Family Friendly Chicken Recipes

Some of my favorite quick and easy dinner recipes feature leftover chicken. Cook up a little chicken at the beginning of the week and you’re all set for a great variety of quick weeknight meals. Better yet, cook up a bunch of fresh chicken on the weekend and freeze it in family sized portions. It sure helps to ease your meal preparation during the week.

The following recipes are kid-friendly and can be adapted to the likes and dislikes of your family members.

Chicken Nachos

Two and one half cups cooked chicken, diced

One pkg. of fajita seasoning.

One half cup water

One bag of tortilla chips

One cup Cheddar cheese, grated

One cup Monterey Jack cheese, grated

One large tomato, chopped

One small can of sliced ripe olives, drained

One quarter cup green onions, sliced

One cup of salsa

In medium skillet, combine chicken, water and fajita seasoning. Mix well. Bring to a boil, reduce heat and simmer for five minutes more. In a large shallow ovenproof platter, arrange tortilla chips and top with salsa, chicken and cheese. Place under the broiler to melt cheese. Top with tomato, olives and onions. Serves three to four. It also makes a great appetizer for four or more.

Chicken Fried Rice

One cup cooked chicken, diced

One Tbsp. soy sauce

One cup uncooked long grain rice

One third cup olive oil

Two and one half cups chicken broth

One small onion, diced

One small green pepper, diced

Two celery stalks, thinly sliced

Two slightly beaten eggs

Combine chicken and soy sauce in a bowl and then set aside. Cook rice in a large skillet over medium heat until golden brown. Stir often. Reduce heat then add chicken, soy sauce and broth. Cover and simmer for 20 minutes or until rice is tender. During the last few minutes of cooking, mix in the onion, green pepper, and celery. Cook uncovered on medium heat until all the liquid is absorbed. Now make a well in the centre by pushing the rice mixture to the sides. Add eggs and cook until almost set. Mix all ingredients together. Serves four to five.

Chicken Tetrazzini

Three cups cooked chicken, diced

Two cups chicken broth

One small onion, minced

One quarter cup milk

One can of sliced mushrooms, drained

One can (10 oz.) cream of mushroom soup

Parmesan cheese

Cooked egg noodles

Place all the ingredients with the exception of the Parmesan cheese and the egg noodles in a crock pot. Cover and cook on low for 6-8 hours. Serve over hot noodles and top with Parmesan cheese. Serves four.