Below, I break down how you can use your leftover shredded chicken. I have a section for 1 cup, 2 cups, 3 cups, and 4 cups of leftover shredded chicken. I hope you find what you need!
Skip to the section relevant to you!
One Cup of Shredded Chicken
Crispy Shredded Chicken Tacos
We can half this original recipe to make four crispy chicken tacos! (RECIPE BELOW PICTURE)
- 1 cups shredded chicken
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup salsa
- ½ tablespoons olive oil
- 4 corn tortillas
- 1 cup shredded Monterey Jack or Mexican cheese
Preheat the oven to 450°F. Mix shredded chicken with smoked paprika, garlic powder, onion powder, and salsa. Soften corn tortillas in the microwave, then brush one side with olive oil. Place the oiled side down on the baking sheet. Fill each tortilla with cheese and chicken, fold, and place on a baking sheet. Bake for 16 minutes, flipping halfway through, until golden brown. Let rest for 3 minutes before serving.
Buffalo Chicken Wrap
We can half the original recipe to make two buffalo chicken wraps! (RECIPE BELOW PICTURE)
- 1 cup shredded chicken
- ⅓ cup buffalo sauce
- 2 burrito-sized tortillas
- ⅔ cup shredded lettuce
- ¼ cup shredded cheddar cheese
- 1 tomatoes, sliced
- 2 green onions, sliced
- ¼ cup ranch dressing
Mix shredded chicken and buffalo sauce in a bowl. Lay a tortilla flat. Add ⅓ cup of lettuce, ½ of buffalo chicken, two tablespoons of cheese, a few slices of tomatoes, sliced green onions, and a drizzle of ranch on top of the tortilla.
Chicken Alfredo Pasta
- 1 cup shredded chicken
- 8 oz pasta (fettuccine, penne, or your favorite)
- 1 ½ cups Alfredo sauce (store-bought or homemade)
- 1 cup steamed broccoli or peas (optional)
Boil pasta according to package instructions until al dente. Drain and set aside. In a small pot heat alfredo sauce. Stir in the shredded chicken and steamed broccoli or peas (if using) into the Alfredo sauce. Let it heat through for 1-2 minutes. Toss the cooked pasta into the sauce, ensuring it’s evenly coated. Adjust seasoning if needed.
Chicken Quesadillas
This modified version of my chicken quesadilla recipe will give you 4 smaller chicken quesadillas! (RECIPE BELOW PICTURE)
- 1 cup shredded chicken
- ½ teaspoons chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin powder
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- juice from half a lime
- 1 cup shredded cheese Oxacca, Monterey Jack, or Mexican Blend
- 4 taco-sized flour tortillas
Mix shredded chicken, seasonings, and lime juice in a large bowl. If the mixture is dry, add 1 tablespoon of water, then microwave until warm. Heat a tortilla in a skillet over medium heat. Add 2 tablespoons of cheese, a fourth of the chicken mixture, and another 2 tablespoons of cheese on half of the tortilla. Fold and cook until golden brown on both sides. Repeat with the remaining tortillas.
Two Cups of Shredded Chicken
Baked Chicken Chimichanga
Baked Chimichanga is an easier version of your favorite Mexican restaurant dish. These are made with two cups of shredded chicken, refried beans, cheese, salsa, and spices. Get the recipe!
Bacon Ranch Chicken Salad
This creamy salad is packed with crispy bacon, tangy ranch seasoning, sharp cheddar cheese, crunchy celery, and fresh green onions. Add it to a consonant for a delicious chicken salad sandwich! Get the Recipe!
Chipotle Chicken Wrap
This chipotle chicken wrap is the perfect work lunch. It has a creamy chipotle sauce, fresh crunchy veggies, and shredded chicken to keep you full. (RECIPE BELOW PICTURE)
- 0.33 cup chipotle sauce (homemade or store-bought)
- 1 cup lettuce, chopped
- 1 cucumber, cut into thin sticks
- ⅓ pint cherry tomatoes, quartered
- 1 avocado, sliced
- ¼ cup cilantro, chopped
- 3 large wraps
- 2 cups shredded chicken
Cut the lettuce, cucumbers, tomatoes, avocado, and cilantro. Lay your tortillas flat. Divide all of the chicken and vegetables equally among the wraps. Add 1 tablespoon of cilantro and 2 tablespoons of chipotle sauce to the wrap. Fold like you would a burrito and cut the wrap in half.
Chicken and Pesto Sandwich
- 2 cup shredded chicken
- ¼ cup pesto (store-bought or homemade)
- 2 baguette or ciabatta, sliced in half lengthwise
- 8 slices fresh mozzarella
- 1 cup roasted red peppers, sliced
- Olive oil, for drizzling (optional)
Slice the baguette or ciabatta in half lengthwise. Spread a generous layer of pesto on both sides of the bread. On one side of the bread, layer the shredded chicken, fresh mozzarella slices, and roasted red peppers. Close the sandwich and lightly drizzle the outside with olive oil (optional). Toast the sandwich in a pan or panini. Press over medium heat until the bread is crispy, and the mozzarella is melted. Slice the sandwich in half and serve warm.
Three Cups of Shredded Chicken
Cheesy Chicken Siders
these chicken sliders from the kitchen are cheesy and buttery. The recipe calls for 1 pound of cooked chicken, which is approximately 3 cups of shredded chicken. Some other ingredients are cheese, mayo, sour cream, dijon mustard, and scallions.
Buffalo Chicken Tacos
These Buffalo Chicken Tacos are the perfect blend of spicy, cheesy goodness. Since you already have the shredded chicken, they will only take about 30 minutes to make! Get the recipe!
Easy Chicken Pot Pie
I love making chicken pot pie whenever I have leftover shredded chicken. This recipe from Persnickety Plates is simple and flavorful!
Four Cups of Shredded Chicken
Layered Chicken Enchilada Casserole
Since you already have the shredded chicken, you can skip to step 3 and have this casserole on the dinner table in 30 minutes! (if you use premade enchilada sauce) Get the Recipe!
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