Chicken is a staple around here. We often have a lot leftover when we cook a bag of chicken leg quarters or when breasts are buy one get one free. To me, leftover chicken means less work for your next meal. Chicken is such a versatile food. Pick the leftovers off the bone and store them in the fridge until you are ready to use them (within 3 days). These leftover chicken ideas are all throw together recipes. If you hadn’t guessed by now, I don’t measure often outside of baking. You can call it laziness. I call it experimentation. 
Chicken Fried Rice
You will need:
a few tbsp. of sesame or vegetable oil
Leftover chicken cut into small pieces
White Rice
Soy Sauce
about 4 Eggs, scrambled with a fork
Frozen Veggies of your choosing
Start off by cooking a batch of white rice according to directions. We have a large family that loves chicken fried rice so I double it. Cool the rice in the fridge. You want it cold & sticky.
In a large fry pan, heat a few tbps. of oil such as sesame or vegetable. Get it pretty hot and dump in your rice. You want to hear it sizzle. Stir it around for a minute and add your small chunks of leftover chicken. When you think it’s all pretty warmed up, add soy sauce to the mix until it looks golden brown. Make sure you stir it really well. It should all be the same color.
Push all of the rice and chicken mixture to one side of the pan and pour about 4 eggs, scrambled with a fork into the empty spot. Push them around really well until the eggs are cooked and incorporate them into the rice. Last, add some frozen, diced carrots, onions and peas and cook until everything is warm.
My kids LOVE this!
Easy Chicken Pot Pie
You will need:
Leftover chicken cut into small pieces
2 cans of veggies (1 each) such as corn, green beans, peas or carrots
2 ready made pie crusts (one for the top, 1 for the bottom)
2 cans cream of chicken soup
Lay a pie crust into a pie plate. In a bowl, mix together cans of cream of chicken, cans oven veggies, drained and cut up chicken. Pour into the crust. Top with the other crust. Fold the edges of the crust, pinching as you go and slice a few slits in the top with a knife. Bake at 350 til golden brown & bubbly.
Chicken & Gravy
What you need:
2 cans of cream of chicken soup
Leftover Chicken
A batch of white rice
A vegetable and biscuits on the side
In a medium pot on the stove, dump your cream of chicken soup. Add the cut up chicken. Prepare the rice separately while you wait for the chicken to heat up. If your gravy is to thick, you can add a few tablespoons of milk. Put a serving of rice on a plate, top with gravy and serve with a biscuit. The veggie is for mom’s piece of mind. 
