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Leftover Chicken Recipe
Delicious Leftover Chicken Recipe Ideas
Leftover chicken is a versatile ingredient that can be transformed into a variety of delicious dishes. Instead of letting those leftovers go to waste, try one of these tasty recipes to turn your cooked chicken into a meal the whole family will love. From soups and salads to casseroles and sandwiches, here are some creative ways to make the most of your leftover chicken.
Classic Chicken Salad
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 celery stalk, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- In a large bowl, combine the shredded chicken, mayonnaise, Greek yogurt, diced celery, chopped red onion, dried cranberries, and chopped pecans.
- Add the fresh lemon juice and mix well.
- Season with salt and pepper to taste.
- Serve the chicken salad on a bed of lettuce leaves or use it as a filling for sandwiches or wraps.
Chicken Quesadillas
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded Mexican blend cheese
- 1/2 cup salsa
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 large flour tortillas
- Cooking spray or butter for the skillet
Instructions
- In a medium bowl, combine the shredded chicken, shredded cheese, salsa, chopped cilantro, ground cumin, and chili powder.
- Heat a large skillet over medium heat and lightly coat with cooking spray or butter.
- Place a tortilla in the skillet and spoon a portion of the chicken mixture onto one half of the tortilla.
- Fold the tortilla in half and cook for 2-3 minutes on each side, until the cheese is melted and the tortilla is golden brown.
- Repeat with the remaining tortillas and chicken mixture.
- Cut the quesadillas into wedges and serve with additional salsa, sour cream, or guacamole.
Chicken Soup
Ingredients
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 cup egg noodles or pasta of choice
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook until the vegetables are tender, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute.
- Pour in the chicken broth and bring to a boil.
- Add the egg noodles or pasta and cook according to package instructions.
- Stir in the shredded chicken, dried thyme, and dried basil. Season with salt and pepper to taste.
- Simmer for 5-10 minutes, until the flavors are well combined and the soup is heated through.
- Garnish with chopped fresh parsley before serving.
BBQ Chicken Pizza
Ingredients
- 1 pizza dough (store-bought or homemade)
- 1 cup cooked chicken, shredded
- 1/2 cup BBQ sauce
- 1 cup shredded mozzarella cheese
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat your oven to 450°F (230°C).
- Roll out the pizza dough on a floured surface to your desired thickness and transfer to a baking sheet or pizza stone.
- Spread the BBQ sauce evenly over the pizza dough, leaving a small border around the edges.
- Sprinkle the shredded chicken evenly over the sauce, followed by the shredded mozzarella cheese and thinly sliced red onion.
- Bake in the preheated oven for 10-12 minutes, until the crust is golden and the cheese is melted and bubbly.
- Remove from the oven and sprinkle with chopped fresh cilantro before slicing and serving.
Chicken Fried Rice
Ingredients
- 2 cups cooked chicken, diced
- 3 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 3 cloves garlic, minced
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Green onions, sliced (for garnish)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and carrots and cook until tender, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the vegetables.
- Add the cooked rice, diced chicken, frozen peas, soy sauce, and sesame oil to the skillet. Stir well to combine and cook until everything is heated through, about 5-7 minutes.
- Garnish with sliced green onions before serving.