Recipes using: Chicken, Potato, Bread

1. Chicken & Potato Hash with Toast(300-400 kcal)

Time: 10 minutes

Ingredients: Cooked Chicken (shredded or diced), Cooked Potato (diced), Bread (for toast), Onion (optional, diced), Butter or Oil, Salt, Pepper

Procedure:

Dice the cooked potato and shred or dice the chicken.
If using onion, sauté it in butter or oil until softened.
Add the potato and chicken to the pan and cook until heated through and slightly browned.
Season with salt and pepper.
Toast the bread and serve the hash on top or alongside.

2. Chicken Potato Bread Soup(250-350 kcal)

Time: 15 minutes

Ingredients: Cooked Chicken (shredded), Cooked Potato (diced), Bread (crusts removed, cubed), Chicken Broth or Water, Milk or Cream (optional), Salt, Pepper, Garlic Powder (optional)

Procedure:

In a pot, combine the chicken broth or water with the cooked potato.
Bring to a simmer.
Add the shredded chicken and bread cubes.
Simmer until the bread softens and thickens the soup.
If desired, stir in milk or cream for a richer flavor.
Season with salt, pepper, and garlic powder (if using).

1. Chicken & Potato Salad Sandwiches(350-450 kcal)

Time: 10 minutes

Ingredients: Cooked Chicken (shredded or diced), Cooked Potato (diced), Bread, Mayonnaise, Celery (optional, finely chopped), Onion (optional, finely chopped), Salt, Pepper

Procedure:

In a bowl, combine the chicken, potato, celery (if using), and onion (if using).
Add mayonnaise and mix well.
Season with salt and pepper to taste.
Spread the mixture on slices of bread to make sandwiches.

2. Chicken Potato Cakes on Toast(400-500 kcal)

Time: 20 minutes

Ingredients: Cooked Chicken (shredded), Cooked Potato (mashed), Bread Crumbs (from stale bread), Egg (optional, for binding), Bread (for toast), Oil (for frying), Salt, Pepper, Fresh Herbs (optional, chopped)

Procedure:

In a bowl, combine the shredded chicken, mashed potato, and bread crumbs.
If the mixture is too loose, add a beaten egg for binding.
Season with salt, pepper, and herbs (if using).
Form the mixture into small patties.
Heat oil in a pan over medium heat.
Fry the patties until golden brown and heated through.
Toast the bread and serve the potato cakes on top.