Leftover Chicken And Rice Recipes

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Leftover Chicken And Rice Recipes

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Leftover Chicken And Rice Recipes

Easy and Delicious Leftover Chicken and Rice Recipes

Leftover chicken and rice can be the foundation for many quick, easy, and delicious meals. From casseroles to stir-fries, these recipes will help you transform your leftovers into something new and exciting.

1. Chicken and Rice Casserole

Ingredients:

  • 2 cups leftover chicken, shredded
  • 2 cups cooked rice
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup frozen peas and carrots
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup breadcrumbs
  • 2 tablespoons butter, melted
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, mix the shredded chicken, cooked rice, cream of mushroom soup, chicken broth, peas and carrots, and shredded cheddar cheese.
  3. Season with salt and pepper to taste.
  4. Pour the mixture into a greased baking dish.
  5. In a small bowl, mix the breadcrumbs with melted butter and sprinkle over the top of the casserole.
  6. Bake for 25-30 minutes, until the top is golden brown and the casserole is bubbly.
  7. Serve hot.

2. Chicken Fried Rice

Ingredients:

  • 2 cups leftover chicken, diced
  • 3 cups cooked rice (preferably cold)
  • 1 cup frozen peas and carrots
  • 2 eggs, beaten
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1/4 cup green onions, chopped

Instructions:

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the minced garlic and cook until fragrant.
  3. Push the garlic to the side and pour the beaten eggs into the skillet, scrambling them until cooked.
  4. Add the rice, diced chicken, peas, and carrots. Stir well to combine.
  5. Pour soy sauce and sesame oil over the mixture, stirring constantly until heated through.
  6. Garnish with chopped green onions and serve hot.

3. Chicken and Rice Soup

Ingredients:

  • 2 cups leftover chicken, shredded
  • 1 cup cooked rice
  • 4 cups chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste

Instructions:

  1. In a large pot, heat a small amount of oil over medium heat.
  2. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
  3. Pour in the chicken broth and bring to a boil.
  4. Add the shredded chicken, cooked rice, dried thyme, and dried parsley.
  5. Reduce the heat and let the soup simmer for 15-20 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot.

4. Chicken and Rice Stuffed Peppers

Ingredients:

  • 2 cups leftover chicken, shredded
  • 2 cups cooked rice
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 cup shredded mozzarella cheese
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, mix the shredded chicken, cooked rice, diced tomatoes, chopped onion, garlic, Italian seasoning, salt, and pepper.
  3. Stuff each bell pepper with the chicken and rice mixture.
  4. Place the stuffed peppers in a baking dish and cover with foil.
  5. Bake for 30 minutes.
  6. Remove the foil and top each pepper with shredded mozzarella cheese.
  7. Bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  8. Serve hot.

5. Chicken and Rice Burritos

Ingredients:

  • 2 cups leftover chicken, shredded
  • 2 cups cooked rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup salsa
  • 1 cup shredded cheddar cheese
  • 6 large flour tortillas
  • Sour cream and chopped cilantro for garnish

Instructions:

  1. In a large bowl, combine the shredded chicken, cooked rice, black beans, salsa, and shredded cheddar cheese.
  2. Place a generous amount of the mixture in the center of each tortilla.
  3. Roll up the tortillas, folding in the sides to secure the filling.
  4. Heat a skillet over medium heat and place the burritos seam-side down. Cook until golden brown, about 2-3 minutes per side.
  5. Serve with sour cream and chopped cilantro.

Conclusion

Leftover chicken and rice can be the base for many delicious meals. Whether you’re in the mood for a comforting casserole, a hearty soup, or flavorful stuffed peppers, these recipes will help you make the most of your leftovers. Enjoy these quick and easy meals that are sure to please the whole family.