Easy Rotisserie Chicken Recipes
Our mothers had Hamburger Helper; we have store-bought rotisserie chicken. But the juicy, flavorful meat of the supermarket staple never tastes like a shortcut, and its convenience will help you find your rhythm for back-to-school weeknight dinners. If you don't want to eat it as is, transform it into either of these light late-summer meals.
Each of these recipes requires the meat pulled from the bones of a 2 1/2-to-3-pound rotisserie chicken, shredded or cut into bite-size pieces. (You should end up with about 4 cups of meat.)
By Cyd Mcdowell
- If you have chicken broth
Tortilla Soup
Finely chop 2 garlic cloves and 1/2 a large onion. Open a 4-ounce can of diced green chilies (optional).
In a soup pot, sauté it all in a tablespoon of olive oil for 1 minute. .
Stir in 1/2 teaspoon each of cumin and chili powder. Sauté for 5 minutes more.
Add 2 quarts of chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
Add the shredded chicken and salt and pepper to taste. Cook until warmed through, then remove from heat.
Stir in a diced ripe avocado, a handful of chopped cilantro, and the juice from 1 lime.
Serve, topped with a handful of tortilla chips and shredded cheddar cheese.
- If you have bacon
Country-Club Chicken Salad
Cook 6 strips of the bacon until crispy. Crumble it; set aside.
Finely chop 1 small red onion, 1 stalk of celery, and 2 scallions.
In a large bowl, combine the vegetables and bacon with the shredded chicken.
Stir in a few tablespoons each of mayonnaise and sour cream.
Add a squeeze of lemon and salt and pepper to taste.
Serve the salad on a bed of lettuce, garnished with tomato wedges.
- Biscuit Dough
Chicken and Biscuits
Bake 1 package biscuits according to directions. While they are baking, melt 4 tablespoons butter in a medium soup pot, over low heat.
Add a chopped onion, 3 chopped carrots, and 2 stalks chopped celery; sauté 10 minutes, then whisk in 6 tablespoons flour.
Add 1/2 cup white wine and stir for about a minute until a paste forms. Slowly add 4 cups chicken broth, stirring until smooth. Simmer over low heat 5 minutes until thickened.
Add chicken and a handful of frozen peas; cook about 5 minutes until warmed through. Season with salt and pepper.
Finally: Split biscuits in half. Place the bottom half in a shallow bowl, ladle chicken mixture over it, cover with the biscuit top, and serve.
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