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I think if you cut it up and simmer it slowly in some chicken or vegetable broth (or do it in a slow cooker) you'll find it will loosen up enough that you can do just about anything you like with it. Eat as is with a bit of sauce or some browned onions, make chicken salad with thyme, or rosemary chicken omelettes, bake it in a juicy little mushroom noodle casserole or a gratin with cooked potatoes and chives and some cheese on top, shred or chop it and make a hot dip with cream cheese and hot sauce or a cold one with sour cream and Worcestershire or with yogurt and curry. Even creamed chicken over toast, maybe with sage and a couple poached or hardboiled eggs...
I'm making myself hungry.
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Shred them and soak in chicken broth; drain and mix with a green chile or regular enchilada sauce. fill enchiladas with the soaked chicken, sauteed onions, queso blanco, roll and smother in sauce. bake as minimally as possible.
Or dice and soak in broth, then add to cacciatore at the last minute.
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Whatever you do with them, put in lots of gravy, mayo, stock, or something else juicy. Also put in a bunch of other stuff that's not overcooked. You could make a nice chicken pot pie with lots of vegetables, shred the chicken up finely, then cover it all with gravy and place into pie crust and bake.
Chicken salad is popular. Diced celery and onion, shredded chicken, mayo, mustard, celery seeds. (Use a lot of the vegetables).
You could chop it up and put it into chicken noodle soup, but I wouldn't add the chicken until the last minute. You don't want to cook it any further.
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