And what to do with leftover garlic roasted chicken?
sautee some onions, chipotle and cumin and make burritos.
reheat gently with some lemon and serve over pasta. (could also make a cream sauce, here, but i'm not a fan of those.) or toss with ziti, ricotta and marinara and bake.
sautee onions, peppers and tomatoes and add the chicken. can serve as a sandwich, over roasted potatoes, or with polenta. adding some sausage to this will bulk it up a bit.
serve it over a caesar salad or over a couscous salad.
for what it's worth, here's the recipe i use
Left over chicken or three single breasts
1 onion diced
6 T butter
1/ 3 C flour
2 ½ C chicken broth
1 pkg peas and carrots (last time I used a 160z bag of peas, carrots, corn and beans)
Pepperidge Farm puff pastry (One sheet)
1 egg white (optional)
Herb de Provence (soaked in 1 T hot water)
· Begin to defrost the puff pastry. This will take about 40 minutes
· Heat stock in a pot #1 until simmering
· Melt butter in sided 10-12” pan and cooked onions over medium heat for 15-20 minutes stirring every minute or so.
· Add flour and continue to cook over medium-low heat for 2 minutes, stirring constantly. The color should be like blonde hair.
· Add simmering stock to mixture, whisk until smooth and continue to cook until smooth, at least 1-2 minutes. Season with ~1teaspoon salt, ½ teaspoon pepper and 1 teaspoon Herb de Provence
· Add chicken, and vegetables. Mix completely.
· Place in Corningware round or oblong baking dish
· Place Puff pastry on top of baking dish and press around. Cut of square corners.
· Paint with egg white
· Bake at 350 degrees for 40-45 minutes until golden brown
Our local grocery sells herb & garlic rotisserie chickens for $3.99 every Sunday, and most weeks we buy two. I will dice or shred some for omlettes, and to put on a caesar salad. We often dice it and make a chicken salad (with mayo, slivered almonds, garlic & onion powder) that is good by itself or on a sandwich.