Leftover Cooked Chicken Recipes

Delicious Recipes Using Leftover Cooked Chicken

Leftover cooked chicken is a versatile ingredient that can be transformed into a variety of tasty dishes. Whether you have a few pieces of grilled chicken, roasted chicken, or even poached chicken, these recipes will help you turn your leftovers into satisfying meals. Here are some creative and delicious ways to use up your leftover cooked chicken.

Classic Chicken Caesar Salad

Ingredients

• 2 cups leftover cooked chicken, diced or shredded
• 1 head romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1 cup croutons
• 1/4 cup cooked bacon, crumbled (optional)
• Fresh ground black pepper

Instructions

1. In a large bowl, combine the chopped romaine lettuce, cooked chicken, grated Parmesan cheese, and croutons.
2. Drizzle with Caesar dressing and toss to coat evenly.
3. Sprinkle with crumbled bacon (if using) and fresh ground black pepper.
4. Serve immediately.

Chicken and Vegetable Stir-Fry

Ingredients

• 2 cups leftover cooked chicken, sliced
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 broccoli head, cut into florets
• 1 carrot, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Cooked rice or noodles for serving

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the bell pepper, broccoli, carrot, and onion. Cook until tender-crisp, about 5 minutes.
2. Add the minced garlic and cook for another minute.
3. Stir in the sliced cooked chicken.
4. In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour the sauce over the chicken and vegetables, stirring to coat evenly.
5. Cook until everything is heated through, about 3-5 minutes.
6. Serve the stir-fry over cooked rice or noodles.

Chicken Enchiladas

Ingredients

• 2 cups leftover cooked chicken, shredded
• 8 small flour or corn tortillas
• 1 can (10 oz) enchilada sauce
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced onions (optional)
• 1/2 cup diced bell peppers (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the shredded chicken with 1/2 cup of enchilada sauce.
3. If using, add the diced onions and bell peppers to the chicken mixture.
4. Spoon the chicken mixture onto the center of each tortilla, roll them up, and place them seam-side down in a greased baking dish.
5. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly.
7. Serve with sour cream and chopped cilantro on top.

Chicken and Rice Casserole

Ingredients

• 2 cups leftover cooked chicken, shredded
• 1 cup rice
• 2 cups chicken broth
• 1 can cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1 cup frozen peas and carrots
• 1 onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot, cook the rice in chicken broth according to package instructions.
3. In a mixing bowl, combine the cooked rice, shredded chicken, cream of mushroom soup, shredded cheese, peas and carrots, diced onion, and minced garlic. Mix well.
4. Season with salt and pepper.
5. Transfer the mixture to a greased casserole dish.
6. Bake for 25-30 minutes, until the top is golden and bubbly.
7. Let it cool for a few minutes before serving.

BBQ Chicken Sandwiches

Ingredients

• 2 cups leftover cooked chicken, shredded
• 1 cup BBQ sauce
• 4 hamburger buns
• 1 cup coleslaw (optional)
• Pickles (optional)

Instructions

1. In a medium saucepan, combine the shredded chicken and BBQ sauce. Heat over medium heat until warmed through, about 5-7 minutes.
2. Toast the hamburger buns if desired.
3. Spoon the BBQ chicken onto the bottom half of each bun.
4. Top with coleslaw and pickles, if using.
5. Place the top half of the bun on the sandwich and serve immediately.

Chicken Tortilla Soup

Ingredients

• 2 cups leftover cooked chicken, shredded
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Tortilla strips, avocado slices, shredded cheese, and fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute.
3. Stir in the diced tomatoes, black beans, diced green chilies, chicken broth, ground cumin, and chili powder. Bring to a boil.
4. Reduce the heat and simmer for 10 minutes to let the flavors meld.
5. Stir in the shredded chicken and cook until heated through.
6. Season with salt and pepper to taste.
7. Serve the soup with tortilla strips, avocado slices, shredded cheese, and fresh cilantro on top.