#leftoverchicken

Thai chicken salad with a peanut-lime-ginger dressing.

Make the most out of your leftover chicken with this comforting and flavorful casserole. It's a perfect dish for using up ingredients in your fridge and pantry.

Ingredients: 3 cups shredded cooked chicken. 1 cup cooked rice. 1 cup frozen mixed vegetables. 1 can condensed cream of mushroom soup. 1/2 cup shredded cheddar cheese. 1/4 cup breadcrumbs. 2 tablespoons melted butter. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a large mixing bowl, combine the shredded chicken, cooked rice, frozen mixed vegetables, and condensed cream of mushroom soup. Mix well. Season with salt and pepper to taste. Transfer the mixture into a greased casserole dish. Sprinkle shredded cheddar cheese evenly over the top. In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture over the cheese layer. Bake in the preheated oven for 25-30 minutes or until bubbly and golden brown on top. Let it cool for a few minutes before serving. Enjoy your delicious leftover chicken casserole!

Prep Time: 15 minutes

Cook Time: 30 minutes

Do you often have left over roast chicken (or store bought chicken) that you wish to create into a second meal? 

This recipe not only uses up leftover chicken but also includes a few other convenient items that you may have in your pantry to make a simple but satisfying dish.

Serves 4

1/2 roast chicken, cut into chunks (I left some bones in for extra flavour)

1 onion, diced

3 cloves garlic, diced

2 tsp olive oil

2 potatoes, peeled and cut into chunks

2 carrots, peeled and cut into chunks

1 cup cauliflower, chopped

1 cup broccoli, chopped

1 litre water

1 packet curry mix- I used Japanese style Golden Curry Mix

2 tbsp chopped fresh parsley-for serving

cooked rice-for serving, I used a semi-cooked pack that you just heat up

lemon wedges- for serving

Heat oil in large non stick pan, and brown onion and garlic for a few minutes. Add potatoes and carrot and cook turning occasionally for 3-5 minutes, then add other vegetables and water to cover, cover and simmer for 10-15 minutes until vegetables are almost cooked. Add chicken and curry mix and stir gently until well combined and heated through, about 5 minutes.

Serve with brown rice and a sprinkle of parsley or coriander, and a wedge or two of lemon, a citrus zing enhances the flavour!

Vary recipe by adding extra or different vegetables! Or try our previous post using a curry mix here: Japanese Style Chicken Curry

This recipe uses left over roast chicken, a packet of curry mix and some pre-cooked rice tubs, along with some fresh vegetables and herbs to make a hearty and warming winter meal, home cooking can be easy!

Sweet and Sour Leftover Chicken

My Sweet and Sour Leftover Chicken is gluten free and so quick and easy to prepare. You can have it on the table in the time it takes the rice to cook. You will never need to buy a jar of sweet and sour sauce again!