o combine.
Add the chicken and stir to coat with
egrees.
Remove skin from rotisserie chicken. Remove excess fat from around
bout 20 minutes.
Stir rotisserie chicken into soup and simmer 5
Debone your Rotisserie chicken.
Make a white sauce
mooth. Stir in vegetables and chicken. Spoon into crust-lined pie
oe's Organic Free-Range chicken broth into a 4-quart
ixture, then stir. Add the chicken stock, frozen peas, heavy cream
Remove and discard skin and bones from rotisserie chicken. Tear meat into bite- size pieces and place in a large bowl with cashews, celery and onion. Mix together remaining ingredients in a small bowl and stir into chicken mixture. Chill for 1 hour to allow flavors to blend. Serve over salad greens or spoon into tomato cups, croissants or pita bread.
Combine great Northern beans, pinto beans, corn, onions, chicken broth, rotisserie chicken, green chile peppers, hot pepper sauce, oregano, cumin, garlic powder, salt, and pepper in a slow cooker.
Cook on Low until flavors combine, about 8 hours.
Place shredded chicken, pecans, apple, and quartered grapes in a bowl. Stir.
Mix mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper together in a small bowl. Pour over chicken mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.
Preheat oven to 350\u00b0F. Place chicken in a roasting pan.
In a small saucepan, combine chicken broth, 2 tbsp lemon juice, butter, honey, mustard and basil sprig over medium heat. Simmer for 5 mins. Add cornstarch slurry and simmer for 1 min, or until thickened. Remove from heat and discard basil. Brush chicken with glaze and roast for 30 mins, to heat through. Just before serving, stir chopped basil and 1 tsp lemon zest into sauce. Serve with chicken. Garnish with lemon twists, red pepper curls and fresh basil leaves.
kin and bones from your rotisserie chicken and dice up all of
Wash chicken and pat dry with paper towel. Arrange chicken in baking dish. Spray chicken with Pam, then sprinkle with rotisserie. Blend, coating well. Bake, uncovered, in 375\u00b0 oven for 1 to 1 1/2 hours.
Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it.
(I've also cut up a store-bought rotisserie chicken for this).
Dice cooked chicken.
Prepare red beans& rice (I like Zatarrain's) per package directions.
(it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
When boiling, add diced chicken.
Reduce heat and cook about 10 minutes.
Add prepared beans and rice; heat through.
Spoon into bowls and top with cheese.
Debone and skin rotisserie chicken before dicing.
Chop celery, onion, apple, and olives and mix with the chicken.
Add mayonnaise and salt to the chicken salad and mix thoroughly. Enjoy!
Bring a saucepan of water to a boil. Add potatoes and 2 tsp salt. Simmer for 15 mins. Add beans and cook for 3 mins. Add asparagus and cook for 2 mins. Drain. Halve potatoes.
Meanwhile, to make the dressing, whisk together mustard, honey, vinegar, olive oil and parsley until thickened. Season. Toss vegetables and parsley in dressing. Add chicken and drizzle with any remaining dressing. Serve.
Preheat grill. Whisk together vinaigrette, jam, lemon pepper seasoning and herbs. Brush chicken with 1/2 the mixture then place on grill. Cover and cook for 20 mins, until warmed through. Serve with remaining glaze.
ater, and peel.
Combine chicken stock, chicken meat, spinach, soy sauce
nions, poblanos, garlic, and reserved chicken skin. Season with salt and
Bring the chicken broth and salt (you will need more salt if you use water) to a boil and stir in the couscous for one minute.
Remove from heat and let sit while you carve the chicken into bite-size pieces.
Fluff the couscous with a fork and stir in the dried fruit, slivered almonds, chicken pieces, and olive oil.