lyndalou
Head Chef
I have most of a rotisserie chicken left from last night. What do you do with it?
Leftovers
- Thread starter lyndalou
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Andy M.
Certified Pretend Chef
Quesadillas, tacos, sandwiches, stir-fry, enchiladas.
bethzaring
Master Chef
I recently made some delicious sour cream, chicken, enchiladas. Mix 2 cups cut up chicken with one cup sour cream, s&p. Spoon mixture on about 10 warm 5 inch corn tortillas, roll up, place in greased baking dish. Sprinkle on some chopped green chiles and 2 cups grated cheese. Bake at 400*F for 15 minutes. Serve with shredded lettuce and chopped tomatoes and optional guacamole and sour cream.
Aunt Bea
Master Chef
Chicken salad.
Toss the skin and bones into a pot with some water and veggies to make stock.
If it's cool enough to turn the oven on make a Thanksgiving style casserole, use this recipe as a guide and adjust the ingredients to match the amount of chicken.
Pepperidge Farm® - One-Dish Chicken & Stuffing Bake
Top the meat with prepared pasta sauce and grated cheese, bake until heated for a light version of chicken parm.
Freeze it and deal with it later!
Good luck!
Toss the skin and bones into a pot with some water and veggies to make stock.
If it's cool enough to turn the oven on make a Thanksgiving style casserole, use this recipe as a guide and adjust the ingredients to match the amount of chicken.
Pepperidge Farm® - One-Dish Chicken & Stuffing Bake
Top the meat with prepared pasta sauce and grated cheese, bake until heated for a light version of chicken parm.
Freeze it and deal with it later!
Good luck!
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CarolPa
Executive Chef
I love rotisserie chicken so there's rarely any leftovers, but I would make chicken salad with it.
Kayelle
Chef Extraordinaire
With so many people suffering with heat right now, I'd vote for a dinner chicken salad.
We like green grapes cut in half in ours, along with some candied pecans, on a bed of lettuce.
We like green grapes cut in half in ours, along with some candied pecans, on a bed of lettuce.
CharlieD
Chef Extraordinaire
I'm sorry, no advice here, just want to ask the question, what's wrong with rotisserie chicken, even leftovers, as is, warmed up maybe? I happen to love rotisserie chicken and can it it for days.
Cooking Goddess
Chef Extraordinaire
Charlie, sometimes when it's hot out, something quick and cool hits the spot. I know that Himself and I like cool foods on a hot day, and we don't live in FL like lyndalou does.
lyndalou, I just used a rotisserie chicken for chicken salads. One included fresh cherry pieces, sliced almonds, and a bit of nutmeg; the other had dried cranberries and walnuts with cinnamon. We made sandwiches on crispy bistro rolls with extra mayo and romaine, but you could make a salad plate with chunks of tomato, slices of cukes, and a quartered hard-cooked egg on a bed of lettuce, too.
lyndalou, I just used a rotisserie chicken for chicken salads. One included fresh cherry pieces, sliced almonds, and a bit of nutmeg; the other had dried cranberries and walnuts with cinnamon. We made sandwiches on crispy bistro rolls with extra mayo and romaine, but you could make a salad plate with chunks of tomato, slices of cukes, and a quartered hard-cooked egg on a bed of lettuce, too.
Whiskadoodle
Executive Chef
I like a plain cold sliced chicken sandwich, with maybe a little mayo, good bread, toasted. Simple. 'Course you can gussy it up.
I like pesto as a dressing for chicken with cold / cooked &/or raw veggies. Pasta optional.
I made chicken alfredo the other week. I think this is really diet food. The sauce is so rich, you really only eat a little and you are satisfied.
I like pesto as a dressing for chicken with cold / cooked &/or raw veggies. Pasta optional.
I made chicken alfredo the other week. I think this is really diet food. The sauce is so rich, you really only eat a little and you are satisfied.
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rodentraiser
Head Chef
I second the chicken sandwich. I like to add chopped celery and toasted almonds to the chicken and mayo.
