2 recipes with shredded chicken, great for using up leftovers

we have 2 shredded chicken recipes that will surprise you, as they are all completely different, but equally tasty.

With them you can use the leftovers of chicken you have stored in your fridge and thus be able to make a delicious and, at the same time, very economical meal.

As you can see, there are many advantages to these recipes with shredded chicken, so here they are for you to take note of and, of course, try.

RISOTTO WITH SHREDDED CHICKEN

Ingredients

• 280 g of rice
• 200g shredded chicken breast
• 50 ml of water
• 1 clove of garlic
• 1/2 onion
• 1/2 carrot
• 1/2 red pepper
• 4 c. of curd soup
• 1 c. olive oil soup
• 1/2 c. chicken broth tea
• Parsley and salt, to taste

method of preparation

• Cook the chicken in a pan with water.
• When it is cooked, remove it from the water and let it cool so that it can be shredded.
• In a pan, add the oil and sauté the chopped onion and garlic.
• Add the grated carrot and chopped pepper and let it brown.
• Add the shredded chicken and sauté in the chicken broth.
• Add the 50 ml of water and let it cool.
• Add the rice, stir and add water until it evaporates.
• Then add the cottage cheese, mix well and turn off the heat.
• Add the parsley and it’s ready to serve.

CORN SOUFFLÉ WITH SHRIED CHICKEN

Ingredients

• 300 g cooked chicken breast
• 50 g of grated cheese
• 4 eggs
• 1 can of corn
• 2 tea cups of milk
• 1 c. of margarine soup
• 1 c. wheat flour soup
• 1 c. powdered yeast soup
• Salt, to taste

method of preparation

• In a blender mix the corn, milk, egg yolks, margarine, grated cheese and flour.
• After cooking and shredding the chicken, add it to this preparation, as well as the yeast, and mix well.
• Add previously beaten egg whites and fold gently.
• Put everything in a greased shape and take it to the oven until it’s golden.