Ingredients
- 2 Cups of Leftover Chicken Breast Mean cubed
- 16 oz frozen mixed vegetables
- 1 can Campbell's Red & White Cream Of Potato Soup, 10.75-Ounce Can
- 1 can Campbell's Healthy Request Cream Of Chicken Soup, 10.75-Ounce
- 2 cups skim milk
Instructions
- In a medium sauce pan combine all ingredients.
- Heat until warm throughout.
- Add crumbled crackers on top to make it even better.
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http://www.myleftoverchickenrecipes.org/chicken-pie-recipe/leftover-chicken-recipes-a-twist-on-chicken-pot-pie-chicken-pot-pie-soupMore great Chicken Pot Pie Soup recipes to try:
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Campbell Chicken Soup and Leftover Chicken
We all know and love the timeless classic of Campbell’s Chicken Soup. It is perfect when you are sick. It is even better on those cold evenings when you need a comforting pick-me-up. Hey, it is flat out awesome no matter when you eat it or how you feel. In this Leftover Chicken Recipe, you can make chicken soup even better, yes it really is possible! It is really easy and takes only a few minutes to whip up. If you don’t try this one, you will be missing out on some of the most simple deliciousness around.
Ingredients
- 1 can Campbell's Condensed Chicken Noodle Soup
- 1 soup can water
- 1/2 cup shredded leftover chicken
- 1/2 cup of frozen vegetable medley (broccoli, cauliflower, carrots)
Instructions
- Put soup in a 2 quart saucepan over medium heat
- Add water, vegetables and shredded chicken
- Heat until hot throughout
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Here is another recipe to take a look at using Campbell’s Chicken Soup
North Korean Chicken Soup | Muffin Top- north korean style chicken soup. I’ve blogged previously about Korean sam gye tang, an herbal, medicinal chicken soup. But tasty as it is, that is not the chicken soup I grew up on.up and Leftover Chicken
Other related sources
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Posted in campbell soup recipes by .
Ingredients
- 4 cups chopped leftover chicken breast
- 1 tsp Tone's Ground Black Pepper
- 3/4 tsp Morton's Salt
- 2/3 cup Gold Medal Flour - All Purpose
- 1 tbs Kerrygold Pure Irish Butter
- Pam Original No-Stick Cooking Spray
- 1 cup chopped onion
- 2/3 cup chopped celery
- 24 oz sliced mushrooms
- 1/2 cup Taylor Dry Sherry
- 3 Swanson Chicken Broth
- 2 1/4 cups Kraft Grated Parmesan
- 4 ox Cream Cheese
- 1 box Ronco Vermicelli
- 1 slice Wonder Bread
Instructions
- Preheat oven to 350°
- [Preparing]
- Coat a large stockpot with Pam Original No-Stick Cooking Spray
- Melt butter in the stockpot over medium-high heat
- Add onion, celery, pepper, salt, and mushrooms
- Saute 4 - 5 minutes. The mushrooms should be tender
- Add Taylor Dry Sherry and cook for 1 minute
- Gradually add the Gold Medal Flour - All Purpose to the pan and cook for 3 minutes. Make sure to constantly stir with a wisk
- Gradually add broth and continue to stir
- Bring to a boil
- Reduce heat and simmer 5 minutes, remember to keep stirring
- Remove from heat
- Add 1 3/4 cups 2 1/4 cups Kraft Grated Parmesan and cream cheese
- Continue to stir until the cheese melts
- Add the Ronco Vermicelli and chicken
- Stir until everything is blended
- [Cooking]
- Place the mixture into two baking dishes that are coated with Pam Original No-Stick Cooking Spray
- Use a food processor to make crumbs from the Wonder Bread
- Spread the breadcrumbs and 1/2 cup of Kraft Grated Parmesan evenly over the mixture
- Bake for approximately 30 minutes
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This is so easy to make and it is nearly impossible to mess up (just in case you are a lot like me). Personally, I love having more cheese, just don't add too much that it overpowers the soup flavors.
Ingredients
- 10 oz Fresh Broccoli, this can be steamed or cooked
- 4 servings of shredded Leftover Chicken
- 1 can Campbell's Cream Of Mushroom Soup or Campbell's Cream Of Celery Soup
- 1/3 cup Milk
- 1/2 cup (or more, mmm) Shredded Mild Cheddar
Instructions
- The oven needs to be preheated to about 400 degrees while you prepare the rest of the ingredients
- In an 8 in by 8 in baking dish, place the broccoli on the bottom
- Place the chicken on top of the broccoli as a second layer
- Mix the milk and soup
- Pour the mixture over the chicken and broccoli
- Liberally add cheese on top of the chicken and mixture (The more the merrier in my opinion)
- Bake until the sause is bubbling, this will take about 15 minutes
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http://www.myleftoverchickenrecipes.org/chicken-thigh-recipes/leftover-chicken-recipes-chicken-divanYou can watch these guys make Chicken Divan, I always get a kick out of watching them.
As always, there are plenty of other versions all over the inter-webs, you can try these out also:
- Top 10 Post Thanksgiving Recipes – Top 10 Lists: Thanksgiving is a mere dozen or so days away, and everyone is gearing up for the family feast held thereupon. The only real issue after all the hubbub and craziness dies down, mainly that following week, …
- New York Times Recipes « Famous Recipes – New York Times Recipes. Famous Recipes in the New York Times. New York Times Recipes. The New York Times Food and Dining Section talked about Famous Recipes today in this article about the rise of populism in …
- Reducipe – Chicken Divan : A Penny Closer – Here is a fabulous recipe that can help you use up that leftover shredded chicken!
- Chickpea Divan | Vegan Spoonful – One of my favorite dishes growing up was Chicken Divan a combination of chicken, broccoli, and a creamy sauce. I have veganized the recipe using chickpeas, and it is just as rich and creamy as the original! Tonight I served this dish over quinoa, but it is also delicious over a bed of brown rice. Spread cooked brocolli florets across a 9 x 13 inch casserole dish, and pour chickpeas over the top.
Ingredients
- 3 cups shredded leftover chicken
- 1/2 chopped onion, this should be about 3/4 cup
- 1/4 cup Gold Medal Flour - All Purpose
- 1/2 cup white wine
- 1 Campbell's Low Sodium Chicken Broth, 10.5-Ounce Can
- 1 tsp Morton Iodized Salt
- 1/2 tsp Chef Paul Prudhomme's Magic Seasoning Blends ~ Poultry Magic
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 medium chopped carrot
- 1 Pillsbury Grands biscuits, even better if they were leftover and refrigerated
- 3 tbsp butter
Instructions
- Preheat oven to 375 degrees
- Spray a 10-inch deep-dish pie pan with PAM-Original No Stick Cooking Spray
- Melt the butter over medium-high heat in a medium sauce pan
- Saute the onion until the onion is translucent but not quite to where it is browned
- Stir in the Gold Medal Flour and stir for 1 minute
- Whisk in the white wine and bring to a boil
- Add the chicken broth, salt, poultry seasoning and carrot and continue until the carrot is tender, this should take 4 - 6 minutes
- Stir in the rest of the ingredients and cook until a slight boil
- Pour the delicious smelling chicken mixture into the pie pan and add the biscuits on top
- Bake for approximately 18 minutes, the biscuits should be golden brown
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http://www.myleftoverchickenrecipes.org/chicken-pie-recipe/leftover-chicken-recipes-chicken-pie-recipeI have found a few other great versions of this classic delight. You can find them here:
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Top with freshly Kraft 100% Real Parmesan Cheese for a perfect finishing touch
Ingredients
- 8 oz Mueller's Spaghetti - I prefer spaghetti, but you can use any kind you want
- 1 or 2 diced leftover chicken breasts
- 2 tsps Baja Precious - Extra Virgin Olive Oil
- 2 cloves of minced garlic
- 1/2 chopped onion
- 1 chopped green pepper
- 1 jalapeno pepper, remove the seeds and membrane if you want less heat
- 1 chopped tomato
- 1 oz Kraft 100% Real Parmesan Cheese
Instructions
- Fill a large pot with water and bring to a boil
- Add a tsp of Baja Precious - Extra Virgin Olive Oil to the water to keep the pasta from sticking
- Add pasta and cook for 10 minutes or until it is as done as you like it
- Add 2 tsps Baja Precious - Extra Virgin Olive Oil to 12-inch skillet on medium heat on the stove
- Add garlic and the chopped onion
- Saute until onion for about 4 minutes
- Add green bell and jalapeno peppers for another 4 minutes
- Add diced chicken until heated throughout
- Once the spaghetti is finished cooking, drain the water well and add to the skillet mixture
- Add the chopped tomato and reduce the heat to low
- Cook everything for another 4 minutes
Pasta
Toppings
Finishing
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For other variations on Chicken Spaghetti Recipe you can take a look at these other awesome sites, let them know I sent you over:
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Posted in cooking tips by .
Let me know what you think.
If you do use the jalapenos, you may want to remove the membranes and seeds if you don't like your food very spicy. If you want to light it up, leave them in. Yumm!
Ingredients
- 8 7" La Tortilla Factory Whole Wheat Low Carb Tortillas
- 6 diced scallions
- 1 lb of shredded leftover chicken
- Roasted and chopped green chiles to taste (approx 1 cup)
- 6 oz shredded of TILLAMOOK ® VINTAGE WHITE SHARP CHEDDAR CHEESE
- 1 can of Libby's Pumpkin, 15 oz
- 3-4 cloves of Fragata Whole Garlic Cloves
- 1 fresh jalapeno
- 1 tsp McCormick Ancho Chile Pepper
- 1/2 tsp Tone's Ground Cumin
- 2 tsps of Morton's Salt
- 1/4 tsps of Olde Thompson Pepper Supreme
- 1 1/2 cups of Swanson Chicken Stock
Pumpkin Chicken Enchiladas
Sauce
Instructions
- Preheat your oven to 425 degrees.
- Puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper.
- Place approximately one cup of sauce into an 8 inch glass casserole dish.
- In a separate bowl, combine shredded chicken with green chiles, cilantro to taste, and season with salt and pepper.
- Spoon part of the chicken mixture on each tortilla and then lay the tortilla seam side down in the dish.
- Pour the remaining sauce over the enchiladas.
- Add cheese to the top of the enchiladas.
- Bake for 20-25 minutes until cheese is melted and casserole is bubbly.
- (remove seeds and membranes if you don’t need extra heat)
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http://www.myleftoverchickenrecipes.org/chicken-fillet-recipes/leftover-chicken-recipes-pumpkin-chicken-enchiladasYou can also try these other chicken and pumpkin recipes:
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Ingredients
- 1 Campbell's Condensed Cream Of Chicken Soup 10.75 oz
- 1 package froze vegetables 10 oz
- 1 cup cubed cooked chicken
- 1/2 cup of milk
- 1 egg
- 1 cup Bisquick All-Purpose Baking Mix
Instructions
- Preheat oven to 400 degrees F.
- Mix the leftover chicken, vegies and the Campbell's soup in 9-inch pie plate.
- Mix the rest and pour over chicken mixture. Bake 30 minutes or until golden.
- Eat and enjoy!
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http://www.myleftoverchickenrecipes.org/chicken-pie-recipe/leftover-chicken-recipes-chicken-pot-pieAlso check out these pages about Chicken Pot Pie:
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Add sour cream, shredded cheese, and Pace Picante Salsa to make an even more delicious meal.
Ingredients
- 2 T. Realime 100% Lime Juice
- 2 T. Tropicana Orange Juice
- 1 T. Baja Precious - Extra Virgin Olive Oil
- ½ tsp. minced garlic
- ½ tsp. minced onion
- ½ tsp. Tone's Ground Cumin
- ½ tsp. Tone's Oregano
- ¼ tsp. Tone's Cilantro
- ¼ tsp. Tone's Ground Black Pepper
- ¼ tsp. Tone's Sea Salt
- 1-2 fresh chicken breasts, cut into strips
- ¼ green pepper cut into strips
- ¼ red bell pepper cut into strips
- ½ onion, thinly sliced
- 4 Old El Paso Flour Tortillas
Marinade
Main Dish
Instructions
- Mix all the marinade ingredients together.
- Set aside a few tablespoons.
- Put the rest of the marinade in Ziploc Big Bag.
- Add chicken to bag, seal it and toss to coat chicken.
- Refrigerate for half an hour.
- Heat oil in heavy skillet, add chicken and cook until brown. Remove from skillet and set aside.
- Add peppers, onion & reserved marinade, cooking about 4 to 5 minutes until they are tender.
- Add the chicken and cook until heated through.
- Spoon chicken mixture on warmed tortillas.
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