Category: Rotisserie Chicken Dishes


  • 2-2 1/2 cups of “cooked” chicken.  I used left over rotisserie and chopped into bite size pieces.
  • 6-8 slices of cooked bacon…I lean towards LOTS of BACON
  • Assorted veggies that were in the fridge that I needed to use up..Brussel Sprouts, sliced, assorted colorful peppers, chopped, broccoli, can use spinach, kale, onions you name it…and I sautéed them all together in a pan with bacon grease because you need to cook the veggies
  • 1 tbs of mince garlic that I added to the sautéed veggies along with some of my favorite seasonings…your choice!
  • 1 1/2 cups of shredded cheddar cheese…or you can use whatever you have on hand! I saved 1/2 of cheese to put on top
  • 1 cup of Guacamole Salsa that was staring me in the face but the recipe from “Wholesome Yum” suggested a ranch dressing…to time consuming to make and I cut it with 1/4 c of sour cream to make is less spicy (tho if it were just for me, I would not have cut it) and saved about 1/4 c to put on top along with the cheese.




  1. PREHEAT OVER TO 375 degrees
  2. Mix ALL the ingredients into a large bowl and mix **reserving 1/2 cup of cheese & 1/4 c of salsa
  3. Transfer to an 8×8 greased baking dish…
  4. Top with extra salsa and cheese and in the oven it goes, uncovered
  5. Should be ready to eat in about 20 minutes, when cheese is melted and it is bubbly!

THANK YOU Wholesome Yum for your recipe!!! It was delicious and this fed 4 people


Chicken Pot Pie Casserole
Now remember, people….I made this at the Love Kitchen where we serve over 125 people every week and we use whatever it is we have on hand,  In essence, we wing it!!!  You can use fresh, or already cooked chicken…can vegetables or fresh…milk or chicken broth…it is your pallet to do what you like.  Seasoning is important.  S & P and thyme…some garlic powder, again, whatever you choose.
We had 20 cans of Pillsbury biscuits that we had to do something with, so we decided to make that the crust…but then we ran out and went to Bisquick.
So have a go at it….it is simple and it was GOOD!!!!
cans (10 3/4 ounces each) Cream of Chicken & Cream of Mushroom Soup ….or even Cream of Celery
2 cups of EITHER milk or chicken broth
1/4 teaspoon dried thyme leaves, crushed 
1/4 teaspoon ground black pepper
1 can mixed vegetables-DRAINED
1 can peas-DRAINED
1 can carrots-DRAINED
1 can sliced mushrooms-Drained
You can use corn, string beans, ….whatever is on hand!!! But DRAIN them
OR….you can use fresh carrots (2) celery(2 stalks) , onions ( med diced)  or whatever vegies,  and slice them  
2-3 cups of a  rotisserie chicken already cooked and cut in 1 inch pieces, or cook your own chicken breast, whole chiecken, whatever.. and chop them up…
package of Pillsbury Grand Biscuits or 10 regular refrigerated biscuits or even better, make some Bisquik Biscuits and to put on top of mixture.
             Preheat oven to 400 degrees
            ***If using fresh vegetables, saute them in pan with 1 TBS oil and saute until soft***
  • Stir the soup, milk, thyme, black pepper, vegetables ( that need to be cooked if fresh) and chicken in a large bowl, and mix with spoon,  then transfer to a 9×13 shallow baking dish
  • Add either the Pillsbury Grand biscuits or whatever biscuits you have in the fridge or make some Bisquick Mix ….whatever you prefer!
  • Bake at 400°F. for 20-25 mins, covered  or until the chicken mixture is hot and bubbling. Then take off cover and cook an additional 10-15 mins until biscuits have turned brown.
  • Take out and let cool about 5 mins and then serve.

Soooo easy and a great comfort food!

Cook as directed and then let your mind go!!!

Cook as directed and then let your mind go!!!

What is this this thing called “QUINOA”….(pronounced keen-wha)?? Some people call it a grain…some people call it a super food…and then I have  one friend that says “it looks like dirt!!”

Quinoa looks like a grain but is actually a seed but can be prepared as you would whole grains like rice or barley. But the beauty of this grain is that it has the highest protein content than any other grain.  It is gluten-free AND cholesterol free!! Hell, you can even eat it for breakfast, like oatmeal!!!  You can make salads, side dishes and add just about everything but the kitchen sink to it. It is YOUR pallet to do whatever you want!

Here I used it as a side dish….


  • 1 c cooked Quinoa (I cook mine in a rice cooker) but in a saucepan with the ratio of 1 c Quinoa to 2 c liquid…water or chicken broth.
  •  Now,  just add “color”.  Red, Yellow, Orange Peppers, red onion, green onions..leftover chicken, left over brussel sprouts, panchetta, toasted almonds, water chestnuts for crunch…or apples…raisins or cranraisins…cilantro..tomatoes…the choice is yours!!!!
  • Whatever I am going to add, I saute in a pan with EVOO for about 2-3 mins and then I add to the cooked Quinoa.
  • Season with S & P…and anything else your heart desires!!! I mean, this is sooooo darn easy and yet, so darn good and what a great source of protein!!



  • A whole chicken, cooked or rotisserie cooked chicken, skin removed and shredded and put in bowl
  • 4 roma tomatoes, 3 sliced and 1 diced
  • 1 onion sliced thinly and separated BUT chop 1/4 c to put in with cooked shredded chicken & diced tomatoes.
  • 1 lb Monterey Jack Cheese, shredded and put aside
  • 1/2 head of lettuce, chopped
  • 1 avocado sliced
  • 12 corn tortillas
  • 1/4 c oil
  • Homemade Enchilada Sauce (see blog under Enchilada Sauce) or 2 -14 oz cans of red enchilada Sauce
  • 1- 8 oz container sour cream
  • Mexican Cheese (Like Feta Cheese)
  • 9×13 greased glass pan


  1. Preheat oven at 325 degrees
  2. Gather ALL your ingredients. Slice, dice, shred & chop and put aside
  3. Have your Enchilada Sauce made (see blog for EASY recipe) or put 2 cans into pan & heat.

Enchilada Sauce

  1. Take diced tomato & 1/4c of minced onion into pan with 1 TBS oil and saute.  Then add 3 cups of shredded chicken and mix

Chix Sauted

  1. Put 1/4 c of oil into another saute pan, and heat.  take corn tortilla, one by one and cook about 30 seconds on each side then put on paper towel and drain.  Continue with all 12 tortillas.
  2. Now take the cooked tortillas and with a tong, dip into the enchilada sauce on BOTH sides then take some of the chicken mixture and put on edge of tortilla and then roll “snugly” and put into greased 9×13 pan.

Cooked tortillas dipped in sauce

Cooked Tortillas with Chix

  1. Next, cover each one lightly with Sour Cream

Sour Cream Layer

  1. Then cover with shredded Monterey Jack Cheese

Shredded Cheese

  1. Next layer with sliced tomatoes & sliced onions

Tomato & Onion Layer

  1. Add sliced Avocado & dollops of sour cream on top 

Avoccado & Sour Cream Layer

  1. Add more shredded Monterey Jack Cheese and put into 325 degree oven until cheese has melted…about 20 mins

Chix Enchilada

  1. When cheese has melted, take out.  To plate, put 2 enchilada’s on plate.  Top with shredded lettuce, sour cream and drizzle enchilada sauce on top.  I added more avocado’s and sliced tomato and even some Tomatilla Sauce that I made.  Then topped the whole plate with the Mexican Cheese that looks like Feta Cheese!! It’s totally up to you!!! Remember, I am giving you the guide and then you can do whatever you want after that!!! Voila!!!

The Finished Product

And MOST IMPORTANT….don’t forget the Cerveza’s!!!

Chefboyrd2’s Tortilla Soup

 2 tbls corn oil

3 corn tortillas ( 6 inch) cut into 1’’ pieces

1 small onion finely chopped

1 tbs minced garlic from the jar

1 tbls jalapeno chili from a 4oz can (or 1 fresh one, seeded and minced!)

1- 4 oz cans of diced green chilies

8 plum tomatoes, seeded and diced

1- 4 oz c tomato paste

2 tsp ground cumin seed

¼ tsp cayenne pepper

5 cups chicken stock

1 can Red Chili Sauce

1 cooked chicken from the grocery store minus the skin and   shredded

1 ripe avocado pitted, peeled and diced

Lots of Monterey Jack cheese, grated

Lots of cilantro (can never have enough)

Tortilla strips

Large dutch oven pot.  Corn oil heated then throw in the corn tortillas and cook until golden brown.  Next, throw in the minced onions and cook until you think it’s time to add the garlic and the jalapeno.  Next you add the green chilies, the tomatoes and the paste and cook for about 5-6 minutes, stirring.  Next, the cumin and the cayenne pepper and stir some more.  Now, the chicken stock, slowly, and then the red chili sauce and simmer for about 20 minutes.  Add the shredded chicken and avocado and cilantro. Now, let it sit on your stove until you are ready to serve it.  When it’s time to serve, put in bowls and then put the shredded Monterey cheese and then the tortilla chips…mm…mmm…good!  Even better the next day!




  • 1 C chopped onion
  • 2 TBS minced garlic (from the jar)
  • 1 TBS cumin
  • ½ tsp oregano
  • 1-2 tsp chopped jalapeño (from a jar or whatever)
  • 3-4 C of cooked chicken (rotisserie is perfect) cut into ½” cubes or thawed skinless chix breast (see note below)
  • 2 C chicken broth
  • 1 C water
  • 1 tsp lemon pepper
  • 1- 4oz can diced green chilies
  • 2 TBS lemon juice
  • 2- 15 oz cans Great Northern Beans (do not drain)
  • 2- 9 oz thawed Shoepeg White Corn

Now go and gather everything and put on counter, then open cans, measure ingredients, chop chicken & onion etc….and THEN you are ready to go!!!!


1. Take the 1st 4 ingredients and cook in 2 TBS of oil until tender

2. Take all the rest of the ingredients and put into crock pot/slow cooker along with the onion mixture and set to high.  Cook for about 2 hours and you are ready to go!!

Top with grated Monterey jack cheese, green onions and some chopped cilantro!!!

Could this be any easier????? I mean, SERIOUSLY!!!!

***P.S…you can also use thawed skinless chicken breast.  Cut into bite size pieces, and then add to the same ingredients BUT, this will take all day, at a low setting, to cook!!! It will be ready by the time you get home from work!!!!***

Chicken and Cheese Quesadilla Pie


  • 1 (10 inch) flour tortilla (they are called burrito size)
  • 2 cups rotisserie chicken, skinned and shredded
  • ½ c chopped fresh cilantro
  • 1/3 c  chopped green chilies (in can)
  • 1 tsp jalapenos in the jar, minced (add more if you like it spicier)
  • 2 cups shredded sharp cheddar or any other cheese that you want! And “SPLIT” in half
  • 2 large eggs
  • 1 cup milk
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • Salt & pepper


  2. Now READ the recipe all the way through!!!!!
  3. Preheat your oven to 450 degrees and put your rack in the middle position
  4. Press the 10” tortilla into the pie plate and spray lightly with cooking spray. (could that pie crust be any easier???!!!!!)
  5. In a large bowl put the chicken, cilantro, green chilies, jalapenos, 1 cup of the cheese, ½ tsp of salt & pepper and mix it all together.
  6. Now spread all over the tortilla.
  7. Whisk the eggs, milk, flour & baking powder AND ½ tsp salt in a bowl until smooth.  Then pour it S L O W L Y over the chix mixture and sprinkle remaining cup of cheese on top.
  8. Bake about 20 minutes until surface is golden brown.  Let cool then cut into wedges and serve with sour cream and salsa!! Mmmmm….mmmmm….good!!!

*** This recipe serves 4 people and from start to finish you are talking 30 minutes!!!!

Thanks again to Cooks Country!!

Chicken Salad Wraps In Minutes

(this served 2 of us for lunch!)

Preparation start to finish: 20 minutes!!!


  • 1 cup diced rotisserie chicken
  • ¼ c thinly sliced celery
  • 2 green onions chopped thinly
  • ½ apple (any kind you want) chopped
  • ¼ c shredded carrots (in the bag already shredded)
  • 2 TBS toasted sliced almonds
  • 1 TBS chives, chopped
  • ½ c mayonnaise
  • Salt & Pepper to taste..and any other seasoning you want!
  • 2 flour tortillas
  • Sliced avocado, tomato or anything else you want!


  1. Put first 8 ingredients in a bowl, stir it up, add seasoning to taste…more mayo if you need it.  (very difficult, is it not??)
  2. Put tortillas in damp paper towel and microwave for 15 seconds.
  3. Take chicken salad mixture, put in middle of tortilla and roll.  Serve with some sliced tomato or avocado, or whatever you have on hand!!!


Mu Shu Chicken Wraps


8 (6-inch) flour tortillas
2 tablespoons vegetable oil, divided
2 large eggs, lightly beaten
1 TBS minced garlic from the jar
1 (16-oz) bag coleslaw mix (or 1 large carrot, grated, plus 3 cups shredded cabbage)
3 scallions, thinly sliced
1 stalk celery, thinly sliced
1 5-ounce can water chestnuts, sliced
4 tablespoons water, divided
2 tablespoons soy sauce

1 teaspoon Asian sesame oil

3 TBS Hoisin Sauce or plum sauce
2 1/2 to 3 cups coarsely shredded cooked chicken, without skin (leftover or from a 2-lb rotisserie chicken or from 3 sauteed, then sliced, chicken breasts)
Hoisin or plum sauce for serving on top of tortilla’s


  1. Heat the oven to 300. Wrap the stack of tortillas first in damp paper towels and then, tightly, in foil, and put them in the oven to heat while you prepare the filling.
  2. Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium heat, then cook eggs, scrambling, until cooked. Transfer the eggs to a plate. Add the remaining 2 tablespoons of oil to the skillet and cook the garlic, stirring constantly, until fragrant — about 30 seconds. Add the coleslaw mix, scallions, celery, water chestnuts, and 2 tablespoons water and cook, covered, over high heat, stirring occasionally, until the cabbage is tender but still retains a bit of bite, about 5 minutes.
  3. Stir together the soy sauce, sesame oil, hoisin sauce, remaining 2 tablespoons water, then add it to coleslaw mixture along with the eggs and chicken, and cook, stirring, 2 minutes. Remove from heat.
  4. To assemble, spread hoisin or plum sauce on each tortilla and top with mu shu mixture, then roll up, tucking up the bottom to prevent leak-out.

**Make sure you READ the directions and then go and gather everything, measure everything, slice & dice everything and THEN turn the pan for the eggs**

This will serve 4 people 2 rolled tortilla’s each.  I served with fried rice and it was absolutely delicious!!!!

Chicken Tetrazzini


1 rotisserie chicken — about 2 1/2 pounds
8 ounces dry linguine, broken in half
1 jar (16 ounces) Alfredo sauce
8 ounces sliced white button mushrooms
1 Tablespoon olive oil
1 clove garlic, minced
1/2 cup white wine
1/3 cup grated Parmesan cheese

Salt and Pepper to taste


  1. Heat oven to 350 degrees F and grease a 2-quart baking dish.
  2. Set 2 quarts of water to boil.
  3. When water boils, add linguine.
  4. While pasta is cooking, sauté mushrooms in olive oil until golden. Add garlic and cook for 2 minutes longer.
  5. Remove mushrooms and garlic from pan and add white wine. Over medium heat, stir up and browned bits and then add Alfredo sauce. Remove from heat.
  6. Drain pasta and toss with chicken and Alfredo sauce with mushrooms. Pour into the prepared baking dish and sprinkle with Parmesan.
  7. Bake uncovered for 30 minutes or until top is golden.

Note: Prep Work:  15 mins

On the Table:  45 mins

Feeds: 4 people

*** thank you Anne Coleman!!!