Sunday, July 24, 2011
Here's one of a few recipes I have for leftover chicken. You can use chicken from the crock pot from a previous post or you could use a rotisserie chicken from the grocery store. You could probably even use leftover turkey. I'll give you the original recipe, and then I'll tell you how I adapted it...
1 T oil
2 large baked potatoes peeled and diced (3 cups)
2 cups shredded cooked chicken (could use canned)
3 med carrots shredded (8oz)
1 med onion coarsely shredded
1 12oz jar chicken gravy
1/4 tsp each of salt and pepper
heat oil in large non stick skillet over medium heat. add remaining ingredients, stir to mix well, then press down with the back of a broad spatula. Cook 8-10 minutes until crust forms on the bottom. Turn in sections with the spatula. Cook 5 minutes longer. Flip onto a serving plate or serve from skillet.
I used 3 cups of frozen diced hash browns instead of the baked potato, and I used Lawry's garlic salt with parsley instead of regular salt. I also had to use a little higher heat and a little longer time to get a crust on mine. Everyone's stoves and skillets are different, so just watch it closely the first time you make it.
This was really good and so easy to make. My husband is not a big fan of just plain leftover chicken so he was very happy to try this and he really, really liked it. I found this recipe in a Woman's Day magazine.
Until next time, The Lord be with your spirit. Grace be with you. 2 Timothy 4:22