Dixie Chicken

Dixie Chicken

School, homework, practice, concert, PTA meeting, dinner, bath, bed. Repeat. Who can relate to most of the days feeling like this? If you can, you are not alone. It’s hard to get yourself & your family through the day, let alone prepare a nice, healthy dinner.

Cue the rotisserie chicken! It’s already cooked, perfect texture and flavor for a lot of recipes (or just alone) is an affordable, quick, convenient and healthy way to feed your family. Bonus: No raw chicken to clean or touch 🙂

Here are three of our favorite ways to cook with rotisserie:

Salsa Verde Tacos

You’ll need:

-Rotisserie chicken

– Trader Joe’s Salsa Verde (basically any green salsa)

-Corn tortillas

-Butter

-Shredded cheese (I use the Trader Joe’s 3 Cheese Mexican Blend)

Directions:

  1. Pull chicken – will vary depending on number of tacos you are making
  2. Pour enough salsa verde in a saucepan to coat chicken and heat over medium heat until simmering
  3. At the same time, butter one side of corn tortillas
  4. Place tortillas in frying pan butter side down and heat until brown
  5. Add avocado/guacamole, chicken and cheese to the tortillas
  6. Fold and flip over to brown other side of tortilla. Keep heat at low-medium so it doesn’t burn
  7. Remove from pan and top with lettuce, tomato, cilantro or whatever you prefer!

Chicken & Dumplings

You’ll need:

Rotisserie chicken – pull amount of chicken you prefer in your soup (I don’t use a ton, as I prefer the dumplings & veggies over the chicken!)

2 tablespoons olive oil

Diced carrots

Diced celery

Diced onion

3 tablespoons flour

4 cups Savory Chicken Broth (I prefer Nature’s Promise Culinary Broth)

2 cups biscuit mix (I use Gluten-Free Bisquick)

1/2 cup milk (I use almond milk)

Directions:
– Pull chicken and add to skillet over medium heat. Add 3 1/2 cups of water, cover & simmer for about 20 minutes.

-Remove chicken from water, BUT save the liquid and set aside.

-Heat oil in a large pot over medium heat. Add carrots, celery & onion and cook approx. 5 minutes until soft.

-Sprinkle/coat veggies with flour, salt & pepper (to your taste). Cook for 3 minutes.

– Add broth and 2 cups of the chicken water to the pot. Bring to a simmer and cook for 5 minutes. Add chicken.

Dumplings:

-Meanwhile, combine biscuit mix & milk in a bowl.

-Drop spoonfuls into the simmering soup (about 6 dumplings usually fit in my pot).

– Cover & cook for about 10 minutes.

Buffalo Chicken Dip (JP is asked to bring this as an appetizer to any get together she attends! It’s a real crowd favorite!)

You’ll need:

– Rotisserie chicken (amount will vary on how much chicken you prefer in your dip. I prefer mine with less chicken and more smooth than chunky.)

–1/2 cup of blue cheese dressing

-1/2 cup of Frank’s Red Hot sauce

-1/2 cup of blue cheese crumbles AND mozzarella cheese

Directions:

– Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until smooth. I usually soften by microwaving it for about 25-30 seconds.

-Stir in the dressing, hot sauce and blue cheese/mozzarella mix

-Stir in the chicken

-Sprinkle some additional cheese on top of the mixture

-Bake at 350 degrees for about 20 minutes & serve with chips, celery & carrots!

We’d love to hear any of your favorite rotisserie recipes! We hope you enjoy!

~Johanna & Monica

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