By Sharon Ng
I have found a cheap, cheater way to make easy family meals, and I know I am not the only one. The supermarket rotisserie chicken is an easy and economical way to feed your family. These chickens often cost less than a purchasing a chicken to take home and cook yourself. Most markets and even economy box stores sell a roasted chicken with an original rotisserie flavor, but some also have barbecue and lemon pepper flavors, and I have even seen a spicy rotisserie option.
These roasted chickens are a great shortcut in many meals. We love to use ours in pasta dishes, and as cold cuts for sandwiches. I have used the chicken in soups and stews, aside a salad, in salads, in chicken and dumplings. It can even be used on pizza!
Last week we picked up a chicken, sliced it and paired it with stuffing and steamed veggies for dinner. Later in the week my husband was craving pasta, and since we didn't have any Alfredo, I used a packet of pesto sauce and added mushrooms and left over chicken with pasta. I stripped the chicken of meat, and cut the meat into bite sized pieces, chopped the mushrooms into bite sized pieces and boiled the pasta, while making the pesto, and at the end, when the pasta was just about finished, I added the chicken and mushrooms to heat through. Drained it all and added the cooked pesto. My husband, a foodie, rarely gives anything above an eight on the 1-10 scale, but this he assured me was a 10. Next time I make this little dish I will measure things so I can share it with you, but for now, I will have to include another recipe for you to use your rotisserie chicken in.
I have included this recipe for Pulled Chicken sandwiches, using rotisserie chicken. It makes for a delicious meal full of rich, tangy taste.
Pulled Chicken Sandwiches, from Rotisserie Chicken
Transform rotisserie chicken into a tangy, barbecue-sauced sandwich filling with this Pulled Chicken Sandwich recipe.
*original source, Good Housekeeping
Serving size: 6
Calories per serving: 100
1 small (2 to 2 1/2 pounds) rotisserie chicken
1 cup barbecue sauce
1/2 cup water
1/4 cup red wine vinegar
6 kaiser rolls, split
1/2 pound deli coleslaw
1 carrot and celery sticks
In 2-quart saucepan, combine chicken, barbecue sauce, water, and vinegar. Cook over medium heat 5 minutes or until hot, stirring frequently.
Spoon chicken mixture onto bottom halves of rolls and top with coleslaw and top of roll. Serve with carrot and celery sticks.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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