Do you know of any good recipes using cooked chicken?

Any Ideas?Do you know of any good recipes using cooked chicken?
Bridesmaids' Luncheon Chicken Salad





1½ cups Hellman's Mayo


3/4 cup Major Grey's Chutney (if chunky, chop up)


1 tsp. curry powder


2 tsp. grated lime zest


¼ cup fresh lime juice


½ tsp. salt





In large bowl, combine above ingredients and mix well.





4 cups white meat chicken, cooked and cut into small pieces


3 (8 oz.) cans chunk pineapple, drained


2 cups diagonally-sliced celery


1 cup thinly sliced green onions, tops and bottoms


½ cup sliced, blanched almonds, toasted





1. Gently fold remaining ingredients into mayo mixture.


2. Chill at least 4-6 hours; can be made the night before. Toss before serving, being sue to get all the way to the bottom.


3. Serve on crisp, chilled salad greens.





Serves 8-10.





--recipe by Chet Beckwith


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Exotic Chicken Salad





1 cup mayo


1½ tsp. curry powder


1 Tbsp. soy sauce


1 Tbsp. lemon juice (I have used lime, too)


Optional: ¾ cup Major Grey’s Chutney


4 cups chopped cooked chicken meat


1 (5 oz.) can sliced water chestnuts


1 cup finely chopped celery (about 2 stalks)


1 pound fresh seedless grapes, halved


1 cup toasted slivered almonds


1 (16 oz.) can pineapple chunks, drained





Mix first 4 ingredients together in large bowl w/ tight-fitting lid. Mix in chutney at this time, if so desired. Add remaining ingredients and toss gently. Refrigerate. Serves 8-10.





--“River Road Recipes 2” cookbook


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Creamy Chicken %26amp; Rice Casserole





2 celery ribs, chopped


1 small onion, chopped


1 Tbsp. butter or margarine


1 cup mayonnaise


1 (10.75 oz) can condensed cream of chicken soup, undiluted


1 cup frozen peas


1 tablespoon lemon juice


1 teaspoon salt


3 cups cubed cooked chicken


2 cups cooked rice


1 cup crushed potato chips or crushed Ritz crackers





In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350ºF for 25-30 minutes or until heated through.


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Creamy Chicken and Noodles


Prep: 10 min., Cook: 15 min.





1 (0.6-oz.) envelope Italian dressing mix


1 (8-oz.) package wide egg noodles


2 tablespoons butter, softened


3 cups chopped cooked chicken


1 cup whipping cream


1/4 cup freshly grated Parmesan cheese


2 tablespoons chopped fresh parsley





1. Remove 1 Tbsp. Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.


2. Cook noodles according to package directions; drain well, and return noodles to pan.


3. Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and 1 Tbsp. dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately. Yield: Makes 6 servings





VARIATIONS:


1. Chopped Ham and Peas: Stir in 8 oz. diced ham and 1 cup thawed frozen peas.


2. Southwestern Style: Omit Italian dressing and Parmesan cheese. Stir in 1 (10-oz.) can diced tomatoes and green chiles and 1⁄2 cup (2 oz.) shredded Mexican four-cheese blend.


3. Italian Style: Add 1⁄4 cup diced sun-dried tomatoes and 1 cup turkey pepperoni slices.





--Southern Living


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Spinach, Orzo and Chicken Salad


MACARONI GRILL INSALATA FLORENTINE





3 oz. julienne-shredded fresh spinach


3 oz. grilled chicken, sliced and chilled


1 oz. ripe Roma tomatoes, diced


1/2 oz. pine nuts, lightly toasted


1/2 oz. sun-dried tomatoes, julienne cut


1/2 oz. capers


1/2 oz. sliced black olives


1/2 oz. julienne-cut radicchio


5 oz. orzo pasta, cooked and chilled


3 oz. Roasted Garlic Lemon Vinaigrette (recipe below)


1/4 oz. shaved Parmesan cheese


Fresh cracked pepper, for garnish





In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.


Toss and serve on a decorative wide bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper.








ROASTED GARLIC LEMON VINAIGRETTE


-- Birmingham News - August 30, 2002





1/4 cup red wine vinegar


3 tablespoons honey


1/2 teaspoon salt


1/2 oz. roasted garlic


3/4 cup virgin olive oil


1/2 lemon, juiced (no seeds)





Place vinegar, honey, salt and roasted garlic in a food processor. Puree until garlic is chopped very fine. With the food processor still running, add olive oil and lemon juice. Refrigerate until ready to use.


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CHICKEN TORTILLA SOUP





1 large onion, chopped


2 Tbsp veg. oil


2 cloves chopped garlic


1 (4 oz.) can green chilies and juice


2 (15 oz) cans stewed tomatoes


2 (15 oz) cans chicken broth


2 tsp. worcestershire sauce


1¼ teaspoon hot sauce


2 chicken bouillon cubes


1 tsp. each salt, pepper, cumin, chili powder, and sugar


1½ cups water


1 cup (or more) chopped cooked chicken meat





Saute' one chopped onion in 2 tablespoons of oil. Add the rest of the ingredients. Simmer for 45 minutes to an hour.





To serve, crush tortilla chip in your soup bowl. Top with soup, cheddar cheese, and slices of avocado.Do you know of any good recipes using cooked chicken?
A great and easy thing to do with cooked chicken is to make a stir fry. Most grocery stores sell a variety of frozen stir fry veggies, and white rice is cheap. The only other thing you would need is a soy or terriyaki sauce, both of which come in many flavors.


Since the chicken is already cooked, cook the rice and veggies as per the directions. When the veggies are about 5 mins from being as done as you like, add the cut up chicken to heat it. Serve over the rice, with your chosen sauce on the side so everyone can add as much or as little as they like.
Chicken Enchiladas are Great..


1 tablespoon butter


1/2 cup chopped green onions


1/2 teaspoon garlic powder


1 (4 ounce) can diced green chiles


1 (10.75 ounce) can condensed cream of mushroom soup


1/2 cup sour cream


1 1/2 cups cubed cooked chicken breast meat


1 cup shredded Cheddar cheese, divided


6 (12 inch) flour tortillas


1/4 cup milk


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.


In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.


Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.


In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.


Yield: 6 servings
My favorite thing to do with cooked chicken is to make quesadillas. How I make them is:


Heat a skillet the size of the tortilla shell on medium until water dropped on it sizzles. Then put a thin slice of butter in the skillet and spreadaround the pan. Put an empty tortilla shell on the hot pan for about 20 second. Then put the cooked chicken and some shredded cheese in a thin layer on top (you can also put on mushrooms, bell peppers, or onions depending on what you like). After the cheese is almost melted, fold the tortilla in half and cook an additional 30 seconds to a minute on each side. Make sure it doesn't burn. Take it off the pan and let it cool on a plate before you cut it into wedges. You can serve with side of guacomole, sour cream, or salsa. They are also good plain. (Note: If you are making more than one, you don't need butter between every one. Usually every other one will work.)


I like this recipe. It is quick, easy, and almost impossible to mess up. They also keep well for reheating.
I love using my leftover cooked chicken to make chicken salad. I chop up the chicken, add green onions, any kind of nuts I happen to have on hand, some light mayo and dijon mustard. I eat it on bread or in a tortilla with a leaf of crisp romain lettuce. Stirfry is also really easy with cooked chicken. You can buy steamable frozen bagged asian style veggies and just throw it all together with some rice.
We like chicken in soy sauce with a little garlic and sugar. I usually soke in sauce and then bbq or sometimes boil in the sauce. Cut up and serve over white rice with broccoli. I usually make extra sauce to put over the top.
Chicken salad, chicken sandwiches, chicken fajitas, bbq chicken pizza...you can do all kinds of things with cooked chicken!
chicken pot pie


chicken salad


chicken empanadas
Put it into some alfredo sauce with some broccoli and pour over noodles...fast and easy!
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