Leftover chicken may not look very exciting sitting in the refrigerator, but it can be the beginning of something delicious! With a few simple ingredients, last night’s chicken can become a warm bowl of soup, cheesy quesadillas, creamy pasta or another completely new family meal.
These nine easy ideas will help you save money, reduce food waste and get another wholesome meal on the table without starting from scratch. Choose your favorite—or save the entire list for the next time you have cooked chicken waiting in the refrigerator.
Before You Begin
Cooked chicken should be refrigerated promptly and used within 3–4 days. If you are unsure how long it has been stored—or if it smells or looks questionable—it is safest not to use it.
1. Chicken Quesadillas
These crispy chicken quesadillas are quick, cheesy and easy to customize with ingredients you already have.
You’ll Need
- 2 cups shredded cooked chicken
- 1½ cups shredded cheddar or Monterey Jack cheese
- 4 large flour tortillas
- 1 tablespoon butter or olive oil
- Salsa, sour cream or guacamole for serving, optional
Directions
Divide the chicken and cheese between two tortillas. Place the remaining tortillas on top. Heat a little butter or oil in a skillet over medium heat. Cook each quesadilla for 2–3 minutes per side, or until golden and the cheese has melted. Cut into wedges and serve with your favorite toppings.
Easy Variation: Add diced bell peppers, corn, spinach or finely chopped onions before cooking.
2. Chicken Fried Rice
Chicken fried rice is a simple way to transform leftover chicken and cold cooked rice into a filling meal in one skillet.
You’ll Need
- 2 cups cold cooked rice
- 1½ cups chopped or shredded cooked chicken
- 1 cup frozen peas and carrots
- 2 eggs, lightly beaten
- 2 tablespoons olive or avocado oil, divided
- 2 tablespoons low-sodium soy sauce
- ½ teaspoon garlic powder
- 2 sliced green onions, optional
Directions
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the eggs and scramble until cooked; transfer them to a plate. Add the remaining oil, peas and carrots to the skillet and cook for 2–3 minutes. Stir in the rice, chicken, soy sauce and garlic powder. Cook until everything is heated through. Stir the scrambled eggs back into the skillet and top with green onions, if desired.
Easy Variation: Add leftover broccoli, corn, mushrooms or any cooked vegetables waiting in your refrigerator.
3. Chicken Noodle Soup
A warm bowl of chicken noodle soup is comforting, nourishing and surprisingly quick when the chicken is already cooked.
You’ll Need
- 1½ cups shredded cooked chicken
- 6 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- ½ small onion, diced
- 2 cups egg noodles
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- Salt and black pepper to taste
Directions
Heat the olive oil in a large pot over medium heat. Add the carrots, celery and onion and cook for about 5 minutes. Pour in the broth and add the thyme. Bring to a gentle boil, then add the noodles and cook according to the package directions. Stir in the cooked chicken during the final 3–4 minutes. Season with salt and pepper before serving.
Easy Variation: Add frozen peas, spinach or a squeeze of fresh lemon juice just before serving.
4. Chicken Salad
A fresh chicken salad is perfect for an easy lunch and can be served over greens, tucked into a sandwich or wrapped in a tortilla.
You’ll Need
- 2 cups chopped or shredded cooked chicken
- ⅓ cup mayonnaise or plain Greek yogurt
- 1 celery stalk, finely diced
- 2 tablespoons finely diced red onion
- 1 tablespoon lemon juice
- ½ teaspoon dried dill or parsley
- Salt and black pepper to taste
- Lettuce or mixed greens for serving
Directions
Place the chicken, mayonnaise or yogurt, celery, onion, lemon juice and herbs in a medium bowl. Stir until everything is evenly combined. Season with salt and black pepper. Serve immediately or cover and refrigerate until ready to eat.
Easy Variation: Add halved grapes, chopped apples, dried cranberries, sliced almonds or chopped walnuts for extra flavor and crunch.
5. Chicken Pot Pie
A cozy chicken pot pie turns leftover chicken and vegetables into a warm, satisfying family dinner with very little preparation.
You’ll Need
- 2 cups chopped or shredded cooked chicken
- 2 cups frozen mixed vegetables
- 1¾ cups chicken broth
- ⅓ cup milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 1 refrigerated piecrust or sheet of puff pastry
Directions
Preheat the oven to 400°F. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth and milk. Cook until the sauce thickens, then stir in the chicken, vegetables, thyme, salt and pepper.
Pour the filling into a greased pie dish or baking dish. Place the pastry over the filling, trim the edges and cut a few small vents in the top. Bake for 25–30 minutes, or until the filling is bubbly and the pastry is golden brown. Allow it to rest for 5–10 minutes before serving.
Easy Variation: Divide the filling among small oven-safe dishes and top each one with pastry to make individual chicken pot pies.
6. Chicken Tacos
Leftover chicken makes taco night wonderfully easy. Simply warm the chicken, prepare your favorite toppings and let everyone build their own.
You’ll Need
- 2 cups shredded cooked chicken
- 1 tablespoon olive oil
- ¼ cup water or chicken broth
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 8 small flour or corn tortillas
- Shredded lettuce, diced tomatoes and shredded cheese
- Salsa, sour cream or avocado for serving, optional
Directions
Heat the olive oil in a skillet over medium heat. Add the chicken, water or broth, chili powder, cumin and garlic powder. Stir and cook for 4–5 minutes, or until the chicken is hot and well coated with the seasoning. Warm the tortillas and fill each one with chicken, lettuce, tomatoes, cheese and your favorite toppings.
Easy Variation: Use the seasoned chicken to make taco bowls with rice, corn, lettuce and salsa instead of tortillas.
7. Creamy Chicken Pasta
Creamy chicken pasta is a comforting dinner that comes together quickly with cooked chicken and a few simple pantry and refrigerator staples.
You’ll Need
- 8 ounces penne or another short pasta
- 2 cups chopped cooked chicken
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- ¾ cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
Directions
Cook the pasta according to the package directions and drain. Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds.
Pour in the chicken broth and cream. Bring the mixture to a gentle simmer and cook for 3–4 minutes. Stir in the Parmesan, Italian seasoning and cooked chicken. Add the drained pasta and toss until everything is coated and heated through. Season with salt and black pepper before serving.
Easy Variation: Stir in baby spinach, frozen peas, broccoli or sautéed mushrooms for extra vegetables.
8. Chicken Pizza
A simple flatbread chicken pizza is faster than delivery and gives leftover chicken an entirely new—and delicious—purpose.
You’ll Need
- 2 flatbreads, naan breads or individual pizza crusts
- 1 cup chopped or shredded cooked chicken
- ½ cup pizza sauce
- 1½ cups shredded mozzarella cheese
- ¼ cup diced bell pepper
- 2 tablespoons finely diced red onion
- ½ teaspoon Italian seasoning
- Olive oil for brushing, optional
Directions
Preheat the oven to 425°F. Place the flatbreads on a baking sheet. Spread each one with pizza sauce, leaving a small border around the edge. Add the chicken, bell pepper and red onion. Sprinkle with mozzarella and Italian seasoning.
Bake for 10–12 minutes, or until the cheese is melted and bubbly and the edges are lightly golden. Allow the pizzas to cool for a few minutes before slicing.
Easy Variation: Replace the pizza sauce with barbecue sauce and add thinly sliced red onion for an easy barbecue chicken pizza.
9. Chicken Wraps
Chicken wraps make a quick lunch or light dinner, and the crisp vegetables give every bite plenty of fresh flavor and crunch.
You’ll Need
- 2 cups chopped or shredded cooked chicken
- 4 large flour tortillas
- 2 cups shredded lettuce
- 1 medium carrot, shredded
- ½ cucumber, thinly sliced
- ½ cup shredded cheese
- ¼ cup ranch dressing, honey mustard or another favorite dressing
Directions
Lay the tortillas on a clean work surface. Divide the lettuce, chicken, carrot, cucumber and cheese evenly among them. Drizzle each filling with a little dressing.
Fold the bottom of each tortilla over the filling, tuck in the sides and roll tightly. Slice each wrap diagonally and serve immediately.
Easy Variation: Add diced tomatoes, sliced avocado, spinach, bell peppers or leftover roasted vegetables.
Which One Will You Try First?
Do you have a favorite way to transform leftover chicken into another meal? Tell me which one of these ideas you would try first—or share your own favorite in the comments!
Looking for even more wholesome meal inspiration? Visit the Wholesome Moments 4 You shop for cookbooks, meal plans and practical kitchen printables created to make mealtime a little easier.
Thank you for spending a wholesome moment with me! 💕
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