Leftover Chicken Recipe

We often cook a whole chicken and then have leftover meat. Tonight, I made up this simple recipe for using up the leftover chicken.


  • Winter veggies, cubed (I used 1 turnip, 1 sweet potato, 3 small red potatoes, 2 carrots, and 1/2 a butternut squash)
  • Olive oil (about 2 tbsp)
  • 1 cup of leftover chicken (shredded with a fork)
  • Fresh herbs (I used thyme, rosemary, & sage)
  • 4 slices of bacon
  • Salt & pepper
  • 1/2 tsp paprika
  • 1/2 cup shredded cheese (optional)
  • Bread crumbs (optional)


  • Roast veggies in oil at 450 degrees for about 20 minutes.
  • Stir in chicken, herbs, and seasonings, then return mixture to the oven.
  • In the mean time, cook the bacon in a skillet on the stove. Let cool and pat off grease.
  • Add bacon and shredded cheese (if desired) to the mixture. Sprinkle bread crumbs on top (if desired – I happened to have some gluten-free ones I wanted to try).
  • Return to oven for 5-10 minutes.

I served this with a side salad and chai ice cream for dessert: http://nourishedkitchen.com/chai-coconut-ice-cream/.


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