I have a full rotisery chicken that NEEDS to get used tonight. I dont want it plain so what can I do Mama's. I can run to the store to pick things up if nessisary.
I am thinking parmisan "fried" potatoes. My special rec. from a friend they are not totally fried more baked. Maybe some veggie as well.
talk to me Mama's im feeling like a chef today!
ETA- it was a small chicken!
Shred it all up and put in a pan with a jar of salsa that you like. Heat it all up and have chicken tacos. So yummy!
soup, fajitas, tacos, chicken and rice?
Tostadas, spread refried beans on a tostada shell, add the shredded chicken, lettuce, tomato and cream. Ready!
Yesterday I did a casserole: mixed cooked white rice (1 ½ cup uncooked) with table cream; use ½ of the mix for a casserole bottom layer followed by a layer of the shredded chicken mixed with sautéed red peppers (or green), onions and zucchini, then a layer of the remaining rice/cream mix and shredded cheese. Cover and bake until the cheese is melted. Very good!!! (this recipe is usually made with chicken, strips of Poblano peppers and walnuts, but I had to improvise with the peppers and zucchini).
Good luck!!!
I would probably make chicken broccoli divan or some other type of casserole since it is chilly today.
Debone the chicken and cut it up into bite-sized chunks.
Wash some potatoes and cut them into bite size pieces and leave the skins on.
Cut some carrots up.
Dice an onion.
Dice a bell pepper or a poblano pepper. Remove the seeds from the poblano pepper and discard. Dice the peppers into thumb-print sized pieces.
Put a teaspoon of EVOO in a skillet and heat. Add the potatoes and onions and peppers and carrots in a skillet and cook until done.
Add a can of cream of chicken soup and half a can of chicken broth and boil. Add the cut up chicklen and serve. I like cheddar cheese so I would sprinkle grated cheddar on the top when I put the skillet on the table with the lid on.
Spices: granulated garlic, celery leaves, pepper, parsley flakes. There is enough salt on the chicken already.
Good luck to you and yours.
Chicken tacos - shred chicken add can of tomato paste and taco seasonings, serve on flour tortillas
Chicken spaghetti
Soups
Chicken tortilla - shredded chicken one can rotel (as spicy or mild as you like) one can rotel Mexican, one onion , dash of cumin, pinch of sugar (it does help) 4 cups of stock (made from your chicken bones) and add veggies of choice. Serve over tortilla chips and cheese
chicken noodle
chicken stew
I'd make chicken chimichanas.
You'll need:
Chicken, shredded
1 packet of Tex Mex chili seasoning
Cocoa powder
water or chicken broth
medium sized flour tortillas
toothpicks
soybean/veggie oil (optional)
Chimichangas can be pan fried (my favorite) or baked. You choose.
Shred up the chicken and put into a pot. Add water or broth to give the chicken something to simmer in. Then add about 1/2 to 3/4 of the packet of Tex Mex seasoning. Add about 1 tablespoon cocoa powder. Heat on medium heat and then reduce to simmer. Reduce heat and let it simmer about 10-15 minutes until the chicken is heated through. Feel free to adjust seasonings to taste.
If you're going to bake the chimi's, heat oven to 375'F. If you're going to fry, heat up your fryer or pan at a medium-high temp. Wrap up some of the hot chicken in each tortilla like a burrito and secure with a toothpick. Don't burn your fingers! Fry or bake until light golden brown.
Serve with typical mexican goodies. Pico de Gallo, guacamole, cheese,sour cream, mexican rice, refried beans. It's awesome. :-)
Easy chicken and dumplings ...
http://www.myrecipes.com/recipe/easy-chicken-dumplings-10...
This is DELICIOUS! I added some kosher salt and pepper and dried thyme to the broth with the poultry seasoning. Also added a little knorr concentrated chicken broth. I used chicken stock instead of broth, as that's what I keep on hand. Since we'd already eaten some of the rotisserie chicken, I also added a couple of cans of canned chicken and doubled the cream of chicken soup. Next time, I'd like to put a little seasoning on the biscuits as I flatten them and cut them into squares vice strips. It's was sooooo good and will definitely be added to a regular rotation in the fall / winter. Even our 21 mos old ate it up. I've never made from scratch chic and dumplings and now I don't have too ...
Well, when I have a rotisserie chicken, I make a roast chicken. I use a little olive oil or you can use a little butter rubbed over the chicken. Stuff any type of seasonings under the skin. I use italian seasoning (dry), minced garlic, salt and pepper. I have also tucked fresh rosemary and sage under the skin instead of the dry seasons. If you can start this and let it sit for an hour first, the flavors will get into the meat a bit more. I have also stuffed the inside with citrus fruits-lemons, limes, oranges and a little onion. The flavors get into the chicken while cooking and mixes well with the seasoning I might use. I love making roast chicken because then while it cooks, I can do one of the many many other things I need to get done. It gives me at least half hour before having to check it. Any leftovers become the next day's dinner or lunch. Oh, and I place a piece of aluminum foil over the chicken for the first 25 minutes or so to prevent burning or drying out.
I made this a couple of weeks ago... Talk about a HUGE hit with the kids!! I loved it, too, as a matter of fact... :) In my actual BH&G cookbook it recommended using a rotisserie chicken.
http://www.bhg.com/recipe/chicken/deep-dish-chicken-pot-pie/
One of my favorite leftover chicken recipes:
http://www.deepsouthdish.com/2009/02/chicken-and-dumpling...
http://www.tammysrecipes.com/saucy_chicken_broccoli_bake
You could do something like this, just omit the rice if you're intent on making the potatoes. Oh, and I would top with bread crumbs or panko crumbs (don't remember if the recipe calls for that).
Macaroni and cheese with chicken casserole. Pretty much any homemade Mac and cheese recipe and chopped deboned chicken.
Chicken enchiladas- shred the chicken, mix with the Mexican flavored phillidelphia cream cheese recipe mix in. Roll mixture in flour tortillas.
Separately mix a can of cream of chicken with sour cream and milk and heat it. Pour some in the bottom of the baking dish them lay enchiladas on top and pour the rest on top. Sprinkle with cheese of your choice. Cover with foil and bake 20 mins then foil off for last 10 min.
