Thursday, January 12, 2017

5 Things to do with Leftover Rotisserie Chicken

Not only is the deli at the grocery store a busy homemaker’s best friend, it can save time and money in the long run. If you are careful, you can stretch the rotisserie chicken to cover more than one meal and make it seem like a different dish each time you serve it.

After the first meal from the chicken, remove the remaining meat from the bone and either plan meals for the next couple of days or put it in freezer-safe bags for the future. You can even boil the bones and make nutritious chicken bone broth that provides extra protein, calcium, and collagen.

White Bean Chicken Chili 

One of my favorite things to do with leftover rotisserie chicken is to make white bean chicken chili. There are hundreds—maybe even thousands of recipes—online, so if you don’t like this one, do a search and find one that suits your family’s taste. This one uses prepared ingredients, so it’s super quick and easy.
Getting ready to dig in! Yum!


Ingredients:
  • 1 cup shredded or chopped cooked chicken
  • 1 bag frozen seasoning mix (onions and a variety of peppers)
  • 3 cans white kidney beans
  • 1 cup chicken broth
  • 2 Tablespoons chili powder
  • Salt and pepper to taste

Directions:
  1. Drain the kidney beans.
  2. Remove 1 cup and put in a separate bowl.
  3. In a large soup pot, combine remaining beans, chopped chicken, seasoning mix, broth and salt. Bring to a boil.
  4. While the mixture is boiling, add 1/2 cup water to the bowl of beans and mash with a potato masher.
  5. Pour the mashed beans into the pot. This will thicken the broth.
  6. Put the lid on the soup and turn down the heat. Simmer for at least an hour.
  7. Serve with your favorite bread or crackers. 

Chicken Salad 

Whether you want to make sandwiches or use this as a base to a dinner salad, chicken salad is another of my favorites.

Ingredients:
  • 1 cup chopped chicken
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons sweet pickle relish
  • Dash of Worcestershire sauce
  • Optional—chopped nuts, raisins, grapes, or seeds

Directions:
  1. Mix all of the ingredients in a medium sized bowl.
  2. Chill until ready to serve.
  3. Serve on bread for a sandwich or on a bed of lettuce for a salad. Garnish with tomatoes, avocados, or anything else you like. 

Cajun Chicken and Rice Casserole

Here’s a one-dish meal that will be a hit with those who enjoy an extra dose of zing to their taste buds. Add more or less of the spices, according to what you like.

Ingredients:
  • 1 cup chopped chicken
  • 2/3 cup uncooked white rice
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 2 Tablespoons Cajun seasoning


Directions:
  1. Spray the bottom of a casserole dish with nonstick cooking spray.
  2. Cover the bottom of the dish with uncooked rice.
  3. Layer the chicken over the rice and sprinkle the peas and carrots evenly around the dish.
  4. Mix the Cajun seasoning into the chicken broth and pour over the chicken, rice, and vegetables.
  5. Cover and bake at 350 F for approximately 35-40 minutes.

Chicken Enchiladas

You can make this with regular flour tortillas or do what I do and use corn tortillas if you need or want to serve a gluten-free meal. Remember that corn tortillas tend to crumble, so you’ll need to be extra careful when rolling the mixture into them. One trick to make it easier is to place a wet paper towel between several of them and microwave them on a plate for 30 seconds before using them.

Ingredients:
  • 1 cup chopped or shredded chicken
  • 1 large or 2 small cans enchilada sauce
  • 1 cup shredded cheddar cheese
  • Optional—chopped spinach and sautéed onions


Directions:
  1. Spray nonstick cooking spray in the bottom of a casserole dish or baking pan. Cover the bottom of the pan with 1/4 of the enchilada sauce.
  2. In a mixing bowl, combine chicken and optional ingredients. Add 1/4 of the enchilada sauce to moisten the mixture.
  3. Spoon a line of chicken mixture into the tortillas and roll.
  4. Line up the rolled tortillas in the baking dish.
  5. Pour the remaining enchilada sauce over all of the rolled up tortillas.
  6. Cover and bake at 350 F for approximately 30 minutes.
  7. Remove the cover and sprinkle with the shredded cheese. Bake for another 10 minutes, until the cheese has melted.

Chicken Noodle Soup 

I always use gluten-free noodles and sauces. My favorite noodles are rice or quinoa based, but you can use whatever you have in your pantry.

Ingredients:
  • 1 cup chopped or shredded chicken
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup shredded or chopped carrots
  • 2 cups chicken broth
  • 2 cups water
  • 1 package of noodles (I use gluten-free)
  • Dash of Worcestershire or soy sauce
  • Salt and pepper to taste 

Directions:
  1. Combine all ingredients except noodles in a large soup pot.
  2. Bring to a boil. Turn the heat down and simmer for approximately 30 minutes.
  3. Add noodles and continue to simmer until the noodles are done (al dente).
  4. Serve with your favorite bread or crackers.
Now it's your turn. What do you do with leftover rotisserie chicken? 


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