Leftover-Chicken Recipes

Chicken Pot Pie

Ingredients:

2 cans cream of chicken soup
2 cups frozen mixed vegetables
2 cups chicken, cooked and cut into cubes
1 cup milk
2 premade pie crusts

Preparation:

Preheat oven to 375 degrees. Combine first four ingredients and mix well.

Top with other crust, place on a baking sheet and bake for about 45 minutes.

Chicken Enchiladas

Ingredients:

1 cup chicken, cooked and cut into cubes
1/2 cup chopped onions
1 cup grated cheddar cheese
corn tortillas
1 can enchilada sauce
1 can green chilies

Combine chicken, onions and cheese in a large bowl and mix well. Heap spoonfuls of this mixture onto flour tortillas and roll up (figure B). How many tortillas you make depends on how much chicken mixture you want to use in each enchilada.

Place rolled enchiladas in a baking pan (figure C). Combine enchilada sauce and green chilies and pour over enchiladas.

Bake at 350 degrees for about 20 minutes.

Barbecue Chicken Sandwich

Ingredients:

leftover chicken, shredded or diced
barbecue sauce
hamburger buns

Preparation: