I've got about half of a rotisserie chicken left over. What are some recipes I can use it in for tonight?

Answer 1

Unforgettable Chicken Casserole
Makes 6 to 8 servings

3 cups chopped deli-roasted chicken
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1½ cups French fried onion rings

Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish.

Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving.

--Southern Living, Dec. 2004
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Creamy Chicken & 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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KING RANCH CHICKEN CASSEROLE

1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-oz) can cream of chicken soup, undiluted
1 (10 3/4-oz) can cream of mushroom soup, undiluted
1 (10-oz) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 oz) shredded Cheddar cheese, divided

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
Yield: Makes 6 to 8 servings

--Southern Living, NOVEMBER 2000
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Favorite Chicken Casserole

4 bone-in chicken breasts (boil, de-bone, then tear into small pieces)
3 stacks Townhouse Crackers
1 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth-saved from boiling the chicken
1 8-oz. sour cream

Crumble 1 1/2 stacks of the crackers into a 13x9 glass baking dish. Place chicken on crackers. Chip 1/2 of the butter on the chicken. Mix sour cream, broth and soups together. Pour over the layers. Crumble remaining crackers over the top and chip remaining 1/2 stick of butter over all. Cover with foil, and bake @ 350 degrees for 30 min.; uncover and bake for 20-25 minutes more, or until crackers are goldeny brown. on top.
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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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Chicken Tortilla Soup

4 Tbsp. vegetable oil
1 medium onion, chopped
2 large cans diced tomatoes
6 cups chicken stock or broth
1 Tbsp. ground cumin
2 Tbsp. chili powder
1 Tbsp. chopped garlic
1 (15 oz.) can enchilada sauce
1 Tablespoon chopped cilantro
2 teaspoon chopped green chilies
1 teaspoon Worcestershire Sauce
1 cup corn tortilla, cut in thin strips
1 cup shredded cheddar cheese
3 cups diced or shredded cooked chicken.

Saute onions in a large saucepan in oil until transparent. Add tomatoes and cook, stirring often. Add rest of ingredients, except tortilla strips and cheese. Simmer, stirring occasionally, about 30 minutes. Add tortilla strips and chicken, and heat about ten minutes.

Serve with additional crispy tortilla chips and cheese.

Answer 2

Pick all the meat off the bones and save. Then toss the bones in a pot with water and carrots, celery, onion, peppercorns, salt, garlic, and bay leaves. Voila! Stock for soup. Just strain it and add whatever veggies and pasta and leftover chicken.

Or for something a little different, you could do a curried chicken ala king. It's just a basic chicken ala king recipe but with a Tbsp. of curry powder. Or a simple stir fry. Or even mac and cheese with chicken thrown in. And I love chicken quesadillas.

If you don't choose anything tonight, make sure to freeze the meat, make the stock and freeze it. It's great for quick fix meals. I don't like any parts going to waste. :)

Answer 3

Debone the chicken and take the meat, dice it and make it into chicken salad. Then, the leftover chicken bones can be made into a very good chicken stock: 1 Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley. 2 Add salt and pepper, about 1/2 tsp of salt, 1/4 tsp of pepper. 3 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. 4 Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface. 5 Remove the bones and strain the stock. 6 If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store. You can, then, freeze the chicken stock and use as needed.

Answer 4

Chicken Pot Pie
1 deep dish pie shell cooked
1 regular pie shell raw
1 can cream of mushroom soup
mixed vegetables
potato
In a pot break up the chicken into small pieces and put the can of mushroom soup in, you can use cream of chicken or cream of celery. Cook on medium heat. add mixed vegetables an cut potato up in small cubes. Let this cook until potatoes are tender. Fill the cooked deep dish pie crust with the chicken mixture. Place the raw pie crust on top. Mash together the top crust to the bottom crust. cut a couple of slits in top and bake at 350 until top crust is browned.

Answer 5

This is easy. Pull chicken off bone. Boil some egg noodles or any type of pasta. Add chicken and can of cream of chicken or cream of mushroom soup and a little milk. Salt and pepper to taste and you have a great dinner.

Answer 6

lots
CHICKEN AND CREAMY VEG PIE
roll out pie crust to fit dish, in a frying pan on a medium heat, heat some oil, fry onion, chunky mushrooms and finally aspagasus, season with salt and pepper and chicken and cream, put in oven proof dish add pastry top, glase with egg, cook till crust is golden.

chicken and vegetable soup. {boil selected vegetables cut chunky, till cooked at chicken, salt, pepper and stock cubes. serve with crusty bread

bbq chicken wraps, mix the chicken {in pieces} in bbq sause, put in a tortilla wrap, sprinkle with cheese and salad, roll up a eat.

chicken and stuffing sandwiches

use in a homemade curry
or a omlette

Answer 7

Remove all the chicken from the bone and make a home-made chicken pot pie. Or use the chicken to make quesadillas.

Answer 8

Personally, depending on my mood (lol!) I would make a big pot of homemade chicken soup, a gourmet chicken pizza, or a big bowl of chicken salad and make a sandwiches with big crusty rolls.

Answer 9

chicken and noodles

Open faced chicken sandwich with gravy over it.

Both Of these are Great with mashed potatoes.