| 1 | Ok we've got half a roast chicken left over from last night and I'm after some different ideas to use it up
usually I either make chicken and mushroom pasta or use it in a stir fry with veggies, noodles or rice.... sometimes use the carcass to make soup, but want to try something different does anyone have any good ideas? muffin2 - 2019-08-12 10:10:00 |
| 2 | Curried Chicken or this
https://www.bbc.co.uk/food/recipes/panang_chicken_stir-fry_0
0869 petal1955 - 2019-08-12 12:02:00 |
| 3 | Break into pieces and flour egg and crumb, then fry or bake, a nice salad on the side rainrain1 - 2019-08-12 12:35:00 |
| 4 | I often make a chicken pie, just left over chicken, chicken stock and onion and mix of vege. Thicken and either into a casserole dish with a pastry or mashed potato top or into a pastry lined dish with topping. Occasionally I'll do a casserole type dish and add dumplings to it for a change.
I flavour the mix with whatever I decide I fancy at the time, ie herbs, curry etc. cgvl - 2019-08-12 12:42:00 |
| 5 | CHICKEN AND VEGETABLE CRUMBLE
Recipe can be made 2 days ahead – suitable to freeze and suitable to microwave. 2 cups (360g) chopped cooked chicken
500g frozen mixed vegetables, thawed
1 x 440g can condensed cream of asparagus soup (or other soup of choice)
â…” cup stale breadcrumbs
½ cup grated tasty cheese
2-3 tbsp chopped fresh parsley Thaw the frozen vegetables and drain them to remove as much excess liquid as possible.
Combine the chicken, vegetables and soup in an 8 cup capacity ovenproof dish.
Mix the breadcrumbs, cheese and parsley in a bowl, then sprinkle the mixture over the chicken and vegetables.
Bake at 180ºC for about 40 minutes, or until the top is lightly browned and the crumble is heated through. :-)) 245sam - 2019-08-12 12:55:00 |
| 6 | This is our favorite - a salad, but one that can be served hot or cold. It might look complicated, but prep everything, and it's less than 10 mins to cook..... and so yummy... S and R's ASIAN SALAD
About ¼ pack cellophane noodles
A little butter – maybe a tablespoon
Teaspoon grated garlic
½ teaspoon grated ginger
1 onion, finely sliced (leaf end to root end)
2 stalks celery, finely sliced
A few very finely sliced celery tops (small handful)
1 large carrot (grated or finely ribboned with potato peeler)
½ capsicum (any colour, can be left out)
Few stalks parsley (very finely chopped)
About 1 cup cooked chicken, chopped
½ cup cooked shrimp (if available)
2 Tablspns sweet chilli sauce
2 Tablspn fish sauce
1 Tablspn Lime and Coriander or Italian salad dressing
1 soupspoon lime juice (1/2 – 1 lime)
1 teaspoon worchestershire sauce
1 soupspoon soy sauce
The length of last pinky finger joint coriander paste Soak cellophane noodles in boiling water in large bowl.
Gently saute onions in butter, soften and start to brown, add celery and carrots and capsicum if using, soften. Add garlic and ginger.
Strain cellophane noodles in sieve. Cut through with scissors, if wanted.
Into bowl add all sauces and the coriander paste, mix with fork.
Add noodles, mix with fork, then add chicken, and shrimp (if using), mix again with fork.
Add celery tops to onion mix in pan, soften, then add to chicken/noodle mix, stir, and serve in bowls. |
| 7 | 245sam wrote:
CHICKEN AND VEGETABLE CRUMBLE
Recipe can be made 2 days ahead – suitable to freeze and suitable to microwave. 2 cups (360g) chopped cooked chicken
500g frozen mixed vegetables, thawed
1 x 440g can condensed cream of asparagus soup (or other soup of choice)
â…” cup stale breadcrumbs
½ cup grated tasty cheese
2-3 tbsp chopped fresh parsley Thaw the frozen vegetables and drain them to remove as much excess liquid as possible.
Combine the chicken, vegetables and soup in an 8 cup capacity ovenproof dish.
Mix the breadcrumbs, cheese and parsley in a bowl, then sprinkle the mixture over the chicken and vegetables.
Bake at 180ºC for about 40 minutes, or until the top is lightly browned and the crumble is heated through. :-)) thanks this one sounds nice - will suggest it to Mrs M muffin2 - 2019-08-12 15:53:00 |
| 8 | Well now that muffin has found a suggestion he likes there can be no harm in my saying that I am well over leftover chicken. I don't know why but reheated chicken is never as good as freshly cooked. If I buy a whole chicken now I 'joint' it and cook it fresh, over three nights. So much more palatable. buzzy110 - 2019-08-12 16:22:00 |
| 9 | buzzy110 wrote:
Well now that muffin has found a suggestion he likes there can be no harm in my saying that I am well over leftover chicken. I don't know why but reheated chicken is never as good as freshly cooked. If I buy a whole chicken now I 'joint' it and cook it fresh, over three nights. So much more palatable. Yes, but that's not for everyone, as many - like myself - won't forgo the taste of a good roast or BBQ rotisserie chicken, even though you might. And there are plenty of great, inventive, and tasty ways of using up that which might be "left over", perhaps the finished product reflects the skill of the meal maker? |
| 10 | autumnwinds wrote:
Yes, but that's not for everyone, as many - like myself - won't forgo the taste of a good roast or BBQ rotisserie chicken, even though you might. And there are plenty of great, inventive, and tasty ways of using up that which might be "left over", perhaps the finished product reflects the skill of the meal maker? I can still roast parts and do. I use my airfryer to roast the full legs (thigh and drumstick). They taste exactly like they would if the entire chicken was roasted. And even better if I stuff salted lime slices under the skin. And there are also plenty of great, inventive ways of using up fresh chicken pieces as well. We all win. And just so you know. I will not make any comment about assumptions and your veiled reference to my supposed lack of cooking skill. After all these years of cooking up leftover chicken I now prefer chicken to be cooked fresh each time. Is that such a crime or am I supposed to do it the same way that everyone else does it? There are only two of us now. When I had a family leftovers were used in lunchboxes. Thanks for your expected comments anyway. I knew someone would react negatively. I just didn't think it would be you. Edited by buzzy110 at 5:05 pm, Mon 12 Aug buzzy110 - 2019-08-12 17:02:00 |
| 11 | buzzy110 wrote:
I can still roast parts and do. I use my airfryer to roast the full legs (thigh and drumstick). They taste exactly like they would if the entire chicken was roasted. And even better if I stuff salted lime slices under the skin. And there are also plenty of great, inventive ways of using up fresh chicken pieces as well. We all win. And just so you know. I will not make any comment about assumptions and your veiled reference to my supposed lack of cooking skill. After all these years of cooking up leftover chicken I now prefer chicken to be cooked fresh each time. Is that such a crime or am I supposed to do it the same way that everyone else does it? There are only two of us now. When I had a family leftovers were used in lunchboxes. Thanks for your expected comments anyway. I knew someone would react negatively. I just didn't think it would be you. I'm sorry that you seem to have assumed a great deal that was certainly not intended. I have respect for your culinary skills, the comment was general, NOT personal. |
| 12 | The quick and easy: Chicken fried rice.
My usual: Chicken and mushroom cannelloni. lythande1 - 2019-08-12 18:11:00 |
| 13 | I am only allowed to make chicken pie with any leftover roast chicken - just pull the meat off the frame and dice or pull apart and add to white sauce with your cooked or frozen vegetables of choice. I use Filo pastry and either use a pie dish or roll it up like a strudel. sarahb5 - 2019-08-12 18:11:00 |
| 14 | autumnwinds wrote:
This is our favorite - a salad, but one that can be served hot or cold. It might look complicated, but prep everything, and it's less than 10 mins to cook..... and so yummy... S and R's ASIAN SALAD
About ¼ pack cellophane noodles
A little butter – maybe a tablespoon
Teaspoon grated garlic
½ teaspoon grated ginger
1 onion, finely sliced (leaf end to root end)
2 stalks celery, finely sliced
A few very finely sliced celery tops (small handful)
1 large carrot (grated or finely ribboned with potato peeler)
½ capsicum (any colour, can be left out)
Few stalks parsley (very finely chopped)
About 1 cup cooked chicken, chopped
½ cup cooked shrimp (if available)
2 Tablspns sweet chilli sauce
2 Tablspn fish sauce
1 Tablspn Lime and Coriander or Italian salad dressing
1 soupspoon lime juice (1/2 – 1 lime)
1 teaspoon worchestershire sauce
1 soupspoon soy sauce
The length of last pinky finger joint coriander paste Soak cellophane noodles in boiling water in large bowl.
Gently saute onions in butter, soften and start to brown, add celery and carrots and capsicum if using, soften. Add garlic and ginger.
Strain cellophane noodles in sieve. Cut through with scissors, if wanted.
Into bowl add all sauces and the coriander paste, mix with fork.
Add noodles, mix with fork, then add chicken, and shrimp (if using), mix again with fork.
Add celery tops to onion mix in pan, soften, then add to chicken/noodle mix, stir, and serve in bowls. Your recipe sounds absolutely delicious, thank you very much for posting autumnwinds. We often have roasted chicken leftovers, ours often as not goes into sandwiches, rolls or similar for the next days lunch, not terribly inventive I know! This looks really yummy. Edited by strowan1 at 9:26 pm, Mon 12 Aug strowan1 - 2019-08-12 21:25:00 |
| 15 | I usually make a roast dinner pie or a thai curry deboron - 2019-08-13 06:52:00 |
| 16 | This message was deleted. cleggyboy - 2019-08-13 07:44:00 |
| 17 | Filling for Chicken Rolls
150g of shredded chicken (You usually have to
chop it smaller.)
Some finely chopped onion
Garlic
Salt to taste
250g sour cream Mix it all together and spread on your favourite sandwich bread. This amount usually makes enough for one whole loaf of sandwich bread. rainrain1 - 2019-08-13 08:17:00 |
| 18 | 245sam wrote:
CHICKEN AND VEGETABLE CRUMBLE
Recipe can be made 2 days ahead – suitable to freeze and suitable to microwave. 2 cups (360g) chopped cooked chicken
500g frozen mixed vegetables, thawed
1 x 440g can condensed cream of asparagus soup (or other soup of choice)
â…” cup stale breadcrumbs
½ cup grated tasty cheese
2-3 tbsp chopped fresh parsley Thaw the frozen vegetables and drain them to remove as much excess liquid as possible.
Combine the chicken, vegetables and soup in an 8 cup capacity ovenproof dish.
Mix the breadcrumbs, cheese and parsley in a bowl, then sprinkle the mixture over the chicken and vegetables.
Bake at 180ºC for about 40 minutes, or until the top is lightly browned and the crumble is heated through. :-)) I made this last night and it was very yummy
I used Cauliflower, broccoli and carrots that I pre cooked for 2 min in microwave, then added them to the oven dish with the chopped chicken and I had a can of chicken and corn soup and mixed that through before putting the breadcrump / cheese mixture on top and baking in the oven muffin2 - 2019-08-13 10:17:00 |
| 19 | muffin2 wrote:
I made this last night and it was very yummy
I used Cauliflower, broccoli and carrots that I pre cooked for 2 min in microwave, then added them to the oven dish with the chopped chicken and I had a can of chicken and corn soup and mixed that through before putting the breadcrump / cheese mixture on top and baking in the oven muffin2, thanks so much for the feedback. I'm very pleased that you enjoyed your meal based on the Chicken and Vegetable Crumble recipe I shared, and thanks too for your variation on it - an interesting option that I must try too. Edited by 245sam at 12:21 pm, Tue 13 Aug 245sam - 2019-08-13 12:21:00 |
| 20 | You inspired me. I'm going to try Chelsea Winters pumpkin and chicken lasagne. Sounds delicious!!! kiwitel - 2019-08-13 12:29:00 |
| 21 | buzzy110 wrote:
Well now that muffin has found a suggestion he likes there can be no harm in my saying that I am well over leftover chicken. I don't know why but reheated chicken is never as good as freshly cooked. If I buy a whole chicken now I 'joint' it and cook it fresh, over three nights. So much more palatable. I do agree about left over reheated... I am not a fan of any meat reheated... it gets a taste I don't like... but plenty of people do karlymouse - 2019-08-14 14:19:00 |
| 22 | If I have left over roasted chicken I shred it and add it to a black or green lentil salad, with capers, gherkins, red onion, olives, parsley, lemon juice and lots of Greek olive oil. Leave to macerate for a few hours and that will soften the chicken if it is dry. davidt4 - 2019-08-14 15:49:00 |
| 23 | whiz up in food processor with pineapple.stuffing s&P herds mayo and use on crackers or sammies yum cats5 - 2019-08-14 16:14:00 |
| 24 | davidt4 wrote:
If I have left over roasted chicken I shred it and add it to a black or green lentil salad, with capers, gherkins, red onion, olives, parsley, lemon juice and lots of Greek olive oil. Leave to macerate for a few hours and that will soften the chicken if it is dry. I cook chicken till it is just cooked. No more. I'd never slow cook it so that its moisture content is totally removed. This is probably why I don't like it reheated. First time round it is perfect. Second time it is overcooked, even if added right at the very end of the cooking process to just heat through. Your idea sounds perfect because it is not cooked again. p.s. Actually I no longer cook anything in a slow cooker, even if the meat is sealed first. It is just a method whereby meat sits in a warm environment for hours, slowly seeping out all the moisture and fats that make it succulent, right up till it falls apart. People think that is great. I think it is a terrible thing to do to meat. buzzy110 - 2019-08-14 16:22:00 |
| 25 | davidt4 wrote:
If I have left over roasted chicken I shred it and add it to a black or green lentil salad, with capers, gherkins, red onion, olives, parsley, lemon juice and lots of Greek olive oil. Leave to macerate for a few hours and that will soften the chicken if it is dry.
That sounds lovely & that's the sort of dish that I'm sure that the OP wanted, along with others already given.
It's not all about likes & dislikes. samanya - 2019-08-14 18:51:00 |
