Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 4, 2008 09:42 AM

Too much shredded chicken, now what?

I have an EXCESS - think catering tray's worth - of shredded chicken leftover from a party on Saturday. I just made a double batch of Mexican Chicken Tortilla soup and a Pot Pie with some of it but still have plenty left. Other than chicken soups, any Hounders have other suggestions? I already gave some away to friends but i'm floundering here.

  1. Click to Upload a photo (10 MB limit)
  1. Bonnie's Buffalo Dip call sfor shredded chicken. I made it for a SB party yesterday and it was well received.

    1 Reply
    1. re: Honey Bee

      Very timely. I had extra shredded chicken left over, which is why I came to this thread. Mine is extra from making buffalo dip (very similar recipe) ;-)

    2. I just posted this recipe for "Smokey Chipotle Chicken and Quinoa" hotdish in another thread. This recipe just won the "hotdish" recipe for St. Paul's winter carnival festival. I modified the "winning" recipe to use only 1 TBSP olive oil instead of 3 and to use fat free cheddar and fat free sour cream (to make it weight watchers friendly), but you can easily unmodify it. We really liked it--even with the modifications I made--and I think it would be fantastic with REAL cheese... And, yeah, you'd want to at least double the recipe I posted...

      Good luck.


      1. Vietnamese spring rolls!!!

        san choi bao

        thai chicken salad


        (there's a bit of a theme here isn't there?)

        2 Replies
        1. re: kmh

          u are so clever. I didn't even think of Laksa! Perfect and just in time for the New Year - sort of works :)

          1. re: aussiewonder

            I'm glad you like!!!
            absolutely works. nonya cuisine for the malay chinese NY!

            works well in pho too.

            also spring rolls (the fried ones)

            on top of a gado gado...

            this theme is persisting isn't it?

        2. Jfood made his favorite chicken pot pie this weekend with chicken left over from a couple of pots of chicken soup.

          Left over chicken
          1 onion diced
          6 T butter
          1/ 3 C flour
          2 ½ C chicken broth
          1 16oz pkg peas, carrots, corn and beans
          Pepperidge Farm puff pastry (One sheet)
          Salt & Pepper
          Pennzy’s Old World Seasoning

          · Begin to defrost the puff pastry. This will take about 40 minutes
          · Heat stock in a pot until simmering
          · Melt butter in sided 10-12” pan and cooked onions over medium heat for 15-20 minutes.
          · Add flour and continue to cook, stirring constantly, over medium-low heat for 2 minutes, until you obtain a blondish color.
          · Add simmering stock in several batches to mixture, whisk after each until smooth. Season with ~1teaspoon salt, ½ teaspoon pepper and 1 teaspoon Old World Seasoning
          · Remove from heat and add chicken, and vegetables. Mix completely.
          · Place in Pyrex baking dish
          · Place Puff pastry on top of a baking sheet that has been sprayed with Pam
          · Bake at 350 degrees on two differetn shelves in the oven for 40-45 minutes until pastry is golden brown

          1. Pulled chicken sandwiches - mix with bbq sauce and serve on kaiser buns (or slices of white bread if that's how you roll).