Any ideas for leftover chicken or turkey? any chicken salad recipes?

Yeah, for salad. Don't have specific measurement amounts as I just kind of do it by feel and sight. Shred your chicken, add mayonnaise, mustard (regular or dijon), with a little more mayo than mustard. Add diced celery, chopped black olives, some chopped (very small) dill pickle, onion powder, garlic powder, kosher salt, black pepper and a little cayenne pepper. Just kind of get a feel for it. Sample it. You might want to add a little more of the above ingredients to make it suit your tastes. I also look for the right amount of colors. Refrigerate for at least an hour, preferably overnight. Enjoy in a sandwich or stuff a tomato with it for a light, quick meal with crackers (Wheatables, 7 grain are good).Any ideas for leftover chicken or turkey? any chicken salad recipes?
I always give my left-over turkey or chiken to my dog, and to show hid gratitude... He licks my 'Fluts'!


Or you could try adding it to a spicy Mediterranean stew, Slow cooking the 'med veg' (Peppers, Onions, Garlic, Courgette, and canned/fresh Tomato (add some Sugar, Vinegar or Lemon juice, Salt and Black Pepper) and adding the shredded meat.


Then make a White sauce (Bechamel), by boiling up; a pan of Milk that contains a little Onion, couple of Cloves and a Bay leaf in it. Once boiled... remove from the heat and allow the flavours to infuse.


In another (NON stick) pan... melt some butter and add some flour and stir, till a ball is formed.


Reduce the heat and (through a sieve), slowly pour in your milk... whisking all all the time, till a smooth white sauce is formed.


Return the pan to a low heat and slowly simmer for about 20 mins (Stirring all the time).


Now with the stew and your sauce... You can make a really delicious Lasagne!


';Enjoy';!!!Any ideas for leftover chicken or turkey? any chicken salad recipes?
1 cup chicken


1 cup mayonase





Chicken and mayonase spred!





Be warned. Lots of mayonase. it's realyl good
With chicken I like to boil it so it becomes easy to shread. Then add crushed tomatos, sauteed onions garlic and green peppers, a package of taco seasoning. Yummy! It can be served as a burrito w/chz or on top of white rice
http://try.starware.com/landing/recipe/r鈥?/a>





or http://recipes.com





or from taste of home





1 can condesed cream of chicken soup undilluted


1 cup (8 ounces) sour cream


2 tbls of taco sauce


1/4 cup chopped green chilies


3 cups cubed cooked chicken


12 slices process american cheese


4 cups broken tortilla chips





In a bowl, combine the soup, sour cream,taco sauce and chilies. In an ungreased shallow 2 qt baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat Layers. Bake, uncovered, at 350 for 25-30 min or until bubbly. 4-6 servings.





good luck!
Chicken Pot Pie





1 buttery pie crust mix for a 2-crust pie


1 package puff pastry dough





Left over chicken, skinned, deboned and cubed


2 large potatoes, cubed


1/2 small onion, chopped OR 3 green onions, chopped


2-3 carrots, chopped


1 small can spring peas, drained


2 cups sliced mushrooms


handful chopped parsley


1 can Cream of Cheddar or Cream of Celery soup


3/4 cup milk


2 cloves minced garlic


1 tsp dry sage








Roll out pie dough fairly thick. Place in 10'; iron skillet with edges overhanging. Press down over the edges so that crust won't shrink back into the pan when it bakes. Trim about 3/4'; down from top of pan.





Pour the soup and milk into a saucepan and heat until the soup dissolves into the milk and it's smooth.





Lightly saute the veggies til they start getting soft. Add seasonings and chicken. Pour into pie crust.





Roll out puff pastry to fit over top of the pie. Rub the edges of the bottom crust with butter, then lay the puff pastry on top. Press down to seal edges. Trim away excess. Put one steam hole in the center of the puff pastry.





Bake at 350 degrees for 45-50 mins, until bottom crust is set and puff pastry is golden brown.. Let cool a few mins before serving.
Gourmet Chicken Salad





Ingredients:


鈥?2 whole large chicken breasts, cooked %26amp; diced (about 3 cups)


鈥?1 cup Mayonaise


鈥?1/2 Cup Sour cream


鈥?1 TBSP. Ranch dressing


鈥?2 TBSP. Chopped red onion


鈥?2 TBSP. Chopped celery


鈥?1/4 Cup shredded carrots


鈥?8 red seedless grapes, cut in half


鈥?1 TBSP. sugar


鈥?1/2 cup finely chopped pecans


鈥?Salt and pepper (to your own taste)


Method:


Add all ingredients except grapes to a large bowl. Mix thoroughly, then add grapes for final tossing. Refrigerate at least 2 hrs. Toss lightly before serving and add more mayo if it seems dry. This is a crunchy chicken salad that is very attractive as well as delicious. Serve on a bed of Bibb lettuce or as a sandwich. This recipe serves 6 for brunch.
Try turkey or chicken tetrazzini
you can find great recipes at allrecipes.com
chicken fajitas


go to allrecipes.com!
Chicken Ginger Salad





Makes 4 servings





Ingredients:





4 cups cooked chicken, diced


1 15 ounce can of artichoke hearts


1 7 ounce can baby corn


1 tablespoon fresh ginger, julienned


sesame oil


1 tablespoon soy sauce


mayonnaise, enough to moisten


salt and pepper to taste


lemon juice


1 tablespoon shredded fresh basil


1 head Bibb lettuce


2 roma tomatoes cut into wedges





Preparation:





Drain and rinse artichoke hearts and corn. Quarter artichoke hearts and cut the corn into smaller pieces. Set aside. Peel ginger and julienne into matchstick size pieces. Put ginger in a small dish and toss with a little sesame oil.





Toss chicken, artichoke hearts, corn, ginger, mayonnaise and soy sauce together with salt and pepper. Test for taste and add a squeeze of lemon juice and garnish with basil. Serve over a platter of lettuce and place tomatoes around the edges.
try








http://www.fbnr.com/finder/searchlists/1鈥?/a>
Turkey Tetrazzini


1/2 cup butter


2 cups fresh sliced mushrooms


2 Tbsp. flour


2 cups chicken broth


3/4 cup Half and Half


Salt and pepper to taste


3 Tbsp. dry sherry


2 Tbsp. chopped fresh parsley


3 cups cooked turkey, cut into bit sized pieces


7 oz. cooked spaghetti


1 cup grated Parmesan cheese





Melt butter in large pan and cook mushrooms until just tender. Add flour and, while stirring slowly, stir in chicken broth. Cook over medium heat while stirring until mixture starts to thicken. Remove from heat and add Half and Half, sherry, parsley and salt and pepper to taste. Add turkey and cooked spaghetti and mix well. Pour mixture into an ungreased 13 x 9 inch baking dish and sprinkle with grated Parmesan cheese. Bake in preheated 350 degree oven for 35 to 40 minutes.





CHICKEN SALAD for Sandwiches


shredded chicken (about 1 1/2-2 cups)


2 tbsp. sweet pickle relish


1/4 cup onion, minced


3/4 cup Miracle whip or mayonnaise


1 tbsp. mustard


dash of celery seed


1 tbsp. water





Combine all ingredients in bowl, chill before serving.











or shred and toss into a crockpot with barbecue sauce and serve on buns for barbecued chicken
Chicken Salad: Chunk up the cooked chicken, add mayo and small pineapple chunks. Delicious and so easy!





Chunk up cooked chicken, add chopped celery and onion, salt, pepper, garlic powder and a dash of sage, mayo.
quesadillas





heat in frying pan:


1 can of creme of chicken soup


add 1 cup grated cheddar and 1 cup salsa


add leftover chicken or turkey





spread on flour tortillas, fold the tortilla, bake long enough to dry the tortilla





server with side dishes of guacomole, salsa, sour cream, grated cheddar
I know this is no chicken saldad recipe, but this is a family favorite that I am sure you will enjoy.





creamed chicken and biscuits





1/2 large onion


1 1/2 tsp butter


4 cups chopped cooked chicken


1 can cream of chicken soup


1 can peas and carrots mix


1 cup sour cream


1/2 milk


1-2 cups shredded sharp cheese (depending on how cheesey you like things)


6 frozen biscuits, thawed





preheat the oven to 350. Grease the bottom and sides of an 11 x 7 baking dish





Chop onion. Heat butter in skillet over mdm. high heat until melted. Stir in onion and saute until tender





Combine the onion, chicken, soup, sour cream, milk, and peas in mdm bowl and mix well. spoon the mixture into prepared baking dish. Bake for 15 minutes and remove from oven





Sprinkle with cheese arrange bisuits over top. Bake until biscuits are golden brown and the sauce is bubble. About 20 minutes.


Serve immediately.