Right now my fridge is full of leftovers. I have pork chops and T-bone steak and chicken and mashed potatoes and corn and. . . . . . . . . Now, let me explain I don’t usually have quite this many leftovers in there but we had company the other day who did not eat nearly what I expected them to. So, that plus our usual leftovers has made a fridge full. Chicken has many uses and I thought I’d share some that we have tried at our house.
Chicken Salad Sandwiches
1 C. chopped, cooked chicken
Mayonnaise to moisten (some people like a lot, we don’t use much at all)
Splash of lemon juice
Dash of Dill or Pampered Chef Spinach and Dill mix (optional)
Salt and Pepper to taste
Combine All and serve on hearty bread with lettuce. Can be refrigerated for a few days.
Alex’s BBQ Chicken Pizza
Make your favorite pizza dough/crust. (homemade is always better tasting and cheaper too!)
1/2 C. bbq sauce thinned with 1/4 – 1/2 C. water
2 handfuls of chopped, cooked chicken
shredded cheese (we used monteray jack but Pizza hut uses cheddar I believe)
Optional extras: chopped onion, chopped bell pepper
Make like you would any regular pizza and follow the crust instructions! Delicious!
Homemade chicken and noodles
1 quart chicken broth
1-2 handfuls chopped, cooked chicken
flour (perhaps 2 cups or so)
salt and pepper to taste
Pour broth and chicken into large sauce pan and turn on medium high. Meanwhile, combine eggs and 2 handfuls of flour in a shallow pan (pie plate or square cake pan work good) using a fork to mash it together. Add more flour as needed to make a dough that is almost dry but still holds together. note: I don’t know the exact amount because I don’t measure for this recipe and it really depends on the size of the eggs. If you are not sure, lean toward wetter being better. Too dry and the noodles are tough. Now for the messy part: take a small handful size piece of that dough and flatten in slightly in your hands. It may stick to them and that is okay. Gently pull dime to quarter size pieces off and drop them in the now boiling broth. Repeat this process until all the dough is in the broth. Then scrape the pan that you mixed the dough in to get the extra flour out of it and into the broth for thickening. Turn down your heat slightly so you don’t boil over. After 10 minutes or so, remove a noodle, cut it in half and taste for doneness. Stir often while cooking as this has a tendency to stick. If you are sticking badly, add a little water. Stir in salt and pepper right before serving.
A prettier way to make this same recipe would be to roll the dough out very thin on a floured surface. Cut into noodles using a pizza cutter and then drop into the broth. We like the globs at our house but not everyone finds that appetizing! You can do this same recipe using beef and beef broth or any broth, for that matter!
Chicken and Biscuits
Make your favorite baking powder biscuits or buy the refrigerator biscuits or just toast some bread. Enough for each person to have 1-2 whole biscuits.
Make a medium gravy with enough broth to serve your whole family. (1 cup of gravy will serve roughly 2 people) If you are unsure how to make gravy or medium sauce, look on the side of your corn starch box or in a cookbook for “medium white sauce”. Then replace the milk in the recipe with broth. If you have any of the fat that floats to the top of homemade broth, you can use that instead of margarine in the recipe too.
As gravy is cooking, add at least a Tbl of leftover chicken per person that has been chopped or cubed. An optional addition would be a serving of mixed vegetables per person as well (drained, canned or frozen). My husband prefers the veggies be cooked separately and that is just fine. Simmer the gravy until the veggies and chicken are heated through. Split the biscuit in a bowl and pour gravy over right before serving.