Hey, Remember That Chicken...?

Hey, remember my previous post... the Pulled Chicken Parmigiana?  Well, here's two recipes that I threw together utilizing that recipe!  If you've already made the chicken, these recipes will be fast, easy, and they don't require a lot of ingredients, or actual cooking methods, for that matter.

The first quick and easy dish can be used as a small dinner with some veggies and a salad, or you could even make them a bit smaller and use them as an appetizer or starter dish!

You will need some Pilsbury Biscuits, Shredded Mozzarella/Provolone Cheese, Cooking Spray (or Melted Butter), and my Pulled Chicken Parmigiana!  You will also need muffin pans. (Parmesan and Parsley, optional)

Spray the muffin pans with cooking spray, or brush with melted butter.  Place one half of a biscuit in the bottom of one of the muffin holes. Fill with cheese, chicken, and more cheese.  Put the other half of the biscuit on top, and "tuck" it in, basically making sure the bottom and top come together and are as "sealed" as possible. Repeat over and over with as many biscuits as you want to do.  Spray or brush the tops of the biscuits with cooking spray or melted butter, and sprinkle with some parmesan cheese and parsley (dried is fine, this is mostly for looks)

Use the cooking directions on the back of the package, and voila! In 10-15 minutes, you have golden brown, chicken parmigiana stuffed biscuits!


My second recipe is just as easy, and just as fast, especially if you have a griddle or panini grill.  Introducing, Spaghe-dillas! (I am so cheesy with the names of my recipes)

You will need 1/4 pound of spaghetti with red sauce, fresh mozzarella, shredded provolone, Pulled Chicken Parmigiana, and large tortillas.  I sprinkled mine with Parmesan cheese and parsley, but that's not completely necessary.

Start by cooking the pasta and combining it with the red sauce.  If you have leftover spaghetti from the night before, this would work perfectly. 

Lay one large tortilla in a large skillet.  Cover with sliced, fresh mozzarella cheese. Atop that, layer the spaghetti, then the shredded provolone cheese, then the chicken, then finished with more provolone cheese. Since there's a lot going on inside, you can be skimpy on some of the ingredients, since there are so many.  Basically, make sure it's not bulging to where you can't handle it properly.  It is going to be difficult to flip, for sure, but you can do it. 

Cook on low so that the cheese melts, the tortilla doesn't burn, and it warms all the way through.  When the cheese starts to melt, and ooze out the side, it's time to flip.  I used a large spatula, but if you don't think you can flip it without everything falling out, use a large plate that fits over the pan.  Flip the pan over, flipping the quesadilla onto the plate.  Then, slide the quesadilla back in the pan onto the other side. Leave it on low, and cook until all the cheese is ooey gooey!  Slide out of the pan, and after giving it a few minutes to cool, using a pizza slicer, slice the "Spaghe-dilla" in 6-8 slices and enjoy!


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