27 Best Leftover BBQ Chicken Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. BBQ Chicken Casserole

BBQ Chicken Mashed Potato Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’]

A deliciously sweet and smoky way to use up leftovers!

Ingredients

• 2 cups mashed potatoes
• 1 cup shredded chicken or turkey
• 1 cup frozen mixed vegetables
• 1/2 cup barbecue sauce
• cheese to top

Instructions

1. Mix mashed potatoes, chicken and frozen vegetables together and spread evenly in a 9X13 baking pan.
2. Drizzle with barbecue sauce and top with cheese.
3. Bake at 350° for 15-20 minutes.

2. Chicken Sandwich

The Best Leftover Chicken Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 sandwiches’]

The best sandwich for leftover chicken!

Ingredients

• Leftover chicken (to taste)
• Arugula (to taste)
• 4 slices tomato
• 1/2 avocado (sliced)
• 4 slices bread
• 1/2 cup mayo
• Juice of 1/2 lime
• 4 large leaves fresh basil (chopped)
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon shallot (chopped)
• 1 clove garlic (minced)
• 1/2 teaspoon Dijon mustard

Instructions

1. Prepare the mayo by chopping the herbs and shallot and combining all the herb mayo ingredients together thoroughly (I just used a spoon). You can eat it right away or chill for an hour so the flavors blend more.
2. Toast bread if desired. Assemble the sandwich with the herb mayo, chicken, tomato, avocado, and arugula. Cut in half diagonally and enjoy!

3. Fricassee

Turkey Fricassee (with Leftover Turkey) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

A quick turkey fricassee recipe featuring turkey simmered in a silky, creamy white sauce. There’s hardly a better way of dealing with leftover turkey.

Ingredients

• 10-14 oz cooked turkey (300-400 g, Note 1)
• 4 tablespoons butter (60 g/ 2 oz)
• ½ cup all-purpose flour (60 g/ 2 oz)
• 3 ½ cups chicken stock ( 850 ml, Note 2)
• 1 chicken stock cube (optional, Note 3)
• 10-14 oz mushrooms (300-400 g)
• 1 tablespoon butter (for the mushrooms)
• ½ cup heavy cream ( 125 ml)
• a few gratings of nutmeg
• fine sea salt and pepper
• fresh parsley

Instructions

1. Prepare ingredients: Cut or shred the leftover meat into bite-sized pieces. Halve or quarter the mushrooms, depending on their size. Set them aside in different bowls.
2. Sauce: Melt 4 tablespoons (60 g) butter in a saucepan large enough to hold everything. Add flour and stir well for a couple of minutes until the flour turns slightly golden. Slowly start adding the stock while whisking continuously to avoid clumps.
3. Simmer, uncovered, until thickened, about 10-15 minutes. Add cream, nutmeg, salt, and pepper to taste when the sauce has thickened. Be generous with the spices.
4. Cook the mushrooms while the sauce simmers. Fry them in 1 tablespoon of butter in a large pan for about 3-5 minutes or until golden.
5. Combine: Add mushrooms and turkey to the sauce and stir well.
6. Simmer for another few minutes until everything is hot. Adjust the seasoning, and sprinkle with chopped parsley.

4. Chicken Vegetable Soup

Chicken Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 2 cups water
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups chopped kale or spinach

Instructions

1. 1. In a large pot, sauté onion and garlic until translucent.
2. 2. Add chicken pieces and cook until lightly browned on all sides.
3. 3. Pour in broth and water; bring to a simmer.
4. 4. Add carrots, celery, tomatoes, bay leaf, and thyme; simmer 15-20 minutes until vegetables are tender and chicken is cooked through.
5. 5. Stir in greens and cook until wilted; season to taste with salt and pepper. Serve.

5. Chicken Shepherd’s Pie

Chicken Shepherd’s Pie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘8’, ‘8 1-cup servings’]

Chicken Shepherd’s pie is the best way to turn leftover chicken or turkey into a family-approved comfort meal! This scrumptious casserole dinner is loaded with fresh veggies in a creamy white gravy, topped with mashed potatoes, and baked to perfection.

Ingredients

• 3 tablespoons Unsalted Butter
• 1/2 medium Onion (diced (about 1 cup))
• 2 ribs Celery (diced (about 1 cup))
• 1 large Carrot (diced (about 1 cup))
• 4 cloves Garlic (minced)
• 3 tablespoons All-Purpose Flour
• 1 cup Chicken Broth
• 1/4 cup Milk (or heavy cream or half and half)
• 1 teaspoon Fresh Thyme (or ½ teaspoon Dried Thyme)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup Peas (fresh or frozen (no need to thaw))
• 2 cups Shredded Cooked Chicken
• 4.5 cups Mashed Potatoes
• 2 ounces Cheddar Cheese (shredded (about 1/2 cup))
• Fresh Parsley (for garnish)

Instructions

1. Preheat oven to 375°F.
2. Heat a 3.5-quart saucepan over medium heat. Add BUTTER and heat until melted.
3. Add ONION, CARROT, CELERY, and GARLIC. Sauté a few minutes until tender, stirring as needed.
4. Add FLOUR and stir until the vegetables absorb it.
5. Gradually whisk in the CHICKEN BROTH and MILK, stirring constantly to prevent lumps and create a smooth, creamy sauce.
6. Remove from heat and stir in PEAS, CHICKEN, THYME, SALT, and PEPPER.
7. Transfer the mixture to a baking dish and spread evenly.
8. Distribute MASHED POTATOES over the surface. A portion scoop works great for spacing them out evenly—then use a spatula to spread into an even layer.
9. Sprinkle CHEDDAR CHEESE and PARSLEY over the top.
10. Bake uncovered for 30 minutes, or until the filling is bubbling and the top is lightly golden.
11. Carefully remove from the oven and let rest for 10 minutes before serving.

6. Chicken Pot Pie with Puff Pastry

Easy Chicken Pot Pie with Puff Pastry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘4’]

Individual chicken pot pies with a flaky puff pastry crust over tender chicken, peas, carrots, and potatoes in a rich gravy. Made with leftover rotisserie chicken for an easy, cozy weeknight dinner.

Ingredients

• ¼ cup butter
• ¼ cup all-purpose flour
• 2 ¼ cup chicken stock
• 2 ½ cups chicken, cooked or raw (cut into 1 inch pieces)
• ¾ cup potatoes (cut into ½ inch cubes)
• ¼ cup celery (chopped)
• ¼ cup onions (chopped)
• 1 ½ cup frozen peas and carrots
• ⅛ teaspoon cayenne pepper
• 1 teaspoon dried herbs (rosemary, thyme, or sage)
• salt & pepper (to taste)
• 1 package puff pastry (about 2 sheets) (thawed)
• 1 egg (for egg wash)

Instructions

1. Thaw the puff pastry overnight in the fridge, or set it out on the counter away from heat until pliable. See the notes for countertop thawing tips.
2. Preheat oven to 400 degrees F.
3. Heat a large pot over medium-high heat. Add the butter and flour and stir for 3 to 4 minutes, until it turns a light tan color. Add the chicken stock, potatoes, celery, onions, cayenne pepper, and dried herbs. If using raw chicken, add it now and bring to a boil, cooking until the chicken and potatoes are cooked through. If using cooked chicken, stir it in after the potatoes are tender. Taste and season with salt and pepper. Remove from the heat.
4. Stir in the frozen peas and carrots. Fill each ramekin or baking dish no more than 3/4 full and let the filling cool. The frozen vegetables help speed this up.
5. On a lightly floured surface, roll the thawed puff pastry smooth with a rolling pin and cut pieces large enough to drape each dish with about an inch of overhang on all sides.
6. Beat the egg with 1 tablespoon of water to make an egg wash. Brush the edges and sides of each dish with egg wash, drape the pastry on top, and press the sides to seal. Cut a small slit in the center of each to vent steam, then brush the tops with egg wash.
7. Bake for 30 to 40 minutes, until the puff pastry is golden brown, puffed, and crisp. Place the dishes on a baking sheet to catch any spillover. Let stand a few minutes before serving.

7. Chicken Rissoles

Cheesy Chicken Rissoles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘8’, ‘8 rissoles’]

Not your average chicken rissoles recipe, we’ll have you know. We’re adding jarred roasted peppers and lots and lots of cheese – oh yes! It’s the ultimate dump-and-go recipe: Add all the ingredients in a bowl, mix, shape, fry and tuck in!

Ingredients

• 500 grams chicken mince
• 100 grams roasted peppers, diced (from a jar, preserved in oil)
• 150 grams cheddar cheese, grated
• 50 grams panko breadcrumbs
• 1 egg
• 1 teaspoon dried parsley (or 2 tbsp fresh, chopped)
• 1 teaspoon crushed garlic (or garlic paste)
• 1 teaspoon salt
• few grinds black pepper
• oil for frying

Instructions

1. Drain the roasted peppers and dice them into 1cm cubes. Don’t worry about the excess oil clinging to the peppers, it adds to the flavour and moisture.
2. Add the chicken mince, roasted peppers, grated cheese, breadcrumbs, egg, parsley, garlic, salt and pepper to a large mixing bowl.
3. Using your hands, loosely mix the ingredients until evenly combined. Avoid compressing the mixture, keep it loose.
4. Form the mixture into small patties about 1.5 cm thick. For precision, use roughly 100g portions to make about 8 rissoles.
5. Heat the oil in a large frying pan.
6. Fry 4-5 rissoles at a time over medium-low heat for 3-4 minutes per side until well browned and cooked through. Keep the lid on for even cooking and to avoid splatters.
7. Remove the first batch from the pan and repeat with the remaining rissoles. Enjoy them hot with your favourite sauce and a crisp green salad.

8. Chicken Bone Broth Soup

The Best Leftover Chicken Bone Broth Soup Recipe! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’]

This Chicken Bone Broth Soup is every bit as hearty and comforting as a regular bowl of Chicken Noodle Soup! We guarantee you won’t miss the noodles. 

Ingredients

• 3 tablespoons organic grass-fed clarified butter (ghee)
• 1 cup chopped onion
• 4 cloves garlic (minced or crushed)
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cup peeled chopped turnip
• 4 cups low-sodium chicken stock
• 2 tablespoons Vital Proteins Chicken Bone Broth Collagen
• 1 tablespoon dried Italian herb seasoning
• 1 rotisserie chicken (meat pulled off and chopped (about 3 cups chopped chicken, white and dark meat))
• 2 tablespoons chopped fresh parsley (for garnish (optional))

Instructions

1. Heat the ghee in a 5-quart soup pot over medium-high heat. Add the onion and cook 1 minute, stirring constantly, and then add the garlic and cook 10 seconds, continuing to stir constantly.
2. Stir in the carrot, celery, turnip, chicken stock, Vital Proteins Chicken Bone Broth Collagen, and dried Italian herb seasoning. Bring up to a boil, and then cover the pot, turn the heat down to simmer, and cook until the vegetables are softened, about 20 minutes.
3. Stir in the chicken, cover the pot, and cook 5 minutes more.

9. Chicken Parmesan Casserole

Chicken Parmesan Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT40M · Total: PT80M · Yield: [‘8’, ‘8 people’]

Make this easy Chicken Parmesan Casserole with homemade crispy chicken, frozen chicken tenders, or with leftover rotisserie chicken! Add in some pasta and lots of mozzarella and Parmesan cheese!

Ingredients

• ¾ pound rigatoni pasta
• 32 oz. marinara sauce (or up to 48 oz. for saucier pasta)
• 3 cups shredded mozzarella cheese (divided)
• 1/3 cup grated Parmesan cheese (divided)
• 2 small boneless skinless chicken breasts
• ¾ cup flour
• 2 teaspoons seasoned salt
• 1/4 teaspoon pepper
• 2 eggs
• 1 ½ cups Italian breadcrumbs
• ¾ cup vegetable oil
• 2 Tablespoons butter
• Fresh Parsley (to garnish)

Instructions

1. Tip: Bread the chicken while you wait for your pasta water to boil and for the pasta to cook.

Prepare the Pasta

1. Boil water and cook the rigatoni for 1 minute less than al dente- (Refer to package for cooking time).
2. When the pasta is ready, drain it add it back to the pot. Toss with 32 oz. of sauce, 2 tbsp. of Parmesan cheese, and 1 cup of the mozzarella. Set aside.

Prepare the chicken

1. Pat the chicken dry with paper towels and cut into strips about ½ inch thick.
2. Create an assembly line for breading the chicken:
3. Bowl #1: 3/4 cup flour + 2 tsp seasoned salt + 1/4 tsp pepper.
4. Bowl #2: 2 whisked eggs.
5. Bowl #3: 1.5 cups breadcrumbs
6. Dredge the chicken in the flour mixture, then briefly in the whisked eggs, then smother them in the breadcrumb mixture until completely covered. Use your palms to gently flatten the chicken a little bit more once it’s coated in the breadcrumbs.
7. Add ¼ inch of oil to a pan along with the butter, which helps give the chicken a golden color. Turn to medium-high heat.
8. Once the pan is heated, use kitchen tongs to carefully lower the chicken into the oil, you’ll need to cook the strips in batches. Cook for about 4 minutes per side, until golden brown. You may need to add more oil as the chicken cooks.
9. Place the cooked strips on a paper towel lined plate. The paper towels absorb the excess oil, leaving you with crispier chicken.
10. Slice the strips into smaller bite-sized pieces.

Assemble the Casserole and Bake

1. Preheat the oven to 375 degrees.
2. Lightly grease a 9 x 13 inch casserole dish. Add half of the rigatoni/sauce mixture. Top with half of the chicken strips, 2 tbsp. Parmesan cheese, and 1 cup of mozzarella cheese.
3. Add the remaining rigatoni. Add the chicken strips and the remaining Parmesan and mozzarella cheese.
4. Bake uncovered for 25 minutes. If you prefer a browner, crisper top, increase heat to 425 and bake for about 5 more minutes.
5. Garnish with fresh parsley. Serve with Garlic Bread with Cheese!

10. Chicken Pesto Pizza with Black Grapes

Chicken Pesto Pizza & Black Grapes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’10’, ’10 slices’]

Chicken Pesto Pizza – pesto and chicken with a pop of sweetness from blistered grapes. A twist on pizza for any night of the week!

Ingredients

• 1 ready-made pizza dough
• 3/4 cup pesto
• 1 1/2 cup shredded mozzarella cheese
• 8 oz rotisserie chicken (sliced to 1/2″ thickness)
• 1/4 cup red onion (slivered)
• 10-12 black grapes (washed and dried)
• 1 tbsp olive oil
• 2 tsp red pepper spice blend
• 1 tbsp flour
• 2 tbsp cornmeal
• cooking spray

Instructions

1. Preheat your oven to 450F. Lightly flour your surface and use your hands or a rolling pin to stretch the dough out to an 8″ round roughly. Then use your fists and gravity to toss the dough to a 12 or 14″ round.
2. Place the dough on top of the pizza pan. Top with the pesto sauce, 3/4 of the cheese, chicken and onions leaving a 1″ border.
3. In a small bowl add the olive oil, red pepper spice mix and grapes. Mix to evenly coat. Top the pizza with the grapes evenly and top with the remaining cheese.
4. Bake for 8-10 minutes or until crust is browned slightly and cooked through and the cheese has melted. Remove from the oven and if you like top with some fresh basil. Slice and serve.

11. Chicken Bacon Ranch Sliders

Chicken Bacon Ranch Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT30M · Total: PT42M · Yield: [’15’, ’15 servings’]

These chicken bacon ranch sliders are loaded with chicken, bacon, melty cheese, and buttermilk ranch dressing. Super rich, and super delicious, they’re an easy weeknight meal, potluck dish, or game-day snack.

Ingredients

• 13 ounces bacon (approximately one 375 g package)
• 1 cup buttermilk
• ½ cup salted butter (melted)
• 2 packages ranch seasoning (also called ranch dressing powder)
• 1 tablespoon dried minced onion
• 15 Hawaiian rolls (or soft dinner rolls or slider buns)
• 2 cups rotisserie chicken (pulled)
• 1 ½ cups sharp cheddar cheese (grated)
• 2 tablespoons Parmesan cheese (grated)
• 1 teaspoon everything bagel seasoning (optional)

Instructions

1. Cook the bacon in a skillet over medium-high heat until crisp, about 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels and set aside.
2. Preheat the oven to 350ºF (180ºC) and have an oven-safe 9×13-inch (23×33-cm) baking dish ready.
3. Whisk the buttermilk, melted butter, and ranch powder in a measuring cup or bowl. Pour ⅓ of the mixture into a separate bowl and stir in the dried minced onion. Set the onion-ranch mixture aside as it’s for the top buns.
4. Slice the rolls if needed or pull them apart if pre-sliced. Line the baking dish with all of the bottom buns. Spoon half of the plain ranch mixture evenly over the bottom buns.
5. Top each bun with bacon, chicken, and cheese. Don’t worry about placing the ingredients on too neatly as the sliders will later be pulled apart.
6. Spoon the remaining half of plain ranch mixture over the toppings.
7. Place a top bun on each slider then use your hands to press them all down gently but firmly.
8. Spoon the onion-ranch mixture over the top buns. Sprinkle on the grated Parmesan and everything bagel spice if using. Cover the baking dish tightly with foil and bake the sliders for 15 minutes. Carefully remove the foil and bake for 12 to 15 minutes longer or until the rolls are golden. Serve immediately.

12. Barbecue Chicken Pizza with Mustard Green Pesto

Barbecue Chicken Pizza with Mustard Green Pesto Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 package store-bought pizza dough (about 1 lb), divided into two 12-inch rounds
• 2 cups shredded cooked chicken tossed with 1/2 cup barbecue sauce
• 1 cup shredded mozzarella cheese
• 1/2 red onion, thinly sliced
• 1 cup mustard green pesto (see below) or substitute regular pesto
• Mustard green pesto: 2 cups mustard greens leaves, 1/4 cup walnuts, 1 clove garlic, 2 tbsp olive oil, 1 tbsp lemon juice, pinch salt

Instructions

1. 1. Preheat oven to 450°F (230°C). Line a baking sheet or prepare a pizza stone.
2. 2. Roll dough into two 12-inch rounds. Spread a thin layer of pesto on each dough round.
3. 3. Top with barbecue-sauced chicken, red onion, and mozzarella.
4. 4. Bake 12-14 minutes, until crust is golden and cheese is melted.
5. 5. Drizzle with extra pesto or serve with remaining pesto on the side. Slice and serve.

13. BBQ Chicken Pizza

BBQ Chicken Ranch Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

This homemade BBQ Chicken Ranch Pizza is piled high with tender chicken, red onions, and melty mozzarella cheese. It’s surprisingly quick to make and tastes delicious!

Ingredients

• 1 cup warm water
• 2 teaspoons quick-rise yeast (or pizza yeast)
• 1 tsp sugar
• 2½ cups all-purpose flour
• 2 tablespoons olive oil
• 1 tsp salt
• 1 cup barbecue sauce
• ½ cup ranch dressing
• 2 cups cooked chicken (shredded)
• ½ cup red onion (diced)
• 2 cups mozzarella cheese (shredded)
• chopped cilantro (optional garnish)

Instructions Make Pizza Dough

1. Combine yeast and sugar with warm water in a small bowl. Stir and let sit for 5 minutes until foamy on top. Combine the flour and salt in a large bowl. Add the yeast mixture and olive oil. Mix with a wooden spoon or the dough hook on a stand mixer. Roll out the pizza dough on a lightly floured surface and place in the greased pan.

Assemble BBQ Chicken Ranch Pizza

1. Preheat oven to 450 degrees F.
2. Combine the BBQ sauce and ranch dressing in a small bowl. Toss the shredded cooked chicken with a few spoonfuls of the BBQ ranch sauce.
3. Spread the barbecue ranch sauce evenly on the pizza crust. Top with chicken, red onion, and mozzarella cheese.
4. Bake the pizza for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Top with fresh cilantro if you like, and enjoy immediately!

14. Barbecue Chicken Flatbread

Barbecue Chicken Flatbread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT35M · Total: PT35M · Yield: 4

This easy Barbecue Chicken Flatbread recipe uses 2 Ingredient Dough flatbread, although you could make it using store-bought too.

Ingredients

• 1 cup self-rising flour
• 1 cup non-fat Greek yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• Olive oil
• 1 chicken breast
• 6 oz. barbecue pizza sauce
• 2 oz. mozzarella cheese

Instructions

1. Pre-heat the oven to 350 F. Heat a pizza stone in the oven as the oven pre-heats.
2. Mix together the self-rising flour, non-fat Greek yogurt, garlic powder, and salt to form a dough ball. Flour a hard surface and kneed the dough ball for about two minutes. Roll the dough back into a ball.
3. Cut it into four equal pieces. Flatten each piece into an oval-shaped flatbread. The flatbread should be about 1/4-inch thick.
4. Heat a drizzle of olive oil in a pan on medium heat. Put the flatbread in the pan. Cook it for two minutes on one side. Drizzle a little olive oil on the top. Flip the flatbread and cook it for three minutes on the other side. Flip it back onto the first side and cook it an additional minute. Set it aside. Follow the same process to make the other three flatbreads.
5. Put the chicken breast in a pot and add enough water to just submerge the chicken breast. Set the burner to high and let it cook for 10 minutes until the chicken reaches an internal temperature of 165 F.
6. Remove the chicken and shred it. Mix the chicken and the barbecue pizza sauce.
7. Put the flatbreads on the pre-heated pizza pan. Top each flatbread with 1/4 of the barbecue chicken mixture.
8. Shred the mozzarella cheese and top each flatbread with 1/4 of the cheese.
9. Bake for 15 minutes until the cheese is melted.

15. Leftover Chicken Pasta

Leftover Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz penne pasta
• 2 cups cooked chicken, shredded
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: red pepper flakes for heat

Instructions

1. 1. Cook pasta according to package directions until al dente; drain and reserve a little pasta water.
2. 2. In a large skillet, sauté garlic in olive oil until fragrant.
3. 3. Add shredded chicken and cherry tomatoes; cook 2-3 minutes.
4. 4. Stir in chicken broth and a splash of reserved pasta water to loosen sauce.
5. 5. Add cooked pasta and spinach; toss until spinach wilts.
6. 6. Remove from heat, stir in Parmesan, season with salt, pepper, and red pepper flakes if desired. Serve.

16. BBQ Chicken Nachos

Super Tasty BBQ Chicken Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: 4

Got leftover BBQ Chicken? Treat your family and friends to these mouthwatering BBQ Chicken Nachos finished with a selection of all their favourite toppings. Don’t forget the cheese!

Ingredients

• 3 cups pulled BBQ Chicken
• 12 oz tortilla chips
• 2 tomatoes; diced
• 4 green onions; chopped
• 1 jalapeno; finely diced
• 1/2 cup candied jalapenos
• 4 cups of cheese; grated

Instructions

1. Preheat oven to 375 F.
2. Spread one layer of tortilla chips on a baking pan or cookie sheet.
3. Scatter 1/3 chicken, jalapenos, and candied jalapenos over top this bottom later then top with 1 cup shredded cheese.
4. Top with another layer of tortilla chips, then another 1/3 chicken, jalapenos, and candied jalapenos plus another cup of cheese. Repeat, and top the final layer with 2 cups of shredded cheese.
5. Bake in a 375 F oven until the cheese is melted and chicken is sizzling, about 8-10 minutes.
6. Top nachos with diced tomatoes and chopped green onions.
7. Serve with mango or pineapple pico de gallo, guacamole, and sour cream.

17. Baked Hawaiian Barbecue Chicken Sandwiches

Baked Hawaiian Barbecue Chicken Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’12’]

Turn leftover chicken into a new meal with this easy recipe!

Ingredients

• 1 ½ pounds boneless, skinless chicken breast (cooked and shredded)
• 1 ¼ cups barbecue sauce
• 1 cup chopped pineapple
• ¼ cup thinly sliced red onion
• 1 ¼ cups shredded cheddar cheese
• 12 dinner rolls or Hawaiian sweet rolls*

Instructions

1. Preheat oven to 350 F.
2. Add shredded chicken to a large bowl.
3. Stir in barbecue sauce and pineapple.
4. Cut rolls in half horizontally. 
5. Spread chicken mixture on the bottom half of the rolls.
6. Top with sliced red onion and cheddar cheese.
7. Replace top half of rolls.
8. Cover with aluminum foil, and bake for about 15-20 minutes, or until cheese has melted and sandwiches are hot.
9. Serve warm. 

18. BBQ Chicken Quesadillas

Slow Cooker BBQ Chicken Quesadillas with Bacon Avocado Dipping Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT310M · Yield: [‘5’, ‘5 quesadillas’]

Slow Cooker BBQ Chicken Quesadillas – Juicy chicken cooks with a Smoky Bacon BBQ sauce in your slow cooker, then pairs with gooey cheese to make these yummy quesadillas. 

Ingredients

• 1 – 1 1/2 pounds boneless (skinless chicken breasts)
• 1 bottle Smoky Bacon BBQ Sauce from Tastefully Simple
• 10 flour tortillas
• 2 cups Mexican cheese
• 1 Bacon Avocado Dip Mix from Tastefully Simple
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 5 TB butter, (divided)
• 1/2 cup diced red onion
• 1/2 cup fresh chopped cilantro
• 1 avocado (sliced)

Instructions

1. Combine chicken breasts and bbq sauce in the bowl of your slow cooker. Place lid on top and cook for 3-4 hours on high, or 5 hours on low (you don’t want to overcook it, keep an eye on it if you can). Shred chicken with two forks once it is cooked through.
2. To make Bacon Avocado Dip Mix, combine mix packet with sour cream and mayonnaise in a medium sized bowl. Refrigerate until ready to use.
3. In a large skillet, melt 1/2 TB butter over medium high heat. Add a tortilla to the pan, and top with a sprinkling of cheese (about 1/4 cup) followed by a scoop of bbq chicken. Spread out evenly, then top with a little diced onion and cilantro (about 1 heaping TB each) and another 1/4 cup of cheese. Top with second tortilla.
4. When bottom tortilla is golden brown, carefully lift quesadilla with a spatula and add another 1/2 TB butter to the pan. All to melt then flip quesadilla over and cook the other side.
5. Repeat steps 3-4 to make remaining quesadillas.
6. Serve with salsa, remaining cilantro, and Bacon Avocado Dip. Enjoy!

19. BBQ Chicken Chopped Salad

BBQ Chicken Chopped Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups romaine lettuce, chopped
• 2 cups cooked BBQ chicken, diced
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or thawed)
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/2 cup tortilla strips or chips, broken
• 1/4 cup fresh cilantro, chopped
• 1/3 cup ranch dressing or cilantro-lime dressing for tossing

Instructions

1. 1. In a large bowl, combine romaine, BBQ chicken, black beans, corn, tomatoes, red onion, and cilantro.
2. 2. In a small bowl, whisk dressing until smooth; pour over the salad and toss to coat evenly.
3. 3. Top with tortilla strips and extra cilantro if desired. Serve immediately.

20. Chicken Curry

Chicken Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder, optional
• 1 can (14 oz / 400 ml) crushed tomatoes
• 1 can (14 oz / 400 ml) coconut milk
• 1 cup frozen peas (optional)
• Salt and pepper, to taste
• 1 cup basmati rice, rinsed and cooked to yield about 4 servings
• 2 tablespoons chopped fresh cilantro for garnish

Instructions

1. 1. Rinse and cook the basmati rice according to package directions to yield 4 servings; keep warm.
2. 2. In a large skillet, heat olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
3. 3. Add garlic and ginger; cook 1 minute until fragrant.
4. 4. Stir in curry powder, cumin, turmeric, and chili powder; cook 1–2 minutes to bloom spices.
5. 5. Add chicken pieces; cook until lightly browned on all sides, about 5–6 minutes.
6. 6. Pour in crushed tomatoes and coconut milk; simmer 15–20 minutes until chicken is cooked through and sauce thickens.
7. 7. Stir in peas (if using); season with salt and pepper. Serve curry over rice and garnish with cilantro.

21. Chicken Cakes

Easy Leftover Chicken Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Leftover Chicken Cakes are a quick and easy recipe for pan-fried patties using shredded rotisserie chicken. Completely transform last night’s dinner!

Ingredients

• 1 egg (beaten)
• ¼ cup mayonnaise
• 1 Tablespoon basil (chopped; 1 teaspoon dried)
• 2 garlic cloves (pressed or minced)
• 1/2 cup breadcrumbs (whole wheat or gluten-free, if desired)
• ⅓ cup red onion (diced)
• 3 cups cooked chicken (shredded)
• 1 Tablespoon olive oil
• ½ cup mayonnaise
• 1 Tablespoon cilantro (minced or chopped)
• 1 garlic clove (pressed or minced)

Instructions Chicken Cakes

1. Mix egg, mayonnaise, breadcrumbs, diced red onion, chopped or dried basil, and minced garlic in a bowl.
2. Add shredded chicken and stir until well-combined. The ingredients should stick together. 
3. Make cakes by compressing about ¼ cup of the mixture into a patty shape about ½ inch thick. You should end up with 12 patties.
4. Heat olive oil over medium-high heat.
5. Working in batches, add chicken cakes to the pan and cook for about 3 minutes on each side or until browned.
6. Remove chicken cakes to a paper towel-lined plate to cool.

Cilantro Garlic Mayo

1. Combine ingredients in a small bowl.

22. Buffalo Chicken Grilled Cheese

Buffalo Chicken Grilled Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 slices sourdough bread
• 8 oz cheddar cheese, sliced or shredded
• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce (hot sauce)
• 4 tablespoons cream cheese, softened
• 4 tablespoons unsalted butter, for grilling
• Optional: celery sticks for serving

Instructions

1. 1. In a bowl, combine shredded chicken with buffalo sauce and cream cheese; mix until evenly coated.
2. 2. Butter one side of each bread slice.
3. 3. Assemble 4 sandwiches by layering buffalo chicken and cheddar between slices of bread, with buttered sides facing out.
4. 4. Heat a large skillet over medium heat; grill sandwiches 3–4 minutes per side until bread is toasted and cheese melts.
5. 5. Remove from pan, slice in half, and serve with celery sticks.

23. BBQ Chicken Salad

BBQ Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1M · Total: PT21M · Yield: [‘4’]

This BBQ chicken salad is a fresh and colorful combination of grilled BBQ chicken, veggies, cheese, beans and tortilla strips, all tossed in ranch dressing. WAY better than the California Pizza Kitchen version!

Ingredients

• 3 cups cooked chicken (cubed (You can use grilled, baked or rotisserie chicken))
• 1/2 cup BBQ sauce
• 6 cups romaine lettuce (chopped)
• 3/4 cup ranch dressing (I prefer the refrigerated type or any other high quality dressing)
• 1 cup corn (canned or thawed from frozen)
• 1 15 ounce can black beans (rinsed and drained)
• 1 cup tomatoes (seeded and diced)
• 1 cup jicama (diced)
• 1 cup Monterey Jack cheese (shredded)
• 1 avocado (diced)
• 1/2 cup green onions (thinly sliced)
• 1 1/2 cups tortilla strips

Instructions

1. Place the lettuce in a large bowl and toss with 1/2 cup of the ranch dressing.
2. Toss the chicken in the BBQ sauce and place it on top of the lettuce.
3. Arrange the corn, beans, tomatoes, jicama, cheese, avocado, green onions and tortilla strips over the lettuce.
4. Drizzle with the remaining 1/4 cup of ranch dressing and serve.

24. Chicken Soup

Best Chicken Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT70M · Cook: PT120M · Total: PT195M · Yield: [‘6’]

Everyone should know how to make the best chicken noodle soup from a leftover chicken carcass!

Ingredients

• 1 leftover roasted chicken carcass
• a large pot of water
• 1 large onion (peeled )
• 3 large stalks of celery (trimmed)
• a handful of parsley and dill or other favorite herbs
• 3 large carrots (peeled and trimmed)
• salt and pepper to taste
• 8 ounces noodles
• 1 Tbsp dried herbs

Instructions

1. Put the chicken in a large soup pot and fill with water. Bring to a boil on medium heat, add onion, cover and cook on low heat for 1 hour. Add the celery, herbs and carrots. Cover and cook on low heat for another 30 minutes.
2. Remove pot from the heat. Cool for a few minutes. Strain the broth and remove the chicken and vegetables. Chop the chicken into small pieces, discarding the bones and skin. Skim the broth for any extra fat. Chop the carrots, celery and onion(if desired). Discard herbs.
3. Pour broth in the pot and add the chicken and chopped vegetables. Add salt and pepper to taste. Cook soup on medium heat and bring the broth to a simmer. Add noodles or pasta and cook for about 10 to 15 minutes or until noodles are done. Season with more salt and pepper and dried herbs if desired.

25. Chicken Bacon Ranch Casserole

Chicken Bacon Ranch Casserole (Fast & Easy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’, ‘8 servings’]

Your whole family will love this easy chicken bacon ranch casserole! It’s fast, creamy, cheesy, low carb, and needs just 7 common ingredients.

Ingredients

• 4 cups Boneless skinless chicken breasts ((cooked, cubed or shredded))
• 8 slices Bacon ((cooked, chopped))
• 3 cloves Garlic ((minced))
• 1 cup Ranch dressing
• 1 cup Mozzarella cheese ((shredded, divided))
• 1 cup Cheddar cheese ((shredded, divided))
• 5 cups Broccoli ((cut into florets))
• 1 lb Frozen spinach ((thawed, squeezed to drain well))

Instructions

1. Preheat the oven to 375 degrees F (191 degrees C).
2. If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green.
3. Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9×13 in (23×33 cm) glass or stoneware casserole dish. (Alternatively, you can mix everything directly in the casserole dish.)Optional tip: If you like extra ranch flavor, add 1-3 teaspoons of ranch seasoning mix, in addition to the dressing.
4. Top with remaining shredded mozzarella and cheddar cheeses.
5. Bake for about 15 minutes, until hot and bubbly.

26. Barbecue Pulled Chicken Nachos

Barbecue Pulled Chicken Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’10’]

It doesn’t get any easier for weeknight and school night meals than preparing an easy dinner like this Barbecue Pulled Chicken Nachos recipe. This is just a three ingredient meal! So simple for those busy weeks when, after a long day at work and shuffling kids to and from practices, the last thing you want to have is fast food or to prepare an intricate dinner!

Ingredients

• 4 bags tortilla chips (I use Santitas)
• 2 containers Curly’s Barbecue Pulled Chicken
• large family-size bag of shredded mexican cheese ((I use Lucerne 4-cheese blend))
• Chopped green onions
• Diced white onions
• Cooking spray
• 2-4 13×9 baking pans
• tin foil

Instructions

1. Preheat oven to 350. In a sprayed 13×9 pan, with a layer of tortilla chips down, place dollops of the unheated barbecue pulled chicken onto the chips. I use almost a tablespoon per dollop.
2. Next is the generous application of shredded cheese (and I mean GENEROUS). I get the 2lb bag of cheese from the grocery store to ensure I have enough.
3. After you’ve cheesed up the first layer, g’head and add more tortilla chips, more dollops of barbecue pulled chicken, and another generous cheesing.
4. Spray your foil (so the chips don’t stick), wrap your 13×9 pans, and bake until bubbly. All ovens are different so bake for 10 or so minutes and keep an eye on it until cheese is thoroughly melted.
5. You can remove the foil and let it brown a little for about 5 minutes more if you wish.

27. BBQ Chicken Tater Tot Skillet

BBQ Chicken Tater Tot Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’]

A twist on a traditional Midwestern tater tot hot dish, this BBQ Chicken Tater Tot Skillet goes from stove to oven, to the table in just one pan.

Ingredients

• 1 pound boneless chicken breasts
• 3 slices thick-cut bacon (sliced into 1 inch pieces)
• ½ cup finely chopped yellow onion (about ½ a small onion)
• 2 cloves garlic (minced)
• 1 cup diced red bell pepper (about 1 small pepper)
• 1/2 cup diced poblano Pepper (about 1 small pepper)
• 1/4 cup chicken stock
• 1 teaspoon oregano
• 1/2 teaspoon kosher salt
• 1 tablespoon flour
• 1 cup bottled BBQ Sauce
• 1 ½ cup shredded cheddar cheese
• 16 ounces frozen tater tots
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Preheat oven to 425 degrees.
2. Prepare the chicken breasts: Place the chicken breasts on a cutting board and cover with plastic wrap. Pound the chicken with a meat mallet until each piece is of even thickness, about 1 – 1 1/2 inch thick. Season both sides of the chicken with salt and pepper (a few pinches of each).
3. Cook the bacon over medium heat until crispy. Remove the bacon, reserving the fat, and transfer to a plate lined with paper towels. Drain off some of the fat, leaving about 1 tablespoon in the pan. Add the chicken breasts to the pan and cook through, about 8-10 minutes. Remove the chicken from the pan and set aside.
4. Add the onion, garlic, and peppers to the pan. Cook them until the soften, about five minutes. While the veggies are cooking, shred the chicken.
5. Add the chicken stock to the pan with the veggies and bring it to a boil. Scrape all the browned bits off the bottom of the pan. Add the oregano and salt and stir. Sprinkle the flour over the top of the veggies and stir until the mixture thickens. Add the shredded chicken to the pan and stir it all to combine.
6. Add the BBQ sauce to the pan and stir to combine. Turn the heat off and top the BBQ chicken with the shredded cheese. Top the cheese with the frozen tater tots. Sprinkle the crispy bacon over the top.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the dish is bubbling and the tater tots are hot and baked through. Garnish with chopped parsley before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.