Recipes for leftover chicken or turkey

Roast chicken, a store rotisserie bird or the holiday turkey: shred it and it goes into dips, wraps, enchiladas, pot pie and salads. Cooked turkey works in any of these in place of the chicken.

Keeping it: Pull the meat off the bones, refrigerate it within 2 hours and use it within 3 to 4 days, or freeze it for 2 to 6 months. Reheat to 165°F.

Recipes that use it

• Baked Buffalo Chicken Dip · uses 3 cups cooked chicken · 30 min
• Buffalo Chicken Wraps with Ranch Slaw · uses 3 cups cooked chicken · 15 min
• Chicken Enchiladas with Red Chile Sauce · uses 3 cups cooked chicken · 1 hr 5 min
• Classic Chicken Pot Pie · uses 3 cups cooked chicken · 1 hr 30 min
• Classic Creamy Chicken Salad Sandwiches · uses 3 cups cooked chicken · 15 min
• Creamy Salsa Verde Chicken Enchiladas · uses 3 cups cooked chicken · 50 min
• Chicken and Black Bean Quesadillas · uses 2 cups cooked chicken · 26 min
• Chicken Cobb Salad with Red Wine Vinaigrette · uses 2 cups cooked chicken · 45 min

More leftovers

ricehamday-old breadbananasegg yolksbuttermilkheavy creamsour creamGreek yogurtcream cheesericottacoconut milktomato pastepumpkin pureetortillascilantrospinach

• How long food keepsUSDA fridge and freezer times, and how long each of our recipes keeps.
• Freeze, thaw and reheatSafe ways to freeze, thaw and reheat, and which recipes freeze well.
• Freezer mealsCook once, eat twice: double it, freeze half, and print freezer labels.