Leftover + Precooked recipes

[chief_cook2]

Chicken Parmesan Pasta Salad

1 pkg. Betty Crocker Suddenly Salad Caesar pasta salad mix
1/4 cup mayonnaise or Miracle Whip salad dressing
1/4 cup milk
2 cups cubed cooked chicken, turkey, ham or pepperoni
1 cup cucumber, coarsely chopped
3/4 cup tomato, seeded and coarsely chopped

1. Cook and drain pasta mix as directed on package. Rinse with cold water
until chilled; drain.

2. In large bowl, stir together seasoning mix (from salad mix), mayonnaise and milk. Stir
in pasta and remaining ingredients. Toss with croutons and Parmesan Topping (from salad mix).

Serve immediately, or cover and refrigerate up to 2 hours before serving.

Yield: 6 to 8 servings.

[chief_cook2]

Chicken Lasagna

8 to 10 lasagna noodles, cooked
2 cups chicken, cooked and diced
2 tablespoons butter or margarine
1 medium onion, chopped
1/3 pound mushrooms, sliced
1 can (16-ounce) canned tomatoes
1/2 teaspoon basil
1/2 teaspoon oregano
1/3 teaspoon each salt and pepper
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 can (10-ounce) chicken broth
1/2 cup half-and-half
1 cup Mozzarella cheese, shredded
1/2 cup Ricotta cheese
Parmesan cheese

Preheat the oven to 350-degrees. To prepare the Tomato Sauce: In a large
skillet melt the butter. Add the onions and sauté' the onions until
transparent. Add the mushrooms, basil oregano, salt and pepper. Cook for
a few minutes. Blend the tomatoes in a blender or processor. Add to the
mushrooms. Simmer while making the cream sauce, adding more tomatoes if
needed. Stir in the chicken.
To prepare the Cream Sauce: In a saucepan, melt the butter. Stir in the
flour, cooking and stirring for 2 to 3 mins. Add the broth, stirring
until thickened. Stir in the half and half over low heat. Lasagna
Layering: Spoon a small amount of the cream sauce in a baking pan. Place
3 cooked noodles in the baking pan. Add 1/3 of the meat mixture and 1/3
of the cream sauce. Sprinkle each layer with the cheese. Repeat with
remaining noodles and sauces. Sprinkle the top with Parmesan cheese.
Bake at 350-degrees for 20 to 25 mins.

[chief_cook2]

White Chili

1 cup chopped onion
2 chopped cloves of garlic
2-1/2 tsps. ground cumin
1/2 tsp. oregano
2 Tbs. oil
1 tsp. ground cloves
1 tsp. cayenne pepper
4 oz. can chopped/diced green chilies (don't drain)
2 cups chicken broth
2 (15 oz.) cans of great northern beans
4 chicken breasts skinned, boned and cut into 1/2" pieces
salt and pepper to taste

Cook and stir onion, garlic, cumin, oregano in oil in large pan until
onion is tender. Add remaining ingredients except chicken breast.
Mix well then add chicken. Cover and cook over low heat. Serve with
sour cream, chopped onions, olives, jalapeno pepper, salsa and grated
cheese.

[chief_cook2]

Preparation time less than 30 mins
Cooking time 10 to 30 mins

Makes 20 chicken balls

Ingredients
2 large chicken breasts, cut into chunks
1 onion, finely chopped
1 tbsp parsley
50g/2oz fresh white breadcrumbs
1 large granny smith apple, peeled and grated
1 chicken stock cube dissolved in 1 tbsp boiling water
flour, for coating
vegetable oil for frying

Method
1. Using your hands, squeeze out a little excess liquid from the grated
apple.
2. Mix together the first six ingredients and chop in a food processor for a
few seconds. Season with a little salt and pepper.
3. With your hands, form into about 20 balls, roll in flour and fry in
shallow oil until lightly golden and cooked through (about 10 minutes).

NB: Suitable for freezing

[chief_cook2]

This pot pie couldn't be easier. It’s loaded with chicken and vegetables in a creamy sauce and
baked under an impossibly easy crust.

Impossible Chicken Pot Pie

1-2/3 cups Green Giant frozen mixed vegetables, thawed
1 cup cut up cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 cup Original Bisquick mix
1/2 cup milk
1 egg

Heat oven to 400º F. Mix vegetables, chicken and soup in a 9" ungreased glass pie plate.

Stir together remaining ingredients with fork until blended. Pour into pie plate.

Bake 30 minutes or until golden brown.

Makes 6 servings.

[chief_cook2]

Southern Style Chicken And Dumplings

1 cut up chicken
1/2 Tbsp. salt
1/4 tsp. pepper
1 cup. milk
Dumplings:
2 cups. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/3 cup. Crisco (a solid vegetable shortening)
1 egg, beaten
1/2 cup. milk

Combine chicken, salt and pepper in a large pot and cover with water. Cook until chicken is tender. Remove chicken from water. Remove bone and skin. Set chicken aside
(while chicken is cooking, prepare dumplings.)
Dumplings:
In a large bowl, mix flour, salt and shortening with a fork. Add 1/2 cup milk; mix to form dough. Roll dough to 1/4-inch thickness on floured surface. Cut into four-inch strips with sharp knife. Drop dumplings into simmering chicken broth. Simmer until dumplings are done. Add chicken to dumplings and 1 cup milk. Cook slowly for 10 minutes.

[chief_cook2]

Prep: 10 minutes
Cook: 30-45 minutes

Creamy Chicken Crepes

Filling:
2 Chicken Breasts, Cooked and Cubed
1 Can Veg-All or any combination of fresh chopped vegetables
1/2 Cup Chicken Broth
1 Can Mushroom Soup
1/2 Cup White Wine (optional)
1 can Mushrooms (or 1 package of mushrooms chopped to preference)
1 onion, chopped
1 clove garlic, minced/chopped
1/2 cup sour cream

Saute onion, mushrooms, garlic until mushrooms are tender and onions are clear. Add chicken and toss to flavor. Add mushroom soup, chicken broth, white wine and vegetables. Cook until vegetables are tender.

15 minutes before serving add sour cream and combine mixture well. As needed, thicken mixture with corn starch - mixture should be a medium-thick consistency, not runny.

Crepes:
1 cup flour
1 egg
milk

Combine flour, egg and milk to make a thin batter, a little thinner than pancake batter. Spray frying pan with olive oil, Pam or butter. Pour approx. 1/2 cup batter into frying pan swirling to make a flat circle (crepe shape). Cook until edges begin to lift. Turn crepe over and cook until browned but not burned! Repeat until batter is used.

Assembly:

Spoon chicken mixture into crepe, rolling up crepe and turning over to conceal seam. Spoon another small amount over top of crepe for presentation.

[chief_cook2]

Pasta and Chicken with Oriental Dressing

1 pkg. (9 oz.) Butoni Refrigerated Angel Hair Pasta, prepared according to pkg. directions
1/3 cup creamy peanut butter
1/3 cup dark sesame oil
1/3 cup vegetable oil
1/4 cup orange juice
3 TB rice vinegar
2 TB soy sauce
1 TB honey mustard
2 tsp. hot chili oil
Salt and ground black pepper, to taste
1-1/2 cups diced cooked chicken
1/3 cup thinly sliced green onions

Combine peanut butter, sesame oil, vegetable oil, orange juice, vinegar, soy sauce,
mustard and chili oil in small bowl. Mix until smooth. Season with salt and ground
black pepper.

Toss pasta, chicken, green onions and dressing in medium bowl.

Serves 4.

[chief_cook2]

Turkey Broccoli Casserole

1 1/4 lb Broccoli Cooked (or 2-10oz Packages)
5 c Cooked Turkey, Coarsely diced
6 T Butter or margerine
6 T Flour
2 tsp Salt
1/4 tsp Pepper
3 c Milk
1/2 c Mayonnaise
1 tsp Lemon juice
1 c Cheddar cheese, grated
2 T Butter or margerine
1/2 c Bread crumbs

Layer broccoli on bottom of greased 9x13" baking dish. Layer turkey over broccoli.

In a saucepan, melt 4 T butter. Stir in the flour, salt & pepper. Gradually stir in the milk and continue until the white sauce is smooth and comes to a boil. Remove from heat.

Combine mayonnaise and lemon juice with white sauce and pour over turkey and broccoli. Sprinkle with cheese.

Melt 2 Tb butter. Stir in bread crumbs and sprinkle over casserole.

Bake at 350F for 35-40 minutes.

[chief_cook2]

Lattice-Topped Turkey Pie

2 c Turkey, cooked, chopped
10 oz Peas
4 oz Cheddar cheese, shredded
1/2 c Breadcrumbs
1/4 c Onions, chopped
1/4 tsp Salt
1/8 tsp Black pepper
1 c Mayonnaise
1 cn Crescent dinner rolls
2 tsp Sesame seeds

Preheat oven to 350.

Combine turkey, peas, cheddar, breadcrumbs, onions, salt, pepper and mayonnaise; mix well.
Spoon into a 12"x8"x2" baking dish.
Separate crescent dough into 2 rectangles; press perforations to seal.

Cut into 4 long strips and 4 short strips. Arrange strips in lattice design across top of your casserole. Sprinkle with sesame seeds.

Bake for about 35 minutes.

[chief_cook2]

Chicken Biscuit Pie
1 cup cooked chicken chunks
1 cup cooked carrots, sliced
1 cup frozen peas
2/3 cup cooked celery, sliced
1 samll can mushrooms, drained
1 can chicken gravy

Cook carrots and celery in salted water. Reserve 1 cup of liquid. Mix
liquid with gravy. Heat and thicken with 2 Tbsp flour and water paste. Put
chicken and veggies in casserole dish. Cover with gravy.

TOPPING
2 cups bisquick
2 Tbsp soft butter
2/3 cup milk

Stir together. Drop by Tbsp on top of chicken and veggies. Bake at 375 for
25-30 minutes. Serves 4-5

[carnation037]

from chief_cook2
« Reply #785 on May 18, 2007, 4:21pm »
This isn't an exact recipe, I just throw it together to use leftover chicken.

chief_cook2's Leftover Cheesy Chicken + Pasta

I take
16 oz. cottage cheese
1 egg
4 oz parmesan cheese
and
about 4 oz mozzerella
and
mix it together.
I add shredded chicken
(probably about 2 cups more or less depending on how you like it)
and
10 oz frozen spinach thawed and squeezed drained.
I stuff into cooked pasta shells or un-cooked mannicotti.
Pour Alfredo sauce to cover the bottom of 9x13 pan.
Add shells and cover with Alfredo and Mozzerella.
Bake for about 1 hour at 350 degrees.
Sorry it's not more exact.

[whisperingpass]

CHICKEN OR TURKEY CROQUETTES

1. In a saucepan, mix 1 - 1 1/2 cups milk, 1 onion diced fine; chunk of butter, salt, poultry seasoning and sage (all to taste) and bring to a boil. Thicken with cornstarch. Set aside.
2. Dice cooked chicken. Place in mixing bowl and add milk sauce and 1 well beaten egg.

3. Mix in cracker crumbs until solid (so that you can make croquette balls).

4. Roll balls in cracker crumbs - refrigerate.

5. Bake at 350 degrees until done.

This is a good recipe for leftover chicken or turkey.
You can use as little or as much as you have.

[whisperingpass]

CREAMED CHICKEN ON TOAST

4 tbsp. butter
4 tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
2 c. milk
1 1/2 c. cooked chicken
Frozen peas

Melt butter in saucepan over low heat.
Blend in flour, salt and pepper.
Cook, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Add cooked chicken and peas.
Heat through.
Serve over toast

[whisperingpass]

CHICKEN ALA HAWAIIAN

THANK YOU LINDA FOR THIS RECIPE

1 green bell pepper
2 c. cubed chicken
3 c. cooked rice
1 (13-16 oz.) can pineapple bits
2 cans cream of chicken soup
2 cloves garlic, crushed
2 tbsp. salad oil
2 tbsp. soy sauce
1/4 c. toasted almonds

Cut green pepper in strips and set aside.
Drain pineapple, saving juice in saucepan.
In skillet heat oil and cook green pepper with garlic until tender. Blend in soup and 1/2 cup pineapple juice.
Add chicken, pineapple and soy sauce.
Heat stirring now and then until done.
Serve over rice and top with almonds.
Serves 4.

[carnation037]

from marlaoh
« Thread Started on Jun 11, 2003, 9:04am »
Need an easy one-skillet meal? This one includes family favorites: chicken,
potatoes, green beans and cheese.

Prep: 5 min Cook: 20 min Stand: 5 min

Chicken-Parmesan Potatoes

1 package (4.9 ounces) Betty Crocker® au gratin potatoes
3 cups cut-up cooked chicken or turkey (1 pound)
2 1/4 cups hot water
2/3 cup milk
1 package (9 ounces) Green Giant® frozen cut green beans
1/2 cup grated Parmesan cheese

1. Heat Potatoes, Sauce Mix and remaining ingredients except cheese to
boiling in 10-inch skillet over high heat, stirring occasionally.

2. Reduce heat; cover and simmer about 20 minutes, stirring occasionally,
until potatoes are tender.

3. Stir in cheese. Let stand 5 minutes.

Makes 5 servings

High Altitude (3500-6500 ft): No changes.

Nutritional Info Per 1 Serving:
Calories 300 (Calories from Fat 70); Fat 8g (Saturated 3.5g); Cholesterol
80mg; Sodium 870mg; Potassium 530mg; Carbohydrate 26g (Dietary Fiber 3g);
Protein 34g

Diet Exchanges: 1 1/2 Starch; 4 Very Lean Meat; 1 Vegetable; 1 Fat

This recipe displayed with permission from General Mills, Inc.

[carnation037]

from chief_cook2
« Thread Started on Apr 11, 2003, 10:42pm »

Almond Chicken Baked Potatoes

2 baked potatoes, hot, split lengthwise
1 tablespoon margarine
2 tablespoons slivered almonds
1 can chicken, drained (5 oz.)
1/2 cup sour cream
1/4 cup real mayonnaise
1/4 teaspoon seasoned salt
dash of pepper

Melt margarine over medium heat. Add almonds and cook until golden. Stir in
chicken and heat through. In a bowl, mix sour cream, mayonnaise, salt and
pepper. Spoon sour cream sauce over potatoes, then chicken mixture. Serve
immediately. MAKES 2 SERVINGS