All I do is chop up a couple of
cups of rotisserie chicken and toss it in a bowl with cream cheese, bacon, and diced tomatoes.
Not exact matches
2
cups of shredded
chicken (I use
rotisserie to make it easy) Prepared crispy corn tortillas 1 can refried beans 2
cups salad greens 1/2
cup chopped tomatoes 1/4
cup chopped red onion
You'll Need — 8 ounces cream cheese — 1/2
cup blue cheese dressing — 1/2
cup red hot sauce — 8 ounces cooked
chicken breasts, shredded (You can use
rotisserie, grilled, or poached)-- 1
cup shredded mozzarella (or Monterey jack, blue cheese, or any
of your favorite cheeses)
I used half
of a
rotisserie chicken, which was two
cups of chopped / shredded meat.
soup: 2 - 3 carrots, washed, peeled & diced 2 celery stalks, diced 1 small onion, diced 2 garlic cloves, minced meat
of kosher
rotisserie chicken, shredded 1/2
cup rice 1/8 -1 / 4
cup kosher fish sauce (i used Red Boat) 1 TBL oil, olive oil or grapeseed
Add a bit more broth, and you can add in a
cup of cooked orzo, brown rice, some shredded
rotisserie chicken or what not to bulk it up.
2
cups cooked
chicken (good use
of leftover store bought
rotisserie chicken) / 2
cups sauteed chopped frozen or baby spinach (I added peas and mushrooms as well on my second attempt) 1/2 chopped onion 1/2 cloves garlic minced 1 - 2 tbsp olive oil 1 tsp cumin (optional) pinch chilli powder (optional) 1/2 8 - oz.
Store - cooked
rotisserie chicken usually yields 4
cups of white meat and 2
cups of dark.
While pizza dough is baking: shred 1
cup of pre-cooked
rotisserie chicken, chop 1
cup spinach, and sauté one thinly sliced medium red onion until soft.
Cheesy Pasta with Broccoli and
Chicken Preparation time: 20 minutes; Cooking time: 30 minutes; Serves: 4 - 6 Ingredients 400g short pasta
of your choice4
cups broccoli florets3 - 4 tablespoons olive oil1 medium onion finely chopped3 garlic cloves crushed1
cup whipping (35 %) cream150g mozzarella cheese, grated2 - 3
cups diced, boiled or
rotisserie chickenSalt and pepper to tasteGrated Parmesan cheese to top Instructions Boil pasta in plenty
of salted water as per packet instructions.
1
rotisserie chicken, meat pulled from bone and cut into bite - sized pieces OR 4
cups cooked
chicken, also cut into bite - sized pieces 1 can cream
of chicken soup (10 3/4 oz size can) 1 1/2
cups of chicken broth 2 tablespoons
of cornstarch 1 1/2
cups of self - rising flour (White Lily preferred) 1
cup of buttermilk 1 stick
of melted butter
This salad is delicious for a light meal yet can be made heartier with the addition
of cooked quinoa (I use 2
cups cooked for this recipe) or shredded
rotisserie chicken.
Rice Noodles 1/4
Cup Peanut Oil 1/4
Cup Sesame Oil1 - 2 Teaspoons Red Pepper Flakes, to taste3 Garlic Cloves, finely minced 1/4
Cup Soy Sauce 1/4
Cup Honey3 Tablespoons Fish Sauce2 Large Eggs, beaten2 Cups Shredded
Chicken, from about 2 breasts (I use a rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the he
Chicken, from about 2 breasts (I use a
rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the he
chicken) 1 1/2 Cups Shredded Carrots 1/2
Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot
of water to boil, stir in the rice noodles and turn the heat off.
I had to make a couple
of adjustments just because
of what I had in the house — I used
rotisserie chicken and seasoned with fresh rosemary and thyme (wow — delish), and I only used 2
cups of stock.
I added some mushrooms, used shredded leftover
rotisserie chicken, and added a quarter
cup of hot sauce.