pre cooked shredded chicken recipes needed!

[greysangel]

ok last week was Wendy's fabuloso chicken enchiladas, but I'm looking for more recipes with pre cooked chicken. Bring them on please!!! I tried searching but it pulls up every "cooked" chicken recipe if you know what I mean :o Any idears? Now that I'm in my stock making frenzy, I'm going to need some recipes for that delicious chicken :D

TIA!
j

[RebeccaT]

Well, the Tortilla Soup I have posted a jillion times uses cooked chicken! I think that would be a perfect use for it! Chicken salad, too!

[lindrusso]

Here are some good ones (all tried and true):


* Exported from MasterCook *

Black Bean-Taco Salad with Lime Vinaigrette

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vinaigrette:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 clove garlic -- peeled
Salad:
8 cups thinly sliced iceberg lettuce
1 1/2 cups chopped ready-to-eat roasted skinned,
boned chicken breast (about 2 breasts)
1 cup chopped tomato
1 cup chopped green bell pepper
1 cup finely diced red onion
1/2 cup shredded reduced-fat sharp cheddar cheese
1 (15-ounce) can black beans -- rinsed and drained
4 cups (about 4 ounces) fat-free baked tortilla chips

To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.

To prepare salad, combine lettuce, and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Serving size: about 2 cups salad and 1 cup chips.

Cal 402 (28% from fat); Fat 12g (sat 3.2g, mon 6.5g, poly 1.9g); Protein 24.5g; Carb 51.6g; Fiber 8g; Chol 35mg; Iron 3.6mg; Sodium 861mg; Calc 235mg.


- - - - - - - - - - - - - - - - - - -



NOTES : From Cooking Light, July 2000, page 112.


* Exported from MasterCook *

Chicken Caesar Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salad:
1 (2-pound) whole roasted chicken -- skinned
11 cups romaine lettuce -- (about 1 1/4 pounds)
1 cup red bell pepper -- cut into strips
Vinaigrette:
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic -- crushed
1 1/2 cups plain croutons
1/2 cup (2 ounces) grated fresh Parmesan cheese

To prepare salad, remove the chicken from the bones; shred with 2 forks to measure 3 cups meat. Combine chicken, lettuce, and bell pepper in a large bowl.

To prepare vinaigrette, combine oil and next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk. Pour over salad; toss well. Sprinkle with croutons and cheese; toss gently to combine.

Serving size - 2 cups. 306 Calories (47% from fat); 16 g fat; 29.4 g Protein, 2.4 g Fiber; 171 mg Calcium.

Source:
"Cooking Light, July 2000, page 108."



* Exported from MasterCook *

Smoky Bacon and Blue Cheese Chicken Salad Pitas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup plain fat-free yogurt
1/4 cup (1 ounce) crumbled blue cheese
2 tablespoons light mayonnaise
1/2 teaspoon freshly ground black pepper
3 cups shredded romaine lettuce
1 1/2 cups shredded cooked chicken -- about 6 ounces
4 slices bacon -- cooked and crumbled
2 medium tomatoes -- seeded and chopped
4 (6-inch) whole wheat pita breads -- cut in half

Combine first 4 ingredients, stirring well. Combine lettuce, chicken, bacon, and tomatoes in a medium bowl, stirring well. Drizzle yogurt mixture over chicken mixture; toss gently to coat. Spoon 1/2 cup chicken salad into each pita half. Serve immediately. Yield: 4 servings (serving size: 2 stuffed pita halves).

Calories 375 (29% from fat); Fat 12.1g (sat 3.7g, mono 3.6g, poly 3.1g); Protein 26.1g; Carb 43.8g; Fiber 6.3g; Chol 55mg; Iron 3.5mg; Sodium 696mg; Calc 130mg.

Source:
"Cooking Light, May 2004."

This would work well with chicken too:


* Exported from MasterCook *

Turkey Jambalaya

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 1/2 cups chopped onion
1 teaspoon bottled minced garlic
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1 cup uncooked long-grain rice
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes -- undrained
2 cups shredded cooked turkey
6 ounces andouille sausage (or smoked sausage) -- chopped
2 tablespoons sliced green onions

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients; sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, and reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions. Yield: 8 servings (serving size: 1 cup).

Calories 249 (27% from fat); Fat 7.6g (sat 2.4g, mono 3.4g, poly 1.3g); Protein 17.3g; Carb 27.4g; Fiber 2.7g; Chol 42mg; Iron 2.7mg; Sodium 523mg; Calc 37mg. 5 WW Points per serving.

Source:
"Cooking Light, November 2001."



* Exported from MasterCook *

Creamy Chicken and Jalapeno Nachos

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole boned and skinned chicken breast -- poached and diced
1 tsp. ground cumin
12 ounces reduced-fat cream cheese -- at room temperature
1 teaspoon chili powder
2 cloves garlic -- minced
1 1/2 cups cheddar cheese
2 jalapeno peppers -- seeded and minced
3 tablespoons chopped onion
6 medium whole wheat pita breads -- each separated into two rounds

Preheat oven to 350º. Combine, cream cheese, jalapeno, onion, garlic, cumin and chili powder in a food processor (or mixer). Fold in chicken and cheese. Spread each pita round with a generous amount of filling. Place on cookie sheets and bake until puffed and bubbling, about 5 to 7 minutes. Cut into wedges.

This recipe freezes well - cut uncooked rounds into wedges, place on a baking sheet, freeze and store uncooked in the freezer until ready to use. Reheat at 350º until puffed and bubbling.

Source:
"From Cindy Harmon."

Alysha :)

[jtoepfert100]

JeAnne - too funny that you should post this! Because of your comments last week (or so) about the chicken stock, I made some this weekend, too. Now, I've got a bunch of shredded chicken to use up, as well. I forgot about Wendy's chicken enchiladas. Now, if only I can remember which "to try" pile they're in. . . .:D

[Canice]

From "The Big Book of Casseroles":

Chicken Casserole with Cheese Sauce
This makes a festive luncheon dish when served with a seasonal fruit salad.

2 cups chicken stock
1 cup long-grain white rice
2-3 tablespoons butter
8 ounces mushrooms, sliced
1/2 red bell pepper, seeded and chopped
2 tablespoons chopped yellow onion
1/4 cup sliced almonds
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil or 3/4 teaspoon dried basil
3-4 cups cubed cooked chicken or turkey breast
Parmesan Cheese Sauce (recipe follows)
Salt and freshly ground pepper to taste

In a medium saucepan, bring stock or water to a boil. Add rice, reduce heat to low, and cook, covered, until liquid is absorbed, about 20 minutes. Place in a 4-quart casserole dish lightly coated with cooking spray or oil.

Preheat oven to 350F. In a medium skillet over medium heat, melt butter. Add mushrooms, bell pepper, onion, and almonds. Sauté until vegetables are soft, about 5 minutes. Stir in parsley and basil. Add to rice in casserole and stir in chicken or turkey and Parmesan Cheese Sauce. Mix well and season with salt and pepper.
Bake, covered, until bubbly, about 45 minutes.

Parmesan Cheese Sauce
3 Tbsp. butter
3 Tbsp. flour
1/4 tsp. salt
3/4 cup chicken stock
1 cup milk
2 Tbsp. dry white wine
3 Tbsp. freshly grated Parmesan cheese
1/2 cup light sour cream

In a small saucepan over medium heat, melt butter. Add flour and salt and stir until bubbly. Add stock and stir until slightly thickened. Add milk, wine, and Parmesan cheese, and stir until smooth and flavors are blended, about 2 minutes. Remove from heat and whisk in sour cream.

[Robyn1007]

I don't have the recipes here but I really like the Roasted Chicken Chimichangas from 4/04 and the Chicken and White Bean Salad (not sure that is the title though) from another issue last spring or summer.

[karen w]

A few that I do using precooked shredded chicken:

African Chicken Peanut Soup
Enchiladas de Pollo
Smoky Turkey Almond Mole(sub. chicken)
Turkey Chili(sub. chicken)
Turkey Tacos(ditto)
Chicken Tetrazzini
Chicken Wild Rice Chowder or the Cheddar Chicken Chowder
And last, but of course, definetely NOT least......

JEANNE'S THAI CHICKEN BARLEY RISOTTO(yep, I usually do it with precooked meat!).

Have fun dabbling in stocks!

Karen

[capres]

using shredded chicken. You could try doing a search on her shows and see if it comes up. It was with a cream sauce, I believe.

Carol

[MISSINDI]

Originally posted by jtoepfert100
JeAnne - too funny that you should post this! Because of your comments last week (or so) about the chicken stock, I made some this weekend, too.

Before I forget, I saw you mentioning somewhere that you had stock to use up ... if you use the stock instead of water when making rice, it makes it really flavorful. Thought this might help. :D

JeAnne - chicken salad club sandwiches - yum!

[lindzano]

I always make the Spicy Asian Lettuce Wraps to use up leftover chicken.

[greysangel]

seeing as others are viewing this thread too, I thought of the famous CL Mexican Chicken Casserole :D

I made the turkey jambalaya last night...that was really good and super easy! The cheese sauce one looks divine :cool: I also had remembered the smoked turkey almond mole..that is delicous so I'll pull that one out again for sure.

Thanks ladies :D

[jem927]

I'm always doing the Roast Chicken Chimichangas with left over chicken. Quick and easy, and freezes well for leftovers.

Jamie

[BethH]

My two standbys are the Malaysian Chicken Pizza (CL) and a BBQ Chicken Pizza (on which I put chicken, BBQ sauce, sauteed red onion and some kind of smoked cheese like gouda). I also often make quesadillas with whatever else I have on hand.

If I really have a lot of leftovers, I'll make some White Bean Chicken Chili from last Sept or Oct.

[HUNGRY!]

You read my mind! I cooked two chickens on Sunday because I was going to make up a couple of pans of those enchiladas to freeze. Of course, I got everything at the store except the TORTILLAS!

So, I am looking for a use for my two birds.

Tonight I am going to make the greek chicken pasta dish that is in the reader section of the new May issue using cooked chicken. I'm not sure what I'll do with the rest- BBQ pizza sounds good though.

[misskitty100]

What about Chicken Pot Pie?

[irisheyes]

I actually had a similar situation because I had leftover shredded chicken from the Sticky Chicken I made last week. My girlfriend gave me the following chicken tortilla soup recipe and it was great. I modified by just putting all of the ingredients with the cookied chicken into my dutch oven, bringing to a boil and then simmering 20-30 minutes. I would recommend adding some chicken broth to it as well to achieve the consistency you like. If you do as directed in the dutch oven, it will be more of a chili consistency.

Chicken Tortilla Soup

Makes 6-8 servings

4 chicken breast halves
2 15-oz cans black beans, undrained
2 15-oz cans Mexican stewed tomatoes, or Rotel tomatoes
1 cup salsa (mild, medium or hot, whichever you prefer)
4-oz. can chopped green chilies
14 1/2-oz. can tomato sauce
tortilla chips
2 cups grated cheese

1. Combine all ingredients except chips and cheese in large slow cooker.

2. Cover. Cook on LOW 8 hours.

3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup. (I shred the chicken.)

4. To serve, put a handful of chips in each individual bowl. Ladle soup over chips. Top with cheese.

Enjoy!

[Gulfstreamer]

One of our favorites is the Pilaf With Chicken, Spinach and Walnuts from Cooking Light, March 2004.

[irisheyes]

RebeccaT -- my girlfriend just told me the Chicken Tortilla Soup was yours :o Thanks, it was delish!

[Julie A]

My new favorite way to use leftover chicken is Thai Barley Chicken Risotto ;)

[pambrack]

The Buffalo wing Chicken Dip comes to mind and also, what about Chicken Quesadilla's?

[Lillith]

Chicken, egg, and onion sandwiches. Saute alot of chopped onion in olive oil/butter till lightly browned. Add eggs (figure 2-3 per person) and scramble around a little. Add chicken (as much as you like) and continue to cook till eggs are well set. Serve on fresh bakery rolls. Smear rolls with a little mayo (or w/chicken fat if possible for extra yumminess).