This recipe for Creamy Chicken and Vegetables is a
"Leftover" from my Super Easy Chicken and Dumplings. As part of my series on Leftover Tips and
Recipes, this dish can be made with just about any leftover cooked chicken.
Don't have leftover cooked chicken? No problem.... other alternatives can be
store bought rotisserie chicken or... if you are so inclined.. cook a chicken
breast or two in the oven or on the stove top.
Read on through the tips for suggestions.
TIPS
Let's start with the chicken...
Using any cooked leftover chicken is an obvious choice...
just make sure to take off any skin and take it off the bones...
If you don't have leftover cooked chicken...
Let's say you don't have any leftover chicken, but you want
to make this dinner.. you can simply cook the chicken first then proceed to the
recipe... I know obvious.. but how to cook it?... that usually is the question
most often asked...
The answer is really up to you ... and how much time you
have or how much time you are willing to devote to it.
Baking Chicken
Baking a chicken breast (with or without the bone and skin)
will take anywhere from 20 minutes to 45 minutes to an hour. Bake a bone-in chicken breast at 350 degrees
F. for 45 minutes to an hour... time will depend on the size, use a meat
thermometer to test doneness or until there is no pink meat on the inside,
which will require you cutting into it.
A boneless skinless chicken breast baked at 400 degrees F. for 20-25
minutes... again.. check with a meat thermometer or slicing into it.
Cooking Chicken on the Stovetop..
You can also put them into a saucepan with chicken broth
(some people use water.. I don't recommend that for breasts ... otherwise the
small amount of flavor it does have cooks into the water)... you can add some
spice (thyme or rosemary are good choices) and some veggies like a cut-up
onion, carrot, and celery... you can also throw in a peppercorn and a bay leaf. Cook at a steady simmer until the chicken is
cooked through... testing it would be the same as you would for baked chicken.
Cooking Chicken in a Crock Pot
Let's say you have chicken breast(s) in your freezer but not
defrosted... no problem... if you have a crock pot.. plop them into the crock
pot and cover with chicken broth, flip the crock pot on low and let them cook
all day while you're at work.. the chicken is actually even more tender when
you start it in the crock pot as frozen.
Want to speed it up?.. cook them on high for about 4
hours. Adding spices and some or all the
veggies will add flavor to your broth and chicken... but that is entirely up to
you.
Best Option.... Leftovers from Chicken and Dumplings
This brings us to my suggestion... make my Super EasyChicken and Dumplings ... the dumplings .. in my opinion... by the way... make
this dish soooo good. So serve the
Chicken and Dumplings... and save the leftover chicken and broth... it will
freeze in an airtight container.. or just keep it in the fridge to make this
new recipe later in the week.
Now for the "sauce"...
A good rule of thumb is about 2 cups of sauce to every cup
of chicken and about 1/2 cup of vegetables.
This amount is approximate, you can add more of any of these if you
prefer a different ratio.
If you make the Chicken and Dumplings and are using the
leftovers... make sure the chicken is cut-up into small pieces or
shredded. You may have enough
broth/sauce from this dish.. if not... just add some broth to it....
To make additional sauce..
To thicken the additional broth easily... make roux in a
separate saucepan..... by melting butter and adding flour to make a paste, then
slowly adding broth, whisking it constantly until it is completely smooth,
before adding it into the rest of the saved leftovers.... figure about 1
tablespoon butter and 1 tablespoon flour for every cup of broth. Don't
count the already thickened leftovers from the Dumpling meal.... I'm talking
about thickening the additional broth you want to add to
your leftovers, should you feel you need it...
Other options for more sauce...
So if you haven't figured it out yet.. you are essentially
making additional gravy to your leftovers... why would you add additional gravy?...
you will be adding vegetables to the new dish and you want them in a nice saucy
mixture... and you may not have enough left over from the previous meal.
Another option is to add more gravy is... purchased gravy in
a jar or powdered ones.. just follow the instructions on the packet if that's
what you're using.
Still another option is to add a can of condensed Cream of
Chicken or ... even better, Cream of Chicken with Herbs to the leftover... add
it mix it in well, then add chicken broth until you get the consistency you
want.
Vegetables...
As for vegetables... frozen works the best... I like to use Bird's
Eye Mixed Vegetables... add as much as you like... the amount you use will
depend on how much you want to make... use your judgment. In my opinion canned simply don't work
well. We like mushrooms... you can add
canned or fresh.. fresh is always best... put them in raw and cook them in your
sauce. I add about 3-4 sliced medium/large
mushrooms per cup of chicken.
Potatoes can be added to.. just keep in mind this meal doesn't
cook for very long.. so you will either need to cook raw potatoes before adding
them in or use canned. Canned works
better than you may think, I buy the whole potatoes in the can and cut them
into quarters... you do not need to cook them before putting them into the
mixture.
Pastry Shells...
The pastry shells can be found in the freezer section of the
grocery store... follow the package instructions to bake them. I figure 2 per person for a supper or 1 for
lunch (they're small). I serve them with
cranberry sauce and a side salad.Other Options...
Finally... pastry shells are not your only option here....
you can serve this over rice or mashed potatoes (I would leave potatoes out of
the sauce then) or you can make this mixture into a pot pie by adding a pie
crust (store bought or homemade) ... simply pour the mixture into a large pie
plate, baking dish or small individual baking dishes... cover it with a pie
crust and follow your pie crust baking instructions.
A pie crust is only one option for a pot pie... frozen puff pastry is wonderful on top too. Simply defrost and bake on top of the mixture (follow puff pastry baking instructions).
I hope this has inspired you to make something out of your
leftover chicken!
Recipe: Creamy Chicken and Vegetables
All you need:
For quantities see TIPS
Cooked Chicken, cut into small pieces
Frozen Mixed Vegetables
Potatoes, cooked and cut into small pieces *See TIPS
Fresh Mushrooms
Chicken Broth
Chicken Gravy (optional)
Condensed Cream of Chicken Soup (optional)
Pastry Shells
All you need to do:
Bake the pastry shells as directed on the package.
For sauce making instructions... see tips.
Combine the cooked chicken, sauce, vegetables and mushrooms
in a pot. Cook until the mushrooms and
vegetables are cooked.
Serve in pastry shells.
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