One skillet and less than 30 minutes are all it takes to prepare this meal, which combines two things I’ve recently become obsessed with: tasty fast food and fewer dishes to wash!
I was able to use some leftovers for this because I had cooked chicken in the refrigerator. Additionally, I used canned carrots, so there was no need for cooking. Because I prefer frozen to canned peas for that vegetable, I did use frozen peas.
If you need to cook chicken for this dish but don’t have any leftovers, you’ll need about 2 medium-sized boneless, skinless breasts. They should be steamed or sauteed, and I personally would choose sauteeing because it will give the chicken some color.
I slightly thickened the sauce to give it some body, but this is purely a matter of preference, and you can omit it if you prefer a more soupy dish.
There’s also no need to pre-cook the noodles. In the skillet, they will cook without a problem, and there will be plenty of stock leftover for the sauce.
This is a simple, yet marvelous tasting meal. The best part is that, if you have leftovers, you can make it almost entirely from them, which will keep the cost down.
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An Easy Take on Chicken Noodle Casserole
Keep the staples, like meat and cream of chicken soup, but feel free to switch out the extras based on what you have on hand!
Try switching out the egg noodles for any medium-sized pasta, such as fusilli, penne, or even tortellini.
In this recipe, I either use rotisserie chicken or leftover cooked chicken. Consider making a new dish with diced ham or leftover turkey.
Veggies – Add any frozen veggies to the mix. Frozen peas, carrots, or broccoli all are great choices.
The sauce is made with cream of chicken soup to keep this meal quick, but I’ve also included a “from scratch” version in the recipe’s notes.
Variations: For a different flavor twist, substitute shredded mozzarella cheese for the cheddar cheese. For an extra kick, try adding Monterey or pepper jack cheese. Try replacing the panko bread crumbs in the topping with crushed Ritz crackers.
Teriyaki Chicken Stir Fry using Leftover Roast Chicken
Simply combine cooked chicken, vegetables, noodles, and a delicious teriyaki sauce in this stir-fry recipe. Roast chicken is one of my favorite leftovers to use up as quickly as possible.
The key to this leftover dinner is to prepare for it in advance. Just double the marinade ingredients when making my oven-baked chicken teriyaki and rice, and you’ll have enough for this Teriyaki sauce. Alternatively, you could prepare the noodles the night before, which would allow you to have dinner ready in just 15 minutes!
How amazing does this stir fry for leftovers look, and it tastes really good, is light, and is fresh? That never occurs around here, but both of my children consumed an entire bowl.
Additionally, this would make a fantastic salad for lunchboxes.
With the leftovers from; you could make this teriyaki chicken stir fry.
Save the bones from a really high-quality, organic chicken if you can so that you can make chicken bone broth.
I would love to hear your thoughts on this recipe, so please leave a comment below or tag me on Instagram at @kidseatbyshanai.
You can find more of my easy recipes on Pinterest.
I slightly thickened the sauce to give it some body, but this is purely a matter of preference, and you can omit it if you prefer a more soupy dish.
I was able to use some leftovers for this because I had cooked chicken in the refrigerator. Additionally, I used canned carrots, so there was no need for cooking. Because I prefer frozen to canned peas for that vegetable, I did use frozen peas.
If you need to cook chicken for this dish but don’t have any leftovers, you’ll need about 2 medium-sized boneless, skinless breasts. They should be steamed or sauteed, and I personally would choose sauteeing because it will give the chicken some color.
This is a simple, yet marvelous tasting meal. The best part is that, if you have leftovers, you can make it almost entirely from them, which will keep the cost down.
There’s also no need to pre-cook the noodles. In the skillet, they will cook without a problem, and there will be plenty of stock leftover for the sauce.
FAQ
How long is leftover chicken and noodles good for?
Leftovers should be consumed within three to four days after being refrigerated because bacteria can still grow there. We advise labeling items with the date they were prepared to help you keep track of how long they’ve been in the fridge.
Can you freeze leftover chicken and noodles?
For up to three months, chicken and noodles can be frozen. Before transferring it to a freezer-safe container, like a freezer ziploc bag, make sure to let it cool completely. When you’re ready to serve it, let it defrost over night in the fridge before warming it up in the microwave or on the stove.
What can I do with over cooked chicken?
With a fork or your hands, shred your chicken, then toss it with some barbecue sauce. You can make it into a sandwich, eat it with rice, or serve it with a side of mashed potatoes. It’s a quick fix that is incredibly flavorful.
Can you save leftover chicken noodle soup?
Refrigerator storage is recommended for airtight containers of chicken noodle soup. Properly stored, refrigerated soup will last 3-4 days. Noodles should be added to the soup just before it is finished cooking to keep them tender.
