Around here sometimes the eyes are bigger than the stomach and more tale out food is purchased than is eaten in one meal, especially Kentucky Fried Chicken. When I hear “a 10 piece bucket of chicken” My mind gets going on how in the world am I going to eat all that chicken?
First meal for two was the chicken with a homemade salad, at home. The next two meals we each grabbed a couple wings and drumsticks as a fast snack before we left the house for the day.
That left 2 breast.
I have learned to use the leftovers, reinvent them into a meal you would not know was originally cooked at chicken take out. This is why I have been urged to apply for the show “Chopped” but I am not that good plus they would toss something in there that I would not know what it was in the first place and I would make a fool of myself.
Back to cooking with me….. I made a Stove top Chicken casserole
- 2 – fully cooked chicken breast- chopped
- 1- can of cream of mushroom soup
- 1 – can of cream of chicken soup
- 1/2 – can of sweet peas – drained
- 1 1/2 cup of cooked macaroni
- Black pepper
This is how simple this is to make :
I took the chicken off the bone and removed the fried skin.
I chopped the chicken breast into chucks and put into a skillet.
I added both cans of creamed soup and sprinkle lightly with black pepper, mixed well.
Heat till lightly bubbling over medium heat.
Add the hot cooked macaroni and mix well.
Add the well drained sweet peas and gently fold them into the chicken mixture.
Top with cheese, turn down the heat to low and cover with a tight fitting lid for 10 minutes or until the cheese has melted.
Take the breaded crispy skin, chop into smaller pieces and put into a skillet, cook till super crispy over medium heat, stirring often so not to burn.
To serve: I used small bowls – Dip a serving and top with the crispy re-fried skins. Now that is dinner using leftover KFC chicken, who would have thunk?
By Andria Perry
Photo by Andria Perry