3 EASY Ways To Use Leftover Chicken | QUICK Dinners

Repurposing leftovers to create a new dinner is a great way to use what you have and turn it into a new meal with little effort and it changes up your meal routine.
Easy Chicken Roll-Ups
2 cups Chicken, shredded
6 lasagna noodles, cooked according to package directions
4 Tablespoons Butter
4 Tablespoons Flour
2 cups Milk
2 garlic cloves, minced
¼ cup Mascarpone cheese
½ cup Parmesan Cheese
1 Lemon, Zest and Juice
1 Tablespoon Freshly Parsley, chopped plus more for garnish
Salt and Pepper to taste

Preheat oven to 350°
1. In a large skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute.
2. Add garlic and cook until fragrant.
3. Add milk and whisking constantly to avoid lumps. Once the roux has thickened, reduce to a low simmer.
4. Stir in Mascarpone and Parmesan cheese. Continue to cook on low simmer until sauce thickens again.
5. Remove from heat and add lemon zest, juice and parsley.
6. Season with salt and pepper.
7. In a bowl, add shredded chicken and ½ of the cheese sauce. Mix until chicken is completely coated with cheese sauce.
8. In a baking dish, spoon a thin layer of sauce on the bottom. Set aside.
9. Place all the cooked lasagna noodles on the work surface. Evenly spread the chicken on each of the noodles leaving 2 inches free from chicken.
10. Roll each of the noodles and place seam side down in the baking dish.
11. Spoon the remaining sauce over each of the noodles.
12. Cover baking dish with foil and bake for 15 minutes. Uncover so that the top can brown and cook for an additional 10 minutes or until the center is heated.
13. Before serving, garnish with additional parmesan cheese and parsley.
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Chicken Soup with Ricotta Dumplings
2 Tablespoons Olive oil
1 Onion, chopped
2 Garlic Cloves, chopped
2 cups Carrots, diced
2 cups Celery stalks, thinly sliced
4 cups Broth of your choice (Beef, Chicken, or Vegetable)

Ricotta Dumplings
½ cup Ricotta Cheese
1 Egg Yolk
2 Tablespoons Parmesan Cheese
¼ cup Flour
1 teaspoon Parsley, finely chopped
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Baking Powder
2 cups Chicken, Shredded
Garnish Parsley, chopped
Lemon wedge

1. In a stockpot, add olive oil, onions, garlic and teaspoon salt. Sautee while prepping other vegetables.
2. Once chopped, add carrots, and celery. Sauté for about 5 minutes.
3. Add broth and bring to a low boil. While waiting for the soup to come to a boil, prepare the Ricotta Dumpling mixture.
4. To make the Ricotta Dumpling, place all the ingredients in a bowl and mix until well combined. Set aside until ready.
5. Add shredded chicken so that it can begin to warm up.
6. Using a spring-loaded scoop, scoop out ricotta mixture and add to the hot broth. Make sure it is not a roaring boil or it will break up the dumplings.
7. As the Ricotta dumplings are ready, they will float to the top.
8. When ready to serve, scoop soup into a bowl and garnish with fresh parsley and a lemon wedge.
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Chicken and Dumplings
2 Tablespoons Olive oil
1 Onion, chopped
2 Garlic Cloves, chopped
2 cups Carrots, diced
2 cups Celery stalks, thinly sliced
1 cup Mushrooms, finely diced
1 cup Peas
2 cups Chicken, shredded
¼ cup Parsley, finely chopped
Sauce
3 cups Broth of your choice (Beef, Chicken, or Vegetable)
4 Tablespoons Butter
4 Tablespoons Flour
½ teaspoon Salt
2 cups Milk
Ricotta Dumplings
1 cup Ricotta Cheese
1 Egg
¼ cup Parmesan Cheese
½ cup Flour
2 teaspoon Parsley, finely chopped
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Baking Powder

Preheat oven 350 degrees.
1. In a sauté pan, add olive oil, onions, and garlic. Sautee while prepping other vegetables.
2. Once chopped, add carrots, celery, and mushrooms. Sauté for about 5 minutes.
3. Add chicken, peas and parsley. Stir until well combined.
4. Place mixture in a baking dish.
5. To prepare the sauce, in a pot over medium heat, add butter and once melted add flour and cook for 1 minute.
6. Add broth and whisking constantly to avoid lumps. Once the roux has thickened remove from heat and pour over chicken and vegetables in the baking dish.
7. To make the Ricotta Dumpling, place all the ingredients in a bowl and mix until well combined.
8. Using a spring-loaded scoop, scoop out ricotta mixture on top of the chicken and vegetables in the baking dish. Evenly dollop the dumplings until all the mixture is used.
9. Place in oven and cook for 30 minutes or until the mixture is bubbling and dumplings are golden brown.
10. When ready to serve, garnish with fresh parsley.

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