Thoughts from an Epicure: Leftovers as good as original dish

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.

Lew’s Chicken and Noodles

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

Cook the noodles. While they’re cooking, saute the onions in 2 tablespoons of olive oil in a medium hot 10-inch or 12-inch skillet.
Once the onions are soft, in 3 or 4 minutes, add the cut-up chicken. Stir to coat the chicken and mix with the onions. Let this simmer for about 5 to 7 minutes, not too long but long enough that the chicken is hot.
Drain the noodles and keep them warm, mixing in 1 tablespoon olive oil to keep them from sticking to each other.
Add the gravy to the chicken and onions. If you use the 12-ounce jar, put about 2 tablespoons of chicken stock in it and shake to get all of the gravy. Stir this and allow to simmer for 5 minutes. Next, mix in the noodles and blend well.
Now, add the cheese, stirring until it’s well blended. Then, add the crumbs. Mix and serve.
If mixture is too thick, add a small amount of warm chicken broth.
Serves 3 to 4.
We look forward to having roast chicken because of this tasty leftover.
Enjoy and stay safe!

If you have suggestions or questions for this column, please contact me directly at guthrielarason@verizon.net.

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