I have left over chicken and pork.suggestions? recipes please.?

i have left over chicken and pork. does anybody have suggestions?recipes please.something warm like a stew.I have left over chicken and pork.suggestions? recipes please.?
My favorite for leftover chicken is chop suey. Just make some chicken gravy, add the diced chicken, and pour in a drained can of chop suey veggies. Serve over rice.





Leftover pork is good chopped, simmered with BBQ sauce, and served on buns.





The chicken would also be great in chicken a la king, chicken and dumplings, simmered in taco seasoning for tacos or enchiladas, or made like the pork above for sandwiches.I have left over chicken and pork.suggestions? recipes please.?






Egg Foo Yung





8 eggs, beaten


1 cup thinly sliced celery


1 cup finely chopped onion


1 cup bean sprouts


1/2 cup diced fresh mushrooms


1/3 cup chopped cooked chicken breast


1/3 cup chopped cooked pork


1 teaspoon salt


1/4 teaspoon ground black pepper


FOO YUNG SAUCE


2 cubes chicken bouillon


1 1/2 cups hot water


1 1/2 teaspoons white sugar


2 tablespoons soy sauce


6 tablespoons cold water


1 1/2 tablespoons cornstarch





Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, pork, salt and pepper. Mix together.


Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.


To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.






2 cups diced chicken breast


2 garlic cloves crushed


1/4 onion diced


1/2 tbsp basil


1/2 tbsp oregano


2 can diced tomatoes with juice


3 cups vegetable stock


1/4 cup frozen peas


1/4 cup frozen carrots


1/4 cup frozen corn





saute onion and garlic until translucent, add herbs and saute 2 minutes, add tomatoes and veggie stock...bring to a boil. toss in peas carrots and corn, cook for 3-4 minutes until peas are bright green and soft but not mushy.





serve with grilled cheese sandwiches


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2 cups shredded pork


1/2 cup diced onion


4 garlic cloves crushed


Chili Seasoning, to your taste


1 tsp cinnamon


1 tsp cayenne


1 jar roasted red peppers drained and diced


1 can diced tomatoes with green chiles


1 can green chiles, diced


4 cups water or beef stock


1 tbsp worcestershire


1/2 tbsp liquid smoke


4 Tbsp Flour





Saute onion and garlic, add seasonings, worcestershire, liquid smoke, and flour, stir to coat onions and then add stock, bring to boil add red peppers, tomatoes, green chiles and pork. boil until thick





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or shred the pork or chicken and add 2 cans of red or green enchilada sauce, serve with tortillas, refried beans or pinto beans, and spanish rice





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Dice the chicken and add to whole wheat noodles and alfredo sauce and 1 can of mushrooms





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Dice the pork and cook along with green peppers, onions serve on rice and top with mushroom gravy or marinara either one.









Chicken and pork can be use interchangeably in this recipe.... enjoy!





BBQ Chicken and Black Bean Burritos


• 1 (15 ounce) can black beans


• 1 tsp olive oil


• ½ tsp garlic powder


• ½ tsp coriander


• 12 ounces chicken (white or dark meat)


• 1 Medium onion, chopped


• 1 tablespoon olive oil


• 6 ounces BBQ sauce


• 8 ounces pepper Jack cheese, shredded, divided


• 6 10 inch flour tortillas





Drain and rinse beans. Heat beans with garlic and coriander in olive oil, set aside.





Boil or bake chicken (if not already cooked) until no longer pink, about 15 minutes. Let cool, then shred with fingers. Heat olive oil in sauté pan, add onion and cook approximately 5 minutes until translucent. Add Shredded chicken and BBQ sauce, stir fry until well blended.





Divide beans and chicken mixture evenly across 6 tortillas, top each with some of the cheese (use approx 4 ounces), and roll into burritos. Place in baking dish spray lightly with PAM (helps keep burritos from drying out).





Heat in 350 degree oven for 10 – 15 minutes, 20 minutes if refrigerated. Sprinkle remaining cheese on top and heat another 5 minutes.









Pick chicken off bone and use in casseroles or soups. A couple of my faves are below.





For pork, cut into slices, shred w/ a fork. Add BBQ sauce and heat thoroughly. Serve this ';pulled pork'; on buns. You can also shred this pork and (if you have lots of time) make hot tamales with it.








Unforgettable Chicken Casserole





3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)


2 cups finely chopped celery


1 cup (4 ounces) grated Cheddar cheese


1/2 cup slivered almonds


1/2 cup light sour cream


1/2 cup light mayonaisse


1 can reduced-sodium cream of chicken soup


1 (4-ounce) can water chestnuts, drained and chopped


1½ cups French fried onion rings





Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish.





Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving. Makes 6 to 8 servings.





--Southern Living, Dec. 2004


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QUICK %26amp; EASY KING RANCH CHICKEN CASSEROLE





Prep: 30 min., Cook: 19 min., Bake: 1 hr.; Stand: 10 min.





1 (2-lb.) skinned, boned, and shredded deli-roasted chicken


2 tablespoons butter


1 medium onion, chopped


1 medium-size green bell pepper, chopped


1 garlic clove, pressed


3/4 cup chicken broth


1 (10 3/4-oz.) can cream of mushroom soup


1 (10 3/4-oz.) can cream of chicken soup


2 (10-oz.) cans diced tomatoes and green chiles, drained


1 teaspoon dried oregano


1 teaspoon ground cumin


1 teaspoon Mexican-style chili powder*


3 cups grated sharp Cheddar cheese


3 cups coarsely crumbled lime-flavored white corn tortilla chips





1. Preheat oven to 350°F. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in chicken broth, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.


2. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla chips. Repeat layers once. Top with remaining 1 cup cheese.


3. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.


*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.





Yield: Makes 8 to 10 servings





--Southern Living, FEBRUARY 2008


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Creamy Chicken %26amp; Rice Casserole





2 celery ribs, chopped


1 small onion, chopped


1 Tbsp. butter or margarine


1 cup mayonnaise


1 (10.75 oz) can condensed cream of chicken soup, undiluted


1 cup frozen peas


1 tablespoon lemon juice


1 teaspoon salt


3 cups cubed cooked chicken


2 cups cooked rice


1 cup crushed potato chips or crushed Ritz crackers





In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350ºF for 25-30 minutes or until heated through.



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