My very favorite “how to use up on sale chicken” recipe - tho I usually whip it out when those leg quarters go on sale so cheap.  I received the recipe from the “Aunt Brenda” of a friend who was raised by her Aunt and Uncle, so my only stipulation in sharing is that it should always be referred to as such.  FYI - it doesn’t look like it, but it ROCKS!  Plus it is easy to pack up and store in plastic containers if you are making more than you need.  Cheap, yummy, and filling! 

Aunt Brenda’s Chicken and Rice
Chicken 3-4 pieces
1 can chicken and rice soup
1 cup rice
2 cups broth
salt and pepper to taste
Boil chicken until tender. Take out of broth, let cool, take off bone. Add soup and chicken to broth. Bring to boil, add rice , turn heat down, cover and simmer 20 minutes or until rice is done.
If you use a whole chicken use:
2 cans soup, 2 cups rice and 4 cups broth.

I got this recipe from my Aunt Rose.  I take it often to families who have just had babies or deaths in the family.  My own family loves it.  Plus, it can be frozen! 

Delcious Chicken Casserole
2 cups cooked rice (1 cup dry cooked in 2 cups water)
2 T chipped onion
2 c. chopped celery
2 cans cream of chicken soup
2 T. lemon juice
4 cups cooked diced chicken (leftover turkey is good too)
1/2 c regular mayo (if you freeze your dish, DO NOT ADD THIS)

Topping:
1 c corn flakes or Special K cereal
1 c slivered almonds or pecan pieces
1 T butter

Saute onion & celery in 2 T. butter.  In large bowl, combine cooked rice, soup, lemon juice, & mayo, (if using).  Add chicken & veggies.  Mix well.  Pour into 9 x 13 greased casserole dish (or 2 9x9 pans).  Saute the nuts & corn flakes in butter and spread over chicken mixture.  If you are freezing, put topping on just before it goes into the oven.  Bake at 350 degrees for 1 hour.  Enjoy!!

A friend of mine gave us some soup when my fil passed away. She didn’t share the recipe so I don’t have exact measurements, but this is what was in it. Very tasty!
Cheesy Chicken Soup
cut up chicken
chicken broth
frozen mixed vegetables
diced potatoes
cream cheese
velveeta cheese
milk
bacon bits
seasonings to taste

Sorry I don’t have better directions to share. You cook it like cheesy potato soup.

These were really yummy!  http://www.pink-parsley.com/2011/02/creamy-baked-chicken-taquitos.html

Also, Chicken Tettrazini is well loved by our family.

Thanks for all the suggestions ladies!  I am definitely going to try the garlic chicken jeni recommended and the mac and cheese that’s linked from that page, plus the chicken taquitos (since my 16yo son always wants me to buy the prepared ones from the store).  A couple of ways we use up leftover chicken (btw…it’s good to know there are other people who make homemade stock.  My mom taught me how, but many of my friends don’t know how or don’t like to take the time.  The smell of chicken soup/stock simmering on the stove is one of my all time favorite smells.)  Anway:  We make chicken caesar salad (self-explanatory) which is simple and cool this time of year, chicken caesar salad wraps (same as the previous but on flour tortillas, chicken chili for when it’s colder outside, and a asiago chicken pasta dish made with mushrooms, onions, garlic and a homemade white sauce to which you add asiago or parmesan cheese and a touch of lemon juice.  I don’t usually follow a recipe for this but I saute onions in butter, add the garlic and fresh mushrooms, a little more butter, 2 T. flour, 2 cups of milk or chicken broth, a touch of lemon juice, the shredded cheese (a cup or so) and the cut up chicken.  If you know how to make a white sauce, you can make any dish from scratch in a few minutes.  Enjoy!

For anyone hesitant to make stock, you can throw it in the crockpot on high overnight.  I am also a big fan of using the pressure cooker for 2-3 hours to really get every last bit of goodness out, but that does require special equipment and paying a bit more attention.  Oh, and I put a splash of vinegar in the water because it leaches the calcium out of the bones and into the broth!

I recently made this just to see, not my usual fare, but everyone loved it so I made four more to freeze:

Cooked diced chicken
2 cans cream of chicken soup
Bag of frozen hash browns
Bag of frozen onion/red and green pepper slices
Shredded cheese (I used cheddar)
Ground pepper

mix the soup, pepper and chicken and half the bag of cheese and layer in bottom of pan, but keep put a small amount of it (the second time I made it, I just kept out some lf the soup cheese and not the chicken)
Press in the hash browns and layer veggies on top
Top with the reamaining soup and some cheese
bake at 350 for an hour, maybe more if frozen

Sorry I don’t have the exact recipe, but I tend to do my own thing after reading a recipe. My husband and all kids LOVED this. sad since I never cook with frozen anything, or use canned soup, but it is so easy I have added it to the rotation.

With the caveat that this isn’t a freezer recipe, I just bought a book called the 100 Day Pantry, and it might suit your purposes well.  It is straightforward recipes that use only shelf-stable ingredients.  She also gives the adjustments for using fresh, since that sometimes changes the liquid ratio, etc.  There is a whole section of chicken recipes.  So kids or the cooking impaired can just throw these recipes together, sometimes just opening cans and dumping them into a pot, adding listed seasonings, and winding up with something surprisingly good.

Super simple chicken encheladas - just mix up the shredded chicken with enchalada sauce and cheese, fill tortillas, place in a pan and poor more enchalada sauce on. if the sauce is too spicy I mix it with sour cream first. top with cheese and bake till bubly. serve with rice, beans and veggies. A family favorite!

Chicken enchiladas…shred the chicken and mix in a skillet with 8 oz cream cheese and 1/2 cup salsa till the cheese is melted. Roll up in tortillas (we use flour because my family likes them best).  Then, I use an enchilada envelope mix from the market (like McCormicks)  I follow the directions on the package but instead of using water I mix in one can of cheddar cheese soup.  Pour this mixture over tortillas and top with shredded cheese, sour cream and green onions.  Bake at 350 for about 20 mins.

Those chickens are so good! I bought one last Sunday evening : )

Looks very good, but my favorite material creme cheese is not added. Also like a lot of onion. Probably will try next week.