Leftovers often make a better meal than the original. They also allow a cook to be creative.
We have a small roast chicken about every other week. Since it only is the two of us, there always are leftovers.
The next day, I slice meat for sandwiches on potato slider rolls for lunch. Then, it’s time for a leftover meal. I generally prepare one of two meals: chicken salad or a dish I call “Lew’s Chicken & Noodles.”
In both, I clean the meat from the bones that I then freeze for stock. For salad, I mix chopped chicken, usually two or three diced scallions, halved green grapes when available, and mayonnaise with a little Grey Poupon to add a sharp “note.” I serve this on lettuce, sometimes with a hard cooked egg and cherry tomatoes.
When I first made chicken and noodles, it wasn’t that good. With Patti as my taster, I kept working on the recipe until I got the following:
LEW’S CHICKEN & NOODLES
2 cups chopped chicken, bite size
1 ½ cups uncooked noodles
1 ½ cups home-made chicken gravy or one 12-ounce jar of commercial
1 cup grated sharp cheese
½ cup diced onion
1/3 cup Italian bread crumbs
2 Tbsp olive oil
In a 10” cast iron skillet, over medium high heat, add olive oil. When hot, gently fry onions until tender. Don’t let them brown. Then, add chicken and stir to coat. Pan fry until chicken is hot, stirring occasionally.
In the meantime, cook noodles until al dente. When done, drain noodles and add to hot chicken and onions, stir, then add gravy and mix it well. Once everything is well blended, mix in cheese and bread crumbs. Serve hot with a salad and cold white wine. If chicken mix is too thick, add a little chicken stock.
Enjoy and stay safe!
If you have any questions or suggestions for this column, please contact me either through this newspaper atbuckscountyherald.com or directly at guthrielatason@verizon.net.
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