Leftover Chicken Recipes: Making the most of your kitchen leftovers is a very effective way to recycle and reuse discarded food. "All You" suggested some recipes that you can prepare to re-claim residual chicken.

We listed three ways from "My Recipes" for you:

1. Chicken and Red Bean Tostadas

When you're cooking chicken, it's worth throwing a few extra pieces on the grill (or under the broiler) so you can enjoy these easy, crispy tostadas the next day.

Ingredients

4 10-inch flour tortillas

2 tablespoons vegetable oil

3 grilled chicken breast halves, chopped (about 12 oz. total)

1 15-oz. can red beans, drained and rinsed

1 1/2 cups shredded Monterey Jack

4 cups shredded romaine lettuce (from 1 head)

1 1/2 cups tomato salsa

1/2 cup low-fat sour cream

Preparation

Arrange racks in top and bottom thirds of oven and preheat to 400ºF. Line 2 large baking sheets with foil. Place tortillas on baking sheets and brush with oil. Bake until lightly browned, 4 to 5 minutes.

Divide chicken, beans and cheese among tortillas and return to oven. Bake until cheese has melted, 3 to 4 minutes. Remove from oven, top each portion with 1/4 of lettuce, salsa and sour cream. Serve immediately.

2. Chicken Salad Club Sandwiches

If you start with a store-cooked rotisserie chicken, these sandwiches come together in a snap. Customize the taste by adding sliced onion, bacon, roasted peppers, sliced cheese or coleslaw.

Ingredients

1 fully cooked rotisserie chicken (about 3 lb.)

2 tablespoons lemon juice

1 cup reduced-fat mayonnaise

Salt and pepper

24 slices sandwich bread, toasted

16 length-cut dill pickle slices, drained and patted dry

8 large green-leaf lettuce leaves (from 1 large head)

16 thin tomato slices (from 2 large tomatoes)

Preparation

Remove meat from chicken and cut into large chunks. Mix chicken with lemon juice and 1/4 cup mayonnaise in a large bowl. Season with salt and pepper.

Making 1 sandwich at a time, spread 3 slices of toast with mayonnaise. Top 1 slice with 1/2 cup chicken salad; season with salt and pepper. Top with second piece of toast, mayonnaise side up. Add 2 slices of tomato, 2 slices of pickle and a lettuce leaf. Top with a third piece of toast, mayonnaise side down.

Lightly press sandwich down and cut in half diagonally. Secure with toothpicks. Repeat with remaining ingredients.

3. White Bean and Chicken Chili

This slow-cooker favorite calls for two bone-in chicken breasts. To make it with leftover or rotisserie chicken, skip the step where you brown the meat, and simply add the leftover chicken to the mixture as is.

Ingredients

2 (15 oz.) cans white beans, rinsed and drained

4 cups low-sodium chicken broth

1 tablespoon vegetable oil

2 whole bone-in chicken breasts (3 lb.)

teaspoon salt and black pepper

2 onions, chopped

4 cloves garlic, chopped

2 (4 oz.) cans roasted green chilies, drained

1 cup water

1 tablespoon ground cumin

Preparation

Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.

Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.

Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.