1 Purchase, 3 Dishes!
We’ve all been there: more week left than cash. No time to cook and no jack for take out leave many of us feeling like ramen and canned tuna are our only options. (Just to be clear, we love eating both of these underrated ditties!)
The following recipes show you how to take one store bought rotisserie chicken and turn it into three amazing meals! You can purchase these foul gems (See what we did there?) for under $10 – depending on where you shop. Our favorite, member-only warehouse store happens to sell them for $4.99!
So let’s get started!
First up is chicken noodle soup.
Classic Chicken Noodle Soup
A classic chicken noodle soup recipe should be a staple in every cooks arsenal of recipes. By starting with a store bought rotisserie chicken you can cut your time in the kitchen in half without compromising on one bit of the comfort and flavor.
- 2 Cups Chicken, shredded We used a rotisserie chicken for this!
- 8 Cups Chicken Stock Homemade or store bought will work just fine
- 6 Ounce Egg Noodles
- 1/2 Bag Diced Onion, Celery and Carrot; frozen We used Kroger brand recipe starter
- 1 12 ounce can Cream of Celery Soup
- Salt and Pepper to taste
- 1 bunch Fresh Rosemary, sage and thyme if making your stock from scratch
In a large stock pot add chicken stock and shredded chicken, bring to a simmer, add diced vegetables and cream of celery soup and continue simmering for about 5 minutes.
Add egg noodles and reduce heat to medium low. Allow soup to cook on low for an additional 10-15 minutes. Voila!
If you really want to get the most bang for your buck use the carcass and scraps from your rotisserie chicken and make your own stock for the aforementioned Chicken Noodle Soup!
- 2 Whole Rotisserie Chicken Carcass Bone, skin and all!
- 10 Cups Water
- Fresh Sage, Thyme and Rosemary
- 2 Tsp Salt
- 2 Tsp Pepper Ground
Place the bones from 2 rotisserie chickens in a large stock pot. Add 10 cups of water, all of the fresh herbs, salt and pepper. Cover pot and bring contents to a slow boil. Reduce heat and allow to simmer for about 25-30 minutes.
Remove pot from heat and allow to cool. Using kitchen tongs remove all of the large pieces of carcass and herbs. Pour stock into a large bowl through a strainer. Be sure that you strain out all of the sediment and such so that you have a clear broth remaining.
You can keep this stock in your refrigerator in a sealed container for 1-2 weeks. You can also portion this into smaller containers and freeze for up to 6 months. I have even heard of freezing the stock in muffin tins so that you have individual serving of the liquid gold!
If your life gets as crazy busy as ours does then I highly recommend freezer meals. Stocking your freezer with homemade fare that can be popped into your oven lickety split can be the difference between feeding your crew at home and hitting those golden arches! This classic chicken pot pie created with some amazing shortcuts just may become a family favorite!
Chicken Pot Pie
- 2 Cups Rotissarie Chicken Shredded or chopped
- 2 9 inch Pre-Made Pie Crusts, unbaked
- 1/2 24 ounce bag Steam In The Bag Mashed Potato Cubes, Frozen Ore Ida brand is what I use
- 1 12 ounce bag Mixed Vegetables, Frozen Corn, peas, carrots, and green beans
- 1 Cup Chicken Stock
- 1 12 ounce Can Cream Of Chicken Soup
- 1 Tbsp Corn Starch
Prepping the Pot Pie
Roll out one pie crust in a large circle so that it will fill the bottom and sides of a 9 inch pie plate. Be sure that the circle is large enough so that you have about 1/4 inch extra around the edges.
In a large bowl combine all of the ingredients and mix well. Be sure that all of the cornstarch is mixed in well. Pour chicken and vegetable mixture into pie crust.
Roll out remaining pie crust. This will become the top of your potpie. Be sure that your top crust is large enough to completely cover the contents of the potpie and go over the edge of the pie plate about 1/4 inch all around.
If you have excess pie dough on any side use scissors to trim. Pinch and crimp your top and bottom pie crust together creating a seal around your potpie. Use a knife and cut 4-6 slits into your top pie crust.
If you are going to freeze your pot pie for later use, wrap your potpie in parchment paper. Using a marker or pen write the date that you prepared your potpie on the top of the parchment paper. Next, completely cover your parchment paper wrapped pot pie with plastic wrap. Place in the freezer. Potpie can be kept in the freezer for up to 4-6 months.
Baking the Pot Pie
Pre-heat oven to 400°. Place baking sheet in oven while it is pre-heating.
Brush the top of your potpie with a pastry brush dipped in an egg wash made from one egg white and 1/2 cup of cold water.
Cover pot pie with aluminum foil and place on hot baking sheet in the oven. By placing your pie plate on the hot baking sheet you will help prevent the bottom crust from being soggy. It may also keep you from setting off your smoke alarm due to potpie filling oozing onto the bottom of your oven!
Bake for 45-50 minutes. Remove foil and continue baking until the filling starts to bubble up through the slits in the top crust and it becomes a beautiful golden brown!
Allow your pot pie to rest for about 10 minutes before you scoop into it.
Do not let the thought of “sandwich night” give you the ho hums! This amazingly flavorful gem of a sandwich filled with rotisserie chicken, smothered in barbecue sauce, topped with sautéed onions and mushrooms, and oozing with cheesy goodness just may have your lovelies begging for sandwich night more often!!
Grilled BBQ Chicken Sandwich
Here is one more way to make that rotisserie chicken count!
- 2 Cups Rotisserie Chicken Shredded
- 1 Cup Button Mushrooms Sliced
- 1/4 Cup Red Onion Sliced
- 1 Cup Italian Blend Cheese Shredded
- 1/2 Cup Unsalted Butter Melted
- 1/2 Cup Barbeque Sauce Use sauce of choice, we like a hickory based sauce
- 8 Slices Italian Bread Cut 1/4 inch thickness
- 2-4 Tbsp Extra Virgin Olive Oil
- 2 Tsp Italian Herb Blend Dried
In a sauté pan over medium heat sauté mushrooms in extra virgin olive oil until browned. Remove mushrooms from pan and set aside. Repeat the process with the red onions. Heat chicken in the sauté pan, remove. Combine 1/4 of the chicken, mushrooms and onion in a bowl. Cover with bbq sauce and set aside. You will repeat this process for each sandwich.
Add enough melted butter to the bottom of the pan to completely cover the entire surface. Place 1slice of bread in the pan. Top the slice of bread with the chicken, bbq and veggie combination, add shredded cheese and 1/2 tsp dried Italian herbs. Cover all of this yummy goodness with a second slice of Italian bread. Brush the outside with melted butter.
Cover sandwich with aluminum foil and press firmly to weigh the sandwich down. You can use a covered brick or a sandwich weight to accomplish this process if you wish.
Once the bottom slice of bread becomes a golden toasty brown flip the sandwich. Repeat the weigh process and allow the bottom slice of bread to get toasted brown.
Remove your sandwich from the pan, allow it to rest for a minute or two. Slice and enjoy!
We think this sandwich would go fantastically with a Blue Moon beer…just sayin’!
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