Store-bought rotisserie chicken is probably one of the most versatile products in the supermarket and it is the greatest tool to have when cooking on a weeknight. You have an endless list or sandwiches and salads - mix chopped rotisserie chicken with spicy chipotle mayo and add avocado slices and shredded Monterrey Jack cheese or coarsely shred up the meat from a rotisserie chicken. Combine with one cup barbecue sauce and 1/4 cup water in a bowl. Microwave until hot. Spoon chicken mixture onto split Kaiser rolls and top with a spoonful of deli coleslaw and pickle chips. Iron Chef makes a great bottled General Tso's Chicken sauce. Mix chicken with the sauce in a skillet, add sliced water chestnuts and scallions and pour over hot cooked white rice. Whisk together lemon juice, olive oil, a bit of lemon zest, salt, pepper, Parmesan cheese and toss with hot cooked pasta. Add shredded rotisserie chicken and toasted pine nuts...dinner is ready!!
Open-Faced Buffalo Chicken Sandwich with Bacon and Cheese
6 slices bacon
1/4 cup mayonnaise
1/2 cup sour cream
1/3 cup hot buffalo wing sauce
1 loaf Italian bread, cut in half lengthwise
3 cups shredded meat from a rotisserie chicken
8 slices cheddar cheese
Ranch or bleu cheese dressing
Preheat oven to 325 degrees.
Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until crispy. Drain the bacon slices on a paper towel-lined plate.
Combine the mayonnaise, sour cream, and hot sauce in a medium bowl. Add the chicken and toss for that they chicken is well coated. Place the chicken mixture onto the bread halves and layer with the bacon and cheese. Place sandwiches onto a baking sheet and place in the oven.
Bake for 10 to 15 minutes or until the cheese starts to melt and get bubbly. You can drizzle with the ranch or bleu cheese dressing, if desired.
Footnotes - Try adding caramelized onions or roasted red peppers after baking.
Chicken Tetrazzini
1 lb. angel hair pasta
1/2 lb. sliced fresh mushrooms
1 stick unsalted butter
2/3 cup flour
1 cup frozen, chopped onions
5 cloves garlic, peeled and chopped
4 cups chicken broth
2 cups heavy cream
1/4 cup dry sherry
4 cups diced chicken, cooked
1 cup grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste
Preheat oven to 400 degrees.
In a large pot of salted, boiling water, cook pasta according to package directions, drain.
While the pasta is cooking take a large large skillet and place it over medium heat, saute the mushrooms in 3 tablespoons of the butter. Add the onions and chopped garlic and cook until lightly browned. Remove from skillet and keep warm. Using the same skillet, combine the remaining butter with the flour to make a roux. Slowly add the chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry and garlic powder. Add the mushroom mixture back to the skillet. Add the chicken and toss to combine.
Butter a 9 x 13-inch casserole dish. Place the pasta into the prepared baking dish. Pour the chicken-mushroom mixture evenly over the pasta. Top with the Parmesan cheese and bake uncovered for 20 minutes.
Footnotes - You can also top with some breadcrumbs and dot with butter or add grated cheddar cheese as well.
Chicken and Wild Rice Casserole
1 pouch Uncle Ben's microwavable long grain and wild rice
1 cup frozen chopped onion
1 can condensed cream of celery soup
3 tablespoons butter
1/2 cup sour cream
1/3 cup white wine
1/2 teaspoon garlic powder
1/2 tablespoon onion powder
2 cups cooked chicken, white and dark meat
1/3 cup seasoned bread crumbs mixed with 2 to 3 tablespoons grated Romano cheese
Microwave rice pouch for 90 seconds; set aside.
Preheat oven to 350 degrees. In a large skillet, cook onions in hot butter over medium heat until tender. Stir in soup, sour cream, wine, garlic powder and onion powder until well blended. Stir the wild rice mix and chicken.
Transfer mixture to a greased 2-quart baking dish. Sprinkle with bread crumb mixture. Bake, uncovered, about 35 minutes or until heated through.
Creamy Chicken Marsala and Mushroom Casserole
2 tablespoons butter
10 oz. sliced white mushrooms
1 1/2 tablespoons flour
1/2 cup Marsala wine
1 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
2 cups broken spaghetti, cooked to just under al dente
2 cups shredded rotisserie chicken,
1/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the broken spaghetti in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover with foil and bake until bubbly, about 20 minutes. Remove the foil, sprinkle with the Parmesan on top and bake for 5 minutes more.
Chicken Salad-Stuffed Pitas with Cranberries and Pecans
4 cups cubed, cooked chicken
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
Ground white pepper to taste
4 pieces pita bread with pockets
Lettuce leaves, if desired
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion and pecans. Add chopped chicken and mix well. Season with black pepper to taste. Chill 1 hour.
Stuff into pita pockets with lettuce leaves or serve on lettuce cups.
