Let’s admit it, folks: chicken dinners are practically a staple in most of our homes, right? And honestly, who can blame us? Chicken’s super mild flavor makes it a total chameleon, ready to soak up any seasoning or cuisine you throw its way, from zesty Tex-Mex to comforting Italian. Plus, it’s a fantastic lean protein that even the pickiest eaters (yes, even the kiddos!) usually gobble up without a fuss. It’s the ultimate weeknight hero, serving up deliciousness without much complaint.
But here’s the thing, and let’s be real: that same ol’ leftover chicken, especially by the second or third night in a row? It can get pretty, well, *boring*. You know the drill – you pop yesterday’s beautiful roast chicken into the microwave, and it comes out looking gray, feeling slightly rubbery, and tragically unlike the delicious golden bird it was just the day before. The unappetizing sight makes you pass over that container for days, opting for new food until, “Oops! It’s not good anymore,” and into the trash it sadly goes. We’ve all been there, feeling that pang of food waste guilt.
What if we told you there’s a secret handshake, a magical incantation, to banish those unappetizing, sad desk-lunch vibes forever? Seriously, instead of dreading those fridge scraps, imagine transforming your uneaten chicken into something utterly exciting and brand spanking new. Something that doesn’t just taste *different*, but tastes *amazing*! Doesn’t that just sound like pure culinary bliss? You’re about to say goodbye to the “Oops! It’s not good anymore” routine and become a leftover chicken wizard. The good news, my friends, is that it’s surprisingly simple to throw leftover chicken into all sorts of incredibly tasty dishes that taste nothing like, well, leftovers. Its neutral flavor profile makes it the ultimate team player, able to fill any number of roles in different recipes. While the ways to use up leftover chicken surely outnumber the stars in the sky, we’ve pulled together a selection of some of our absolute favorites. Get ready to have your mind blown and your taste buds sing!
1. **Pot Pie**: Let’s talk about the mighty, glorious pot pie! Like soup, pot pie is a brilliant way to get rid of a bunch of random vegetables that might be lingering, in addition to your chicken. But it offers that satisfying, hearty, more solid dinner feel that a simple bowl of broth sometimes can’t quite deliver. It’s the ultimate comfort food casserole, promising warmth and deliciousness in every forkful.
The magic formula is surprisingly simple: all you need to do is make some thick gravy or a creamy sauce, toss in your chopped-up cooked chicken and all those forgotten veggies, and then top it all off with some kind of delicious dough. This is where the magic truly happens: pot pie is fantastic for stretching even a small amount of leftover chicken into a huge, satisfying meal, especially since you’re adding so many other ingredients to bulk it up. It’s like turning a little into a lot, which is always a win!
When it comes to the dough, you’ve got options galore, so pick what suits your mood and your pantry! Homemade pie dough is always excellent, bringing that extra touch of love, but if you don’t feel like going through that amount of effort, store-bought is absolutely great too—no judgment here! You can even use biscuit dough, whether it’s homemade or the convenient kind that pops out of a refrigerated cardboard tube. And for a truly fancier touch, puff pastry adds a luxurious feel. You could even swap out traditional dough for mashed potatoes to make a comforting chicken shepherd’s pie. The possibilities for a perfectly golden, bubbly top are endless!
Recipe details: Chicken Pot Pie
Prep time: 30 min Inactive time: 30 min
Cook time: 55 min Total time: 1 hr 55 min
Level: Intermediate Servings: 4 individual pot pies
Total weight: 573.1 g Calories: 1343.3 kcal
Energy: 1343.3 kcal Protein: 85.1 g
Carbs: 89.4 g Fat: 70.1 g
Dish Tags: british, main course, lunch/dinner, Sugar-Conscious, Mediterranean, Peanut-Free, Tree-Nut-Free, Soy-Free, Sulfites
Ingredients:
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Cooking steps:
1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
4. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
5. Preheat the oven to 375 degrees F.
6. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Get the recipe: Chicken Pot Pie
2. **Chicken a la king**: Alright, get ready for a delicious blast from the past that’s still an absolute crowd-pleaser: Chicken a la king! This might be a super old-school way to reuse leftover chicken, but trust us, it never, ever fails to satisfy. It’s that kind of classic, creamy, cozy dish that just hits all the right comfort notes. While every cook has their own special touch and there are as many ways to make chicken a la king as there are chefs, they all involve tender chicken pieces swimming in some kind of luscious, creamy sauce, usually alongside some miscellaneous vegetables like peas and pimentos.
The classic sauce for this culinary royalty is a roux-thickened béchamel made with milk, giving it that incredibly rich, velvety texture we all adore and crave. It’s truly a labor of love, but so worth it! But hey, if you need dinner on the table, like, five minutes ago, there are absolutely simpler routes to achieving that same creamy dream! One easy chicken a la king recipe, for instance, cleverly uses a mixture of cream, chicken stock, and even canned cream of mushroom soup to create that perfect, flavorful coating for your chicken, peas, pimentos, and mushrooms. It’s quick, easy, and still delivers big on flavor.
This dish is gloriously saucy, so you absolutely, positively need some kind of starch to soak up all those amazing juices – don’t let a single drop go to waste! Think classic plain white rice, comforting egg noodles, or even a fluffy pile of mashed potatoes. Want to get a little fancy and elevate your meal? Toast points or flaky biscuits are divine choices that will scoop up every last bit of that creamy goodness. And for a truly fine dining moment that’ll impress everyone, bake up some puff pastry cups – also known as vol-au-vents – and use those to cradle that creamy chicken mixture. Pure bliss and surprisingly elegant!
Recipe details: Chicken a la King
Prep time: 25 min Inactive time:
Cook time: 45 min Total time: 1 hr 10 min
Level: Servings: 4 servings
Total weight: 1739.4 g Calories: 3338.1 kcal
Energy: 3338.1 kcal Protein: 126.3 g
Carbs: 170.7 g Fat: 241.4 g
Dish Tags: american, main course, lunch/dinner, Low-Carb, Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Soy, Sulfites, FODMAP
Ingredients:
1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
3 3/4 cups chicken broth, homemade or low-sodium canned
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
1/2 cup creme fraiche or heavy cream
4 cups 1-inch cubed poached chicken, recipe follows
1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Cooking steps:
1. In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
2. Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
3. Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
Get the recipe: Chicken a la King
3. **Chicken salad**: Chicken salad might seem like the most obvious use for leftover chicken, and yeah, it’s a timeworn way to use it up. But “obvious” definitely doesn’t mean boring, especially when you take matters into your own hands! If you’ve had a bad experience with bland, uninspired chicken salad in the past, making your own is your golden opportunity to infuse it with all the amazing seasonings and vibrant flavors you love. Seriously, nobody could ever accuse coronation chicken salad, with its exotic curry powder and sweet, chewy apricots, of lacking flavor. It’s a flavor explosion!
The real secret to good chicken salad is creating that perfect, harmonious balance between flavors and textures, designing the ultimate, craveable bite. You definitely don’t want a mouthful of mush, right? So, adding some crunch is absolutely key to keeping things interesting! Think crisp celery, tart green apple, satisfyingly crunchy nuts, or fresh, zesty scallions – all fantastic choices (though maybe not all at once!). Each adds its own unique pop and texture.
Since most chicken salad is wonderfully creamy thanks to mayo or yogurt, it’s also a smart move to add some sharp, zippy flavors to wake up your palate and cut through the richness. A splash of vinegar, a squeeze of bright citrus, a dash of hot sauce, or a sprinkle of fiery cayenne pepper can all fit the bill beautifully, adding that essential zing. Just dive in with a spirit of experimentation, making sure to taste as you go after adding each ingredient, and you honestly can’t go wrong. You’re better than bland chicken salad, so get creative and make it your own signature dish!
Recipe details: Chicken Salad
Cook time: 30 min Total time: 30 min
Level: Easy Servings: 4 servings
Total weight: 285.9 g Calories: 122.6 kcal
Energy: 122.6 kcal Protein: 8.8 g
Carbs: 10.3 g Fat: 5.8 g
Dish Tags: mediterranean, salad, lunch/dinner, Low-Sodium, Sugar-Conscious, Kidney-Friendly, Keto-Friendly, Paleo, Mediterranean
Ingredients:
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breasts halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought
Cooking steps:
1. Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
2. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Get the recipe: Chicken Salad
4. **Creamy Chicken Enchiladas**: Hold up, because these Creamy Chicken Enchiladas are about to become your new obsession – and honestly, they might just be one of our most popular chicken dinners ever! Seriously, this isn’t just *a* recipe; it’s *the* recipe, so famously delicious that the creator, Pat Coffee from Kingston, Washington, says her daughter brought 10 pans of it to her wedding reception, and they were the “biggest hit of all the food.” Guests literally wanted the recipe so badly, they sent it out with Christmas cards! You know it’s legit when it becomes a holiday card insert.
Picture this: you’re layering a 13×9-inch pan with soft tortillas, generously stuffed with tender leftover chicken, dreamy cream cheese, and a perfect blend of spices. Then, you pour over a quick, savory enchilada sauce that brings it all together in a symphony of flavor. It’s the kind of dish that makes you wanna scrape the pan clean and possibly lick the plate – no judgment here! The magic happens as it bakes, transforming into a cheesy, gooey, comforting masterpiece.
What’s super cool about these enchiladas is how incredibly easy they are to make at home and how effortlessly you can customize them to your liking. Feeling a little extra heat? Go wild and add more chiles to the mix! Want to sneak in some extra nutrients or just love a good crunch? Chopped peppers or corn would be absolutely delicious additions, blending seamlessly into the creamy filling. You’ll definitely need a fork and a big plate to dive into these cheesy, gooey wonders. And trust us, a good store-bought salsa on the side for that extra kick is non-negotiable!
Recipe details: The Best Creamy Chicken Enchiladas Recipe
Cook time: Unknown Total time: 90
Level: Unknown Servings: 6
Total weight: 3267.3 g Calories: 4721.1 kcal
Energy: 4721.1 kcal Protein: 255.4 g
Carbs: 268.6 g Fat: 299.6 g
Dish Tags: mexican, main course, lunch/dinner, High-Fiber, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Gluten, Wheat, Eggs, Milk, Sulfites
Ingredients:
3 poblano peppers
1 large onion, roughly chopped
1 1/2 pounds tomatillos, husks removed
2 Serrano peppers
3 medium cloves garlic
2 cups homemade or store-bought low-sodium chicken stock
1 cup loosely packed picked fresh cilantro leaves and fine stems, plus chopped cilantro for garnish
Kosher salt and freshly ground black pepper
2 pounds bone in, skin-on chicken thighs (see note above)
1 tablespoon vegetable oil
16 soft corn tortillas
8 ounces shredded pepper Jack cheese, divided
1 cup Mexican-style crema, divided (see note above)
Cooking steps:
1. Preheat oven to 400°F (200°C). Arrange poblano and serrano peppers, tomatillos, onion, and garlic on a baking sheet. Roast until tender and lightly charred, about 20-25 minutes.
2. Transfer roasted peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Once cooled, peel and deseed the peppers. Add peeled peppers, roasted tomatillos, onion, and garlic to a blender.
3. Add 1 cup of chicken stock and cilantro to the blender. Blend until smooth, adding more stock as needed to achieve a pourable sauce consistency. Season with kosher salt and black pepper to taste.
4. Season chicken thighs generously with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear chicken thighs skin-side down until golden brown, about 5-7 minutes. Flip and sear other side for 3 minutes.
5. Add remaining chicken stock to the pot with the chicken. Bring to a simmer, then reduce heat to low, cover, and cook until chicken is very tender and easily shreds, about 20-25 minutes. Remove chicken, shred meat, and discard bones/skin. Skim fat from cooking liquid and reserve liquid.
6. Dip each corn tortilla briefly in the warm chicken cooking liquid or lightly fry in a skillet to soften. This makes them pliable and prevents cracking.
7. Spread a thin layer of the prepared sauce on the bottom of a 9×13-inch baking dish. Take a softened tortilla, fill with shredded chicken and a sprinkle of pepper Jack cheese, and roll tightly. Place seam-side down in the baking dish.
8. Repeat with remaining tortillas, chicken, and cheese, arranging them snugly in the baking dish. Pour the remaining sauce evenly over the rolled enchiladas.
9. Top the enchiladas with the remaining shredded pepper Jack cheese and half of the Mexican crema. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot.
10. Remove from oven, let rest for a few minutes. Garnish with chopped cilantro and a drizzle of the remaining Mexican crema before serving warm.
Get the recipe: The Best Creamy Chicken Enchiladas Recipe
5. **BBQ Chicken Sandwiches**: Talk about a quick and filling meal that’s an absolute family favorite – these BBQ Chicken Sandwiches are a total cinch to make, especially when you’ve got those delicious chicken leftovers handy in the fridge! Leticia Lewis from Kennewick, Washington, the amazing recipe creator, perfectly understood the need for speedy yet satisfying options with four small children at home, and she absolutely nailed it with this genius idea. Leftover chicken is truly a natural fit for sandwiches, transforming into saucy sammies that come together in a flash.
What makes these so appealing is how incredibly easy they are to toss together, even though they feature a homemade sauce that brings all the rich, smoky flavor. But hey, if you’re seriously short on time (and who isn’t some days?), you can totally swap in one of your favorite store-bought BBQ sauces for a delicious shortcut – no one has to know! This is about making life easier and dinner tastier.
For those who love a little extra zing and a fiery kick, here’s a pro tip: eliminate the ketchup from the homemade sauce and dramatically increase the amount of salsa to a full cup for a spicier taste sensation that’ll wake up your palate! These sandwiches are incredibly easy and versatile, making them perfect for busy weeknights, a casual weekend lunch, or even a last-minute get-together. Serve them up with a quick side of canned or frozen corn, a classic pairing, and you’ve got a meal that everyone will devour without a second thought, proving that leftovers can be legendary!
Okay, so we’ve already shown you how to turn that humble leftover chicken into some seriously comforting, classic meals. But what if you’re ready to really flex those culinary muscles and whisk your taste buds away on a grand adventure? Get ready, because we’re about to dive deep into a world of international flavors and unexpected gourmet twists that will make you forget the word ‘leftovers’ ever existed! These next six ideas are all about reinvention, turning your chicken into something truly extraordinary and surprising.
Recipe details: Pulled BBQ Chicken Sandwiches
Prep time: 20 min Inactive time:
Cook time: 31 min Total time: 51 min
Level: Easy Servings: 6 servings, serving size: 1 sandwich
Total weight: 1829.2 g Calories: 2570.7 kcal
Energy: 2570.7 kcal Protein: 247.5 g
Carbs: 294.4 g Fat: 40.9 g
Dish Tags: american, main course, sandwiches, lunch/dinner, Low-Fat, Dairy-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Sulfites, FODMAP
Ingredients:
1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
1 (14-ounce) can low-sodium tomato sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup apple cider vinegar
5 tablespoons molasses
1/4 teaspoon ground black pepper
1/2 teaspoon liquid smoke
1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
6 whole-wheat hamburger rolls
6 large green lettuce leaves
Cooking steps:
1. Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.
2. Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.
Get the recipe: Pulled BBQ Chicken Sandwiches
6. **Thai Peanut Chicken Casserole**: Ready to impress without breaking a sweat? This Thai Peanut Chicken Casserole is one of those dishes that looks incredibly sophisticated and layered, like you spent hours slaving away, but it’s actually ridiculously simple to pull off. Katherine Wollgast from Troy, Missouri, came up with this genius idea after falling in love with Thai peanut chicken pizza, deciding to infuse those amazing flavors into a casserole. It’s like a delicious, nutty hug for your taste buds, packed with savory goodness.
The true magic behind this seemingly complex dish? It’s all about smart shortcuts and leveraging that leftover chicken. You’re layering it with a tasty, nutty sauce, mushrooms, and other veggies, but the secret to its effortless assembly lies in using your pre-cooked chicken, a store-bought sauce (yes, really!), and even convenient tubed biscuit dough for the topping. It’s a brilliant way to transform what you already have into something utterly fresh and exciting, proving that elegance doesn’t always demand endless effort.
To complete this international flavor fiesta, just whip up some stir-fried vegetables on the side, or perhaps a crisp salad with a light sesame dressing. It’s an easy, delicious meal that feels like a true culinary escape, whisking you away to exotic lands right from your dining room table. Prepare for rave reviews and empty plates – your secret is safe with us!
Recipe details: Chicken Broccoli Casserole
Cook time: 35 min Total time: 2 hr 50 min
Level: Easy Servings: 10 servings
Total weight: 3096.9 g Calories: 5189.6 kcal
Energy: 5189.6 kcal Protein: 359.8 g
Carbs: 204.3 g Fat: 324.2 g
Dish Tags: italian, main course, lunch/dinner, Low-Carb, Sugar-Conscious, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Sulfites
Ingredients:
Nonstick cooking spray or butter, for the baking dish
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets
2 cups cooked white rice
One 10-ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated (about 2 1/2 cups)
Cooking steps:
1. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
2. Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
3. Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
4. Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.
Get the recipe: Chicken Broccoli Casserole
7. **Baked Egg Rolls**: Who doesn’t love the crispy, savory delight of an egg roll? But let’s be real, deep-frying at home can be a whole thing. Enter these Baked Egg Rolls, a total game-changer that gives you all the crispy satisfaction without the oil, and they’re 100% restaurant-worthy! Barbara Lierman from Lyons, Nebraska, hit on a brilliant idea with these, making them low in fat but so crispy you’ll genuinely think they were fried. It’s like magic, but edible.
These beauties are absolutely perfect for your chopped leftover chicken, giving them enough hearty heft to transform into a fantastic main dish. They’re packed with fresh vegetables, making them not only delicious but also a smart way to sneak in some extra goodness. Plus, the sheer joy of biting into that perfectly crispy shell, knowing it came out of your oven and not a deep fryer, is a win-win situation for your taste buds and your health.
Seriously, you can whip these up so quickly in your home kitchen, making them an ideal choice when you’re craving takeout but want something homemade and healthier. They’re a simple yet incredibly satisfying way to take your leftover chicken from fridge-filler to flavor-thriller in no time. Get ready to roll into some serious deliciousness!
Recipe details: Baked Vegetable Egg Rolls
Cook time: 45 min Total time: 1 hr 30 min
Level: Easy Servings: 16 egg rolls
Total weight: 1299.9 g Calories: 2387.2 kcal
Energy: 2387.2 kcal Protein: 66.5 g
Carbs: 396.2 g Fat: 59.0 g
Dish Tags: mediterranean, main course, lunch/dinner, Sugar-Conscious, Low Potassium, Kidney-Friendly, Vegetarian, Pescatarian, Tree-Nuts, Sulfites
Ingredients:
8 ounces baby bella mushrooms
2 to 2.5 ounces bean thread noodles
2 tablespoons coconut oil
1/4 teaspoon kosher salt
5 scallions, chopped (about 1/3 cup)
4 cloves garlic, grated
1 tablespoon grated fresh ginger
3 cups finely shredded cabbage
1 cup shredded carrot
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon sambal oelek
Sixteen 6 1/2-by-6 1/2-inch egg roll wrappers
Nonstick cooking spray, for the egg rolls
Cooking steps:
1. Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
2. Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
3. Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
4. Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
5. Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
6. Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
7. Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
8. Allow to cool for 5 minutes before serving.
Get the recipe: Baked Vegetable Egg Rolls
8. **Garlicky Chicken Pizza**: Forget delivery, because once you try making your own pizza at home, especially with leftover chicken, you might never go back! Teri Otte from Cannon Falls, Minnesota, perfectly understood the joy of a homemade pie, and this Garlicky Chicken Pizza is a fantastic example of how simple and satisfying it can be. The best part? You’re in charge, controlling every delicious layer of sauce, cheese, and toppings.
This white pizza masterpiece gets a serious boost from bright, fresh flavors like well-drained tomatoes, savory olives, and tangy goat cheese, all built on an olive oil base that lets the toppings truly shine. And guess what? Adding sliced or chopped leftover chicken is the ultimate protein move here because its neutral flavor matches literally everything. It’s like chicken was born to be on a pizza, soaking up all that garlicky goodness.
Even if you’re not a seasoned pizza pro, making homemade pizza is surprisingly simple, especially if you snag some store-bought pie dough. This recipe breaks the mold of traditional red sauce and mozzarella, offering a sophisticated and surprising taste that will impress everyone at your table. Get ready to stretch that dough and your culinary imagination!
Recipe details: Garlic White Pizza W/ Chicken and Ricotta
Cook time: Unknown Total time: 60
Level: Unknown Servings: 8
Total weight: 2053.6 g Calories: 4880.0 kcal
Energy: 4880.0 kcal Protein: 234.1 g
Carbs: 502.8 g Fat: 212.3 g
Dish Tags: italian, main course, lunch/dinner, Balanced, Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Sulfites
Ingredients:
4 1/2 c bread flour, or can use all purpose flour. i like the bread flour for crusts
1 Tbsp sugar
1 tsp salt
4 Tbsp olive oil ( i used 1 to cut down on fat)
1 pkg (1/4 ounce) quick rise yeast
2 c warm water 110 – 115 f.
2 – 3 clove garlic, minced
2 Tbsp butter
2 Tbsp olive oil
· basil, oregano, garlic powder, parsley, salt and pepper
3/4 c grated parmesan or romano cheese
2 c mozzarella or 4 cheese blend ( that’s what i used)
1 boneless, skinless chicken breast, cut into bite sized pieces – seasoned and sauteed
1/2 c ricotta cheese, mixed with 1/2 cup grated parmesan cheese, 1 tablespoon parsley, and salt and pepper ( this is optional) but is so good.
Cooking steps:
1. Make Pizza Dough: In a large bowl, combine bread flour, sugar, salt, olive oil, and quick-rise yeast. Gradually add warm water (110-115°F), mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 30-45 minutes until doubled.
2. Prepare Chicken: While the dough rises, cut chicken breast into bite-sized pieces. Season with salt, pepper, and desired herbs. Sauté in a pan with a little olive oil over medium heat until cooked through and lightly browned. Set aside.
3. Make Garlic Butter Sauce: In a small saucepan or skillet, melt butter with olive oil over low heat. Add minced garlic and cook gently for 1-2 minutes until fragrant, being careful not to brown. Stir in dried basil, oregano, garlic powder, parsley, salt, and pepper. Remove from heat.
4. Prepare Ricotta Mixture (Optional): In a small bowl, combine ricotta cheese, ½ cup grated Parmesan cheese, 1 tablespoon parsley, salt, and pepper. Mix well.
5. Preheat Oven & Prep Pan: Preheat your oven to 450°F (232°C). Lightly grease a large pizza pan or dust a pizza stone with cornmeal.
6. Assemble Pizza Base: Punch down the risen dough and, on a lightly floured surface, roll it out to your desired thickness. Carefully transfer the dough to the prepared pizza pan or stone.
7. Add Toppings: Evenly spread the garlic butter sauce over the dough, leaving a small border for the crust. Sprinkle generously with mozzarella (or 4-cheese blend), then the remaining ¾ cup grated Parmesan/Romano cheese.
8. Distribute Fillings: Scatter the cooked chicken pieces evenly over the cheese. If using, dollop spoonfuls of the ricotta mixture over the pizza.
9. Bake: Transfer the pizza to the preheated oven and bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned. Cooking time may vary based on dough thickness and oven performance.
10. Serve: Remove the pizza from the oven, let it cool for a few minutes before slicing to allow the cheese to set, and serve warm.
Get the recipe: Garlic White Pizza W/ Chicken and Ricotta
9. **BBQ Chicken and Apple Bread Pudding**: Okay, prepare to have your mind officially blown, because this next idea is a true culinary rebel: BBQ Chicken and Apple Bread Pudding! When you hear “bread pudding,” you probably think dessert, right? Well, Shauna Havey from Roy, Utah, dared to twist the classic, transforming this comfort food staple into a shockingly delicious savory dinner. It’s truly too good to reserve only for dessert!
This innovative recipe pulls out all the creative stops, swapping plain bread for corn muffin mix to add tons of flavor right from the base. Then, it gets down to business with a hearty filling of savory chicken and tangy BBQ sauce. But here’s the unexpected stroke of genius: cut-up apples are folded in, bringing a delightful sweetness and a satisfying crunch that plays beautifully against the rich, savory elements.
The result is a sweet and savory sensation that’s deeply comforting and utterly unique. It’s a delicious new way to enjoy an old favorite, proving that with a little imagination, your leftover chicken can become the star of even the most surprising dishes. This is the kind of recipe that makes guests say, “Wait, what is this?! And can I have the recipe?!”
Recipe details: Barbecue Chicken
Prep time: 10 min Inactive time: 8 hr 30 min
Cook time: 1 hr 10 min Total time: 9 hr 50 min
Level: Easy Servings: 6 to 8 servings
Total weight: 2154.8 g Calories: 3362.4 kcal
Energy: 3362.4 kcal Protein: 232.0 g
Carbs: 115.0 g Fat: 215.4 g
Dish Tags: american, main course, lunch/dinner, Low-Carb, Dairy-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Sulfites
Ingredients:
2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
1 1/2 cups Neely’s Italian Dressing, recipe follows
1/4 cup Neely’s Barbecue Seasoning, recipe follows
1 cup Neely’s Barbecue Sauce, recipe follows
2 tablespoons ground mustard
2 garlic cloves, smashed
1 tablespoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar
2 tablespoons Neely’s Barbecue Seasoning
1/3 cup red wine vinegar
1 cup canola oil
Salt and pepper
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Cooking steps:
1. Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely’s Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
2. If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely’s Barbecue Sauce.
3. Place into a preheated 350 degree F oven for 45 minutes.
4. If grilling outside: Thirty minutes before you’re ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
5. Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely’s Barbecue Sauce during the last 5 minutes of cooking.
Get the recipe: Barbecue Chicken
10. **Curried Chicken & Peach Salad**: Ready for a refreshing, vibrant dish that’s perfect for warmer months and comes together in mere minutes? This Curried Chicken & Peach Salad is an absolute revelation! Radelle Knappenberger from Oviedo, Florida, shared this healthy and simple salad that even her non-cooking husband can whip up, and it’s so good that friends always ask for the recipe. It’s the ultimate quick summer supper.
Ready for a refreshing, vibrant dish that’s perfect for warmer months and comes together in mere minutes? This Curried Chicken & Peach Salad is an absolute revelation! Radelle Knappenberger from Oviedo, Florida, shared this healthy and simple salad that even her non-cooking husband can whip up, and it’s so good that friends always ask for the recipe. It’s the ultimate quick summer supper.
The beauty of this salad lies in its sophisticated yet simple combination: you start with convenient bagged salad greens and then jazz up your leftover chicken with an exotic curry twist. The unexpected star of the show? Fresh peaches! Their sweet, juicy notes perfectly complement the savory, spiced chicken, creating a harmonious blend of flavors that dances on your palate. It’s a surprisingly delightful pairing that makes every bite exciting.
Of course, the wonderful thing about a salad is its flexibility. While peaches are divine, you can absolutely swap in any other juicy fruit you love – think nectarines, crisp apples, or even sweet berries for a different twist. Serve it up as a light lunch or a vibrant dinner, and you’ll quickly see why this dish makes a simple concept feel gourmet. It’s proof that leftover chicken, with a little imagination, can be the base for truly exceptional, fresh meals.
Recipe details: Curried Chicken Salad
Prep time: 5 min Inactive time:
Cook time: 55 min Total time: 1 hr
Level: Easy Servings: 6 servings
Total weight: 592.6 g Calories: 1642.0 kcal
Energy: 1642.0 kcal Protein: 51.9 g
Carbs: 55.7 g Fat: 137.7 g
Dish Tags: indian, salad, lunch/dinner, Low-Carb, Kidney-Friendly, Keto-Friendly, Dairy-Free, Peanut-Free, Soy-Free, Sulfites
Ingredients:
3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman’s)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey’s)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews
Cooking steps:
1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
3. For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
4. Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
Get the recipe: Curried Chicken Salad
And there you have it, fellow food adventurers! We’ve journeyed from classic comfort to global gourmet, proving beyond a shadow of a doubt that leftover chicken is not just a bland obligation, but a golden ticket to culinary creativity. So next time you find yourself with a few extra pieces of that fantastic lean protein, don’t just warm it up. Embrace your inner food wizard, toss out that food waste guilt, and transform it into something truly spectacular. Your taste buds (and your fridge!) will thank you for it! Happy cooking, and may your leftovers forever be legendary!
