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Full Episode Fridays: Leftovers - 4 Recipes to Cook with Leftovers | Leftover Chicken Ideas
Mar 24, 2023
4 Recipes to Cook with Leftovers | Leftover Chicken Ideas - Paula always uses leftovers to make something new. Today she's sharing leftover chicken recipes for dinner, including a poppy seed chicken casserole. Paula’s Best Dishes, Season 9 Episode 13.
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00:00 Intro
0:58 Poppy Seed Chicken Casserole Recipe: https://www.pauladeen.com/recipe/poppy-seed-chicken/
6:02 Pretzel Mashed Potato Bites Recipe: https://www.pauladeen.com/recipe/pretzel-mashed-potato-bites/
11:15 Chicken Caesar Pita Pizza Recipe: https://www.pauladeen.com/recipe/chicken-caesar-pita-pizza/
16:57 Grilled French Bread Dessert Sandwiches Recipe: https://www.pauladeen.com/recipe/grilled-french-bread-dessert-sandwiches/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
- Today, y'all, it's all about leftovers.
0:03
My good friend Mitch and I
0:05
are taking leftovers to a whole new level, y'all.
0:08
We're turning last night's dinner
0:10
into two fabulous creations.
0:13
It's a chicken Caesar pita pizza
0:16
and a divine poppy seed chicken casserole.
0:19
Look at this.
0:20
- Yum.
0:21
- Then Mitch makes us his all time favorite leftover y'all
0:24
it's pretzel mashed potato bites
0:27
with a mustard dipping sauce.
0:28
It is outrageous.
0:30
And don't forget to leave room for dessert
0:33
because we've got grilled french bread dessert sandwiches.
0:37
- God, I love coming to your house.
0:39
(energetic guitar)
0:40
(laughing)
0:43
- I am in here in the kitchen today,
0:46
with a very much loved
0:48
personal friend of mine and Michael's, Mitch Pennell.
0:53
And Mitch is a genius with leftovers y'all.
0:58
First, we're gonna start off
0:59
with our poppy seed chicken casserole.
1:01
I had some leftover poached chicken
1:04
and Mitch is slicing that up for us.
1:06
I've got two nice fat portabellas
1:09
that I'm gonna just slice off.
1:11
Tell everybody what you do.
1:13
- I have a nonprofit organization in Chicago.
1:16
We basically scour the alleys
1:19
and the dumpsters and the trash and--
1:21
- My kind of shopping baby!
1:23
- Any place we can find discard and things
1:26
that have sort of lost value or are no longer wanted.
1:29
We repurpose those into beautiful accessories
1:34
and home furnishings and like the pieces I brought today,
1:36
beautiful serving pieces.
1:38
Those look delicious.
1:39
- Don't they look delicious?
1:40
- I love portabella mushrooms though.
1:43
- And you are slicing that chicken just beautifully, Mitch.
1:47
- Thank you.
1:48
- All right now, I'm gonna add
1:50
an eight ounce carton of sour cream.
1:52
- [Mitch] Yum.
1:53
- Mitch is crushing us up y'all
1:55
one sleeve of butter crackers,
1:57
and I'm adding a can of cream of chicken soup.
2:00
All right, so those mushrooms
2:03
are working their way into that sour cream Mitch
2:06
and that cream of chicken soup.
2:08
I've got probably about a half a cup of slivered almonds,
2:13
and I like those so much better than I do the sliced.
2:17
Now I'm gonna add a tablespoon of poppy seeds.
2:22
Our little individual casseroles
2:24
are gonna have just a little buttery crunch topping--
2:28
- Yum.
2:28
- That we're gonna put on them.
2:30
So just that simple,
2:31
we have taken this leftover poached chicken
2:36
and turned it into almost like a chicken divan.
2:41
- Yum.
2:42
- Only it's got mushrooms instead of broccoli.
2:44
- May I taste it?
2:45
- Please, stick your finger in.
2:51
So American isn't it?
2:53
- That's yummy.
2:54
All right so I'm gonna add the butter,
2:55
about two tablespoons of melted butter
2:58
over the butter crackers.
2:59
And that's gonna make our top crust.
3:01
- All right now,
3:01
we've got some little individual casserole dishes
3:05
down here, so we're gonna personalize them.
3:08
- I love that idea, because it makes someone feel special
3:11
that they get their little individual casserole
3:13
at the table, you know?
3:14
- All right, I'm gonna put the chicken in.
3:18
- Now, I'm gonna finish this crust up.
3:21
- And just that quickly, we're ready.
3:23
- We're ready to roll?
3:24
- Yeah.
3:25
I'm just gonna coat that chicken with that sauce.
3:29
- Oh, that looks so good.
3:31
Just like that.
3:34
- And you did a magnificent job.
3:36
- Well, thank you, thank you, thank you.
3:38
What can I say?
3:40
We're ready to go? - Come on down here, yes.
3:42
- All right, let's load these babies up.
3:43
- Let's move this over here.
3:46
And I'm just gonna load this up
3:49
with our casserole ingredients.
3:52
I've got some cute little casserole dishes,
3:55
so it makes it kind of special, doesn't it?
3:57
- Yeah, it does
3:58
I love it served that way, Paula.
4:00
Do you want these fully covered with the crust, Paula?
4:02
- Yeah, don't you think?
4:03
- We are.
4:04
- I'm just gonna use my hands.
4:06
- You know,
4:07
the best tools that you can have in your kitchen
4:11
are the tools that God gave you,
4:14
and that's those hands.
4:17
All right.
4:18
So we're gonna cover these, y'all, with tinfoil
4:21
and we're gonna bake them for about 15 minutes covered.
4:26
And then we're gonna take the foil off
4:29
and cook them for like another 10 minutes.
4:32
- And that'll brown them off right?
4:33
- Yes, that will crisp up our,
4:36
our crackers and kind of brown them off.
4:39
- How's that look?
4:42
- Beautiful.
4:43
- Slap some foil on here.
4:49
- [Paula] Just like that.
4:54
- I think we are.
4:56
- We are in business.
4:58
- All right. What's this oven set at, Paula?
4:59
- It's set at 350.
5:01
- Great.
5:01
- Remember, 15 minutes covered, 10 minutes naked.
5:07
(laughs)
5:10
- And in we go.
5:11
- Coming up next
5:12
Wait til you see what we do
5:14
with some leftover mashed potatoes.
5:17
I love the way they're frying up.
5:20
And then Mitch and I prepared
5:22
individual chicken Caesar pita pizzas.
5:25
The hot pita with the fontina cheese is the bomb.
5:29
And later we're carrying our leftovers through dessert y'all
5:33
with these wonderful grilled French bread sandwiches.
5:39
I so hope y'all are enjoying the show.
5:41
And if you do.
5:43
Be sure to like, subscribe in the notification
5:47
bell so you'll never miss a video.
5:50
And we'll be right back after the break.
5:54
(upbeat music)
5:57
- All right, Paula,
5:57
I have a really special recipe to share with you.
6:00
- You do?
6:02
- These are called pretzel potato bites.
6:04
You're gonna start here
6:05
with four cups of leftover mashed potatoes.
6:07
- Okay, And these are just a homemade?
6:09
just homemade mashed potatoes.
6:12
- And you're gonna add about a half a cup of flour.
6:15
- Okay.
6:16
- To that, You're gonna add an egg.
6:18
You want that consistency to be just a little bit pasty
6:21
just like you're making a potato pancake.
6:23
- Right, okay.
6:24
- And then you want to add about a tablespoon of mustard.
6:27
- Okay. And I'm just going eyeball this, Mitch.
6:30
- Absolutely.
6:31
- I think I know what a tablespoon looks like
6:33
after one hundred years in the kitchen.
6:37
- Absolutely.
6:37
Now in the meantime, here's what I'm gonna do.
6:39
I'm gonna start dipping sauce with these.
6:42
We're gonna do about a half a cup of mayonnaise,
6:44
that's where we're gonna start.
6:45
- I like it already.
6:47
- Then we're gonna add, oh, about a tablespoon
6:49
of the spicy Brown mustard.
6:51
- Okay, I've got this mixed up Mitch.
6:53
So would you like for me
6:54
to do something with these pretzels.
6:56
- That's the secret ingredient, yeah.
6:58
So you're gonna crush those pretzels up.
7:00
- And how fine do you want them baby?
7:02
- They need to be pretty fine
7:03
because you want to use them
7:04
basically just as a breading,
7:06
we're gonna take the potato batter.
7:08
We're gonna roll that in the pretzel crumbs,
7:11
and then we're gonna dunk them in that baby right there.
7:13
- Okay. Well, I'm gonna let the air out of this
7:15
pretzel bag.
7:17
- All right, And I'm gonna finish up
7:19
our dipping sauce here.
7:21
I put about a half a teaspoon of horseradish.
7:25
- Okay.
7:26
We'll finish that off with about a half a cup of sour cream.
7:31
Sorry to put you through so much work.
7:33
- You may have to help me with these pretzels, honey.
7:35
- All right.
7:36
- I'm getting a workout over here.
7:38
- You want me to get over there
7:39
and roll it a little bit?
7:40
- I haven't worked this hard since back before the war.
7:42
(laughs)
7:43
Yes.
7:45
- All right, let me give it some muscle action here,
7:48
what little I've got.
7:49
- Okay.
7:50
You want to put your pretzels now in our dish.
7:55
- All right.
7:56
- I would like for you to do the first one.
7:57
I don't know how big you want it.
7:59
- Well, my bites might be a little bigger than your bites.
8:03
What we're gonna do
8:03
is you're gonna just bread that a little bit.
8:05
- So, I will just dollop those.
8:07
- And I'll get going with this first one in the fryer here.
8:10
- In random spots on our pretzels.
8:12
- Are you ready?
8:13
- Yeah. - Here we go.
8:15
- All right. You got your oil on 350
8:17
but how long are we gonna?
8:19
- Well, what you want to do is
8:20
you want to fry those till it starts
8:21
to float and it is a nice, just a nice golden brown.
8:25
I would say probably in the neighborhood of two,
8:28
two to three minutes.
8:30
- Okay.
8:31
- See how they're starting to float there?
8:32
They're coming to the top.
8:33
- And I'm kind of laying them on the edge of the deep fryer
8:35
honey and letting them--
8:36
- There you go.
8:37
- Kind of just roll in.
8:39
- You can also do these
8:40
just in a plain old black iron skillet.
8:42
And they're great that way
8:43
because they get a little more of a,
8:45
sort of a black crust on them.
8:47
Like you do when you make potato pancakes.
8:50
- These are doing fabulous in deep grease.
8:53
- Yeah, look how beautiful those are.
8:55
Oh, look at this.
8:57
You'll want to jump back
8:58
and kiss yourself when you get this in your mouth.
9:00
- That looks like our hush puppies, Mitch.
9:02
- Look at it.
9:07
- I think those, those chicken casseroles
9:10
are about finished.
9:12
- You have been worried about those chicken casseroles.
9:14
- I can't wait to taste those, let's check that out.
9:16
- Well, take them out of the oven, honey,
9:17
and I'll wash up my hands
9:20
and we'll taste those little casseroles
9:23
and these potato bites at the same time.
9:26
- Yum, look at that.
9:29
- Love, love, love the idea of the pretzels Mitch.
9:33
- Let me grab this dipping sauce.
9:34
We've got that all ready to go.
9:36
- Okay, well, we got three more that's just--
9:38
- All right.
9:39
- Kind of laggers here.
9:41
You should get a plate
9:42
and put a couple of potato bites on it
9:45
and some sauce on the side for dipping.
9:49
Oh gosh, yes.
9:52
- You ready to eat up?
9:53
- Yes, sir.
10:00
- Mitch, look at this.
10:03
- Yum.
10:03
- Look at that portabella mushroom y'all
10:06
in that piece of chicken.
10:07
I'll go if you go.
10:10
Oh, hot.
10:11
- Wow.
10:15
But it's so good.
10:18
Oh, I love those butter crackers as the crust.
10:20
- I do too. - Don't you?
10:21
I'm gonna try a...
10:22
- This is, this is
10:25
this is what I want to try.
10:34
- Don't you love that pretzel?
10:36
- I adore this.
10:38
Now don't go anywhere.
10:39
- Coming up next.
10:40
We prepare some mouthwatering chicken Caesar pita pizzas.
10:44
- Yum!
10:45
and later we need a dessert, don't we?
10:47
So we're making some top notch grill dessert sandwiches.
10:54
I hope y'all are enjoying the show
10:56
and I want to hear from you.
10:58
Tell me what recipes or videos you'd like to see me
11:01
make by just leaving a short comment below.
11:05
Now, let's get back to the show, y'all.
11:11
Y'all I've got one more chicken breast left.
11:14
So I thought let's make some chicken Caesar pita pizzas.
11:18
I've got some fontina cheese y'all, that I'm gonna grate.
11:23
Mitch has got our pitas.
11:25
- And I'm painting these up with a little bit of olive oil.
11:28
And then we're gonna sprinkle a little bit of your cheese
11:31
on top of them and stick them in the oven for a little bit.
11:33
- There you go.
11:34
And then we're gonna make a nice Caesar salad
11:38
and we gonna put it on top.
11:39
And then we're gonna put
11:40
a little bit of our poached chicken.
11:43
- I love working with anything leftover.
11:46
I don't know what that is about me.
11:48
And that's one reason I love what I do so much
11:50
with Chicago Lost and Found
11:52
because where most people see junk and trash, I see beauty.
11:56
which is bizarre, but that's exactly what I see.
11:59
- What is that saying?
12:00
Another man's trash is another man's treasure.
12:04
- That's exactly right.
12:05
Well, for instance, you know, I can't wait.
12:06
That beautiful serving tray
12:08
that I brought for you today.
12:10
- Oh My gosh.
12:11
- And by the way, that's a gift to you.
12:12
That's gonna go in your lovely dining room
12:15
when we're finished with it.
12:16
- Let's get this in the oven here.
12:19
And we're gonna melt that cheese in our 350 degree oven.
12:22
And that should only take just a few minutes.
12:24
If you would mix up the Caesar dressing,
12:26
I'm gonna start making up the salad
12:29
and this lettuce looks good.
12:31
- All right. So I'm gonna start here with about,
12:33
oh, about a half a cup of olive oil.
12:35
You know, Caesar dressing is interesting, too.
12:38
You can sort of make this to your own taste.
12:40
- Absolutely.
12:41
- Then I'm gonna add about a tablespoon, maybe,
12:44
maybe up to two tablespoons of the Dijon mustard.
12:46
You know, some people don't like anchovies and so--
12:48
- Oh I love anchovies.
12:50
I know, but some people do not like them.
12:51
So you have some places that serve Caesar with no anchovies.
12:55
Always put some hot sauce in
12:56
because I like it a little spicier.
12:58
And again, this is to taste.
13:01
And then we'll add a teaspoon of the Worcestershire sauce.
13:05
- Easy for you to say.
13:06
- Right.
13:07
And we'll whisk that good.
13:10
- And my salad is gonna be very, very simple,
13:13
like a Caesar salad should be.
13:16
we're not putting croutons in it
13:19
because we've got our pitas,
13:21
which is our, our bread ingredient.
13:23
- You know they call that simple salad honeymoon salad.
13:25
Did you know that?
13:26
- No. I didn't know that.
13:27
- Lettuce alone.
13:29
- Lettuce alone, I get it!
13:31
- You never heard that?
13:32
- No!
13:34
- I think that's an old restaurant joke, I don't know.
13:35
- Lettuce alone.
13:37
Well, I can't believe that,
13:39
I can't believe being in the restaurant business
13:41
that I hadn't heard that one.
13:42
- I'm gonna mince a couple of cloves of garlic.
13:44
- Oh yeah.
13:45
I'm gonna just sprinkle this with a little salt
13:49
and a little pepper
13:52
and I'm gonna take, and I promise y'all
13:55
this is the last of the chicken.
13:59
- No more chicken?
13:59
- No more leftover chicken, no.
14:03
So I'm gonna take our chicken
14:05
and I'm gonna just slice it
14:07
and we'll use this to top off our pizzas.
14:13
Now I'm gonna check on our pitas.
14:15
- All right. Let me help you out with those.
14:18
Oh, look at this
14:20
- Oh my gosh, I could eat that by itself.
14:23
- Those are pretty good leftovers.
14:24
I could, too.
14:28
All right, can I sit those right there?
14:29
- You may, you may.
14:30
I'll squeeze out of your way.
14:31
- All right, now I'm gonna slice up this other tomato.
14:39
Okie dokie.
14:40
- I've diced a couple of anchovies
14:43
and we're gonna squeeze
14:44
a little bit of lemon over that.
14:46
- Anchovies are very, very, very, very salty.
14:49
- All right, you ready for me to dress this thing?
14:53
- I'm gonna get us a pita.
14:55
- All right.
14:56
- And this is gonna be a fabulous pizza.
15:00
- Let me help you out here.
15:01
- Yes, yes, yes.
15:04
And if you want to dress our salad.
15:08
- How does that look, Paula, a perfect dressing?
15:09
- That looks delicious. - All right.
15:12
- And I'm just gonna take my tongs and toss that.
15:14
- Oh, That looks delicious.
15:16
- It looks wonderful.
15:18
And now I'm just gonna put this on our pizza.
15:22
- I could eat it just like that,
15:23
but I can't wait to get the chicken on it.
15:25
- I know.
15:26
The last thing that's gonna go is our chicken.
15:29
Look how beautiful that is.
15:30
- Oh, look pretty that is.
15:32
Isn't that beautiful?
15:33
- It's gorgeous, just like you.
15:36
- No, just like you.
15:37
In the shadow of your beauty, Paula,
15:38
everybody's pretty, don't you know that?
15:41
- Now, how are we gonna eat this sucker?
15:44
- I don't know.
15:45
- Very, very carefully.
15:46
- I'll tell you what.
15:47
You could almost eat this Greek style,
15:49
like a pita and fold that sucker in half.
15:52
- You know what?
15:53
Let's just try it just like this.
15:55
- Here we go.
16:01
Yum!
16:03
- This is delicious.
16:04
- Right?
16:05
- Right.
16:06
- I can't wait to go home and make this, Paula.
16:09
This is delicious.
16:10
- It is so good.
16:14
The hot pita with the fontina cheese is the bomb.
16:18
Don't go anywhere because it's leftovers galore today.
16:23
And I'll show you what I'm talking about when we come back.
16:26
Coming up next,
16:27
leftovers like you haven't seen before.
16:30
Grilled french bread Sandwiches.
16:35
I so hope y'all are enjoying the show.
16:37
And if you do.
16:39
Be sure to like, subscribe in the notification
16:43
bell so you'll never miss a video.
16:46
And we'll be right back after the break.
16:52
Y'all, for this leftover show
16:54
we need a dessert, don't we?
16:56
So now we're gonna make
16:58
some grilled french bread dessert sandwiches y'all.
17:01
Got a handful of strawberries.
17:03
I am gonna just sweeten those with a little sugar,
17:08
a little warm water.
17:11
- Now I've got your bread going.
17:12
Is this how you want it, Paula?
17:14
- That's exactly how I think it will work.
17:17
- Well, I want to please you, that's for sure.
17:19
- Well, honey, you please me by being here.
17:22
All right, I'm gonna let this water run and get hot.
17:26
Now I'm using just a little hot water y'all.
17:29
I want that sugar to dissolve
17:34
and I want to make strawberry syrup.
17:38
- That looks so good.
17:39
- I just want to tell y'all
17:40
about the tray that he made y'all
17:43
that is so incredibly beautiful.
17:45
- If you look at it closely,
17:46
it's got chips and chunks out of it.
17:47
And of course,
17:48
it's got that beautiful patina where it's so green,
17:51
the silver has deteriorated in places.
17:54
We try to take the usual and turn it into the unusual.
17:57
Your favorite thing was about that tray
17:59
was the old wooden spools we used.
18:02
- Every time I look at it, I will think of you, Mitch.
18:06
All right, so let me catch y'all up
18:07
on what I'm doing down here.
18:09
I have buttered one side of our slices of bread,
18:15
and that buttered side is gonna go down on our grill.
18:19
One side, I have put a marshmallow cream.
18:23
On the other side,
18:24
I have put a chocolate hazelnut spread
18:27
that I had in the refrigerator.
18:30
And I'm putting two slices of bananas.
18:33
- I love that already.
18:35
- Onto this bread.
18:37
And then we're gonna sandwich them together.
18:41
You can see I've got chocolate on one side,
18:44
marshmallow cream on the other.
18:46
And these go together like this.
18:49
The outside is buttered.
18:52
I'm gonna start to put those on our grill.
18:57
You know what Mitch?
19:00
I believe I've got leftover ice cream.
19:02
Let me check.
19:03
Well, I made some the other day for a show.
19:06
- Run, don't walk, Paula, get over there and see.
19:10
- Just cross your fingers
19:11
and hope there's some left in here.
19:13
- You need some help?
19:14
- Yes, look in there.
19:16
Pray it's vanilla and pray there's some in there.
19:20
Yes, I knew you could.
19:22
- Are you ready?
19:23
Yes.
19:24
Is it vanilla?
19:25
It is vanilla y'all
19:29
and there's enough.
19:30
Now, I don't want to burn our sandwiches.
19:33
- I don't want you to burn your fingers.
19:37
- Look at this.
19:38
- Fingers of steel.
19:40
Oh, doesn't that look great?
19:43
- Who in their right mind
19:45
would say, I don't want leftovers.
19:50
All right, baby I'm just gonna
19:52
I fixed us two apiece.
19:54
- Oh, wow.
19:56
Yeah, 'cause I'm hungry.
19:59
- All right.
20:00
- Ready for your ice cream?
20:01
- Yes.
20:06
- There you go.
20:09
Oh, this is so good.
20:11
- Yes, perfect.
20:13
- There we go.
20:15
- All right, here you go Mitch.
20:19
And I gave you some syrup.
20:22
Just some of that little simple syrup.
20:25
- I love that.
20:28
- Did I give you a spoon?
20:29
- Yeah, I've got one here.
20:30
I've always been accustomed to them being mashed slightly
20:33
with sugar in them.
20:34
- Isn't that beautiful?
20:36
- I can't wait to dig into this.
20:37
- I can't either.
20:41
You know, and if you didn't want to put the strawberries,
20:45
you could serve them just like this, you know,
20:48
as a finger food.
20:49
But since we've got the ice cream and the berries,
20:53
that would be a little hard,
20:54
but let's try it this way first.
20:55
- I like this way.
20:58
Oh that is so good.
21:05
God, I love coming to your house.
21:07
Can I come back?
21:09
- Anytime. - Tomorrow?
21:12
- So what do y'all think about leftovers now?
21:18
- I love leftovers.
21:19
- Leftovers are not half bad, are they?
21:22
Thank you, Mitch you're welcome to come here any time.
21:25
- Thank you darling.
21:26
Because I know your leftovers
21:28
are always gonna be very, very special.
21:31
And I hope that you found my leftovers special today, too.
21:34
- They were the best
21:35
Hey, y'all, it's Paula Deen.
21:37
Now, if you enjoyed this video, be sure to like it
21:41
and click the subscribe button as well as the notification
21:45
bell to be alerted when I post a video.
21:48
Love and Best Dishes Y'all.
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