When I tell people that I cook for my family I get a lot of funny looks. It’s usually followed by the question “Every night?” I nod and say “Usually.” And then there is shock. Then the “I wish I knew how to cook.” comment. My response is “Anyone can cook with a little help from the grocery store!” What I mean by that can be summed up in two words, Rotisserie Chicken. I have come up with a weeks worth of things you can do with a rotisserie chicken. I know there are more, but I don’t want to overwhelm anyone.
4 cans of chicken stock
3 carrots – diced
2 ribs of celery – diced
egg noodles – cooked to package instructions
rotisserie chicken – meat picked from the bone
Toss it all together in a pot except the egg noodles. Bring to a boil and reduce to a simmer until carrots are tender. Toss in the noodles and season with salt and pepper.
1 rotisserie chicken – meat picked from the bone
3/4 C. mayonnaise
1 apple cut into bite sized chunks
1/2 C. chopped walnuts
1/2 of a small, sweet onion, chopped
Mix it all together and voila! Serve on a bed of greens or in a sandwich.
Chicken Pot Pie
2 store bought pie crusts
1 rotisserie chicken with meat picked from bone
1 bag of frozen mixed veggies
1 can cream of chicken soup
1 C. milk
Mix the chicken, veggies, soup and milk together in a bowl. In a well greased pie pan, spread out one pie crust. Pour the chicken mixture in and spread around. Lay the other crust on top and crimp the edges. Cut some steam holes in the top. Bake at 375 degrees for 30 minutes or until the top crust starts to turn golden brown.
1 rotisserie chicken – meat picked from bone
1 bag shredded taco cheese
1 jar salsa
flour tortillas – large
On half of the tortilla spread some rotisserie chicken, cheese and salsa. Fold over and bake until it is all melty. There you have it. Serve with more salsa and sour cream. I also do this and make chicken taquitos which are made in a corn tortilla and fried instead of baked.
Creamy Chicken Pasta
1 box rotini pasta – cooked per instructions
1 rotisserie chicken – meat off of bone
1 C. half and half
1 tbsp. butter
1 Tbsp. flour
1/2 C. grated parmesan cheese
Over medium heat, melt the butter. Whisk in the flour to make a roux. Once thickened, whisk in the half and half. Allow it to thicken. Season with salt and pepper. In another bowl combine the pasta (cooked) and chicken. Pour sauce over chicken and pasta. Mix together. Add parmesan and mix some more. Yummy!
See, with a rotisserie chicken from the grocery store, anyone can cook! It’s really easy! If all else fails, serve it Thanksgiving style, sliced up with mashed potatoes and green beans!