Three Great Dinner Recipes using Leftover Roasted Chicken

Posted on 25 February 2009 by ChefBud

Roasted Chicken part 3 (quick dinner options)
Here are three simple recipes you can make in minutes using leftover roasted chicken. You can also watch a video demonstration of all three recipes.


Chicken, Cheese & Sour Cream Enchiladas

1 lb shredded cooked chicken
1 lb shredded cheese (cheddar, jack, pepper jack)
2 TBSP sour cream
28 oz enchilada sauce
2 TBSP Olive Oil
12 corn tortillas

Preheat oven to 400⁰
Brush tortillas scantly on both sides with olive oil.
Warm the tortillas in microwave until pliable (about 30 seconds).
Mix the chicken, sour cream and cheese (reserve 1 cup of cheese for top)
Cover bottom of 13 x 9 inch baking dish with ½ cup enchilada sauce.
To make the enchiladas spoon 3 TBSP of chicken mixture onto a tortilla and roll up like a cigar.
Place the enchiladas seam side down in the baking dish forming two rows.
Cover with the rest of the sauce.
Sprinkle reserved cup of cheese on top.
Bake for 10 minutes.

chicken soup

Chicken Noodle Soup

4 cups chicken broth or stock
1 cup pasta (egg noodles, orzo, or any other small pasta)
1 tsp salt (only ½ tsp if stock is salted)
1 cup shredded cooked chicken

Bring stock to a boil.
Add pasta and simmer until pasta is tender but a bit firm.
Add chicken and salt.
Season to taste with salt and pepper.

Sauté ¼ cup each small diced carrots, onion and celery and add with chicken.
1TBSP finely chopped parsley leaves.


Chicken, Gravy & Biscuits

2 TBSP butter, unsalted
2 TBSP flour
¼ cup each carrots, onions and celery (small diced)
1 cup chicken stock
1 lb shredded cooked chicken
1 7.5 oz tube Pillsbury Buttermilk Biscuits (must be small biscuits not Grand)

Preheat oven to 450⁰
Over med-high heat melt butter in large oven proof skillet.
With wooden spoon mix in flour until smooth and just begins to smell toasted.
Add ¼ cup each small diced carrots, onion and celery add stir until combined.
Stirring constantly add 1 cup stock and simmer until thickened.
Add chicken and bring back to a simmer.
Cover top with biscuits in a single layer.
Bake 8-10 minutes or until biscuits are golden brown.

Note: I like to add 1 tsp of fresh herbs before I top it with biscuits (thyme, sage or rosemary).

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4 Comments For This Post

  1. Cryptopur Says:

    Dennis – you’re in a kitchen dude…shave. 😉

  2. nsteed Says:

    made the chicken and biscuits for a “big” family gathering and they LOVED it! thanks for the recipe chef.

  3. motherinlaw Says:

    I am cooking for 2, so I halve the recipe, and use only half the biscuits. I bake the rest of the biscuits the regular way, and usually use them for breakfast sandwiches.
    I prefer thyme to the other spices, and I also add some black pepper.
    I also always have a bag in the freezer where I put any leftover vegetables, until I have enough to make this sort of recipe. Carrots, peas, corn, green beans all work well together.

  4. thebev Says:

    Hey have not checked in, on ya in a bit the show looks great and smooth….the recipes for left over chicken I for sure be trying, they sound great!

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