Buying a rotisserie chicken from a deli can save you money as several meals can be prepared from one chicken. Try these quick recipes below.
Pasta Dishes: Using your favorite pasta, cook enough for 4 servings and drain. In large skillet quickly cook chopped onions, chopped bell peppers and minced garlic in 2 tablespoon of canola oil until onions and peppers are partially cooked. Add chopped rotisserie chicken, cream of mushroom soup (and 1 can of milk) or white sauce (see recipe below). Simmer over low heat until vegetables are cooked, add pasta, small can of drained sliced ripe olives and 1 cup shredded cheese of your choice, stir until cheese melts.
Pizza Toppings: For a quick pizza make a crust with pizza crust mix, spread out thin, top with pesto sauce or pizza sauce, top with chopped chicken, sliced bell peppers, minced garlic, sliced red onion, cover with mozzarella cheese or other Italian cheeses and bake in 425 degree oven until crust is light golden brown and cheese is bubbly.
Pot Pies: Chop rotisserie chicken. Combine cream of chicken soup, 1/2 soup can of milk, 1 can drained peas and carrots, 1 small can of pearl onions (drained), black pepper, dash of poultry seasoning and thyme. Add chicken and stir. Pour chicken mixture into baking dish that has been sprayed with cooking spray. Place canned style biscuits over top. Bake in 375 degree oven for 25-30 minutes or until biscuits are golden brown.
Sandwiches: Using rotisserie chicken for sandwiches is easy, just top whole wheat or rye bread or rolls with the chicken slices, lettuce leaves, sliced tomatoes, cheese slices, sliced red onion and a dill mayo spread. Or combine chopped chicken, diced red onion, diced bell pepper, chopped or sliced ripe olives, chopped walnuts, black pepper and mayo for a great chicken salad.
White Sauce: Melt 2 tablespoons of butter over low heat in small saucepan. Blend in 2 tablespoons of flour and 1/4 teaspoon of salt. Stir continually over low heat for 4 to 5 minutes. Slowly stir in 1 cup to 1-1/2 cup of milk, continually stirring until sauce starts to thicken.
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