I love to do roaster chicken for my family not only because chicken is good for you but also because I can squeeze at least 2 meals out of it (3 if I use the leftover meat and bones for broth!). Any meal that sets itself up for a second easy dinner is my kind of cooking! Such is the case with this Buffalo Chicken Sub using leftover chicken. My family always has a generous amount of meat left after we eat roaster chicken, we have done chicken salad to death with it- how about you? I started looking for new ways to use it and happened to have buffalo sauce and crumbled blue cheese on hand from another recipe. It was definitely a winner, winner chicken dinner! Thanks to Perdue for sponsoring today’s leftover chicken recipe post!
Here is how my chicken started out…. as a Perdue Oven Ready Roaster. This is already seasoned, in a cooking bag for tender, juicy chicken. Chicken that has been fed an all vegetarian diet, raised cage-free, and with no animal by-products for an easy to bake chicken that tastes great, and I can feel good about feeding my family. Every time you redeem one of these Perdue chicken coupons they will donate 4 oz. of protein to Feeding America.
Simply remove from the outer bag, cut a 1″ slit in cooking bag, and place in oven preheated to 400° for 90-115 minutes until internal temperature reaches 180°. Let it rest for 10 minutes. You can even use the drippings in the bag to make a tasty homemade gravy! I served it the first night with mashed potatoes and broccoli.
We had plenty of leftovers so I made these Buffalo Chicken Subs the next night.
Buffalo Chicken Subs
2 cups leftover Perdue Oven Ready Roaster chicken, shredded
1/4 cup buffalo sauce
1/4 cup crumbled blue cheese
3 T. ranch salad dressing
Pull leftover meat from roaster chicken, chop well.
In a large bowl stir together chicken, ranch dressing, blue cheese, buffalo sauce, celery, and carrots until thoroughly combined.
Scoop into 4 sub rolls.
Bake in oven on 350 for 10 minutes to heat throughout and lightly toast bun.
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What’s your favorite thing to do with leftover chicken?
- 2 cups leftover Perdue Oven Ready Roaster chicken, shredded
- 1/4 cup buffalo sauce
- 1/4 cup crumbled blue cheese
- 3 T. ranch salad dressing
- diced celery
- shredded carrot
- Pull leftover meat from roaster chicken, chop well.
- In a large bowl stir together chicken, ranch dressing, blue cheese, buffalo sauce, celery, and carrots until thoroughly combined.
- Scoop into 4 sub rolls.
- Bake in oven on 350 for 10 minutes to heat throughout and lightly toast bun.