Leftover Chicken Tonight Recipe

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Leftover Chicken Tonight

JoAnn Martin

By
@jmartin50

I wanted to be creative with my first Eggplants of the season. This kinda just fell into place. So good with only salad and a biscuit !
This is a mildly spicy dish as I seasoned my chicken broth using jalapeno de-seeded.


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Serves:

6-8

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

5 chicken leg quarters. i used left over baked .deboned
2 small eggplants, cut length wise
large
5 large mushrooms sliced thick
chicken broth. i seasoned mine with onions,celery,and a jalapeno
2 small romano tomatoes, diced
provalone cheese slices
mozzarella cheese
basil, dried
ranch seasoning
pepper
butter, softened
Tbsp
3-4 t. flour

Directions Step-By-Step

1
I made my chicken broth from the skin of the leg quarters before I baked them,Seasoned it with a jalapeno,1/2 an onion, and a celery stick. I removed everything from the broth before using... Then cooled it over night and removed the fat from the top. Wash and cut veggies length wise, except tomatoes. I used a large casserole dish. Butter bottom of dish, lay Eggplant in bottom to use as "noodle". Add chicken to the top. Add mushrooms, diced tomatoes, then lay provalone cheese on top , sprinkle with basil and ranch seasoning. Top with more eggplant .
2
Dot top with butter. Stir into 1/2 Cup of broth 3 Tablespoons of flour and pour over to. Then add enough chicken broth to fill half way from the top.
Spray tin foil or lid then cover and bake at 350 degrees for about an hour till it like thin gravy.
3
Makes a lovely "gravy" that thickens as it cools a bit.
Serve with salad and a biscuit !

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Low Sodium
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #Eggplant