If I have time, I’ll put together a dough for homemade rolls, but if I don’t, we’ll eat the soup with crackers.
I like to use a cup of cubed white meat per person and half a cup of meat per child.
This is when I use most of the dark meat because you want the chicken flavor to infuse in all of the bland parts of the casseroles, and white meat just doesn’t cut it.
If I have some potatoes left over, I take a bit of white meat and a bit of dark meat, chop the potatoes even smaller, add a chopped onion, and make a chicken hash right on top of the stove.