Tag Archive: Leftover chicken

When I make boneless, skinless chicken in the crock pot, I always make too much.  I’ve been experimenting with fun ways to use up the leftovers, such as the burritos, egg rolls, empanadas, and now this super easy pot pie.

Chicken Pot Pie

4 C. shredded chicken

2 packages frozen mixed vegetables

1 package Simply Potatoes Steakhouse Seasoned Potatoes

1 c. baking mix (such as Bisquick or anything intended to make pancakes, biscuits, etc.)

3/4 c. cashew milk

Rinse the frozen veggies in a colander until defrosted.  Toss with potatoes.  Stir in chicken.  Mine had enough sauce, since crock pot meats are so wet, so I didn’t have to add anything.  If yours is dry or in need of liquid, you can use a homemade gravy by making a roux of butter and flour, and adding chicken broth to it and thickening it.  You can also use one of those handy pouches of sauce they sell nowadays or a canned soup.  These are just a little higher in sodium than we are comfortable eating on a regular basis, but can certainly make life easier in a pinch.

Pour chicken and veggie mixture into a 13 x 9 baking dish (such as my Bobby Flay lasagna pan – to which I must bid adieu – a fine crack appeared and I’m not taking any chances!)  Mix baking mix and cashew milk.  If you want to spruce this up, you can add shredded cheese and an egg.  Spread evenly over the chicken and veggies.  Don’t worry about holes, because as you can see, the chicken bubbled up through in some places.

Bake at 375 until a toothpick through the thickest part of the crust comes out clean, and then turn off the oven and leave it in there 5 more minutes to help eliminate doughy parts.




2 boxes elbow macaroni, cooked according to directions

12 leftover chicken fingers (you could use any leftover meat)

1 package broccoli slaw, steamed in the microwave (any steamed veggies will work!)

1 jar alfredo sauce (variation – mushroom soup, marinara, any sauce!)

1 c. shredded cheese (I used sliced and shredded up some cheese I had on hand)

Mix cooked macaroni and alfredo sauce.  Place half in the bottom of a 13 x 9 baking dish sprayed with coconut oil spray.


Top with cooked broccoli slaw.


Cut up chicken tenders and spread evenly over broccoli slaw.


Top with remaining macaroni and sauce.


Top with cheese.


Bake at 350F until melted and golden, about 25-30 minutes.  Loved it!!



1 package wild garlic noodles – love these!

1 jar alfredo sauce

4 c. leftover cooked chicken

3 c. broccoli florets

1 green pepper, chopped

8 oz. sliced mushrooms

1 c. shredded colby jack cheese


Saute broccoli, mushrooms, and green pepper until softened, but not mushy.  Add in chicken.


Meanwhile, cook garlic noodles.


Combine noodles, chicken and veggies, and alfredo sauce.  Pour into 13 x 9 baking dish sprayed with coconut oil.


Sprinkle with cheese.  Bake at 350F for 25-30 minutes until golden.


Boo Hoo

This is how I feel about not getting a picture of tonight’s dinner because it was such a success and I still wanted to share the recipe.  The sweetie in the picture is my youngest grandson who has just been told by his mom that he can’t put the bathroom rug in his mouth!  Calling it a fusion dish is a stretch.  The only non traditional ingredient is the pad thai noodles.

2 packs Kame pad thai rice noodles – the soft wide kind

2-3 cups shredded leftover chicken

1 jar Fresh Market alfredo sauce

1 large sweet onion, sliced thinly


2 Tbsp. olive oil

2 Tbsp. butter

2 Tbsp. pesto sauce

2 Tbsp. parmesan cheese

2 Tbsp. tuscan seasoning – with red pepper flakes if you like a little heat!

When I put chicken alfredo on the menu plan for tonight, I originally planned to use some spaghetti my cousin had given me recently.  (She’s dieting and avoiding pasta).  When I looked more closely, though, the pasta was ginger, citrus!  Not exactly what I would want in alfredo.  The only other noodles I had on hand were the pad thai rice noodles.

The pad thai rice noodles are best cooked in oil in a skillet.

Cook onions in olive oil with a little salt and some of the tuscan seasoning until they were softened and translucent.  Add butter and pesto, and continue to cook until nicely browned.  Add in chicken and noodles, stirring until well blended.  Pour alfredo sauce over it all and heat through.

Before serving, sprinkle with remaining tuscan seasoning and parmesan.

My son, Austin, said this was the best alfredo ever!  Easy add ins:  peppers, mushrooms, spinach.  YUM!




4 c. leftover Chimichurri chicken, shredded (or buy a rotisserie chicken to use)

1 can white shoepeg corn, drained

1 can garbanzo beans, drained

1 can great northern beans, drained

1 container fresh salsa

2 Tbsp. sun-dried tomatoes

Combine everything in a crock pot and cook on low 8-10 hours.

Serve with Diaya shredded cheddar style cheese (non-dairy alternative cheese) and chips.

Sour cream and guacamole would have been nice too, if I had had any.

chicken salad

4 leftover chicken breast halves

1/2 large apple

2 Tbsp. Robert Rothschild Farms Raspberry Honey Mustard Pretzel Dip

1/2 c. Dukes Homestyle Mayo

2 Tbsp. Marie’s Raspberry Vinaigrette

2 Tbsp. sweet pickle relish

Cut chicken into chunks and place in food processor and pulse until it is the consistency of canned tuna.

Pour into bowl.

Shred apple, peel on.

Pour into bowl with chicken and blend.

Mix remaining ingredients and blend into chicken mixture.  Taste to see if you need to add salt or pepper.  Mine was great as is!

Wow!  I was disappointed that I didn’t have any grapes or celery on hand, but this turned out to be everyone’s favorite chicken salad so far.  It disappeared so quickly, I never got a picture of it, so I used one from another of my chicken salad posts.


1 lb. chopped/shredded turkey or chicken

1 small bottle Ken’s Lite Sweet Vidalia Onion Dressing


1 bottle Trader Joe’s sweet chili sauce


1 lb. Delallo gluten free orzo, cooked according to directions


1 bag Dole chop salad (Asian Sesame) save the dressing for another day


6 hard boiled eggs diced

Cook orzo, drain.  Cook eggs, chop.  Mix all ingredients.

We had this with chips and salsa and ate it like lettuce wraps!

Definitely doing this again!!

I had a lot of vegetables left from my veggie burger dinner.  I decided to make a healthy soup for a rainy day.


12 Jalapeno Cheddar Sausage

1 package Dole Chopped (save the dressing and toppings for another time)

1/2 c. green pepper, chopped onion, celery mix

1 package potatoes (the Celebration ones from the BOGO sale)

1 container Tuscany chicken broth

1 C. water

minced garlic (optional)

1/2 c. cooking sherry mixed with corn starch

1 can great northern beans, drained and smashed.

Combine all ingredients through garlic in crock pot.  Cook on low all day.

Upon arrival at home, add in sherry/corn starch slurry and smashed beans.  Raise temperature to high and cook until thickened (about 30-45 minutes).

Serve with garlic toast or a nice crusty bread!


2-3 C. leftover cooked white rice

1 c. black beans

1 can whole kernel corn, drained

1-2 c. leftover meats (I used the pepper jack chicken and braciole)

1 c. shredded colby jack cheese

1/4-1/2 c. cubed pepper jack cheese

Layer rice in bottom of 13 x 9 baking dish sprayed with cooking spray.

Mix black beans and corn.

Spoon over rice.

Layer leftover meats.

Top with salsa.

Sprinkle with cheeses.

Bake 400 F. for 25 minutes.

This would be delicious even without meat.  It would also be a good after Thanksgiving recipe to use the leftover turkey.  I served it topped with sour cream on top and an avocado and tomato salad with balsamic vinaigrette.


4 c. leftover Chicken and Vegetable Chili/Stew (anytime I have leftover soup or chili, I freeze it for a future “starter”)

1 container chicken broth

1 c. leftover black beans and rice

1 c. frozen shredded chicken

2 Tbsp. minced garlic

1/4 c. sherry

1 can garbanzo beans

1 c. leftover undressed salad from the other the other night, with swiss chard, spinach, kale, shredded carrots, chopped onions, and sliced mushrooms)

Combine ingredients in the crockpot and cook all day.

I started out intending to make chicken soup for Austin, who is sick, and ended up emptying some containers in the freezer.

Possible toppings:  shredded cheese, sour cream, chips.

Everyone loved this so much, there are now NO LEFTOVERS!  Of course, I’ll never be able to recreate it exactly.


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