Roast chicken makes the world's best chicken salad.
Or here's a new invention of mine my kids/grandkids/church choir members gobbled up, young and old alike.
Saute some chopped onion/green pepper/garlic til golden, mix in a can of Campbell's Chicken Verde soup and abt.1/2-2/3 that much sour cream. Add some green Mex. salsa or enchilada sauce or canned chopped green chile if you like--or some heat w/Chipotle Tabasco, cayenne. Blend well, test for S&P.
(The Chicken Verde soup is outstanding: beautifully seasoned. Best "recipe" soup they've come up with yet if you like SW flavors.)
Put chicken, cut in thick slices across the grain or bite-size chunks, in baking dish and cover with the sauce. Grate lots of Monterey Jack cheese (or that 4-cheese Mex blend) over it, dot w/sour cream, bake at 325 till bubbling all the way to the center.
Serve over rice or with warm tortillas, with shredded iceburg lettuce & chopped tomatoes on the side like they do in Tex-Mex restaurants. And guacamole, if possible.
Sandwiches with lettuce, tomato, bacon, and mayo. When done right with top-quality ingredients these are heaven on earth! I've been known to roast extra-large chickens just to have leftovers for these. Plus I prefer dark meat when eating hot roast chicken, and white meat for sandwiches, so everything gets used at its best.
I like an Asian or Latin flavor for leftover roast chicken.
roast chicken lettuce wraps: mix some leftover roast chicken with a bit of hoisin sauce, oyster sauce, chopped water chestnuts, and chopped green onions. stir-fry some sliced red and green bell peppers, onions, a little garlic and minced ginger, and then season with some soy sauce to taste. mix all of that with the chicken mixture and fill your lettuce cups and enjoy! i like Butter Lettuce for this dish.
Roast chicken taquitos: mix some shredded roast chicken with your favorite salsa, shredded monterey jack cheese to taste, and then fill some corn tortillas with the chicken mixture. roll up the tortillas into cigars and secure with a toothpick; deep fry or brush with oil and bake on a cookie sheet in a hot oven until golden brown and crispy. serve with some salsa and sour cream - bon appetit!!!
Too late, but I love Shaker Chicken Pudding
We just had a slightly modified version of this (no butter on top, less
Shaker Chicken Pudding
2-3 cups cooked chicken meat, diced
1/2 cup diced apples
1/2 cup chopped onion
1/2 cup chopped celery
2 oz butter
4 fl oz cider
1/2 tsp salt
1/4 tsp pepper
2 tbs flour
1 ounce butter
8 fl oz double cream
1 cup breadcrumbs
1 oz melted butter
Dice meat. Gently saute apples, onions, celery in 2 oz butter until soft.
Add cider, salt and pepper, nutmeg. Simmer, covered, 1/2 hour until the
vegetables are very soft. Uncover, cook a few minutes more until it
In a saucepan, cook flour in 1 ounce butter a few minutes, stirring, until
it just begins to change colour.
Add cream, cook, stirring, until it thickens. Mix into this sauce the
vegetable hash and chicken, pour into a buttered baking dish, sprinkle
with breadcrumbs, pour over melted butter, bake at Mark 4, 350 F, 20
Best thing is not tonight but some other night. Make up a package of stuffing mix. Add extra sage. Put the leftover chicken meat on top. Put a can of chicken gravy over that. Cover with saran. Seal in plastic bag. Freeze. Have this for dinner some night when you've been too busy to cook.