ISO leftover Grilled Chicken Recipie

Hello

 I made some great grilled chicken last night, but I have a lot left over. its boneless breasts, any idead on leftover makeovers? I have a lot of veggies, pasta, and sauces in my pantry, rice too even. and cream soups (i think).

CHICKEN CRESCENT ROLL CASSEROLE posted by dutchmom4mi

2 cups cooked and diced chicken (OR 2 cans of chicken OR tuna)
1 -10-¾ ounce can cream of potato soup
1 cup milk
¼ teaspoon Lawry’s seasoned salt
½ teaspoon salt
¼ teaspoon pepper
½ to 1 small can Durkee onion rings
1 cup (8 ounces) shredded cheddar cheese, divided
1 – 8 ounce can Pillsbury crescent rolls

Preheat oven to 375 degrees.
Stir together: chicken, soup, milk, seasoned salt, salt, pepper, onion rings, and half (4 ounces) of the cheese.
Spoon into 9 x 13 – inch pan or casserole dish. Bake 20 minutes Remove from oven
Sprinkle with remaining 4 ounces cheddar cheese.
Cut crescent roll dough into strips, and crisscross like a lattice top pie.
Bake uncovered for 15 minutes.

GREAT ADDITIONS:
Frozen California vegetables (broccoli, cauliflower, carrots)
Broccoli and Cauliflower mixture
Green Beans
Peas

Subject: ~ ~ * * ~ ~ RECIPE: Layered Enchilada Casserole ~ ~ * * ~ ~
Posted by: dutchmom4 Replies: 12 Posted on: 4/20/2006 9:11:08 AM
#T664084

This enchilada casserole came by accident, starting with too much filling for the enchiladas. Not only was the casserole delicious, but my family loves the leftovers (even with wilted lettuce).



LAYERED ENCHILADA CASSEROLE

4 to 5 chicken breasts, cooked and shredded
2 cups sour cream, divided
2 cups Cheddar or Monterey Jack cheese, divided
2 cups corn chips, slightly crushed, divided
2 cups salsa, enchilada or taco sauce, divided (I used vegetable salsa--what I had on hand.)
1 small onion, chopped
lettuce, chopped
tomatoes, chopped

-- Preheat oven to 350 degrees. Lightly grease 9 by 13 - inch pan.
-- Mix shredded chicken with 1 cup sour cream, 1 cup cheese, 1 cup corn chips, 1 cups salsa, and onion. Spread in pan.
-- Bake 25 to 35 minutes.
-- In order given, layer remaining: sour cream, salsa, corn chips, and cheese. Put in oven another 5 minutes, until cheese is melted.
-- Just before serving, add a layer of chopped lettuce and chopped tomatoes.

Yum...my choices for leftover chicken usually consists of flour or corn tortillas.  Chicken tacos, enchiladas, flautas, wraps, burritos or quesadillas.  You can also saute your favorite veggies, spices/herbs/sauces, add the chicken at the end to heat and serve over rice or pasta!

Check out this recipe for more cooked chicken recipes:

http://community.tasteofhome.com/forums/p/375860/377211.aspx#377211

Here is a yummy salad recipe using cooked chicken.
~~Vicki

======================

RE: Could you post your favorite BBQ sides?
Posted by: dutchmom4MI Posted on: 5/20/2007 10:40:47 AM
#R9096156

SPINACH MANDARIN ORANGE SALAD (with Chicken, opt.)

1 can (11 ounces) mandarin oranges, drained (reserve juice) – set aside
4 ounces (4 cups) fresh spinach *
1 cucumber, seeded & chopped
1/2 cup red onion, chopped
1 (4 ounces) can of sliced water chestnuts (chop, if desired)
1-1/2 cups cooked chicken, chopped
14-16 ounces frozen peas, slightly thawed
5-6 eggs, coarsely chopped

Dressing:
1-1/2 cup mayonnaise
1-1/2 Tablespoons. mustard
1-1/2 teaspoons lemon juice
1/4 teaspoons coriander, opt.
2 Tablespoons reserved mandarin orange juice

Combine dressing ingredients. Set aside.

Salad: Layer in 13” x 9” pan, in order given:
1. Spinach, Cucumber, Red Onion, Water Chestnuts, Chicken, Peas, Eggs
2. Spread dressing over salad. Place individual mandarin oranges on dressing, (in columns or decoratively).

NOTES:
- I use one small (whole) bag of baby spinach
- Tastes delicious with OR without the chicken (such as, when another main course is served)

Okay, two ideas...

#1 Fix a box of your favorite rice-a-roni (We use cheese flavor or fried rice)

To the prepared rice, add your left-over chicken (shredded or chopped), 1/2 veggies (We use frozen peas or corn and usually a little fresh shredded carrot for color and fiber), 1/2 cup ranch dressing (can use light). Mix together. (Sometimes I add a squirt of hot sauce or lemon juice, or a dash of Italian seasoning and or lemon pepper).

 Use this mixture to fill into wraps or tortillas (we prefer the whole grain style) and add shredded cheese and lettuce, tomato or your favorite topping. Delicious!

#2 Mix the chicken with jarred Alfredo sauce and pour over stuffed shells or stuffed manicotti (I get it from the freezer case pre-filled) in a greased casserole dish, sprinkle with Sargento 7-cheese Italian cheese blend, drizzle with olive oil and sprinkle with salt, pepper, garlic powder and Italian seasoning. Bake 375 degrees until bubbly. Delicious as well!!

RE: Looking for Chicken Tetrazzini recipe
Posted by: tvlcat Posted on: 7/31/2004 4:09:28 PM
#R4121073


Chicken Tetrazzini

1/2 pound mushrooms, sliced
3 Tablespoons butter
3 cups plain yogurt
1/4 cup sherry
4 cups cooked chicken, cubed
1/2 pound thin spaghetti, cooked and drained
1/2 cup grated Parmesan cheese

Grease a shallow 2-quart casserole. In a frying pan, saute the mushrooms in the butter. In a mixing bowl, combine the mushrooms with the yogurt, sherry, chicken and spaghetti. Place into the prepared casserole and sprinkle with Parmesan. Bake in a 350 degree oven for 30 minutes.

CHICKEN – BROCCOLI CASSEROLE posted by dutchmom4mi

1-16 ounce bag frozen chopped broccoli – thawed
2 cups diced cooked chicken or turkey meat
1 can Cream of Chicken soup
1/2 cup mayonnaise
1-8 ounce bag of shredded cheddar cheese
1/2 bag (16 ounces) Pepperidge Farm herb stuffing mix
1 stick butter or margarine, thinly sliced

1. Mix the soup and mayonnaise in a small bowl.
2. Spread the broccoli in the bottom of a 13” x 9” baking pan; cover evenly with the chicken.
3. Spoon the soup mixture evenly over the chicken, spreading it with the back of a spoon.
4. Sprinkle with the cheddar then cover with the stuffing mix. Dot with butter.
5. Cover with foil; bake at 350 degrees for 45 minutes. Cut into squares. Serve

DELUXE CHICKEN CASSEROLE by dutchmom4mi

1 cup elbow macaroni, uncooked
2 cups cooked chicken, diced
1 cup mild Cheddar cheese, shredded
1 - 10-1/2 ounce can mushrooms, drained
1 - 10 ounce can cream of mushroom OR cream of chicken soup
1/2 cup milk
1/4 cup pimento, chopped
1/2 teaspoon prepared mustard
1 cup crushed Ritz crackers OR soft bread crumbs
2 Tablespoons butter OR margarine, melted

-- Preheat oven to 350 degrees. Grease casserole dish.
-- Cook macaroni. Drain. Set aside.
-- Mix chicken, cheese, mushrooms, soup, milk, pimento, and mustard. Add macaroni. Spoon into greased casserole dish.
-- Stir together cracker OR bread crumbs with butter. Sprinkle on casserole.
-- Bake, uncovered for 50 to 60 minutes.

This recipe has many great reviews.

-------------------------------------

Posted by: Jaxon
Posted on: 8/26/2003 1:56:00 PM

Cheddar Chicken Spaghetti
Categories : Casseroles Chicken

1 7 oz package spaghetti -- broken
2 cups cooked chicken -- cubed
2 cups shredded cheddar cheese (8 oz) -- divided
1 can condensed cream of chicken soup -- undiluted
1 cup milk
1 tablespoon diced pimentos -- optional (I used roasted red pepper)
1/4 teaspoon salt
1/4 teaspoon pepper

COOK spaghetti per pkg directions.
MEANWHILE, in a bowl, combine the chicken, 1 cup of the cheese, the soup, milk, pimentos if desired,
salt and pepper.
DRAIN spaghetti; add to the chicken mixture and toss to coat.
TRANSFER to a greased 13 x 9 x 2" baking dish. Sprinkle with remaining cheese.
BAKE, uncovered, at 350 for 20 - 25 minutes or till heated through. Yield 6 - 8 servings

Subject: Create-A-Casserole Recipe
Posted by: bebeblues Replies: 5 Posted on: 2/21/2004 4:26:57 PM
#T307639

Not sure if anyone has posted this before?

Create-A-Casserole

Directions to student: Choose one item fro each category. Season to

taste, mix together, place in 2 quart casserole and cover. Bake at 350

degrees for 50-60 minutes. Serves 6.

MEAT, FISH, POULTRY, BEEF OR PORK
1 lb. ground beef, browned and drained
2 C cooked beef, chopped
2 (7oz) can tuna
2 C cooked chicken, chopped
2 C cooked ham, chopped
2 C cooked turkey, chopped

RICE OR PASTA
4 C uncooked bow ties
2 C uncooked elbow macaroni
4 C uncooked macaroni shells
1 C uncooked regular rice
4 C uncooked noodles

FROZEN VEGETABLES
1 (10oz) frozen chopped spinach
1 (10oz) frozen chopped broccoli
1 (9oz) frozen Italian green beans
1 (10oz) green peas
1 (10oz) pkg mixed vegetables or canned Veg-All

SAUCE INGREDIENTS
1 (10oz) can mushroom soup
1 (10oz) can celery soup
1 (10oz) can asparagus soup
1 (10oz) can chicken soup
1 (10oz) can cheddar cheese soup
Dilute soups with 1/2 to 1 cup liquid. (water or milk as needed)

ONE OR MORE EXTRAS (Choose one or a combination of varying ingredients

according to group taste.)
2 T Parmesan cheese
1/4 C shredded Swiss cheese
1/2 C grated Cheddar cheese
1 (3oz) can sliced mushrooms, drained
1/4 C sliced or chopped olives
1/4 C chopped green pepper
1/4 C chopped onion
1/4 C chopped celery
cashews or almonds

TOPPINGS:
crushed potato chips
coarsely crushed Chow Mein Noodles
crushed cracker crumbs, buttered
Crushed bread crumbs, buttered
Crushed corn flakes

 Chicken Ceasar Salad

Sandwiches. Either cold or warm but they taste so good. I don't like to use it in something that is going to cover up the grill flavor you worked hard for.