Chicken 365 Game is a flexible, budget-friendly meal plan that turns one whole chicken into three completely different dinners, giving you a week of delicious meals without the monotony. The idea is simple: roast a whole chicken on day one, use the leftovers for a creamy casserole on day two, and simmer the carcass into a hearty soup on day three. It’s a practical, waste-free approach that saves time and money, and it works because each dish is distinct enough to feel like a brand-new meal.
Ingredients
- For the Roast Chicken (Day 1):
- 1 whole chicken (about 4–5 lb / 1.8–2.3 kg)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) salt
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) paprika
- 1 lemon, halved
- 4 garlic cloves, smashed
- 4 sprigs fresh thyme (or 1 tsp dried)
- For the Chicken & Rice Casserole (Day 2):
- 2 cups (370 g) long-grain white rice
- 3 cups (710 ml) chicken broth (from the roast, or store-bought)
- 2 cups (280 g) shredded cooked chicken
- 1 cup (150 g) frozen peas and carrots, thawed
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) grated cheddar cheese
- 1 small onion, diced
- 2 tbsp (30 g) butter
- Salt and pepper to taste
- For the Chicken Noodle Soup (Day 3):
- Carcass and bones from the roast chicken
- 8 cups (1.9 L) water
- 1 onion, quartered
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, smashed
- 1 bay leaf
- 1 tsp (2 g) dried thyme
- 6 oz (170 g) egg noodles
- Salt and pepper to taste
Instructions
- Day 1 – Roast the Chicken: Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels. Rub the outside with olive oil, then season inside and out with salt, pepper, and paprika. Stuff the cavity with lemon halves, garlic, and thyme. Place breast-side up on a rack in a roasting pan.
- Roast for 60–75 minutes, until the skin is golden and the juices run clear. Check the internal temperature in the thickest part of the thigh (not touching bone) with a food thermometer: it must reach 165°F (74°C) per USDA FSIS safe minimum. Let rest for 15 minutes before carving.
- Carve the chicken, reserving the meat for meals. Set aside 2 cups (280 g) of shredded meat for the casserole, and keep the carcass for soup. Serve the remaining roast chicken as dinner #1 with your favorite sides.
- Day 2 – Chicken & Rice Casserole: Preheat oven to 375°F (190°C). In a large skillet, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Stir in rice and toast for 2 minutes.
- Add chicken broth, cream, peas and carrots, and shredded chicken. Bring to a simmer, then transfer to a 9×13-inch (23×33 cm) baking dish. Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with cheddar cheese, and bake uncovered for 10 more minutes, until rice is tender and cheese is bubbly. Let stand 5 minutes before serving.
- Day 3 – Chicken Noodle Soup: Place the reserved carcass in a large pot. Add water, onion, carrots, celery, garlic, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer gently for 1 hour.
- Strain the broth, discarding solids. Pick any remaining meat from the bones and add to the broth. Return broth to the pot, bring to a boil, and add egg noodles. Cook according to package directions (about 8 minutes) until tender. Season with salt and pepper. Serve hot.
Tips
- Substitutions: No whole chicken? Use a rotisserie chicken and store-bought broth for the casserole; skip the roasting step. For the casserole, swap heavy cream for half-and-half or whole milk (use 1 cup / 240 ml). For the soup, use any small pasta instead of egg noodles.
- Storage: Cooked chicken and casserole can be refrigerated in airtight containers for up to 4 days. The soup also keeps 3–4 days refrigerated. Freeze the soup (without noodles) for up to 3 months.
- Common mistakes: Don’t overcook the roast chicken – use a thermometer to avoid dry meat. When making the casserole, ensure the rice is fully covered by liquid; if it looks dry after 20 minutes, add a splash of broth. For the soup, skim off any foam that rises during simmering for a clearer broth.
- Time-saver: Roast the chicken a day ahead, and keep the carcass in the fridge until you’re ready to make soup.
Serving Suggestions
Serve the roast chicken with mashed potatoes and green beans, or a simple salad. The casserole pairs well with a crisp green salad and crusty bread. The soup is perfect with grilled cheese sandwiches or a sprinkle of fresh parsley.
Variations
- Spice it up: Add a teaspoon of smoked paprika or chili powder to the casserole for a smoky kick.
- Herb twist: Use rosemary and sage instead of thyme for the roast chicken.
- Vegetable boost: Add sautéed mushrooms to the casserole, or stir in spinach at the end of the soup.
- Dairy-free: Use olive oil instead of butter, and coconut milk instead of cream in the casserole (flavor will change).
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. The roast chicken and casserole keep for 3–4 days; the soup also lasts 3–4 days. Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes, covered, to avoid drying. The casserole reheats well in the microwave or oven. For the soup, reheat on the stovetop over medium heat until bubbling. If freezing soup, add fresh noodles after thawing.
Frequently Asked Questions
Can I use a chicken that’s already cooked? Yes, a rotisserie chicken works perfectly. Skip the roasting step, and use store-bought broth for the soup. You’ll still get three meals.
How long does the whole process take? The roast takes about 1 hour 15 minutes (including rest), the casserole about 50 minutes, and the soup about 1 hour 15 minutes, but you’re not in the kitchen the whole time. Total hands-on time is roughly 30 minutes for each day.
Can I make the casserole ahead? Yes, assemble it the night before, cover, and refrigerate. Add 10 minutes to the baking time since it starts cold.
What if I don’t have a roasting rack? You can place the chicken on a bed of coarsely chopped onions and carrots – they lift the bird and add flavor to the drippings.
Is it safe to leave the carcass in the fridge for 2 days? Yes, as long as it’s refrigerated within 2 hours of roasting and used within 3–4 days. If you’re not making soup within that time, freeze the carcass.
Can I make soup in a slow cooker? Absolutely. After roasting, place the carcass and vegetables in a slow cooker, cover with water, and cook on low for 6–8 hours. Strain, then add noodles and cook for 20 minutes.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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