Holidays mean a lot of leftovers for many families. And for most of them, that’s not a problem because having to eat food that was supper the day before is a way of life — and sometimes a necessity for those fighting a budget battle.
Some of the best dishes I’ve eaten were made from leftovers. I remember the potato pancakes we used to have whenever Mom had leftover mashed spuds. And I could never forget the hash she made with the remnants of Sunday’s roast beef.
We’ve been on a mission lately to eat up all the leftovers from Thanksgiving and have done pretty good. So good, in fact, that I cooked a smoked chicken last night. And you guessed it. Now we have leftover chicken.
But a recipe I came across today may help. It’s for a one-pot casserole that can be made on the top of the stove. The original recipe called for leftover turkey, but I figure chicken will work just as well.
Chicken Skillet Casserole
¾ pound cooked chicken breast, skin removed
Olive oil spray
1 cup chopped onion
2 medium garlic cloves, crushed
¾ cup low-fat, low-sodium pasta sauce
2 cups sliced portobello mushrooms
2 ounces whole wheat noodles, broken into 4- to 5-inch pieces
Salt and freshly ground pepper
¼ cup reduced-fat, shredded, sharp Cheddar cheese
2 tablespoons reduced-fat sour cream
Cut chicken into ¼- to ½-inch pieces. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add onion and garlic. Saute 3 minutes. Add the chicken, pasta sauce, 1 cup water, mushrooms and noodles. Add salt and pepper to taste. Stir to mix well. Bring to a gentle boil. Reduce heat to medium-low, cover with a lid and cook, stirring once or twice, until the pasta is cooked, about 15 minutes. Add a little more water if sauce is dry before pasta is cooked.
Remove from the heat and sprinkle the cheese on top. Spoon sour cream over cheese.
Yield: Serves 2.
Approximate nutritional analysis per serving: 495 calories, 19 percent of calories from fat, 10.4 grams fat (3.9 grams saturated, 3.4 grams monounsaturated), 123 milligrams cholesterol, 53.9 grams protein, 48.1 grams carbohydrates, 7 grams fiber, 357 milligrams sodium.