Quick and easy recipes for your leftover Christmas chicken

Wednesday, December 20, 2006
Chicken pasta

Wondering what to do with all that leftover chicken from Christmas lunch? Here are 12 quick recipes to help you out.

You will need one large barbecued chicken weighing about 900g for these recipes.

Chicken wraps
Top flour tortillas with chopped tomato, sliced avocado, chopped red onion, shredded cooked chicken, coriander leaves and chunky salsa. Roll the tortilla to enclose the filling.

Chicken chilli pizza
Spread small pizza bases with a mixture of tomato paste and barbecue sauce. Top with thinly sliced mushroom, chopped red chilli, shredded cooked chicken and grated pizza cheese. Cook in a hot oven about 20 minutes.

Pesto and chicken gnocchi
Simmer 300ml cream and ¼ cup basil pesto in a large frying pan 5 minutes. Add 2 cups coarsely chopped cooked chicken and 500g cooked gnocchi. Sprinkle with baby basil leaves.

Teriyaki rice paper rolls
Combine shredded cooked chicken, grated carrot, sliced red capsicum, snow pea sprouts, teriyaki sauce and sweet chilli sauce in a bowl. Soften the rice paper in warm water; top with filling and roll to enclose.

Chicken nachos
Combine 425g can drained Mexican-style beans, 3 cups shredded cooked chicken and a 390g jar nachos sauce in a frying pan; stir until warm. Place corn chips on a heatproof plate, top with chicken and pizza cheese; grill until the cheese melts. Serve with sour cream.

Pecan chicken open sandwich
Mix together finely chopped cooked chicken, sliced green onion, chopped roasted pecans, finely chopped celery and whole-egg mayonnaise. Spoon the mixture onto halved or quartered french bread sticks.

Chicken Caesar salad
Toss together 1 sliced cos lettuce, 3 rashers chopped crisp bacon, 3 cups shredded cooked chicken, 4 quartered hard-boiled eggs, ½ cup shaved parmesan and ½ cup Caesar dressing.

Chicken pasta salad
Combine 4 cups cooked penne with 150g crumbled fetta, 150g chopped char-grilled capsicum, 3 cups chopped cooked chicken, 1/3 cup roasted chopped walnuts, 1 cup basil leaves and ½ cup Italian dressing.

Chicken and avocado sandwich
Spread slices of wholegrain bread with softened cream cheese; top with coarsely shredded cooked chicken, thickly sliced avocado and mixed salad leaves.

Chicken fried rice
Stir-fry 5 cups cooked long-grain white rice with 1 cup frozen peas, 1 cup corn kernels, 3 cups shredded cooked chicken, 6 sliced green onions, 1 finely chopped red capsicum and 1/3 cup light soy sauce; toss until heated through.

Italian-style toasted sandwich
Cut a piece of pide in half horizontally; spread base with basil pesto. Top with char-grilled vegetables, coarsely chopped cooked chicken and mozzarella. Top with the remaining bread; cook in preheated sandwich press until browned lightly.

Chicken and zucchini soup
Cook 1 chopped brown onion in a large saucepan until soft; add 3 cups chopped cooked chicken, 2 coarsely grated zucchini, 310g can creamed corn, 4 cups chicken stock and ½ cup cream. Stir until heated through.

These recipes are from The Australian Women's Weekly's Cook: How to Cook Absolutely Everything cookbook.


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