Tag Archive: rotisserie chicken


WHITE CHILI

SERVES 6-8 PEOPLE

INGREDIENTS:

  • 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!!!!

DIRECTIONS:

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!!!!***

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Mu Shu Chicken Wraps

Ingredients:

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

Directions

  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

INGREDIENTS:

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

DIRECTIONS:

  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!!!


The Easiest Chicken Soup (made with rotisserie chicken)

Ingredients

1 tablespoon each olive oil and butter
1 cup peeled and sliced carrots OR 10 sliced baby carrots
3 stalks celery, sliced
1/2 medium onion, diced
1 cup sliced mushrooms
5 cans chicken broth
2 cups uncooked egg noodles
3 cups cooked rotisserie chicken, chopped
Handful of chopped parsley
Pinch of salt and pepper AND parmesan cheese for on top

Directions

  1. In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.
  2. Add broth, turn heat to high and bring to a boil.
  3. Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.
  4. Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed AND PARMESAN CHEESE ON TOP!!!

This will feed 6 people and they will love every morsel!!!