You can also use leftover chicken or turkey for this easy buffet dish.
Who doesn't love an all-in-one comfort food dish? Served warm or cold, this pasta is excellent year-round and is a terrific way to use up leftover cooked chicken. For a brighter hit of colour, substitute frozen mixed chopped vegetables for the peas. Garnish with a few extra fresh mint leaves for a pretty touch.
This is a variation of another hot cheese dip recipe. Anyone who likes Buffalo chicken wings will love this appetizer. I like to serve it with crackers, or fresh or toasted baguette slices.
Whole grains make for tasty stuffings, as in these chicken breasts rolled around an Eastern Mediterranean-inspired pilaf mixture. For a little more bulgur pilaf on the side, double the pilaf ingredients.
I love Mexican food and this is quick and easy to make. I let the chicken marinate anywhere from 20 minutes to a few hours, depending on how much time I have. You can add extra vegetables to this recipe if you want extra servings. Serve with sour cream and salsa topping.
Soba noodles, which are made with buckwheat flour, are delicious hot or cold. In this dish, the chicken breast is sliced thinly, so a little goes a long way. If you find the chicken difficult to slice, try putting it in the freezer for 15 minutes to firm up a bit.
Bonus: Cook Once, Eat Twice. This makes extra chicken, so you've got a start on tomorrow's pasta toss. If you're not planning on the Day-Two menu, cook only four breasts.
This less-saucy version of curried chicken features nutrient-packed broccoli and zucchini. The spicy curry elevates the go-to stir-fry ingredients to luscious new heights.
Chicken liver is milder in flavour than beef liver. Serve this saucy dish over egg noodles or rice.
