Can anyone suggest a recipe for me to use up cold roast chicken please...

[headfairy]

got a load of cold roast chicken and we're going on holiday in a couple of days and won't get a chance to eat it so I want to freeze it.

I don't have any onions, I have half a yellow pepper, some sugar snaps, rice, pasta, stuff to make a White sauce, couscous, some sliced ham and some carrots... Not terribly inspiring really.

Pie? Blanceh the veg and chop up, chop up the chicken, make a white sauce, chuck the lot in a pie dish, cover with pastry and freeze.

Do you have a slow cooker? I know a great one with what you have there. (Obv if for today it's a bit late)

Oh oops I completely forgot the freezing part

Make sandwiches for the trip?

I do have one Bertie!

Otherwise I was thinking some kind of chicken and ham pie as seeker suggested but I wondered if it might be a bit rubbish if I didn't have any onions

Bertie.. Could your slow cooker one be frozen afterwards?

Why not just make a simple chicken in white sauce? (my mum used to call it chicken a la king, but I don't know if that was a 1970s attempt to make it sound posh ). Make a white sauce, add a chicken stock cube and a tsp or two of mustard (wholegrain's even nicer) then add the chicken - it's really nice with rice or just on toast. Would work well in a pie with the ham too.

Just a thought though - if you make something that cooks it, again, is it safe to freeze it and then cook it a third time when you heat it through on a later date?

No I don't think so. It's sort of a risotto thing, but uses normal long grain or basmati rice.

Why not just freeze the cooked chicken and defrost it when you are ready to eat it?

Can you freeze cooked chicken without it turning to mush?

Tkband... That sounds good. I'm sure it's ok to cook again and freeze. So long as it's thoroughly reheated.

I have done. I slice it and wrap it in layers before freezing.

TK - chicken a la king was my favourite dish as a child in the 70's
Must have lots of peas in though and be served on a bed of rice.

(Now known as Chicken a la Ming after the hospital's version failed to live up to an edible standard and was renamed by a lovely and witty patient.)

Reckon you could make the bechamel and just stir the chicken through before chilling and freezing, could add frozen peas to speed up the pre freeze chill.
Then defrost and nuke before serving.

If you have time before leaving, suggest mincing chicken, bind with small amount of thick, white sauce, add seasoning including plenty of nutmeg then form into croquettes which are then egg&breadcrumbed and deep-fried to heat through. My Dutch friend used to serve these with mustard sauce, as there were always some available in the freezer.

If you wrap the chicken in foil it will freeze no problem. Or if you're really worried, make some gravy and freeze the chicken in that.