One Chicken, Two Dinners, Three Recipes

I love Costco's rotisserie chickens.  It is one of the VERY few items I will go in there for when I'm not getting anything else.  More often than not, I get them just to shred the meat off and have for other dinners later on.  I don't remember the last time we actually ate one the day I bought it!  Pull all the meat off the carcass, shred into bite-sized pieces, divide into two quart-size ziplock freezer bags, and you have the perfect base for at least two easy meals.  The meat easily freezes for at least a month.

Of course you can use any store's rotisserie chickens, but I just happen to like Costco's the best (and it's closer to my house than any of the grocery stores).

Chicken a la King

4 T. butter

1 (8 oz.) package sliced fresh mushrooms

3 green onions, sliced

1/2 medium red bell pepper, chopped

1/3 C. flour

1/2 t. salt

freshly ground black pepper to taste

1 1/2 C. chicken broth

1 C. half and half (light cream)

meat from half a rotisserie chicken

Hot cooked rice

In a large non-stick skillet, melt butter over medium heat. Add mushrooms, green onions, and bell pepper; cook 5 minutes, stirring occasionally. Stir in flour, salt, and pepper. Cook, stirring constantly, for 2 minutes. Gradually stir in chicken broth and half and half, stirring constantly, and cook 5 minutes or until slightly thickened. Add chicken and cook 5 to 8 minutes or until thickened and bubbly. Serve over hot cooked rice.

Chicken Divan

6 C. cooked rice

cooking spray

2 1/2 C. cooked broccoli, cut into bite-sized pieces

meat from half a rotisserie chicken

1 - 10 oz. can mushroom pieces and stems, drained

1 - 8 oz, can sliced water chestnuts, drained and coarsely chopped

2 - 10.75 oz. cans Cream of Mushrooms soup

1 C. real mayonnaise ( I use light style)

juice from half a lemon

1 t. curry powder

1 C. sharp cheddar cheese, shredded

Preheat oven to 350°.  Spray a 9 x 13" baking dish with cooking spray.  Layer rice, chicken, mushrooms, water chestnuts, and broccoli.  In a medium bowl, mix together soup, mayo, lemon juice, and curry powder until thoroughly combined.  Spread over the top of layered ingredients.  Bake for 30 minutes.  Top with shredded cheese and bake for another 10 minutes.  Remove from oven and let stand for 5 minutes before serving.

Chicken and Gnocchi Soup

3 T. butter

1 medium onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

2 cloves garlic, minced

fresh ground black pepper to taste

1/3 C. flour

1 1/2 C. milk

6 C. chicken broth

1 t. dried basil

meat from half a rotisserie chicken

2 C. frozen chopped spinach

1 - 17 oz. package pre-made gnocchi (I get mine at Trader Joes)

Parmesan for serving

In a large soup pot, melt butter over medium heat and saute onion, carrots, celery, and garlic until onion is translucent.  Sprinkle pepper and flour over; stir until vegetables are completely coated and white is no longer visible.  Add milk, chicken broth, and basil; stir frequently until soup comes to a simmer.  Add chicken and spinach; return to simmer, stirring frequently, until spinach is almost cooked (about 5 minutes).  Turn heat to medium high, bring JUST to a boil, and add gnocchi.  Boil just until gnocchi float, about 3-4 minutes.  Serve immediately topped with Parmesan.