Yet another use for leftover chicken! It’s hard to believe but there really are thousands of creative ways to cook with the chicken that’s left from Shabbos. This is easy and delicious and ensures that you will never hear that dreaded refrain in your home “Not Shabbos leftovers again!”
1 (12-ounce) package egg noodles, cooked and drained
¼ cup margarine, melted
1 tablespoon minced fresh garlic
4 cups cooked chicken, cut into bite-size pieces
2 cups petite pois, thawed
1 cup pareve whip
1 cup chicken stock
Bread crumbs or cornflakes crumbs (optional)
Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan.
Stir together the margarine and garlic; set aside.
Layer half the chicken in the pan, then half the noodles and half the peas. Pour half the margarine mixture over top. Repeat.
Pour pareve whip and chicken stock over all. Sprinkle with bread crumbs or cornflakes crumbs, if using. Bake for 45 minutes, until cooked through and bubbling.