Leftovers often turn out as flavorful as or better than the original meal. We like roasted chicken, both those I prepare and the ready-cooked ones from the supermarket.
With our first meal, we generally eat the dark meat. The rest I use to make salad, sandwiches, or to reheat what’s left. The bones and skin go into the freezer for stock.
However, with Patti’s suggestions, I’ve developed a recipe for leftover chicken that’s every bit as good as the first meal.
2 cups cooked chicken, cut into bite-size pieces
1½ cups uncooked noodles
1 12-ounce jar or 1½ cups home-made chicken gravy
1 cup grated sharp cheddar cheese
½ cup onion, minced
1/3 cup bread or cracker crumbs
3 tablespoons olive oil, divided
If you have suggestions or questions for this column, please contact me directly at guthrielarason@verizon.net.
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