
• 1/2 chopped onion
• 2 minced garlic cloves
• 1 can of diced peeled tomatoes
• Salt and black pepper to taste

Method of preparation:

In a pan over medium heat, heat the oil and brown the aubergine slices on both sides. Season with salt and let cool. For the sauce, in a skillet over medium heat, heat the oil and sauté the onion and garlic for 3 minutes. Add the tomato, salt, pepper and cook for 3 minutes, after boiling. Reserve.

Heat the oil in a skillet over medium heat and fry the onion and garlic for 2 minutes. Add the chicken, corn, peas, tomato and sauté for 5 minutes. Add the cream cheese, salt, parsley and let it cool.

On each slice of aubergine lay a portion of filling and roll up like swiss rolls. Place in a refractory and cover with the heated sauce. Sprinkle with Parmesan and serve garnished with basil.

colorful chicken pie

Time: 1 hour

Performance: 10 servings

Difficulty: easy

Ingredients:

• 50 g of grated Parmesan cheese
• 3 eggs
• 3 tablespoons of cornstarch
• 1 tablespoon of baking powder
• 1 cup (tea) of wheat flour
• 1 cup (tea) of milk
• 1/2 cup (tea) of olive oil
• Salt to taste

Filling:

• 1 chicken breast, cooked and shredded
• 1 can of drained green corn
• 1 can of drained peas
• 1 chopped onion
• 1 cup ham (chopped)
• 2 chopped tomatoes
• 2 tablespoons of chopped parsley
• Salt and black pepper to taste

Method of preparation:

In a bowl, mix the ingredients for the filling and set aside. In a blender, blend the ingredients for the dough. Place half of the dough in a 35cm x 25cm pan, roll out the filling and cover with the rest of the dough. Bake in a preheated oven for 35 minutes or until golden and lightly browned.

Chicken Salad With Salmon

Time: 30min (+ 1h in the fridge)

Performance: 4 servings

Difficulty: easy

Ingredients:

• 2 cups grated cooked chicken
• 1 cup celery (diced)
• 1 diced seedless tomato
• 1 grated carrot
• 1 diced green apple
• 1 diced onion
• curly lettuce leaves for garnish
• 1/2 cup potato straw for garnish

Sauce:

• 1/2 cup (tea) of mayonnaise
• 1 box of sour cream (200 g)
• 2 tablespoons of parsley
• 5 tablespoons of chopped green olives
• 1 teaspoon of salt

Method of preparation:

For the sauce, in a large bowl, mix the mayonnaise, sour cream, parsley, olives and salt. Add the chicken, celery, tomato, carrot, apple, onion and mix. Cover with plastic wrap and refrigerate for 1 hour. Line a tray with lettuce and arrange the salad. Decorate the side with the potato straw and serve.

Layered potatoes with shredded chicken

Time: 1 hour

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1 can of sour cream (300 g)
• 1 and 1/2 cup (tea) of milk
• Salt, pepper and grated nutmeg to taste
• 4 potatoes, peeled and sliced
• 1 cup of grated mozzarella
• 4 tablespoons of breadcrumbs
• 4 tablespoons of grated Parmesan cheese

braised:

• 2 tablespoons of butter
• 1 chopped onion
• 2 cups of cooked and shredded chicken
• 2 seedless cherry tomatoes, diced
• 1 cup (s) of cream cheese
• Salt, pepper and chopped parsley to taste

Method of preparation:

For the sauté, heat a pan over medium heat with the butter and sauté the onion for 2 minutes. Add the chicken, tomato and cook for 3 minutes. Remove from the heat and mix in the curd, salt, pepper and parsley. Reserve.

In a saucepan, combine the cream, milk, salt, pepper and nutmeg. Pour in the potato and cook for 5 minutes after it starts to boil, over medium heat. Turn off, drain the potato and keep the cooking liquid. Forre the bottom of a medium refractory with half the potato, make a layer with the sauté, one with the mozzarella and cover with the remaining potato.

Pour the reserved liquid. Sprinkle with breadcrumbs and Parmesan. Bake in a preheated oven for 25 minutes or until golden brown. Remove from the oven and serve.

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Source: Terra