food

Leftover Chicken: 3 Ways

Give leftover chicken new life with these 3 savory recipes.

food

Leftover Chicken: 3 Ways

Give leftover chicken new life with these 3 savory recipes.

Ingredients

BBQ Chicken Sliders with Tangy Coleslaw

  • 1/2 of a leftover rotisserie chicken, pulled
  • Bottled BBQ sauce, to taste
  • King's Hawaiian Rolls

Slaw

  • 1/2 bag of coleslaw mix
  • 1 small red onion, thinly sliced
  • 1/2 cup white sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup mayo
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dry mustard

Steps

BBQ Chicken Sliders with Tangy Coleslaw

  1. Pull apart chicken into a bowl and mix with BBQ sauce. Set aside.
  2. Serve chicken on a King's Hawaiian roll and top with slaw.

Slaw

  1. Combine all ingredients for coleslaw in a large bowl and let sit for up to 30 minutes to allow flavors to combine.

Ingredients

  • 1/2 an onion, chopped
  • 1 small carrot, diced
  • 1/4 cup frozen peas
  • 1/2 of a leftover rotisserie chicken, pulled
  • Salt and pepper
  • 1/3 cup butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/4 cup milk
  • 1 can of biscuit dough

Steps

  1. Preheat oven to 400°F.
  2. In a pan over medium heat, add olive oil and cook the onion, carrot, peas and cooked chicken. Season with salt and pepper. Transfer to a bowl.
  3. In the same pan, melt butter and add the flour, stirring continuously for 1 minute. Add the broth and milk and let it come to a simmer and thicken. Add your veggies and chicken and spoon into 2 large ramekins. Cover with biscuit dough.
  4. Bake until biscuit is cooked through and golden brown.

Ingredients

  • 1/2 of a leftover rotisserie chicken, pulled
  • 1/4 cup green enchilada sauce
  • 1/2 cup shredded Mexican cheese
  • 4 large flour tortillas
  • Sauce:
  • 2 ripe avocados, diced
  • 15 ounces jar of green enchilada sauce
  • 1/4 cup cilantro, chopped
  • 1/2 jalapeño, seeded and chopped
  • 1 lime, juiced
  • Garnish:
  • Additional cheese, fresh cilantro, diced tomato and lime wedges

Steps

  1. Preheat oven to 350°F.
  2. Combine pulled chicken and green enchilada sauce with shredded cheese.
  3. Make sauce by combining all ingredients in a blender and mixing until smooth.
  4. Spray a 13x19 baking dish with non-stick spray and spread a little bit of the sauce on the bottom of the dish.
  5. Top a tortilla with 1/4 cup of chicken mixture, roll it up, and place in dish seam side down. Repeat with remaining tortillas. Top tortillas with remaining sauce and a little bit of shredded cheese. Cover and bake for 10 minutes or until cheese melts. Garnish and serve.