I love a rotisserie chicken so much that I make it a point to pick one up every week. Whatever we don’t eat that day I wrap up and bring it to work for lunch. Here are two of my favorite recipes. Hope you try , change around and enjoy them as much as we do.
Preheat oven to 425
Lightly coat a prepared whole-wheat pizza crust with your favorite buffalo wing sauce (or BBQ sauce), leaving a 1/2 inch margin around the edges, top with a couple of handfuls of chopped rotisserie chicken (1 1/2 cups), 1 cup (4oz) of shredded mozzarella cheese and 1/3 cup crumbled blue cheese. Bake according to pizza crust package directions. Serve with tossed salad.
Boil 6 cups water , add 2 packages chicken flavored ramen-noodle soup mix and 2 cups chopped rotisserie chicken. Simmer 3 minutes or until noodles are tender. Add a few handfuls of baby spinach leaves and cook until they wilt. Serve with chow-mein noodles for extra crunch and a few dashes or soy sauce or hot sauce.
Prehat oven to 400
Microwave 1 cup canned low-fat refried beans with just enough water so it’s spreadable. Arrange tortilla chips on a large foil-lined baking sheet, top chips with prepared beans, 2 cups of chicken, 2 cups (8 oz) shredded Mexican cheese blend, 1/2 cup diced tomatoes, and 1/4 cup chopped green onions. Bake for 10 minutes, or until cheese is melted and bubbly. Serve with salsa, guacamole (store-bought or homemade) and low-fat sour cream.
This is great one for when the kids are sleeping over.