~ Chicken – Cooked

See:  Chicken Empanadas in Meat-Ground Beef
See:  Chicken Salad in Salads with Meat
See:  Chicken Canapes – see Hor d Orves

Options for COOKED CHICKEN to use in recipes:

Buy a cooked Rotisserie Chicken
Buy canned chicken.  It’s usually white meat.

Some recipes call for raw chicken and some use cooked chicken.
There are several ways to get raw chicken to become cooked chicken.

1.  Microwave raw chicken.
2.  Boil raw chicken.
4.  Broil raw chicken.
5.  Bake raw chicken.

“DICED” means to cut the chicken into small cubes or bite size pieces.

TIP:  Get a whole bag of skinless boneless chicken breasts and cook all at one time.
Chop into small pieces and freeze.
Then you’ll have “cooked” chicken ready for recipes that use it.

1.  MICROWAVE “COOKED” CHICKEN  – When cooked chicken is needed:

Weigh chicken. (to know how long to cook it)
Place skinless chicken pieces in micro-safe baking dish
Sprinkle with 3T water per piece; can put a pat butter on it.
Cover with saran wrap or lid and cook 5-6 minutes per pound on HIGH.
Let stand covered 5 minutes
For 1 chicken breast, cook 2 minutes, stand 2 min before removing cover.

2.  BOILING CHICKEN (without really boiling it!) When cooked chicken is needed:

In a pot that with a lid, bring 3 c water to boil
Place washed (skinned?) chicken in boiling water.
When water boils again, put lid on and do one of following:

NOTE:  Chicken Broth is much more flavorful if boiled with chicken skin left on, and with a slice bacon is added).  Save broth in frig and use later.  Many recipes call for it.

1-HOUR METHOD:  Turn off heat & leave covered pot on burner for ONE HR.  OR
30-MINUTE METHOD:  Reduce heat, simmer for 5 min.
Remove from heat. Let stand 30 min.

3.  BROILING CHICKEN  – When cooked chicken is needed:

With oven rack on top level, turn on broiler
Line bottom of broiling pan with foil
Wash skinned chicken breasts
Brush one side of chicken with melted butter
Lay chicken pieces on rack over broiling pan, basted side up
Broil for 5 minutes with oven door open to first notch
Turn chicken over, baste with butter or sauce and score top 3-4 times
Broil 5 more minutes
Broiling time:  Total of 10 minutes (5 minutes per side).

4.  BAKING CHICKEN – When cooked chicken is needed:

Place skinless chicken pieces in baking dish
Sprinkle with 3T water per piece.  Cover.
Bake at: 425° or 450° for 20-25 min.

Serves 6-8.

4 T butter
6-8 T flour
1 t salt; ¼ t pepper
1/8 t nutmeg
½ c sherry
2 c chicken broth
1 c whipping cream
½ lb spaghetti, cooked
½ lb fresh mushrooms, sliced,sautéed
2 c cooked chicken or turkey, diced
½ c slivered almonds
¼ c freshly grated Parmesan cheese
1T parsley, dried or fresh

Preheat oven to 375°.
Melt butter in large saucepan.  Blend in flour, salt and nutmeg.  Cook, stirring 1 min.
Gradually stir in chicken broth.  Cook over low heat, stirring til thickened.
Stir in rest of ingredients, except Parmesan cheese and almonds.
Pour into greased 2 qt baking dish.
Sprinkle Parmesan cheese and almonds over top and bake 20 min.

Serves 8-10.

4 cups cooked chicken, diced  (or use shrimp)
8 oz thin spaghetti
Break spaghetti thirds and boil per pkg directions.

Sauce Ingredients
4 T margarine
4 T flour
1 c cream
1 c chicken broth
1 c mayonnaise
1 c sour cream
1 c parmesan cheese
1/3 c wine
½ t garlic powder
¼ t cayenne pepper
1 t dry mustard

Melt butter, add flour and cook til bubbly.
Add cream and chicken broth, stirring til thickened.
Add mayonnaise, sour cream, parmesan cheese, wine and seasonings.
Saute mushrooms in butter.
Mix sauce with mushrooms, chicken and spaghetti.
Pour into  flat 3-qt casserole.
Sprinkle paprika and additional parmesan cheese on top.
Bake at 350° for 30-40 min.
May be made ahead of time and frozen.


6 oz spaghetti noodles, cooked
1 can cream of mushroom or chicken soup
1 can Rotel tomatoes – MILD (Original is too HOT)
6 oz VELVETA or cheddar cheese, grated
2-1/2 cups chicken, cooked, diced
1 t minced garlic
8 oz fresh mushrooms, sauted
Salt & pepper to taste
OPT:  Small can sliced black olives
OPT:  1 cup Durkee’s French Fried Onions
Add 1/8 t red cayenne pepper if don’t use HOT Rotel

Combine soup, Rotel, mushrooms, cheese, garlic and chicken.
Season with salt and pepper.
Serve as is; OR pour into greased casserole dish (8×8 square pan) and bake for 30 minutes at 350°;  OR microwave til cheese is melted and bubbly on edges.
Sprinkle Durkee onions on top

CHICKEN SPAGHETTI for a Crowd            (Judy Bates 11/03)

1 can cream of chicken soup
1 can Rotel tomatoes, drained –MILD (Original is too HOT)
12 oz spaghetti noodles
1 lb pkg. Velveeta cheese, cubed (OR 8 to 12 oz cheddar grated)
3 cups chicken*, cooked, diced  (or shrimp and crab)
Salt & pepper to taste
½ t minced garlic
1 can mushrooms, drained (or 16 oz fresh, cooked, drained)
OPT:  Small can sliced black olives
OPT:  1 cup Durkee’s French Fried Onions
Cook the spaghetti til done (about 15 minutes).
Drain and put back into same pot.

Heat together soup, Rotel, mushrooms, cheese, garlic and chicken. Season with salt and pepper.
Mix with spaghetti noodles.
Serve as is; OR pour into greased casserole dish (9×13 or two 8×8 squares) and bake for 30 minutes at 350°;  OR microwave til cheese is melted and bubbly on edges.
Sprinkle Durkee onions on top


1 box Uncle Ben’s Wild & Long Grain Rice
1/3 c chopped onion
1/4 c melted butter
1/3 c flour
1 t salt
dash pepper
1 c Half & Half or milk
1 c chicken broth
2 cups cooked, diced chicken
1/3 c pimiento, chopped
1/3 c parsley, chopped
roasted whole almonds
2 cups cooked, diced chicken

An hour before serving time, cook box of rice per pkg directions.
Sauté onions in butter.  Blend in flour, salt and pepper.
Gradually add Half & Half or milk and chicken broth.
Cook, stirring constantly til thickened.
Mix sauce, chicken pimiento, parsley with rice.
Place in 9 x 12 casserole dish.  Sprinkle/Decorate top with almonds.
Bake 30 min at 425°.


4 chicken breasts, cooked, diced
1 lb Velveeta, cut into cubes
1 can Rotel tomatoes, chopped
Taco Doritos, crushed, but NOT finely crushed

Melt cheese with Rotel in microwave on medium til creamy.
Cover bottom of  9 x 13 casserole dish with chips.
spread chicken pieces on top of chips.
Top with cheese mixture.
Sprinkle crushed Doritos, and Japaleno slices on top.
Bake at 350 til bubbly, and heated through, 10-15 min.

CHICKEN ‘n DUMPLING BAKE      (Diane Myers) (Pillsbury Bakeoff winner)

Preheat oven to 375°.
Combine and simmer:
3 c cooked, diced chicken
4 oz. sliced mushrooms, drained
1/2 c sour cream
3 c milk
2 cans cream chicken soup
½ t garlic powder
4 oz Ortega Green Chiles-opt
1 pkg Good Seasons Ital. Dresng Mix-opt

Combine for TOPPING:
1 egg, slightly beaten
1 c pancake mix
1/3 c cornmeal
1/2 t salt
3/4 c milk
2 c Monterey Jack or cheddar cheese, grated

Pour hot chicken mixture into 8×12 baking dish or shallow 2 qt. casserole bowl.
Spoon topping over chicken mixture.
Bake uncovered on baking sheet for 20-30 min. til golden brown.
Serve immediately.


SAUTE in 3T margarine for 2-3 min. (or cook in microwave):
8 oz sliced fresh mushrooms
1/2 c chopped red pepper (or use 2 oz jar diced pimentos) optional

MIX over heat til smooth*:  1 can cream chicken soup+1 can mushroom soup
1/2  to 1 c milk or half and half or chicken broth
1/4 t salt – or more (to your taste) and 1/2 t black pepper, fresh ground
1/2 t poultry seasoning-OPTIONAL

2-1/2 c chopped cooked chicken (2 large chicken breasts)
10 oz. pkg frozen peas & carrots (cooked)

Serve in biscuit bowls, over baked biscuits, toast, mashed potatoes, or Stove Top stuffing mix**.

**Some recipes bake in 2 qt or 9 x 13″ baking dish the creamed chicken mixture with prepared 1 (8 oz) pkg stuffing mix placed on top and bake at 350° for 30 min.  Let stand 10-20 min.  Serves 8-10 people.

Some recipes put 1/2 of prepared stuffing on bottom and sides and rest on top of chicken.

*One recipes use:  1 cream chicken sp, 1 cream celery sp, 5 oz evaporated milk, 1 c chicken broth w/2 c chicken.

*One recipe tops with:  Wisk together 1-1/2 c self rising flour; 1 c buttermilk, ½ c margarine melted.  Spoon batter over chicken. Bake at 400 for 40 min til crust is golden. (8 x 12 or 10 x 10 baking dish)PESTO CHICKEN     (1/15/09)

12 oz bow-tie pasta (farfalle)
10 oz can chicken, drained
8-10 oz jar pesto sauce
½ c chopped walnuts

Cook pasta according to the package directions.
Drain and put back into pan used to boil it in.
Separate chicken into small pieces.
While pasta is still warm, add chicken and pesto sauce to it.
Stir thoroughly.
Add walnuts to mixture, or sprinkle on top.


2 c chicken cooked, diced
1 c cooked & still warm frozen peas & carrots  (or mixed veggies)
4-6 large fresh mushrooms, cooked (reserve juice) (optional)
1 c potatoes, canned, diced
2 T margarine or butter
1 c Bisquick
1 c whole milk
1 can cream of herbed or plain chicken soup
2 t Better than Bouillon (chicken flavor) dissolved in 1 cup water
Sage, Black Pepper; onions & garlic optional

Preheat oven to 350°
Layer 1 – Melt butter in 10 x 10 casserole dish.
Spread chicken and vegetables over butter.
Sprinkle with pepper and liberally with sage. Do NOT stir.
Layer 2 – In small bowl, mix milk and Bisquick.
Slowly pour evenly all over chicken. Do NOT stir.
Layer 3 – In microwaveable bowl, whisk together chicken soup, water and Bouillon. Heat til hot. Slowly pour over Bisquick layer. Do NOT stir.

Bake for 30-40 minutes–until the top is golden brown and crusty. The crisp topping is out of this world, if baked long enough.

***FAMILY FAVORITE***I had trouble for yrs with the dumplings turning out hard…I found when I perfectly follow each one of the steps below, they turn out perfectly

Use 10″ Dutch Oven for this recipe.

2 cups  Original Bisquick
2/3 c whole milk, warmed 1 min. in micro
8 cups (about) chicken broth seasoned with parsley, salt, pepper, garlic, 1-2 slices bacon, cut into 1” pieces.
Cooked chicken, cut into bite size pieces

Bring chicken broth to a gentle boil in 10” wide deep pot with lid. (#6 or #7)
Stir Bisquick and milk til soft dough forms.  Let sit 2-3 minutes. (will rise)
Use largest ice cream scoop and drop dumplings into broth.
Turn burner down to 1 or 2 and SIMMER COVERED for 10 min. (bubbles breaking surface gently!)
NOTE: Will boil over if lid fits too tight.May need to set lid a little askew so more air can come out.
After 10 min, remove lid and SIMMER gently 10 more min. (on #5 or lower)
Place cooked chicken in bowl and ladle hot dumplings and broth over it.


USE 10″ Dutch Oven for this recipe. MEASURE INGREDIENTS EXACTLY!!!  Prepare dough IMMEDIATELY before you are ready to add dumplings to broth.  Don’t make up ahead of time and let sit!!  Pour milk in mixing bowl.  Add Bisquick all at once; stir JUST til barely moistened, and dough separates from side of bowl.

Drop dough into SIMMERING/GENTLY broth by teaspoons, or with ice cream scoop. Don’t overcrowd!  Broth should be kept at a gentle simmer during cooking time (bubbles breaking surface gently), or dumplings will cook too quickly and become heavy.

Dumplings should not quite touch each other.

Cook for 10 min UNCOVERED; then cover and cook 10 more min.
DON’T PEEK—it lets steam out and toughens the dumplings!



2/3 c milk              OR    1 cup milk
2 c Bisquick        AND    3 cups Bisquick

Pour chicken broth into Dutch oven.
Season broth with pepper, salt, parsley flakes and garlic–however you desire.  Heat chicken broth—it’s ready to add dumplings when it is gently boiling—simmering–with bubbles breaking surface continually.
Cook for 10 min UNCOVERED; then cover and cook 10 more min.
DON’T PEEK—it lets steam out and toughens the dumplings!


Grand biscuits with butter, cut into 6ths or quarter size pieces
Or 2 cans of any type small biscuit, cut into 1/4ths
Chicken pieces, chopped into bite size pieces

Prepare chicken broth in 10” dutch oven–can add can cream chicken soup.
Bring to rolling boil and turn down to simmer.
Add cut up biscuits.  They will float to the top.
Cover and don’t stir for about 20 min.

One recipe says to push dumplings under broth with ladle, cover and turn heat off. Let stand for 5 min.
Other recipes say cook for: 5 min; 10-15 boiling; 5-10 min med; 15-20 min med-uncovered;
One recipe says do NOT use Buttermilk biscuits.


4 cooked chicken breasts, lightly shredded in food processor
1-1/2 rolls Ritz crackers, crushed lightly
2 T poppy seeds
¾ c margarine (1-1/2 sticks—or less), melted
8 oz sour cream
1 can cream of chicken soup
4 finely chopped green onions (optional)
4 oz fresh mushrooms, sliced and cooked to remove juice. (opt)

Preheat oven to 350°.
To melted margarine, add poppy seeds and crushed cracker crumbs.
Mix well.  Spread ¾ mixture evenly on bottom of 9 x 13 pan.

Mix sour cream and soup.  Mix in chicken, onions and mushrooms.
Spread on top of cracker crumbs.
Sprinkle remaining cracker crumbs on top.
Bake at 350° for 20-30 minutes. (some recipes say bake 45-60 min)

(Adapted from Kalyns Kitchen 9/2018)

2 T olive oil, divided
5 links (abt 5″ long) Italian chicken, turkey or pork COOKED sausage
6 oz black olives, drained, cut in half
11 oz jar roasted red peppers, drained, cut into small pieces (My Fave brand:  Cento)
3 small zucchini (about 8″ long) cut in rounds then slice in half again
Can add artichoke hearts
1/2 cup vinaigrette or Italian dressing (My Fave: Newmans Own Classic Olive Oil/Vinegar!)
salt and fresh ground black pepper, to taste
1 cup coarsely-grated or freshly-grated Parmesan cheese, to taste

Cut sausage into rounds about 3/4 thick, then cut in half again.
Fry over in 1T olive oil on med-hi heat til browned. Remove from pan.
Heat 1T olive oil to med-hi. Add zucchini. Cook just til barely starts to soften, about 4-5 min. Turn off heat and let zucchini cool in the pan for 2-3 minutes. Then add the salad dressing and stir to coat all the zucchini. Let stand 5 min.
In salad bowl, combine sausage, olives, red pepper strips. Add zucchini with dressing. Season w/salt & pepper. Add grated Parmesan and gently combine.