10 Delicious Meals from Leftover Chicken

Chicken and Mushroom Risotto

Transform leftover chicken into a creamy, comforting risotto with earthy mushrooms and fragrant herbs.

Ingredients:

• 1 cup Arborio rice
• 2 cups chicken broth
• 1 cup cooked chicken, shredded
• 1 cup mushrooms, sliced
• 1/2 cup Parmesan cheese, grated
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• Fresh parsley for garnish

Cooking Method:

1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
2. Stir in the mushrooms and cook until they are softened.
3. Add the Arborio rice, stirring to coat with the oil and onions.
4. Gradually add the chicken broth, 1/2 cup at a time, stirring frequently until the rice absorbs the liquid.
5. Stir in the shredded chicken and butter, cooking until the chicken is heated through.
6. Remove from heat and mix in the Parmesan cheese, salt, and pepper.
7. Garnish with fresh parsley before serving.

Chicken Caesar Salad Wraps

These wraps are a perfect grab-and-go meal, combining classic Caesar flavors with succulent leftover chicken.

Ingredients:

• 2 cups cooked chicken, chopped
• 4 large tortillas
• 1/2 cup Caesar dressing
• 1/4 cup Parmesan cheese, grated
• 1 cup Romaine lettuce, shredded
• Salt and pepper to taste
• 1/4 cup croutons, crushed

Cooking Method:

1. In a bowl, combine the chopped chicken, Caesar dressing, Parmesan cheese, salt, and pepper.
2. Lay out each tortilla and spread a layer of the chicken mixture.
3. Top with shredded lettuce and crushed croutons.
4. Roll the tortilla tightly into a wrap.
5. Slice in half and serve immediately.

Chicken Enchiladas

Give your leftover chicken a Mexican twist with these cheesy and spicy enchiladas.

Ingredients:

• 3 cups cooked chicken, shredded
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/4 cup onion, chopped
• 1/4 cup black olives, sliced
• 1 teaspoon cumin
• 1 tablespoon olive oil

Cooking Method:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onion until soft. Add shredded chicken, cumin, and half of the enchilada sauce. Stir well.
3. Warm tortillas slightly to make them pliable, then fill each with the chicken mixture and roll up.
4. Place rolled tortillas in a baking dish, seam side down. Pour remaining enchilada sauce over them and top with cheese and olives.
5. Bake for 20 minutes or until the cheese is bubbly and golden.
6. Serve hot with sour cream and guacamole.

Chicken Fried Rice

Turn leftover chicken into a quick, flavorful fried rice packed with veggies and Asian-inspired flavors.

Ingredients:

• 2 cups cooked rice
• 1 cup cooked chicken, diced
• 1/2 cup peas and carrots, frozen
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 green onions, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Method:

1. In a large skillet, heat sesame oil. Add garlic and sauté until fragrant.
2. Add peas and carrots, cooking until tender.
3. Push veggies to one side, pour in beaten eggs, and scramble until fully cooked.
4. Add rice, chicken, and soy sauce, mixing everything together.
5. Stir in green onions, salt, and pepper. Cook until heated through.
6. Serve hot, garnished with extra green onions if desired.

Chicken and Broccoli Pasta

This chicken and broccoli pasta is an easy way to create a comforting meal with your leftover chicken.

Ingredients:

• 1 cup cooked chicken, shredded
• 3 cups pasta (penne or fusilli)
• 2 cups broccoli florets
• 1 cup Alfredo sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Cooking Method:

1. Cook pasta according to package instructions, adding broccoli florets in the last 3 minutes. Drain and set aside.
2. In a pan, heat olive oil and sauté garlic until fragrant.
3. Add chicken and cook until heated through.
4. Stir in Alfredo sauce and bring to a simmer.
5. Add cooked pasta and broccoli to the sauce, mixing well.
6. Season with salt and pepper, and sprinkle with Parmesan cheese before serving.

Chicken Tacos

Revitalize your leftover chicken with vibrant and fresh chicken tacos, perfect for a quick weeknight meal.

Ingredients:

• 2 cups cooked chicken, chopped
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup salsa
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• 1/2 cup shredded lettuce
• Salt and pepper to taste

Cooking Method:

1. Heat tortillas in a dry skillet until warm.
2. In a bowl, toss chicken with salt, pepper, and a squeeze of lime juice.
3. Fill each tortilla with chicken, avocado slices, lettuce, and salsa.
4. Sprinkle with chopped cilantro and serve with lime wedges on the side.

Chicken Pot Pie

Create a classic comfort food with a flaky crust and savory filling using leftover chicken.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 sheet puff pastry
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 cup chicken broth
• 1/2 cup cream
• 1/4 cup onion, chopped
• 2 tablespoons flour
• 2 tablespoons butter
• Salt and pepper to taste
• 1 egg, beaten

Cooking Method:

1. Preheat oven to 400°F (200°C).
2. In a pan, melt butter and sauté onions until soft. Stir in flour and cook for 1 minute.
3. Gradually add chicken broth and cream, whisking until smooth and thickened.
4. Add chicken and vegetables, season with salt and pepper. Simmer for a few minutes.
5. Pour the mixture into a pie dish and cover with puff pastry, sealing the edges.
6. Brush with beaten egg and bake for 25-30 minutes until golden brown.
7. Allow to cool slightly before serving.

Chicken Quesadillas

Make deliciously cheesy quesadillas with your leftover chicken for a quick meal or snack.

Ingredients:

• 2 cups cooked chicken, shredded
• 4 flour tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1/4 cup onion, diced
• 1/4 cup bell pepper, diced
• 2 tablespoons butter
• Salsa and sour cream for serving

Cooking Method:

1. Heat butter in a skillet over medium heat. Add onion and bell pepper, cooking until soft.
2. Place one tortilla in the skillet, top with a layer of cheese, chicken, and cooked vegetables.
3. Place another tortilla on top and press down gently.
4. Cook until the bottom tortilla is golden brown, then carefully flip and cook the other side.
5. Repeat with remaining tortillas and fillings.
6. Cut into wedges and serve with salsa and sour cream.

Chicken Stir Fry

Quick and easy, this chicken stir fry is perfect for using up leftover poultry and creating a healthy meal.

Ingredients:

• 2 cups cooked chicken, sliced
• 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon hoisin sauce
• Cooked rice or noodles for serving

Cooking Method:

1. Heat sesame oil in a large pan or wok over medium-high heat.
2. Add garlic and ginger, sauté until fragrant.
3. Add mixed vegetables and stir-fry until they are tender-crisp.
4. Stir in the cooked chicken, soy sauce, and hoisin sauce.
5. Toss everything together and cook until heated through.
6. Serve over rice or noodles.

Chicken Fajitas

Sizzle up a skillet of spicy, flavorful chicken fajitas with colorful bell peppers and onions.

Ingredients:

• 2 cups cooked chicken, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 tablespoon olive oil
• 1 tablespoon fajita seasoning
• 8 small flour tortillas
• Sour cream and guacamole for serving

Cooking Method:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add sliced bell peppers and onion, cooking until softened.
3. Add chicken and fajita seasoning, stirring to combine.
4. Cook until chicken is heated through and vegetables are tender.
5. Serve with warm tortillas, sour cream, and guacamole.