You’re planning out your menu for the week. You’ve decided to make a whole chicken on one of the nights. Excellent! Whole chickens tend to be less expensive than buying the parts and they are really easy to cook. But there is one problem:
You’re left with approximately 2 pounds of chicken when you’re done.
Rather than just eat chicken for the rest of the week, you can add it to plenty of different recipes. Throw it in some soup, put it on your salad, make some sandwiches, or try any one of the tasty recipes on my blog that call for chicken.
You see, a whole chicken is a great choice for the weekly menu because you can usually get numerous meals out of it. You just gotta pick recipes for the rest of the week that call for chicken. You can also freeze the leftover chicken and pull it out whenever you have a recipe that calls for cooked chicken.
Meal planning can be simple if you just take the time to think things out a little. Here are my go-to chicken recipes when I have some extras:
Chicken & Rice Casserole (just sub in the chicken for the jackfruit)
Thai Chicken Cucumber Salad with Ginger Dressing
Alfredo Mushrooms & Jackfruit (switch the jackfruit with chicken)
Collard Green Enchiladas (use chicken instead of ground turkey)
Tuscan Stuffed Spaghetti Squash (instead of chicken sausage just use chicken)
Oh and here’s a fun quick tip: If you don’t want to make a whole chicken, use your slow cooker or Instant Pot to cook a bunch of chicken breasts or chicken thighs. Then use a handheld mixer to shred all the chicken quickly and easily. Works like a charm!
What’s your favorite way to use up leftover chicken?