Delicious Diced Chicken Recipes

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Diced chicken is a versatile ingredient that can be used in a variety of dishes. Whether you’re looking for a quick weeknight dinner or a special weekend meal, you can use diced chicken in your cooking. From soups and stir fries to casseroles and salads, diced chicken can be the star of your meal. Here are some of our favorite diced chicken recipes that are sure to please your family.

Creamy Diced Chicken and Rice Casserole

This comforting casserole is sure to be a hit with your family. The creamy sauce and tender chicken makes this dish irresistible.

Ingredients:

- 2 tablespoons butter - 1 onion, diced - 2 cloves garlic, minced - 2 cups diced cooked chicken - 2 cups cooked white rice - 2 cups chicken broth - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 1/2 teaspoon dried thyme - 1/2 teaspoon dried oregano - 1 teaspoon Worcestershire sauce - Salt and pepper, to taste - 2 tablespoons chopped fresh parsley - 2 tablespoons chopped fresh chives

Instructions:

1. Preheat oven to 350°F. Grease a 9x13 inch baking dish. 2. In a large skillet, melt butter over medium heat. Add onion and garlic and cook until softened, about 5 minutes. 3. Add diced chicken, cooked rice, chicken broth, heavy cream, Parmesan cheese, thyme, oregano, Worcestershire sauce, and salt and pepper. Stir to combine. 4. Pour mixture into prepared baking dish and top with parsley and chives. 5. Bake for 30 minutes, or until bubbly and golden brown. 6. Serve hot.

Nutrition:

Calories: 411 Fat: 19 g Carbohydrates: 36 g Protein: 23 g Sodium: 581 mg Fiber: 2 g Sugar: 2 g

Baked Diced Chicken and Potatoes

This classic dish is a perfect weeknight dinner. The potatoes and chicken are cooked together in a flavorful sauce and then baked in the oven. The result is a comforting and delicious meal.

Ingredients:

- 2 tablespoons olive oil - 2 onions, diced - 2 cloves garlic, minced - 2 pounds potatoes, diced - 2 cups diced cooked chicken - 1 cup chicken broth - 2 tablespoons Worcestershire sauce - 2 tablespoons tomato paste - 2 tablespoons chopped fresh parsley - 1 teaspoon dried thyme - Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F. Grease a 9x13 inch baking dish. 2. Heat oil in a large skillet over medium heat. Add onions and garlic and cook until softened, about 5 minutes. 3. Add potatoes, diced chicken, chicken broth, Worcestershire sauce, tomato paste, parsley, thyme, and salt and pepper. Stir to combine. 4. Pour mixture into prepared baking dish and bake for 45 minutes, or until potatoes are tender and golden brown. 5. Serve hot.

Nutrition:

Calories: 389 Fat: 12 g Carbohydrates: 44 g Protein: 24 g Sodium: 587 mg Fiber: 5 g Sugar: 5 g

Diced Chicken and Vegetable Stir Fry

This easy stir fry is a great way to use up leftover cooked chicken. You can also use fresh chicken and cook it in the pan before adding the vegetables. Serve this stir fry with cooked rice or noodles for a complete meal.

Ingredients:

- 2 tablespoons vegetable oil - 2 cloves garlic, minced - 2 cups diced cooked chicken - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 cup baby corn - 1 cup snow peas - 1/4 cup soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 teaspoon sesame oil - 2 teaspoons cornstarch - 2 tablespoons chopped fresh cilantro - Salt and pepper, to taste

Instructions:

1. Heat oil in a large skillet or wok over medium heat. Add garlic and cook until fragrant, about 1 minute. 2. Add diced chicken, bell peppers, baby corn, and snow peas. Cook, stirring occasionally, until vegetables are tender, about 5 minutes. 3. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, and cilantro. Pour sauce over chicken and vegetables and stir to combine. 4. Cook, stirring occasionally, until sauce is thickened, about 5 minutes. 5. Season with salt and pepper, to taste. 6. Serve hot.

Nutrition:

Calories: 390 Fat: 14 g Carbohydrates: 32 g Protein: 31 g Sodium: 1030 mg Fiber: 4 g Sugar: 16 g

Curried Diced Chicken Salad

This flavorful salad makes a great lunch or light dinner. The sweetness of the grapes pairs perfectly with the warm spices in the curry powder.

Ingredients:

- 2 cups diced cooked chicken - 2 stalks celery, diced - 1/2 cup diced red onion - 1/2 cup diced red bell pepper - 1/2 cup mayonnaise - 2 tablespoons curry powder - 1/4 cup plain Greek yogurt - 2 tablespoons lemon juice - 2 tablespoons honey - 1/2 cup seedless red grapes, halved - 2 tablespoons chopped fresh parsley - Salt and pepper, to taste

Instructions:

1. In a large bowl, combine diced chicken, celery, red onion, and red bell pepper. 2. In a small bowl, whisk together mayonnaise, curry powder, Greek yogurt, lemon juice, and honey. 3. Pour dressing over chicken mixture and stir to combine. 4. Add grapes and parsley and stir to combine. 5. Season with salt and pepper, to taste. 6. Serve cold.

Nutrition:

Calories: 372 Fat: 21 g Carbohydrates: 16 g Protein: 28 g Sodium: 365 mg Fiber: 2 g Sugar: 10 g

Diced Chicken and Spinach Quiche

This delicious quiche is a great way to use up leftover cooked chicken. The addition of spinach gives it a boost of nutrition and flavor.

Ingredients:

- 1 (9 inch) pie crust - 2 tablespoons olive oil - 1 onion, diced - 2 cloves garlic, minced - 2 cups diced cooked chicken - 2 cups spinach, chopped - 4 eggs - 1/2 cup milk - 1/2 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F. Line a 9 inch pie plate with pie crust. 2. Heat oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes. 3. Add diced chicken and spinach and cook until spinach is wilted, about 5 minutes. 4. In a large bowl, whisk together eggs, milk, Parmesan cheese, oregano, basil, and salt and pepper. 5. Pour egg mixture into prepared pie plate. Top with chicken and spinach mixture. 6. Bake for 30 minutes, or until quiche is set and golden brown. 7. Serve hot.