I’m sure there are many of you who purchase the rotisserie chickens in the grocery store, well, this is where I’ll begin… I know in my house, my husband will pick one up because he likes them and because he thinks he is helping me out.
He is and he is not.
Sometimes I’ll immediately strip the carcass down remove the fat and bones and have it all ready to make either plain chicken sandwiches or make chicken salad or it will just sit in the fridge… Being the kind of person I am I will feel like I’m wasting if I can not figure out what to do with leftovers. So this is where I’ll begin…
It was Sunday, and we had been out for most of the day. Get home and my husband will say “what’s for dinner?” Of course, I’m hungry too; so I look into the fridge and there it was “the chicken”. The mind is working, thinking I really do not want to do any great deal of work but I want something good, hardy, satisfying and not to be wasteful!?!
These thoughts brought me to a time in my childhood when my Mom, Josie, would make Velveta Cheese on toast, but I had no Velveeta cheese but I wanted something warm and reminiscent of that time of my childhood. So here is where Twisted Chicken Chow Mein came about from.
I used every bit of that chicken that was leftover. This recipe can be used for chicken pot pie, too. I was making it up as I went along and it all turned out very well. My husband loved it; and so did I!!
It really is easy, just take it step by step and it’ll be a breeze! Just get your ingredients all ready prior to assembling your recipe. After you have completed it send me some pictures of the family enjoying it will be sure to post them with your comments.
TWISTED CHICKEN CHOW MEIN
- 2 cloves chopped garlic
- 1 chopped shallot
- 1 Chopped carrot
- 1 chopped yellow pepper
- 4 tbsp. unsalted butter
- 3 tbsp. olive oil
- 3 tbsp. flour
- 1½ cups milk
- 4 cups chopped cooked chicken (or turkey)
- 4 slices bread (toasted)
- Salt and pepper to taste
- Chop the shallot, garlic, yellow pepper, and carrot
- Add the butter and olive oil to the sautee pan, add your vegetables to the pan; saute until transparent.
- To the vegetable saute you are going to add the flour. To not let the flour clump. I deposit the flour into a small sifter to distribute the flour evenly throughout veggie/fat saute stirring so to not to burn or clump.
- To the veggie/flour mixture you will add the milk stirring and working the flour into the milk. As its all warming you will add your chopped chicken (or turkey) into the veggie/flour/milk mixture. You're going to make it come to a soft bubble stirring constantly.
- You can either put your bread in the toaster or put it under the broiler only for a couple of minutes. Make sure you monitor your bread if you place it under the broiler since it can brown very quickly and even burn if not watched closely.
- Now you first put the toast down on the plate then your going to top it with the chicken/milk mixture and serve.