Since I roasted that chicken, I had a ton of leftovers to use up! Its actually one of my favorite things about that recipe. I even buy chickens a little bit big on purpose. :)
Some of my favorite meals use up chicken leftovers... or turkey. These are both great recipes for holiday leftovers too. ;)
The first one was one my mom made when I was little. It always seemed like a perfect meal in one dish to me. Plus, you can use your favorite vegetables or whatever you have on hand.
Chicken Pot Pie
idea from mom, execution modified by me
2 cups (approx) cooked chicken pieces
1 cup carrots, cut into pieces
1 cup brocolli
half a medium onion, chopped into small pieces
1 cup corn (if frozen: thaw in a bowl of warm water. fresh: cut off cob. canned: please don't!)
1/2 cup celery
1 can cream of chicken soup
1 tbsp olive oil (or pam)
2 Pie crust pieces (I like Pillsbury) near room temp
Spray frying pan with pam, or heat tbsp olive oil in frying pan. Cook up the onions until beginning to become clear. Add soup and 1 can of water to the pan, bring to a simmer. Add remaining veggies and chicken. Let it simmer for a few minutes to heat everything while you prep the crust.
If you forgot to leave the pie crust on the counter for a little to bring the temperature up, stick it in the microwave for about 5 seconds. You just want it closer to room temp so its easy to roll out. You can also stick it on top of the oven while it preheats.
Roll the first crust out onto the bottom of your glass pie pan. Press it down into the bottom edges.
Pour the chicken mixture into the crust lined pan.
Bake for 25 minutes in a 350*F oven.
Put a pie shield or strips of tin foil over the crust edges and bake for 10 more minutes. Pie is done when crust is golden brown.
The second one was named by my mom. We've done this one pretty regularly since weight watchers while I was in high school. Difference was they called it "Zero Point soup" and it didn't have chicken (or noodles, I think). Its extremely versatile and adds great variety! Just use whatever you have on hand! No noodles? Use rice! All measurements in this are APPROXIMATE. I don't measure!! I just dump things in until I like the color balance. Add more liquid than you think you need! It cooks down a lot!
Vegetable Drawer Soup
from my mom, originally
2 cups cooked chicken, torn or cut into bite size pieces (OR 2 chicken sausages, cut into slices and then halves)
3-5 cups sliced veggies: carrots, celery, green beans, peas, corn, brussel sprouts, peppers, asparagus, mushrooms... ANYTHING you want!
3 cups chicken broth (bouillon cubes work nicely, just read the label for appropriate water amounts)
2 cups egg noodles (or rice or cous cous)
2-3 bay leaves
a few dashes each of oregano, basil, red pepper flakes, whatever your favorite spice is, that you are feeling at the moment (I don't often do red pepper flakes, for instance.)
extra water, as necessary
Put a LARGE pot on the stove. Add broth (or water with bouillon) and start to warm. Add the thickest crunchiest veggies first; carrots and brussel sprouts especially. Add chicken, spices, and remaining veggies (except any that might get mushy... like I tend to add mushrooms or spinach with the egg noodles or rice for the last 20 minutes). Stir, add water or more broth if it looks off balance. Bring to a boil, stir, reduce heat and let simmer. Cover or you'll lose even more moisture! Let it simmer for at least 20-30 minutes. Feel free to taste it as it goes, there is nothing raw in it (chicken sausage is pre-cooked). After first 30 minutes, when flavors are mingling to your satisfaction, add egg noodles or rice and any remaining soft veggies. Cover, cook for an additional 15-20 minutes or until noodles or rice are soft.
One of my favorite versions of this ever had italian chicken sausage, leftover cous cous/rice blend, spinach, and brussel sprouts. YUM.