Preheat oven to 375F degrees.
Remove skin from rotisserie chicken. Remove excess fat
bout 20 minutes.
Stir rotisserie chicken into soup and simmer 5
Debone your Rotisserie chicken.
Make a white sauce
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.
o lower 1/3. Set oven to 425\u00b0F.
PREPARE
Preheat the oven to 350 degrees F (175
PREHEAT oven to 375 F (oven rack should be in the
preheat oven to 350 degrees; prep baking
Preheat oven to 375 degrees F (190
Preheat oven to 400 degrees.
Cut
Preheat oven to 350 degrees.
De-bone chicken, and shred chicken into small
In a large Dutch oven, combine chicken broth, water, bay leaf, onion
Remove skin and bones from rotisserie chicken and tear meat into pieces;
Preheat oven to 425. Thaw veggies, bring
Preheat oven 400*.
Heat olive oil in skillet and add diced onion, then garlic.
While onion is cooking, shred rotisserie chicken. Add chicken, green chilies and cream cheese to skillet. Stir well to combine as the cream cheese melts.
Once cheese is melted, remove from heat.
Spoon chicken filling in each tortilla, rolling it up and placing in a 9x13 pan, seam-side down. Once pan is filled with rolled enchiladas, pour enchilada sauce on top and sprinkle with cheese.
Bake 20 minutes, until cheese is melted and sauce is bubbling.
Preheat oven to 350 degrees.
Grease large casserole dish.
Debone rotisserie chicken, shred the chicken, and set aside.
Mince or dice mushrooms. Saute in butter with garlic cloves until soft. Drain. Set aside.
Cook pasta according to package directions and drain.
Mix together chicken, pasta, mushroom/garlic, chili powder, cream, milk , salt, and pepper, and 1 cup of the cheese.
Pour into baking dish.
Sprinkle rest of cheese over the top.
Bake for 25 minutes, uncovered.
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.