Ingredients
Scale
- 2 cups leftover cooked chicken breast, shredded
- 1 cup cooked rice or quinoa
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 cup barbecue sauce or your favorite sauce
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, cooked rice or quinoa, and mixed vegetables.
- Add the barbecue sauce and mix well until everything is evenly coated.
- Season with salt and pepper to taste.
- Transfer the mixture into a greased baking dish and spread it evenly.
- Top with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes.
- Garnish with fresh herbs if desired and serve warm.
Notes
- You can substitute the mixed vegetables with any veggies you have on hand.
- Feel free to use any sauce you prefer, such as teriyaki or ranch.
- This dish can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 12
- Carbohydrates: 30
- Fiber: 4
- Protein: 30
Keywords: leftover cooked chicken recipes, quick chicken recipes, reduce food waste recipes, chicken casserole, easy chicken meal