Bernie
New Member
DH and I love those Rotisserie chickens at Costco but can’t eat a whole one. I buy the biggest bird then de-bone the leftovers. I freeze it in 1 cup packages and pull it out as needed. It’s great on top of chef’s salad. Here are some other ways I use the leftovers.
Creamy Chicken Enchiladas (A Family Favorite)
1 Sm. Onion Chopped
1 can (10/-3/4 oz.) reduced-fat reduced sodium condensed cream of chicken soup, undiluted.
1 can diced tomatoes and green chilies, un-drained.
I am allergic to chilies so I use green peppers instead.
1 cup (8 oz.) fat-free sour cream
1 cup shredded reduced fat cheddar cheese, divided.
1 cup (4 oz.) shredded part-skim mozzarella cheese, divided
6 fat-free flour tortillas (8 ½”) (I use eight)
2 cups cubed cooked chicken breast.
In a skillet or saucepan coated with nonstick cooking spray, sauté onion until tender. Remove from heat. Add soup, tomatoes, sour cream, and ¾ cup of each of the cheeses; mix well. Place 3 tablespoons on each tortilla, top with 1/3 cup chicken. Roll up tightly.
Place seam side down in a 9” X 13” X 2” baking dish coated with nonstick cooking spray. Sprinkle with remaining cheeses.
Bake uncovered at 350 for 20 to 25 minuets or until heated through.
Makes 6 servings.
This really freezes well. When I have company coming I make it a head of time and freeze. I leave off the top layer of cheeses then add it when I bake it. It just looks better. I also cut the tortillas in half before baking; this just makes it a lot easier to serve and it just cuts easier before baking.
This is great with leftover Thanksgiving turkey as well.
CHICKEN PIE WITH BISCUITS
1# Chicken
1 Rib Celery, diced
Parsley Flakes, Salt and Pepper to taste.
Boil until tender in water. Reserve broth.
Remove chicken, cool enough to handle. Remove skin and pull meat from bones in large pieces.
1/4 C Diced Carrots
1 Potato, diced
In 3 cups of broth (add water if needed) boil vegetables until just tender. Add your favorite vegetables. Peas are good.
Make a Roux:
1/3 cup Butter or margarine
1/3 cup Flour
Add broth to Roux and mix well. Add chicken and vegetables. Pour into casserole and top with biscuits.
Bake at 450 for 18 minuets.
Biscuits
Mix together until crumbly:
1-3/4 C Flour
1/2 Tsp. Salt
2-1/2 Tsp. Baking powder
1/3 C Shortening
Add:
1/2 C Milk
Mix well, shape into biscuits.
Biscuits may be baked on cookie sheet at 450 for 10 to 12 minuets.
I use leftover Rotisserie Chicken or Turkey and cook the veggies in canned chicken broth. You can also use canned biscuits if you like; just follow the timing on the can when baking.
Taquitos
In each corn tortillas place a tablespoon of shredded chicken. Top with a teaspoon of salsa. Roll tightly and fry in ¼” of oil until golden. Turn until all sides are golden. Do Not deep fry. Drain and sprinkle with salt as soon as it comes out of the skillet. Sever with more salsa and sour cream but its great just plain. This is makes a great snack or lunch.
Enjoy!
Creamy Chicken Enchiladas (A Family Favorite)
1 Sm. Onion Chopped
1 can (10/-3/4 oz.) reduced-fat reduced sodium condensed cream of chicken soup, undiluted.
1 can diced tomatoes and green chilies, un-drained.
I am allergic to chilies so I use green peppers instead.
1 cup (8 oz.) fat-free sour cream
1 cup shredded reduced fat cheddar cheese, divided.
1 cup (4 oz.) shredded part-skim mozzarella cheese, divided
6 fat-free flour tortillas (8 ½”) (I use eight)
2 cups cubed cooked chicken breast.
In a skillet or saucepan coated with nonstick cooking spray, sauté onion until tender. Remove from heat. Add soup, tomatoes, sour cream, and ¾ cup of each of the cheeses; mix well. Place 3 tablespoons on each tortilla, top with 1/3 cup chicken. Roll up tightly.
Place seam side down in a 9” X 13” X 2” baking dish coated with nonstick cooking spray. Sprinkle with remaining cheeses.
Bake uncovered at 350 for 20 to 25 minuets or until heated through.
Makes 6 servings.
This really freezes well. When I have company coming I make it a head of time and freeze. I leave off the top layer of cheeses then add it when I bake it. It just looks better. I also cut the tortillas in half before baking; this just makes it a lot easier to serve and it just cuts easier before baking.
This is great with leftover Thanksgiving turkey as well.
CHICKEN PIE WITH BISCUITS
1# Chicken
1 Rib Celery, diced
Parsley Flakes, Salt and Pepper to taste.
Boil until tender in water. Reserve broth.
Remove chicken, cool enough to handle. Remove skin and pull meat from bones in large pieces.
1/4 C Diced Carrots
1 Potato, diced
In 3 cups of broth (add water if needed) boil vegetables until just tender. Add your favorite vegetables. Peas are good.
Make a Roux:
1/3 cup Butter or margarine
1/3 cup Flour
Add broth to Roux and mix well. Add chicken and vegetables. Pour into casserole and top with biscuits.
Bake at 450 for 18 minuets.
Biscuits
Mix together until crumbly:
1-3/4 C Flour
1/2 Tsp. Salt
2-1/2 Tsp. Baking powder
1/3 C Shortening
Add:
1/2 C Milk
Mix well, shape into biscuits.
Biscuits may be baked on cookie sheet at 450 for 10 to 12 minuets.
I use leftover Rotisserie Chicken or Turkey and cook the veggies in canned chicken broth. You can also use canned biscuits if you like; just follow the timing on the can when baking.
Taquitos
In each corn tortillas place a tablespoon of shredded chicken. Top with a teaspoon of salsa. Roll tightly and fry in ¼” of oil until golden. Turn until all sides are golden. Do Not deep fry. Drain and sprinkle with salt as soon as it comes out of the skillet. Sever with more salsa and sour cream but its great just plain. This is makes a great snack or lunch.
Enjoy!
