Leftover chicken recipes for any night of the week

The quickest ways to use leftover chicken are a chicken salad sandwich (10 minutes), chicken quesadillas (15 minutes) and chicken fried rice (20 minutes). Below are seven ideas for cooked chicken from a Sunday roast, a batch cook or a couple of spare breasts, with metric quantities, fan-oven temperatures and a swap for each. Check the storage section first.

These are recipe ideas. Nobody has cooked them yet, so season to taste and adjust timings to your own hob and oven.

How long does leftover chicken keep?

Cool leftovers quickly. The UK Food Standards Agency (FSA) says to get them into the fridge within 1 to 2 hours, then eat them within 48 hours or freeze them. In the US, USDA FSIS says cooked leftovers keep 3 to 4 days in the fridge and 3 to 4 months in the freezer.

Reheat any dish made with chicken until it is piping hot all the way through, which means 74C (165F). The USDA FoodKeeper lists times for other foods. Sources are linked at the end of the post.

Seven leftover chicken ideas

Chicken quesadillas

Crisp outside, melted cheese inside, and a good home for shredded chicken and odd bits of veg.

Photo: alleksana on Pexels

• Serves 2
• Prep 5 min
• Cook 10 min

Ingredients:

• 200g cooked chicken, shredded
• 4 flour tortillas
• 120g cheddar or mozzarella, grated
• 1/2 red pepper, diced
• 2 spring onions, sliced
• 1 tsp smoked paprika
• 1 tsp oil

Method:

1. Toss the chicken with the paprika.
2. Scatter half the cheese over two tortillas, then add the chicken, pepper and spring onions. Top with the rest of the cheese and the other two tortillas.
3. Heat the oil in a frying pan over a medium heat.
4. Cook each quesadilla for 4 to 5 minutes per side until golden, with the filling piping hot (74C).
5. Cut into wedges.

Swap it: use sweetcorn, black beans or a spoonful of salsa in the filling.

Keeping it: best fresh. Chill leftover chicken within 1 to 2 hours and use it within 48 hours (FSA).

Chicken fried rice

The classic second-day dinner. Chilled rice fries better than freshly cooked.

Photo: NIKHIL RAUT on Pexels

• Serves 2
• Prep 10 min
• Cook 10 min

Ingredients:

• 200g cooked chicken, diced
• 250g cooked rice, chilled
• 2 eggs, beaten
• 100g frozen peas
• 1 carrot, finely diced
• 2 tbsp soy sauce
• 1 tbsp oil
• 1 tsp sesame oil

Method:

1. Heat the oil in a wok or large frying pan until very hot.
2. Fry the carrot for 2 minutes. Add the eggs, stir for 30 seconds until just set, and push to one side.
3. Add the rice and peas and fry for 3 minutes.
4. Add the chicken and soy sauce. Stir for 3 minutes until piping hot (74C).
5. Finish with the sesame oil.

Swap it: use leftover broccoli, peppers or spring onions, or a splash of sweet chilli sauce.

Keeping it: best eaten straight away. Because it contains rice, chill any left within 1 hour of cooking and eat within 24 hours (FSA), or freeze it within 1 hour. Reheat once only, until steaming hot all the way through.

Chicken and sweetcorn pie

A shortcut pie with a creamy filling and a ready-made pastry lid.

• Serves 4
• Prep 15 min
• Cook 40 min

Ingredients:

• 350g cooked chicken, diced
• 1 onion, diced
• 150g mushrooms, sliced
• 100g sweetcorn
• 30g butter
• 30g plain flour
• 300ml chicken stock
• 100ml milk
• 320g ready-rolled puff pastry
• 1 egg, beaten

Method:

1. Heat the oven to 190C fan.
2. Cook the onion and mushrooms in the butter for 8 minutes.
3. Stir in the flour for 1 minute, then add the stock and milk a little at a time. Simmer for 5 minutes.
4. Add the chicken and sweetcorn and tip into a 20cm pie dish. Let it cool for 10 minutes.
5. Top with the pastry, brush with egg and cut a steam hole.
6. Bake for 25 minutes until golden and the filling is piping hot.

Swap it: use leeks or frozen peas in place of the sweetcorn.

Keeping it: cool within 1 to 2 hours, chill, and eat within 48 hours (FSA) or freeze.

Leftover chicken and a fridge of other bits? Snap it and PantryAI writes recipes for all of it. Try what's in my fridge or the AI recipe generator.

Chicken salad sandwich

No cooking at all, and a way to use the last of the roast.

• Serves 2
• Prep 10 min
• No cooking

Ingredients:

• 180g cooked chicken, finely chopped
• 3 tbsp mayonnaise or Greek yoghurt
• 1 celery stick, finely diced
• 2 spring onions, sliced
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 4 slices bread
• A handful of lettuce

Method:

1. Mix the chicken, mayonnaise, celery, spring onions, mustard and lemon juice.
2. Season to taste.
3. Pile onto two slices of bread with the lettuce and top with the others.

Swap it: use wraps, add grapes or apple, or stir in a little curry powder.

Keeping it: make it just before eating and keep it chilled. Eat the same day.

Chicken noodle soup

A fast fix for a cold week, using stock and any leftover veg.

• Serves 3
• Prep 10 min
• Cook 20 min

Ingredients:

• 200g cooked chicken, shredded
• 1.2 litres chicken stock
• 1 carrot, sliced
• 1 celery stick, sliced
• 1 onion, diced
• 100g egg noodles or spaghetti, broken up
• 1 tbsp oil
• 1 tbsp chopped parsley

Method:

1. Fry the onion, carrot and celery in the oil for 6 minutes.
2. Add the stock and simmer for 8 minutes.
3. Add the noodles and cook for the packet time.
4. Stir in the chicken and heat for 3 minutes until piping hot (74C). Add the parsley.

Swap it: add sweetcorn, leeks or a squeeze of lemon.

Keeping it: cool, chill within 1 to 2 hours, and eat within 48 hours or freeze without the noodles.

Chicken and chickpea curry

A mild curry that stretches a small amount of chicken with a tin of chickpeas.

• Serves 3
• Prep 10 min
• Cook 25 min

Ingredients:

• 250g cooked chicken, diced
• 1 onion, diced
• 2 garlic cloves, crushed
• 2 tbsp curry paste
• 400g tin chopped tomatoes
• 400g tin chickpeas, drained
• 100ml water
• 100g spinach
• 150g dry rice

Method:

1. Cook the rice to the packet instructions.
2. Fry the onion in a little oil for 6 minutes. Add the garlic and paste for 1 minute.
3. Add the tomatoes, chickpeas and water and simmer for 12 minutes.
4. Stir in the chicken and spinach and heat for 4 minutes until piping hot (74C).

Swap it: use coconut milk for half the water, or cauliflower in place of the chickpeas.

Keeping it: cool within 1 to 2 hours, chill, and eat within 48 hours (FSA) or freeze.

Rice: if you cook extra rice, cool it quickly and chill it within 1 hour. Eat it within 24 hours, or freeze it within 1 hour, and reheat it once only until steaming hot all the way through.

Chicken and broccoli pasta bake

A family tray bake that doubles as meal prep.

• Serves 4
• Prep 15 min
• Cook 30 min

Ingredients:

• 300g cooked chicken, diced
• 300g penne
• 200g broccoli florets
• 250ml double cream or crème fraîche
• 150ml chicken stock
• 1 tsp wholegrain mustard
• 100g mozzarella, torn
• 30g breadcrumbs

Method:

1. Heat the oven to 190C fan.
2. Cook the pasta for 2 minutes less than the packet time, adding the broccoli for the last 2 minutes. Drain.
3. Mix the cream, stock and mustard in a large bowl and stir in the chicken, pasta and broccoli.
4. Tip into a baking dish, then top with the mozzarella and breadcrumbs.
5. Bake for 20 to 25 minutes until golden and piping hot all the way through.

Swap it: use cauliflower or leeks, and cheddar in place of mozzarella.

Keeping it: cool within 1 to 2 hours, chill, and eat within 48 hours (FSA).

Related reading

• How to reduce food waste at home
• Pantry meals for dinners from store cupboard staples.
• 5-ingredient meals for short shopping lists.
• The PantryAI pantry app to keep track of what is in your fridge and cupboards.

Sources

• UK FSA: How to chill, freeze and defrost food safely
• UK FSA: Home food fact checker
• US USDA FSIS: Leftovers and food safety
• USDA FoodKeeper

Photo: Mayara Caroline Mombelli on Pexels (cover). Photo: alleksana on Pexels. Photo: Nikhil Raut on Pexels. Photos are for illustration and do not show these exact ideas.