100 Creative Ways to Use Rotisserie Chicken in Everyday Meals
224
100 Creative Ways to Use Rotisserie Chicken in Everyday Meals
224eBook
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Overview
Rotisserie Chicken Does the Work for You
Weeknight dinners have never been easier. With a rotisserie chicken from your local grocery store, you can create family favorite dinners filled with savory, juicy and succulent chicken with just a few finishing touches! You're not only saving time by having someone else prepare the chicken, but you'll save money too!
Seemingly complicated recipes become easy, fast and delicious. Trish offers a wide range of exciting dishes, including: Chicken Cordon Bleu Pasta Casserole, Ravioli Skillet Lasagna and Pint-Sized BBQ Chicken Pizzas. The recipes span cultures and cuisines with Chicken Madeira with Roasted Asparagus, Baked Chicken Chimichangas and Chinese Chicken Salad.
The recipes are divided into chapters that fit your lifestyle - 5 Ingredients or Less for when you don't want to fuss over shopping; 20-Minute Dinners when you need something fast; and Slow Cooker Creations when you want to come home to a meal that's ready, taking full advantage of the deliciously savory flavor of rotisserie chicken.
Product Details
| ISBN-13: | 9781624141874 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 11/17/2015 |
| Sold by: | Macmillan |
| Format: | eBook |
| Pages: | 224 |
| File size: | 59 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Trish Rosenquist is the mom behind the popular food and craft blog Mom On Timeout. Her blog
has been featured on the sites of Cosmopolitan, Woman's Day, Self, Country Living, Good Housekeeping and more. She lives with her husband and two little boys in Sacramento, California.
Read an Excerpt
100 Creative Ways ~ to Use ~ Rotisserie Chicken in Everyday Meals
By Trish Rosenquist
Page Street Publishing Co.
Copyright © 2015 Trish RosenquistAll rights reserved.
ISBN: 978-1-62414-187-4
CHAPTER 1
CASSEROLES, BAKES AND MORE
Casseroles. Is there anything better? They are the quintessential comfort food and encompass all of the qualities that busy moms, such as myself, look for in a recipe: easy to prepare, kid-approved and delicious!
Whether I'm serving up favorites such as my Loaded Baked Potato Casserole (here) or Crunchy Potato Chip Casserole (here) or introducing new dishes like the Cornbread Taco Bake (here), I know my family will eat every last bite!
If you're a novice in the kitchen, casseroles are a great place to start. They're inherently forgiving and incredibly adaptable to best suit your family's preferences.
Make sure to check out my three favorites: the crowd- pleasing Cheesy Chicken, Broccoli and Rice Casserole (here), Chicken Cordon Bleu Pasta Casserole (here) and Chicken Pot Pie (here)!
ROTISSERIE CHICKEN CASSEROLE
YIELD: 6 SERVINGS
This is the rotisserie chicken recipe that started it all. I have been making this casserole for more than two decades. I first started making it when I was about 10 years old, and it's since remained one of my very favorite recipes. I used to boil the chicken, but then I got married. And had kids. And got tired. I turned to rotisserie chicken as a shortcut, and that's when my love for this convenient food began.
Rice and chicken are made for each other, and that's especially true when they're paired in a comforting casserole. We enthusiastically devour this casserole for dinner, but I have also been known to sneak leftovers for breakfast — hey! there are corn flakes on the top!
2 cups (250 g) diced rotisserie chicken
1 (10 ¾ oz [305 ml]) can cream of chicken soup, feel free to use low-sodium or Campbell's Healthy Request
2 cups (322 g) cooked rice
½ cup (63 g) sliced almonds
½ cup (118 ml) mayonnaise
2 stalks celery, diced
2 cups (56 g) corn flakes, crushed
2 tbsp (29 g) butter, melted
Preheat the oven to 350°F (177°C).
Combine all ingredients, except for the corn flakes and butter, in a lightly greased 9" x 13" (23 x 33 cm) baking dish. Make sure to mix all ingredients thoroughly, right in the baking dish.
Sprinkle the crushed corn flakes on top of the casserole and drizzle the melted butter.
Bake for 30 to 40 minutes, or until the casserole is heated through. Allow to cool for a few minutes before serving.
This casserole is excellent for lunch the following day should you have any leftovers.
LOADED BAKED POTATO CASSEROLE
YIELD: 10 SERVINGS
I took one of the most popular recipes on my blog, Twice-Baked Potato Casserole, added some chicken and broccoli and turned it into a meal!
If you are looking for a comfort food recipe that will feed a crowd, look no further. This casserole has all the flavors of a twice-baked potato, but in casserole form. It's cheesy, gooey and packed full of flavor, so be prepared for your family to clean their plates!
5 lbs (2.3 kg) red potatoes
½ cup (115 g) butter
16 oz (889 ml) sour cream
8 oz (227 g) cream cheese
1 tsp salt
1 tsp fresh ground black pepper
1 tsp paprika
1 tsp garlic powder
12 oz (340 g) broccoli florets, cooked to crisp-tender
1 rotisserie chicken, skin removed, chopped
8 slices bacon, cooked and crumbled
8 oz (227 g) shredded cheese, cheddar, Mexican blend or Monterey Jack all work
OPTIONAL TOPPING
4 oz (113 g) shredded cheese
Preheat the oven to 350°F (177°C).
Grease a deep 9" x 13" (23 x 33 cm) casserole dish with nonstick cooking spray and set aside.
Boil the potatoes until fork-tender, making sure to generously salt the water while cooking. Mash the boiled potatoes with butter, sour cream, cream cheese, salt, pepper, paprika and garlic powder. Taste the potatoes and add additional seasoning, if needed, before moving on.
Stir in the remaining ingredients and transfer to the prepared casserole dish. Top with additional cheese if desired.
Bake for 25 to 30 minutes, or until heated through. Enjoy!
CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE
YIELD: 6 SERVINGS
This is one of the most popular recipes on my blog, and it's the casserole that you want to make tonight. Melted cheese, chunks of chicken and tender broccoli are the perfect companions in this comforting one-dish meal. The crunchy corn flake topping is the perfect finishing touch! What else? This casserole is a great way to get your kids to eat their veggies!
3 cups (375 g) diced rotisserie chicken
3 cups (687 g) broccoli florets, broken down into bite-size pieces
1 (10 ¾ oz [305 ml]) can cream of chicken soup, feel free to use low-sodium or Campbell's Healthy Request
2 cups (322 g) cooked rice
8 oz (227 g) shredded cheddar cheese
½ cup (118 ml) mayonnaise
2 cups (56 g) corn flakes, crushed
2 tbsp (29 g) butter, melted
Preheat the oven to 350°F (177°C).
Combine all of the ingredients, except for the corn flakesand butter, right in your baking dish (fewer dishes to wash, you're welcome).
Sprinkle the crushed corn flakes over the casserole and drizzle the melted butter.
Bake for 30 to 35 minutes, or until the casserole is heated through.
NOTE: I use a 9" x 13" (23 x 33 cm) baking dish for this recipe because my family likes the extra surface space for the corn flakes (more crunch!). But this recipe will also fit into an 8" x 8" (20 x 20 cm) or 9" x 9" (23 x 23 cm) baking dish.
CHICKEN CORDON BLEU PASTA CASSEROLE
YIELD: 8 SERVINGS
Casseroles are my favorite type of comfort food. I especially love this recipe because it's inspired by my all-time favorite dish: chicken cordon bleu. My mom used to make chicken cordon bleu for Christmas, and it was the meal I requested every year on my birthday. This casserole has all the great flavors of the classic but takes no time at all to prepare. It captures the essence and richness of chicken cordon bleu, while eliminating all the pounding, rolling and toothpicks. Cheesy, filling and delicious — I think you'll find this dish to be the perfect comfort food!
¼ cup (57 g) butter
1 (10 ¾ oz [305 ml]) can cream of chicken soup, feel free to use low-sodium or Campbell's Healthy Request
2/3 cup (158 ml) evaporated milk
1/3 cup (79 ml) white wine
8 oz (227 g) grated Swiss cheese
1 tbsp (15 ml) Dijon mustard, optional
¼ tsp ground white pepper
1 lb (454 g) penne pasta, cooked
3 cups (375 g) diced rotisserie chicken
8 oz (227 g) cooked, cubed ham
FOR THE TOPPING
3 tbsp (43 g) butter, melted
1 cup (121 g) panko bread crumbs
¼ tsp paprika
1 tsp dried parsley
Preheat the oven to 350°F (177°C). Spray a 9" x 13" (23 x 33 cm) baking dish with nonstick cooking spray. Then, set aside.
Melt the butter over medium heat in a large saucepan. Stir in the cream of chicken soup, evaporated milk and white wine. Continue stirring until the mixture is completely combined, about 2 minutes.
Whisk in the cheese and continue stirring until completely melted, about 2 to 3 minutes. Now it's time to stir in the Dijon mustard and ground white pepper. If you don't like Dijon mustard, it's okay to omit it from this recipe — no biggie! Remove the cheese sauce from the heat.
In a large bowl or pot, combine the cheese sauce, cooked pasta, chicken and ham. You can even dump everything directly into your baking dish like I usually do (because I'm lazy). Stir well to evenly coat all ingredients — you want the cheesy goodness throughout the entire casserole. Pour into the prepared baking dish, if you didn't use my lazy method.
Now it's time for the topping. Combine the melted butter, panko, paprika and parsley in a small bowl. Stir until the panko is evenly coated with butter and the seasonings. It'll turn a nice golden color once mixed.
Sprinkle the topping evenly over the casserole. Bake, uncovered, for 22 to 25 minutes, or until the sauce is bubbling and the topping is golden brown. Allow casserole to set for 5 minutes before serving. Enjoy!
NOTE: Chicken stock or broth can easily be substituted for the wine. The overall flavor will change a bit, but not substantially.
CHICKEN AND SPINACH NOODLE CASSEROLE
YIELD: 8 SERVINGS
I adore the layered look of this casserole; it is so pretty and the presentation is always spot-on. You can see the creamy white layer directly underneath the cheddar cheese and the bright green spinach peeking out. Your family will dive right on into this hearty casserole!
1 tbsp (15 ml) olive oil
1 small onion, diced
16 oz (454 g) tomato sauce
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp salt
½ tsp fresh ground black pepper
2 ½ cups (397 g) shredded rotisserie chicken
8 oz (445 ml) sour cream
8 oz (227 g) cream cheese, softened
1 egg, at room temperature
½ cup (118 ml) milk
8 oz (227 g) wide egg noodles, cooked according to package directions
10 oz (283 g) frozen spinach, thawed and squeezed dry
4 oz (113 g) shredded cheddar cheese
Preheat the oven to 350°F (177°C).
Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until onion is soft and translucent, about 4 to 5 minutes.
Add the tomato sauce, Italian seasoning, garlic powder and salt and pepper. Bring to a simmer and continue cooking for 6 to 7 minutes. Stir in the shredded chicken and continue simmering for an additional 2 minutes. Remove from heat and set aside.
Add the sour cream and cream cheese to the bowl of a mixer and beat until thoroughly combined and smooth. Add the egg and milk and beat until combined.
Spray a 3-quart (3-L) baking dish with nonstick cooking spray. Layer the noodles, chicken mixture, spinach and the cream cheese mixture. Cover with foil and bake in the preheated oven for 40 minutes.
Remove the foil and sprinkle the cheddar cheese over the casserole. Return to the oven and bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted. Allow the casserole to rest for 5 minutes before serving.
CHICKEN POT PIE
YIELD: 6 SERVINGS
My husband loves, and I really mean LOVES, chicken pot pie. This filling is super similar to the one in my Chicken and Buttermilk Dumplings (here) recipe, and it's equally amazing. I'm partial to puff pastry, so I ditched the classic pie crust in favor of the buttery, flaky pastry topping. You can thank me later.
You'll notice that I cut the pastry into rounds. This makes serving time a lot easier as you don't have to deal with "breaking" the crust. I also think it's pretty darn cute.
3 tbsp (43 g) unsalted butter
1 onion, diced
1 stalk celery, diced
2 carrots, diced
½ tsp salt
½ tsp fresh ground black pepper
1/3 cup (42 g) all-purpose flour
2 cups (473 ml) low-sodium chicken broth
6 oz (170 g) green beans, cut into thirds
2 cups (250 g) diced rotisserie chicken
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
Preheat the oven to 375°F (191°C).
Melt the butter in a large pan over medium-high heat. Add the onion, celery and carrots and season with the salt and pepper. Cook for 5 to 6 minutes, or until the onion is soft and translucent.
Add in the flour and cook for an additional minute, stirring frequently.
Gradually add in the chicken broth, stirring constantly. Bring the mixture to a boil and then reduce the heat to low and simmer for about 5 minutes.
Remove from the heat and stir in the green beans and chicken. Transfer the mixture to a 9-inch (23-cm) pie plate. Then, set aside.
Place the thawed puff pastry on a cutting board and cut out rounds with a biscuit cutter. Place the rounds on top of the filling and brush the puff pastry with the beaten egg.
Bake for 30 to 35 minutes, or until the puff pastry is golden brown and the filling is bubbling. Serve immediately.
NOTE: If you saved the drippings from the rotisserie chicken (here), add them at the same time as the broth.
CHICKEN TETRAZZINI
YIELD: 8 SERVINGS
Wowza! Your new favorite casserole is right HERE. I adapted this recipe from my Aunt Lana's Turkey Tetrazzini, and let me tell you, it's absolutely delightful! Peppers, onions, mushrooms and juicy rotisserie chicken in a cheesy sauce — YUM! My boys love the familiarity of the spaghetti, and who can resist a cheese sauce? You can add more or less veggies to suit your family's preferences, but definitely give this one a try.
½ cup (115 g) butter
1 medium onion, diced
1 green bell pepper, diced
8 oz (227 g) mushrooms, sliced
1 tsp salt
½ tsp fresh ground black pepper
¼ cup (31 g) all-purpose flour
1 chicken bouillon cube
1 cup (237 ml) chicken broth
4 cups (946 ml) milk
16 oz (454 g) shredded Monterey Jack cheese, divided
1 rotisserie chicken, skin removed, shredded
16 oz (454 g) spaghetti, cooked
Preheat the oven to 350°F (177°C).
Grease a deep 9" x 13" (23 x 33 cm) casserole dish with nonstick cooking spray and set aside.
Heat the butter in a large skillet over medium-high heat. Sauté the onion, bell pepper and mushrooms for 4 to 5 minutes, or until the onion is soft and translucent. Season with salt and pepper.
Stir in the flour and bouillon cube. Gradually whisk in the broth and milk and bring to a simmer. Simmer, whisking frequently, for about 4 to 6 minutes, or until the sauce has thickened.
Add in ¾ of the cheese and stir until melted. Stir in the chicken and cooked spaghetti. Transfer the mixture to the prepared casserole dish and top with the remaining cheese.
Bake for 30 to 35 minutes, or until heated through and the cheese is golden and bubbling. Enjoy!
NOTE: Heating the chicken broth and milk prior to adding them to the skillet will speed up the process greatly.
CORNBREAD TACO BAKE
YIELD: 6 SERVINGS
There's not much I like more than warm cornbread drizzled with butter and honey ... I can't get enough of it! I love it even more in this recipe. This casserole has a Mexican twist with an unconventional topping — cornbread and French fried onions. And cheese. Don't forget the cheese! If you're looking for a hearty, crowd-pleasing dinner, this casserole won't disappoint!
1 tbsp (15 ml) extra virgin olive oil
½ green bell pepper, diced
2 cups (250 g) diced rotisserie chicken
½ cup (118 ml) water
1 tbsp (9 g) taco seasoning
1 (15 ¼ oz [432 g]) can sweet corn, drained
1 (15 oz [425 g]) can black beans, rinsed and drained
1 (8 oz [227 g]) can tomato sauce
1 (8 ½ oz [240 g]) package corn muffin mix + ingredients to prepare it
4 oz (113 g) French fried onions, divided
4 oz (113 g) shredded cheddar cheese
Preheat the oven to 400°F (205°C).
Lightly spray a 2-quart (7-L) casserole dish with nonstick cooking spray and set aside.
Heat the olive oil in a medium sauté pan over medium-high heat and sauté the green pepper for 2 to 3 minutes.
Add the chicken, water, taco seasoning, corn, beans and tomato sauce to the pan and cook for about 5 minutes, stirring frequently. Remove from the heat and set aside.
Prepare the corn muffin mix according to the package instructions and stir in half of the French fried onions into the batter.
Pour the chicken mixture into the prepared dish and spread the cornbread batter on top. Bake for 20 minutes, or until the cornbread topping is golden brown.
Top the casserole with the remaining onions and shredded cheese. Bake for another 3 to 5 minutes, or until the cheese has melted.
Remove the casserole from the oven and allow it to rest for several minutes before serving.
POTATO CHIP CASSEROLE
YIELD: 8 SERVINGS
If you're looking for a casserole that your kids won't say no to, this is the one to try! Casseroles are good-for-the-soul food, but they can also be kid-friendly, like this one. Topped with chips and cheese, this casserole is impossible to resist!
1 tbsp (15 ml) olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups (250 g) diced rotisserie chicken
½ cup (118 ml) mayonnaise
3 stalks celery, diced
1 (10 ¾ oz [305 ml]) can cream of chicken soup
2 cups (322 g) cooked rice
1 (8 oz [227 g]) can sliced water chestnuts, drained and diced
8 oz (227 g) shredded cheddar cheese, divided
4 oz (114 g) crushed potato chips
Preheat the oven to 350°F (177°C). Spray a 9" x 13" (23 x 33 cm) baking dish with nonstick cooking spray.
Heat the olive oil over medium heat in a medium sauté pan. Sauté the diced onion for 4 to 5 minutes, or until it is soft and translucent. Add the garlic and sauté for an additional minute.
Combine the sautéed onion and garlic with the chicken, mayonnaise, celery, cream of chicken soup, rice, water chestnuts and about half of the shredded cheese in a large bowl. Mix well and transfer to the prepared baking dish.
Sprinkle the remaining cheese and potato chips on top. Bake for 30 minutes, or until the cheese topping is completely melted. Serve and enjoy!
(Continues...)
Excerpted from 100 Creative Ways ~ to Use ~ Rotisserie Chicken in Everyday Meals by Trish Rosenquist. Copyright © 2015 Trish Rosenquist. Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
Title Page,Copyright Notice,
Dedication,
INTRODUCTION,
CHAPTER 1 CASSEROLES, BAKES AND MORE,
CHAPTER 2 5 INGREDIENTS OR LESS,
CHAPTER 3 20-MINUTE DINNERS,
CHAPTER 4 HANDHELD FAVORITES,
CHAPTER 5 SLOW COOKER CREATIONS,
CHAPTER 6 COMFORT FOODS,
CHAPTER 7 SAVORY SANDWICHES,
CHAPTER 8 SENSATIONAL SALADS,
CHAPTER 9 SLURPABLE SOUPS,
ACKNOWLEDGMENTS,
INDEX,
ABOUT THE AUTHOR,
Copyright,