What do you do with a store bought rotisserie chicken after you have removed most of the meat?

Question

I just made soup by boiling a rotisserie chicken once I had removed all of the breast meat. I boiled it then I separated all of the white and dark meat. Returned it to the pan and made a wonderful mushroom soup. Any other ideas?

Answer 1

I remove all the meat and use it in something like quesadillas, chicken tacos, chicken pot pie, etc. Then I make my own chicken broth with the carcass. I figure, I paid for the whole chicken, I might as well use the whole chicken. It tastes better than the canned chicken broth. I use chicken broth for hundreds of recipes.

Answer 2

Quesadillas are great easy! a million. Shred hen. 2. combine hen, shredded monterey jack cheese, peppers, onions, in spite of else you like, and sandwich it between 2 tortillas. 3. warmth the quesadilla in a skillet till the cheese is effective and melty. turn it over to brown the different side. enable it sit down for a jiffy previously you shrink it! Pizza cutters paintings terrific. serve with bitter cream, guacamole, salsa.

Answer 3

I make chicken fricasse. I take all the remaining scraps off the chicken and shred it and cook it in gravy with peas. Served over mashed potatoes... Yummy!

Answer 4

if there is nothing else on the chicken u might wanna throw the chicken bones in the garbage,

Answer 5

the first thing i do, is get out a big pot and use all the bones and drippings to make chicken soup.........
then i make what ever i am in the mood to make

Chicken & Artichoke Casserole

1 pkg (6.2 oz.) fast-cooking long grain and wild rice mix
1 medium red bell pepper
1 can (14oz.) artichoke hearts in water
3 cups chopped cooked chicken
1/4 cup sliced green onions with tops
12 oz. jar of chicken gravy
1/2 cup sour cream
4 oz. shredded cheddar cheese


Directions:
Preheat the oven to 350 degrees F.

Prepare the rice mix according to the package directions.

Slice the bell pepper to make 3 rings for garnish. Set the rings aside.

Chop the remaining bell pepper. Drain the artichokes and cut into bite-sized pieces. Add the chopped bell pepper, artichokes, chicken and green onions to rice. Mix well and spoon into a 2 qt. casserole dish.

Mix together the gravy and sour cream until blended. Add the cheese. Spread the gravy mixture over rice mixture.

Bake for 25-27 minutes or until thoroughly heated.

Garnish with the bell pepper rings and sprinkle with additional sliced green onions, if desired.
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Chicken and Sausage Gumbo

6 andouille sausage (about 11/2 pounds) (see note)
2 cups flour
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 tablespoon paprika
2 cups cubed chicken meat
1/4 cup vegetable oil
1 cup chopped celery (large dice)
1 cup chopped green bell pepper (large dice)
1 cup chopped onion (large dice)
1 tablespoon chopped garlic
1 cup (2 sticks) butter
2 1/2 to 3 quarts chicken stock
Okra (optional; see note)
Hot cooked rice
Fresh parsley or green onion to garnish

Cook sausages in shallow pan 15 minutes in 350-degree oven. Drain offgrease. Slice sausage into 1-inch cubes. Combine flour with peppers and paprika in shallow bowl. Dredge chicken cubes in flour mixture. Reserve remaining flour mixture for later use.

Saute coated chicken cubes in large saute pan in vegetable oil until chicken is golden.

In 5-quart kettle, saute celery, bell pepper, onion and garlic in butter about 3 minutes. Add reserved flour mixture, sausage and chicken. Saute 3 minutes. Add stock and okra, if using, bring to boil and cook until heated through. Serve over rice; garnish with parsley or onions. Makes 4 quarts, 8 to 10 servings.

Note: Andouille sausage is available at some specialty food stores. Smoked sausage links can be substituted, although the flavor will not be exactly the same. Okra -- fresh, canned or frozen -- also is sold primarily in specialty stores. Use to taste.
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Chicken Cacciatore

Makes 4 to 6 servings

1 whole chicken, cut into pieces, skin removed
2 carrots, peeled and sliced
1 red pepper, ribs and seeds removed, sliced
1 green pepper, ribs and seeds removed, sliced
1 medium onion, sliced into crescents
8 large mushrooms, quartered
2 tablespoons olive oil
1 cup wine (red or white)
1 can (10 ounces) stewed tomatoes
1 teaspoon dried oregano
2 garlic cloves, peeled and minced
1 tablespoon chopped parsley

Heat oven to 300 degrees.

Procedure: Place chicken pieces in shallow baking dish. Arrange carrots, peppers, onion and mushrooms around chicken. Combine olive oil, wine, tomatoes, oregano, garlic and parsley; pour over chicken. Cover with foil; bake in preheated oven for 1 1/2 hours.

Presentation: Serve with potatoes, pasta or rice, salad and hot bread.

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Chicken Pasta

cooked chicken, cut into strips
6 ounces portabello mushrooms, chopped
3 tablespoons crushed garlic
1/4 cup white wine
3 cups whipping cream
3/4 cup grated Parmesan and Romano cheese
1/4 cup Cajun seasoning
1 pound uncooked pasta, cooked al dente
Grated Parmesan cheese for garnish

Grill chicken strips and saute mushrooms in lightly greased frying pan over medium heat.

Meanwhile, prepare Chicken Pasta sauce: Combine garlic and wine in medium saucepan. Cook over medium-low heat about 5 minutes to reduce by about half. Add cream, increase heat slightly and heat to 160 degrees. At this point, mixture will come to a low boil.

Reduce heat to simmer; blend in cheeses and Cajun seasoning. Simmer 10 to 15 minutes, stirring occasionally. Remove from heat and keep warm until ready to use.

Combine chicken strips, mushrooms and sauce in 5-quart pot over low heat. Add pasta; toss to coat. Simmer until sauce thickens slightly, about 5 minutes, stirring occasionally. Remove from heat; garnish with additional cheese. Makes 4 servings.

Note: chicken sauce can be prepared a day ahead and refrigerated until ready to use. When ready to use, reheat over medium heat.

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Chicken Potato Delight

1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
3/4 cup sour cream
1/4 cup milk
1 cup cubed, cooked chicken
2-1/2 cups (10 oz.) shredded cheddar cheese, divided
2-1/2 cups frozen shredded hash brown potatoes, thawed
1 can (2.8 oz.) french-fried onions
1 cup crushed sour cream and onion potato chips
In a bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread 3/4 of the mixture in a greased 2 qt. baking dish. Sprinkle hash browns over the top and press down lightly. Spread with remaining soup mixture.
Sprinkle with onions, potato chips and remaining cheese. Bake, uncovered, 350 degrees. for 1 hour or until bubbly. Let stand for 5-10 minutes before serving.
Yield: 6 servings