If you’ve ever ducked in the supermarket to pick up a yummy, hot rotisserie chicken for dinner then tossed the remains in the garbage when no one was looking, this is for you. Don’t do that anymore, hear?
There are so many ways you can turn all of that remaining chicken meat, if any, into at least one more meal—and I’m not talking about a meal of leftover rotisserie chicken.
I’m talking brand new meals, using that remaining chicken meat (so easy to pick off the bones) as a key ingredient.
BBQ Chicken and Cheddar Omelet
As odd as this might sound, barbecue for breakfast is fabulous. The flavors in this omelet are just right, too.
- 1 tablespoon butter
- 1 teaspoon bottled barbecue sauce
- 1/4 cup dark rotisserie chicken dark meat, shredded
- 3 eggs
- salt and pepper
- 1/4 cup grated sharp Cheddar cheese
- 1 tablespoon sliced scallion
Melt the butter a non-stick skillet over medium high heat. Meanwhile, add barbecue sauce to the chicken and mix well. Whisk eggs with salt and pepper until combined and frothy; add to pan. Allow the eggs to cook for 1 minute, setting in the pan.
Using a wooden spatula, carefully lift the cooked portions of the egg from the pan, allowing the runny portions to reach the heat. Do not scramble. Continue in this manner until no runny portion remains. Generously arrange chicken, cheese, and green onions onto one side of the egg mixture. Using a spatula, fold over the other side. Continue to cook just until cheese is melted. Remove from pan and serve. Serves: 1
- 2 cups rotisserie white chicken, diced
- 2 tablespoons mayonnaise
- 1/2 cup finely diced onion up
- 1/2 cup finely chopped celery
- salt and pepper
Combine the first four ingredients into a mixing bowl. Lightly season the mixture with salt and pepper; mix thoroughly. Taste the mixture, adding more salt and pepper to adjust flavoring or mayonnaise for added moisture based on your preference. Cover and keep refrigerated until ready to serve. Serves: 4
- 1 teaspoon chili powder
- 1 teaspoon Cumin Powder
- 1 1/2 cups dark rotisserie chicken, shredded
- 4 teaspoons butter, separated
- 4 large flour tortillas
- 2 cups Monterey Jack cheese, grated
- sour cream
Season the chicken with the chili and cumin powder, mix and set aside. Add a teaspoon of butter to a non-stick skillet over medium heat. When the butter has melted, lay the tortilla flat in the melted butter. On one side of the tortilla, evenly disperse the chicken and cheese.
Using tongs, carefully fold the tortilla in half to cover the contents. Allow the quesadilla to cook until the underside of the tortilla is evenly browned. Carefully flip the quesadilla and brown on the remaining side making sure the cheese is melted.
Remove from heat and repeat the procedure for the remaining three quesadillas. (You can keep quesadillas warm in a 200 F oven.) To serve, slice the quesadilla into wedges and serve with salsa and sour cream. Serves: 4
Easy Chicken Divan
Served along with rice and a green salad, this is a great comforting meal that is sure to satisfy the entire family.
- 1 (10 oz.) package frozen chopped broccoli, thawed.
- 3 cups white and dark rotisserie chicken, chopped
- 1 can cream of mushroom soup
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups grated sharp Cheddar cheese
- hot cooked rice
Preheat oven to 350 F. Drain broccoli and add to the bottom of a greased 9 x 13 casserole dish along with the chopped chicken. Combine the remaining ingredients except the cheese into a mixing bowl and stir until combined. Pour the mixture over the top of the broccoli and chicken and top with grated cheese. Place the casserole in oven and bake 30 to 35 minutes until browned and bubbly. Serve over hot cooked rice. Serves: 4-6.