Tuesday, September 27, 2022
Home Food 5 Recipes with Leftover Roasted Chicken

5 Recipes with Leftover Roasted Chicken

5 Recipes with Leftover Roasted Chicken

Leftover roast chicken from lunch for the next day? Discover creative ways to use it.

Sunday is that day when many people decide to buy or prepare a very succulent roast chicken . However, they often end up with pieces of this chicken left over for the next day in the fridge , right?

Of course, this chicken can be heated and eaten this way even in Monday meals, but you can also use these leftovers in other very creative ways , creating amazing recipes with them.

To give you some ideas on what to make leftover roast chicken , we’ve separated 5 delicious recipes that will make the most of them:

Pie with roasted chicken


Pie with Roasted Chicken (Reproduction / Cooking Guide)

Time: 1h10

Yield: 10 servings

Difficulty: easy


1 and 1/2 cup (tea) of wheat flour

3 eggs

1 and 1/2 cup (tea) milk

1/2 cup of melted margarine

100g grated mozzarella cheese

1/2 teaspoon of salt

1 cup leftover shredded roast chicken

3 tablespoons of chopped black olives

1 teaspoon of baking powder

Chopped parsley to taste

Margarine and wheat flour for greasing and sprinkling

Preparation method:

Beat the flour, eggs, milk, margarine, cheese and salt in a blender until obtaining a homogeneous mass. Transfer to a bowl and add the chicken, olives, parsley, yeast and mix with a spoon. Pour the dough into a greased and floured rectangular baking dish measuring 30cm x 22cm and bake in a preheated medium oven for 35 minutes or until a toothpick inserted in the center comes out clean. Let cool, cut into slices and serve. It can be served warm too.

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Rice, chicken and potato stew

Shepherd’s pie

Escondidinho rice, chicken and potato (Reproduction / Kitchen Guide)

Time: 1h

Yield: 6 servings

Difficulty: easy


3 cups of cooked white rice

oil to grease

3 tablespoons of margarine

1 chopped onion

2 cups shredded roasted chicken

2 chopped tomatoes

1/2 cup (tea) tomato sauce

Salt, pepper and chopped parsley to taste

1 cup(s) cream cheese

800g chopped peeled potato

1 and 1/2 cup (tea) milk

1/2 cup grated Parmesan cheese for sprinkling

Preparation method:

Spread the rice in a medium refractory greased with olive oil and set aside. In a pan, over medium heat, heat 1 tablespoon of the margarine and sauté the onion for 5 minutes. Add the chicken, tomato, tomato sauce, salt, pepper and sauté for 10 minutes, stirring occasionally. Mix parsley and spread over rice. Cover with cottage cheese and set aside. Cook the potato in boiling salted water for 12 minutes or until softened.

Drain, pass through a juicer while still hot and place in a bowl. Pour the heated milk with the rest of the margarine over the squeezed potato and mix. Season with salt and pepper and spread in the refractory, sprinkle with the Parmesan and take it to the medium oven, preheated, for 20 minutes. Serve immediately.

Chicken ball with mozzarella


Chicken Ball with Mozzarella (Reproduction / Kitchen Guide)

Time: 1h30

Yield: 20 units

Difficulty: easy


2 tablespoons of oil

1 chopped onion

1 minced garlic clove

2 tablespoons of tomato paste

2 cups leftover roasted or cooked shredded chicken

1/3 cup chopped green olives

1 cup (tea) of water

Salt, pepper and chopped parsley to taste

1 cup (tea) wheat flour

20 cubes of mozzarella cheese

1 egg for breading

1/2 cup breadcrumbs (for breading)

Frying oil

Preparation method:

Heat the oil in a pan over medium heat and fry the onion and garlic for 5 minutes. Add the extract and sauté for 2 minutes. Add the chicken, olives, water, salt, pepper, green smell and let it boil. Add the flour all at once, stirring vigorously until it leaves the bottom of the pan. Remove from heat and beat with a spoon until lukewarm. Open a small portion in the palm of your hand and fill with a cube of mozzarella. Shape the ball, dip in the lightly beaten egg and then in the breadcrumbs. Slowly fry in hot oil until golden. Drain on paper towels and serve.

Baked Potato with Chicken Stuffing

stuffed potato

Baked Potato with Chicken Stuffing (Reproduction / Cooking Guide)

Time: 1h15

Yield: 6 servings

Difficulty: Easy


6 large potatoes, approximately 400g each

200g of chopped bacon

Salt and black pepper to taste

1 cup(s) cream cheese

1 cup leftover chicken (cooked or roasted and shredded)

1 cup chopped broccoli (cooked)

Preparation method:

Wash the potatoes well by rubbing the skin. Dry and pierce with a fork. Wrap in aluminum foil and bake in a preheated medium oven for 50 minutes or until tender. Fry the bacon in its own fat until golden and drain on a paper towel. Unwrap carefully holding with a clean, dry cloth and remove the lid from the potato. Remove the core with a spoon leaving a 1cm edge. Mash the potato with a fork and season with salt, pepper and 1/3 of the curd until it forms a puree. Stuff the potatoes with the mashed potatoes. Mix the rest of the curd with the chicken and broccoli and stuff the potatoes. Bake in the preheated oven for another 15 minutes. Carefully remove, sprinkle with bacon and serve.

Leftover chicken casserole


Leftover chicken crumbs (Reproduction / Kitchen Guide)

Time: 20min

Yield: 6 servings

Difficulty: easy


1 cup (tea) of butter

1 chopped onion

3 minced garlic cloves

1/2 chopped chili pepper

3 cups leftover shredded chicken

3 cups of cassava flour

Salt and chopped parsley to taste

Preparation method:

In a pan, melt the butter, fry the onion, garlic and pepper for 3 minutes. Add the chicken and saute quickly. Gradually add the manioc flour, mixing well. Season with salt, sprinkle with parsley and serve.


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