"LurfysMa" > wrote in message
...
> About 2-3 times a month, I buy a rotisserie chicken from the
> supermarket. After the meal, there is a lot of chicken left over. I
> make sandwiches with it, but would like a little variety.
>
> Can anyone suggest a good recipe to use the leftover chicken in? I am
> thinking about a simple casserole or a sauce to pour over rice or
> noodles.
>
> My mom used to make a sauce with leftover chicken and either Cream of
> Chicken of Cream of Mushroom soup or both. I think she added butter,
> too. It was very good, but probably not so healthy.
>
> Any similar, but healthier, alternatives?
>
> Thanks
>
> --
> For email, use
These may be a little more work but they're delicious. All can be altered
for less servings
-= Exported from BigOven =-
Chicken Ala King
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
-= Ingredients =-
1 medium Onion ; finely chopped
1/2 cup Celery ; finely chopped
1/2 cup Green or red sweet pepper ; finely chopped
4 tablespoons Fat or oil of choice
4 tablespoons Flour
2 cups Chicken ; cooked diced
1 cup water
1 teaspoon Bovril ; chicken
1 cup Milk
-= Instructions =-
Saute onion and celery and garlic if desired in fat til softened. Add green
peppers and saute a few minutes. Add flour and cook 1 minute. Add liquids
gradually stirring to prevent lumping. Salt and pepper to taste. Serve
as desired with rice, pasta, patty shells. Recipe by Helen Peagram
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at:
http://www.bigoven.com **
-= Exported from BigOven =-
Chicken Almond Stir Fry
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Poultry
-= Ingredients =-
0 ~~ -SAUCE- ~~
1/2 cup Chicken stock
1/4 teaspoon Sugar
2 teaspoons Soy sauce
1 pinch Pepper
2 teaspoons Corn starch ; tapioca starch
0 ~~ -STIR FRY- ~~
3/4 pound Boneless skinless chicken ; *
1/2 pound Bok choy or nappa
4 Water chestnuts
1/4 pound Snow peas
1/2 cup Bamboo shoots ; diced
1/4 cup Celery ; diced
1/4 cup Vegetable oil
1/2 cup Almonds ; blanched
2 sl Ginger
2 Garlic cloves ; smashed
1/4 cup Onion ; chopped
0 ~~ Any other veggies desire ~~
0 ~~ -RICE- ~~
2 cups Water
1 cup Rice
1/2 teaspoon Salt
-= Instructions =-
* or any precooked chicken or meat
Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt
corning dish. Sauce: In a small bowl, mix half the stock with soy sauce,
sugar and pepper. In a separate bowl, combine remaining stock and
cornstarch. Set aside. (I use 1 pk bovril chicken with 1/2 cup water)
Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water
Chestnuts into 1/4 inch cubes. Keep chicken separate. String and trim
peas. Combine diced vegetables, snow peas, bamboo shoots and celery. I
often vary ingredients. I use as alternatives or additions, kale, sun
chokes, jicama, or any other ingredient you like. Heat wok over high heat
til drop of water sizzles into steam. Add oil, ( only use about 1 tbsp)
heat and add almonds; stir fry for about 2 min or til just golden. With
slotted spoon, remove almonds and set aside. Reheat oil and add ginger
and garlic and stir fry 30 seconds. Remove ginger and garlic and discard.
Add chicken. Stir fry for 2 minutes. Add all vegetables and toss to coat
with oil. Stir fry for 30 seconds. Add soy sauce mix. Cover and steam for
2 minutes or til vegetables are tender but crisp and chicken cooked
through. Stir cornstarch mix and pour into wok. Stir fry uncovered for
30 seconds or til ingredients are glazed. Transfer to heated platter and
serve topped with almonds. Serve over rice.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at:
http://www.bigoven.com **
-= Exported from BigOven =-
Chicken Tetrazzini
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
-= Ingredients =-
4 pounds Chicken ; cut up
2 tablespoons Marg
3 tablespoons Butter
1/2 pound Mushrooms ; sliced
3 sl Sweet red pepper. minced
3 sl Spanish onion ; minced
1/2 pound Linguine
3 tablespoons Flour
1/2 cup Half and half
3 tablespoons Medium dry sherry
1 ea Nutmeg ; to taste
1/2 cup Parmesan ; grated
-= Instructions =-
The day before needed, in a large pot, combine chicken with enough water to
cover by 2 inches. Bring to a boil and simmer for 20 minutes or til meat is
tender. Let chickencool in broth. Separate meat from bones and skin and
return skin and bones In a large sauce pan melt butter and marg and saute
onions til translucent. Add mushrooms and cook til softened. Add flour and
red pepper. Blend well and add 1 1/2 cups stock, 1 1/2 cups cream, sherry,
nutmeg to taste, and parmesan. Simmer 5 min Cook Pasta to al dente and
serve with chicken tetrazzini sauce.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at:
http://www.bigoven.com **
-= Exported from BigOven =-
Curried Chicken
Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
-= Ingredients =-
2 medium Onion ; chopped
1 cup Celery
4 tablespoons Flour
2 medium Green pepper
1/2 cup Fresh parsley
1/2 teaspoon Pepper
6 cups Cooked chicken
4 tablespoon Olive oil OR margarine
2 tablespoons Medium curry powder
28 ounces Tomatoes/ ground tomatato
2 teaspoons Salt
3 cups Chicken stock *
2/3 cup Raisins
-= Instructions =-
* I use bovril packets Chop onion, seed & dice pepper, chop celery and dice
chicken.
Saute onion & celery in margarine in large shallow pan.
Saute until onion is soft, about 5 minutes.
Stir in curry and flour, cook 1 minute.
Add tomatoes, and green pepper, cook stirring often for 5 minutes.
Stir in parsley, salt, pepper & broth.
Lower heat and simmer for 10 minutes.
covered.
Add chicken and raisins; heat through and serve over cooked rice.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at:
http://www.bigoven.com **