20 Easy Ways to Transform Leftover Chicken Breast

Got leftover chicken breast sitting in your fridge? Don’t let that perfectly good protein go to waste! These creative recipes turn yesterday’s dinner into today’s delicious meal.

From hearty casseroles to fresh salads, these simple dishes prove that leftovers can be just as exciting as the original meal.

01. Spicy Chicken & Kale Enchiladas

Layered enchiladas packed with tender chicken and nutritious kale in rich adobo sauce. This healthy twist on the classic delivers bold flavors without the fuss.

Ingredients: 3 cups cooked chicken breast (shredded), 8 corn tortillas, 2 cups fresh kale (chopped), 1 cup enchilada sauce, 1 cup Mexican cheese blend, ½ cup sour cream, ¼ cup fresh cilantro (chopped), 2 tablespoons adobo sauce from chipotle peppers, 1 small onion (diced).

How To Make Spicy Chicken & Kale Enchiladas

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. Sauté the diced onion in a large skillet over medium heat until softened and translucent, about 5 minutes.

2. Add the chopped kale to the skillet and cook until wilted, about 3 minutes. Stir in the shredded chicken, adobo sauce, and half the enchilada sauce until everything is well combined and heated through.

3. Spread a thin layer of remaining enchilada sauce in your prepared baking dish. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.

4. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with cheese. Bake for 25-30 minutes until the cheese is melted and bubbly. Serve topped with sour cream and fresh cilantro.

02. Tex-Mex King Ranch Chicken Skillet

A simplified version of the classic Texas casserole made entirely in one skillet. This creamy, cheesy dish combines chicken with tortillas and peppers for ultimate comfort food.

Ingredients: 3 cups cooked chicken breast (diced), 6 corn tortillas (cut into strips), 1 can cream of mushroom soup, 1 can diced tomatoes with green chiles, 2 cups sharp cheddar cheese (shredded), 1 bell pepper (diced), 1 medium onion (diced), 2 tablespoons olive oil, 1 teaspoon cumin.

How To Make Tex-Mex King Ranch Chicken Skillet

1. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the diced onion and bell pepper, cooking until softened and lightly browned, about 6-8 minutes.

2. Stir in the diced chicken, cream of mushroom soup, diced tomatoes with chiles, and cumin. Mix everything together until well combined and heated through.

3. Fold in the tortilla strips, making sure they’re evenly distributed throughout the mixture. The tortillas will absorb some of the liquid and become tender.

4. Top the entire mixture with shredded cheddar cheese and place under the broiler for 3-5 minutes until the cheese is melted, bubbly, and golden brown on top.

03. Warm Chicken Salad Casserole

This retro-style casserole features creamy chicken salad baked until bubbly and topped with crunchy cornflakes. It’s comfort food that brings back nostalgic family dinner memories.

Ingredients: 4 cups cooked chicken breast (chopped), 1 cup mayonnaise, 1 cup celery (diced), ½ cup slivered almonds, 2 tablespoons lemon juice, 2 cups cornflakes (crushed), 3 tablespoons butter (melted), 1 cup sharp cheddar cheese (shredded), salt and pepper to taste.

How To Make Warm Chicken Salad Casserole

1. Preheat your oven to 350°F and grease a 2-quart casserole dish. In a large bowl, combine the chopped chicken, mayonnaise, diced celery, slivered almonds, and lemon juice.

2. Season the mixture generously with salt and pepper, then fold in half of the shredded cheddar cheese. The mixture should be creamy and well combined.

3. Transfer the chicken mixture to your prepared casserole dish and spread evenly. Top with the remaining cheese, then sprinkle the crushed cornflakes over everything.

4. Drizzle the melted butter over the cornflake topping to help it brown beautifully. Bake for 25-30 minutes until heated through and the top is golden brown and crispy.

04. BBQ Chicken Tacos with Tangy Slaw

Quick BBQ chicken tacos topped with a creamy red cabbage slaw that adds perfect crunch. This weeknight dinner comes together in minutes using your leftover chicken.

Ingredients: 3 cups cooked chicken breast (shredded), 8 small flour tortillas, ¾ cup BBQ sauce, 3 cups red cabbage (shredded), ½ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon celery seed, lime wedges for serving.

How To Make BBQ Chicken Tacos with Tangy Slaw

1. In a medium saucepan, combine the shredded chicken with BBQ sauce over medium heat. Stir frequently and cook until the chicken is heated through and well coated, about 5 minutes.

2. Meanwhile, make the slaw by whisking together mayonnaise, apple cider vinegar, honey, and celery seed in a large bowl. Add the shredded red cabbage and toss until evenly coated.

3. Warm the tortillas in a dry skillet or directly over a gas flame until they’re soft and pliable, about 30 seconds per side.

4. Fill each warm tortilla with the BBQ chicken mixture and top generously with the tangy slaw. Serve immediately with lime wedges for squeezing over the tacos.

05. French Onion Chicken Rice Bake

This creamy casserole combines the flavors of French onion dip with tender chicken and rice. Topped with crispy potato chips, it’s perfect for game day gatherings.

Ingredients: 3 cups cooked chicken breast (diced), 2 cups cooked white rice, 1 packet French onion soup mix, 1 cup sour cream, 1 cup cream of chicken soup, 1½ cups mozzarella cheese (shredded), 2 cups potato chips (crushed), 2 tablespoons butter (melted).

How To Make French Onion Chicken Rice Bake

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish. In a large bowl, mix together the diced chicken, cooked rice, French onion soup mix, sour cream, and cream of chicken soup.

2. Stir in 1 cup of the mozzarella cheese until everything is well combined. The mixture should be creamy and evenly distributed.

3. Transfer the mixture to your prepared baking dish and spread evenly. Top with the remaining mozzarella cheese, then sprinkle the crushed potato chips over the entire surface.

4. Drizzle melted butter over the potato chip topping for extra crispiness. Bake for 30-35 minutes until heated through and the top is golden brown and crunchy.

06. Caesar Chicken Pasta Salad

This hearty pasta salad combines the best elements of Caesar salad with tender chicken and pasta. The homemade buttermilk dressing brings everything together beautifully.

Ingredients: 3 cups cooked chicken breast (diced), 12 oz penne pasta, 4 cups romaine lettuce (chopped), ½ cup buttermilk, ⅓ cup mayonnaise, ¼ cup grated Parmesan cheese, 2 tablespoons lemon juice, 2 cloves garlic (minced), 1 cup croutons.

How To Make Caesar Chicken Pasta Salad

1. Cook the penne pasta according to package directions until al dente. Drain and rinse with cold water until completely cooled, then drain thoroughly.

2. In a blender, combine buttermilk, mayonnaise, Parmesan cheese, lemon juice, and minced garlic. Blend until smooth and creamy, about 1 minute.

3. In a large serving bowl, combine the cooled pasta, diced chicken, and chopped romaine lettuce. Pour the dressing over everything and toss until well coated.

4. Top the salad with croutons just before serving to maintain their crunchiness. This salad can be made ahead, but add the croutons and lettuce right before serving for best texture.

07. One-Pan Chicken Enchilada Skillet

All the flavors of chicken enchiladas without the rolling and stuffing. This cast-iron skillet version chars the vegetables for extra depth of flavor.

Ingredients: 3 cups cooked chicken breast (shredded), 6 corn tortillas (cut into wedges), 1 can enchilada sauce, 2 cups Mexican cheese blend, 1 bell pepper (sliced), 1 medium onion (sliced), 2 tablespoons olive oil, 1 can black beans (drained), fresh cilantro for garnish.

How To Make One-Pan Chicken Enchilada Skillet

1. Preheat your oven to 425°F. Heat olive oil in a large cast-iron skillet over medium-high heat. Add the sliced onion and bell pepper, cooking until they’re charred and softened, about 8-10 minutes.

2. Add the tortilla wedges to the skillet and cook for 2-3 minutes until they start to crisp slightly. Stir in the shredded chicken and black beans.

3. Pour the enchilada sauce over everything and stir to combine. Let the mixture simmer for 3-4 minutes until heated through and the flavors meld together.

4. Remove from heat and sprinkle the cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the cheese is melted and bubbly.

5. Garnish with fresh cilantro before serving directly from the skillet. This dish is perfect for sharing and stays warm longer in the cast iron.

08. Low-Carb Chicken Cauliflower Casserole

Creamy, cheesy comfort food that’s gluten-free and low in carbs. Cauliflower rice replaces traditional rice while maintaining all the satisfying flavors everyone loves.

Ingredients: 3 cups cooked chicken breast (diced), 4 cups cauliflower rice, 1 cup sharp cheddar cheese (shredded), ½ cup cream cheese (softened), ½ cup chicken broth, ¼ cup heavy cream, 2 tablespoons butter, 1 teaspoon garlic powder, salt and pepper to taste.

How To Make Low-Carb Chicken Cauliflower Casserole

1. Preheat your oven to 375°F and grease a 2-quart casserole dish. Heat butter in a large skillet over medium heat and add the cauliflower rice.

2. Cook the cauliflower rice for 5-7 minutes, stirring frequently, until it’s tender and any excess moisture has evaporated. Season with salt, pepper, and garlic powder.

3. In the same skillet, stir in the cream cheese, chicken broth, and heavy cream until smooth and creamy. Add the diced chicken and ¾ cup of the cheddar cheese.

4. Transfer the mixture to your prepared casserole dish and top with the remaining cheese. Bake for 20-25 minutes until heated through and the top is golden and bubbly.

09. Classic Cobb Salad with Chicken

This restaurant-style chopped salad makes perfect use of leftover chicken breast. All the traditional Cobb ingredients come together in one satisfying, healthy meal.

Ingredients: 3 cups cooked chicken breast (diced), 6 cups mixed greens, 4 strips bacon (cooked and crumbled), 2 hard-boiled eggs (chopped), 1 avocado (diced), ½ cup blue cheese (crumbled), 1 cup cherry tomatoes (halved), ⅓ cup ranch dressing.

How To Make Classic Cobb Salad with Chicken

1. Arrange the mixed greens in a large serving bowl or on individual plates as your base. This creates the perfect foundation for all the delicious toppings.

2. In neat rows or sections, arrange the diced chicken, crumbled bacon, chopped hard-boiled eggs, diced avocado, blue cheese crumbles, and halved cherry tomatoes over the greens.

3. Keep each ingredient in its own section for the classic Cobb salad presentation, or toss everything together if you prefer a more casual approach.

4. Serve immediately with ranch dressing on the side, allowing everyone to add as much or as little as they prefer. The key is keeping ingredients fresh and crisp.

10. Homestyle Chicken & Stuffing Bake

This comfort food casserole tastes like Thanksgiving any day of the year. Made from scratch without boxed mixes, it’s loaded with vegetables and homemade bread stuffing.

Ingredients: 3 cups cooked chicken breast (diced), 6 cups day-old bread (cubed), 2 cups chicken broth, 1 cup celery (diced), 1 cup carrots (diced), 1 medium onion (diced), 2 tablespoons butter, 1 teaspoon poultry seasoning, 2 eggs (beaten), salt and pepper to taste.

How To Make Homestyle Chicken & Stuffing Bake

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish. Melt butter in a large skillet over medium heat and sauté the onion, celery, and carrots until softened, about 8 minutes.

2. In a large bowl, combine the bread cubes with the sautéed vegetables, poultry seasoning, salt, and pepper. Gradually add chicken broth until the mixture is moist but not soggy.

3. Stir in the beaten eggs and diced chicken, mixing gently until everything is evenly distributed. The mixture should hold together when pressed.

4. Transfer to your prepared baking dish and spread evenly. Cover with foil and bake for 30 minutes, then remove foil and bake 15 more minutes until golden brown on top.

5. Let the casserole rest for 10 minutes before serving to allow it to set up properly. This makes it easier to cut and serve in neat portions.

11. Creamy Avocado Ranch Chicken Salad

Mashed avocado creates an incredibly creamy, healthy base for this upgraded chicken salad. A touch of ranch dressing and pickled jalapeños adds tangy flavor.

Ingredients: 3 cups cooked chicken breast (diced), 2 ripe avocados, 3 tablespoons ranch dressing, 2 tablespoons pickled jalapeños (chopped), ¼ cup red onion (finely diced), 2 tablespoons lime juice, ¼ cup fresh cilantro (chopped), salt and pepper to taste.

How To Make Creamy Avocado Ranch Chicken Salad

1. Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Mash with a fork until mostly smooth but still slightly chunky for texture.

2. Stir in the ranch dressing, lime juice, and chopped pickled jalapeños. The lime juice helps prevent the avocado from browning and adds bright flavor.

3. Add the diced chicken, red onion, and fresh cilantro to the avocado mixture. Gently fold everything together until well combined and evenly coated.

4. Season with salt and pepper to taste. Serve immediately on whole wheat toast, in lettuce cups, or with crackers. This salad is best enjoyed fresh but can be stored covered for up to one day.

12. Creamy Mushroom Chicken & Asparagus Bake

This elegant casserole combines tender asparagus and earthy mushrooms with chicken and brown rice. A creamy Parmesan sauce brings all the flavors together beautifully.

Ingredients: 3 cups cooked chicken breast (diced), 2 cups cooked brown rice, 1 lb fresh asparagus (trimmed and cut into 2-inch pieces), 8 oz mushrooms (sliced), 1 cup heavy cream, ½ cup grated Parmesan cheese, 2 cloves garlic (minced), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Creamy Mushroom Chicken & Asparagus Bake

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish. Heat olive oil in a large skillet over medium-high heat and sauté the sliced mushrooms until golden brown, about 6 minutes.

2. Add the asparagus pieces to the skillet and cook for 3-4 minutes until bright green and tender-crisp. Stir in the minced garlic and cook for another minute until fragrant.

3. In the same skillet, pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth, creating a rich, creamy sauce.

4. Add the diced chicken and cooked brown rice to the skillet, stirring gently to combine. Season with salt and pepper, then transfer everything to your prepared baking dish.

5. Bake for 20-25 minutes until heated through and the top is lightly golden. Let rest for 5 minutes before serving to allow the sauce to thicken slightly.

13. Fresh Avocado Tomato Chicken Sandwich

This healthy sandwich uses mashed avocado as a creamy spread instead of mayo. Fresh tomatoes and tender chicken create a light, satisfying lunch option.

Ingredients: 2 cups cooked chicken breast (sliced), 8 slices whole grain bread, 2 ripe avocados, 2 large tomatoes (sliced), 4 leaves butter lettuce, 2 tablespoons lemon juice, 1 tablespoon olive oil, salt and pepper to taste, red pepper flakes (optional).

How To Make Fresh Avocado Tomato Chicken Sandwich

1. Toast the bread slices until golden brown and crispy. This provides a sturdy base that won’t get soggy from the avocado and tomatoes.

2. Cut the avocados in half, remove pits, and scoop flesh into a bowl. Mash with lemon juice, olive oil, salt, and pepper until smooth and spreadable.

3. Spread the mashed avocado mixture generously on four slices of toasted bread. Layer with butter lettuce leaves, sliced chicken, and tomato slices.

4. Season the tomatoes with a pinch of salt and red pepper flakes if desired. Top with remaining bread slices and press gently. Cut diagonally and serve immediately.

14. Chicken & Sweet Potato Power Salad

This nutritious chopped salad features roasted sweet potatoes and tender chicken over fresh escarole. It’s a complete meal packed with vitamins and protein.

Ingredients: 3 cups cooked chicken breast (diced), 2 medium sweet potatoes (cubed), 6 cups escarole (chopped), ¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, ½ cup dried cranberries, ½ cup toasted pecans, ¼ cup goat cheese (crumbled), salt and pepper to taste.

How To Make Chicken & Sweet Potato Power Salad

1. Preheat your oven to 425°F. Toss the cubed sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Roast for 25-30 minutes until tender and lightly caramelized.

2. While the sweet potatoes roast, whisk together the remaining olive oil, balsamic vinegar, and honey to create a simple vinaigrette. Season with salt and pepper.

3. In a large serving bowl, combine the chopped escarole, diced chicken, and roasted sweet potatoes. Drizzle with the vinaigrette and toss gently to combine.

4. Top the salad with dried cranberries, toasted pecans, and crumbled goat cheese. Serve immediately while the sweet potatoes are still slightly warm for the best flavor contrast.

15. Classic Chicken Tetrazzini

This retro pasta casserole combines tender chicken with creamy mushroom sauce and spaghetti. Topped with cheese and breadcrumbs, it’s comfort food that pleases all ages.

Ingredients: 3 cups cooked chicken breast (diced), 12 oz spaghetti, 8 oz mushrooms (sliced), 3 tablespoons butter, 3 tablespoons flour, 2 cups chicken broth, 1 cup heavy cream, 1 cup Parmesan cheese (grated), ½ cup breadcrumbs, 2 tablespoons parsley (chopped).

How To Make Classic Chicken Tetrazzini

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish. Cook spaghetti according to package directions until al dente, drain, and set aside.

2. In a large skillet, melt butter over medium heat and sauté mushrooms until golden, about 5 minutes. Sprinkle flour over mushrooms and cook, stirring constantly, for 2 minutes.

3. Gradually whisk in chicken broth and heavy cream, cooking until the sauce thickens, about 5 minutes. Stir in ¾ cup Parmesan cheese until melted and smooth.

4. Add the cooked spaghetti, diced chicken, and chopped parsley to the sauce, tossing until well coated. Transfer to your prepared baking dish.

5. Top with remaining Parmesan cheese and breadcrumbs. Bake for 30-35 minutes until bubbly and golden brown on top. Let rest 10 minutes before serving.

16. Mediterranean Chicken Greek Salad

This substantial Greek-inspired salad turns leftover chicken into a fresh, healthy meal. Loaded with vegetables and feta cheese, it’s perfect with warm pita bread.

Ingredients: 3 cups cooked chicken breast (diced), 4 cups romaine lettuce (chopped), 2 large tomatoes (chopped), 1 cucumber (diced), ½ red onion (thinly sliced), ½ cup Kalamata olives, ½ cup feta cheese (crumbled), ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano.

How To Make Mediterranean Chicken Greek Salad

1. In a large serving bowl, combine the chopped romaine lettuce, diced tomatoes, cucumber, and thinly sliced red onion. These fresh vegetables form the base of your Greek salad.

2. Add the diced chicken and Kalamata olives to the vegetable mixture. The chicken transforms this from a side salad into a complete, satisfying meal.

3. In a small bowl, whisk together olive oil, red wine vinegar, and dried oregano until well combined. This simple dressing lets the fresh flavors shine through.

4. Drizzle the dressing over the salad and toss gently to coat everything evenly. Top with crumbled feta cheese just before serving for the best texture and flavor.

17. Asian Sesame Noodles with Chicken

Cold sesame noodles get a protein boost with tender chicken and colorful vegetables. This quick Asian-inspired dish is perfect for busy weeknight dinners.

Ingredients: 3 cups cooked chicken breast (sliced), 12 oz spaghetti, ¼ cup sesame oil, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 2 carrots (julienned), 1 bell pepper (sliced), 2 green onions (chopped), 2 tablespoons sesame seeds.

How To Make Asian Sesame Noodles with Chicken

1. Cook spaghetti according to package directions until al dente. Drain and rinse thoroughly with cold water until completely cooled, then shake well in the colander to remove excess water.

2. In a large bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey until smooth. This creates a flavorful sauce that coats the noodles beautifully.

3. Add the cooled spaghetti to the sauce and toss until evenly coated. The noodles should glisten with the sesame dressing.

4. Add the sliced chicken, julienned carrots, and sliced bell pepper to the noodles. Toss everything together until well combined.

5. Garnish with chopped green onions and sesame seeds before serving. This dish can be served immediately or chilled for a refreshing cold noodle salad.

18. Chicken Enchilada Spaghetti Squash Boats

These stuffed spaghetti squash boats offer all the flavors of chicken enchiladas in a low-carb package. Just five ingredients create this satisfying, healthy dinner option.

Ingredients: 2½ cups cooked chicken breast (shredded), 2 medium spaghetti squash (halved and seeded), 1 cup enchilada sauce, 1½ cups Mexican cheese blend, 1 can black beans (drained and rinsed), 2 tablespoons olive oil, fresh cilantro for garnish.

How To Make Chicken Enchilada Spaghetti Squash Boats

1. Preheat your oven to 400°F. Brush the cut sides of spaghetti squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes until tender.

2. Once cool enough to handle, use a fork to scrape the spaghetti squash flesh into strands, leaving about ½ inch of flesh attached to create sturdy boats.

3. In a large bowl, combine the shredded chicken, black beans, and ¾ cup of enchilada sauce. Mix in the scraped spaghetti squash strands until everything is well combined.

4. Divide the mixture among the four squash boats and top with remaining enchilada sauce and cheese. Bake for 20-25 minutes until heated through and cheese is melted and bubbly.

19. Southwestern Chicken & Sweet Potato Chili

This hearty one-pot chili combines tender chicken with sweet potatoes and bold southwestern spices. Perfect for cold nights when you want something warming and satisfying.

Ingredients: 3 cups cooked chicken breast (diced), 2 large sweet potatoes (cubed), 1 can diced tomatoes, 1 can black beans (drained), 1 cup corn kernels, 2 cups chicken broth, 1 bell pepper (diced), 1 onion (diced), 2 tablespoons chili powder, 1 teaspoon cumin, 2 tablespoons olive oil.

How To Make Southwestern Chicken & Sweet Potato Chili

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the diced onion and bell pepper, cooking until softened and lightly browned, about 6 minutes.

2. Stir in the chili powder and cumin, cooking for 1 minute until fragrant. Add the cubed sweet potatoes, diced tomatoes, chicken broth, and bring to a boil.

3. Reduce heat to medium-low and simmer for 20-25 minutes until the sweet potatoes are tender. Stir occasionally to prevent sticking.

4. Add the diced chicken, black beans, and corn to the pot. Simmer for another 10-15 minutes until heated through and the flavors have melded together.

5. Taste and adjust seasonings as needed. Serve hot with your favorite toppings like sour cream, cheese, or tortilla chips for added crunch.

20. Make-Ahead Campfire Chicken Quesadillas

These genius make-ahead quesadillas are perfect for camping trips or busy weeknights. Assemble at home, wrap in foil, and cook over the campfire or in the oven.

Ingredients: 2 cups cooked chicken breast (diced), 8 large flour tortillas, 2 cups Mexican cheese blend, 1 bell pepper (diced), ½ red onion (diced), 2 tablespoons taco seasoning, 2 tablespoons olive oil, salsa and sour cream for serving.

How To Make Make-Ahead Campfire Chicken Quesadillas

1. In a large bowl, combine the diced chicken with taco seasoning, diced bell pepper, and red onion. Mix until the chicken and vegetables are evenly coated with seasoning.

2. Lay out four tortillas and divide the chicken mixture evenly among them. Sprinkle cheese over the chicken mixture, then top with remaining tortillas.

3. Brush the outside of each quesadilla lightly with olive oil. This helps them get golden brown and crispy when cooked.

4. Wrap each quesadilla individually in heavy-duty aluminum foil. These can be stored in the refrigerator for up to 2 days before cooking.

5. To cook, place foil-wrapped quesadillas over medium coals for 4-5 minutes per side, or bake at 400°F for 15-20 minutes until heated through and cheese is melted.

Final Thoughts

These twenty recipes prove that leftover chicken breast can be transformed into exciting, delicious meals. From quick weeknight dinners to make-ahead options, there’s something for every taste and schedule.

Next time you have extra chicken, try one of these creative ideas instead of the same old sandwich routine.