A roast chicken makes several meals

Compared to the time, effort, and mess invested in cooking a whole chicken, there are a few good meals in a rotisserie chicken.

Often rotisserie chickens are seen as loss leaders, which are what grocery stores and warehouses carry to attract customers and keep them coming back.

So what can you do with roast chicken?

  • First, remove the dark and light meat (leave the wings) for use in recipes. Put the carcass (without the skin) in a Dutch oven with a medium onion, 1 stalk of celery and 2 teaspoons of salt. Add water to cover, bring to a boil then simmer for about 3 hours or until the carcass falls apart.
  • Drain the broth, use what is needed then freeze the rest for soup, casserole or cooked rice with broth instead of water. If there is any leftover chicken meat, wrap it up and freeze it in the broth.
  • Throw the carcass away so cats and dogs can’t get to it.

Not a fan of enchilada rolls? Stack style portions are built layer by layer.

STACKED CHICKEN ENCHILADAS VERDES

3 tablespoons of butter

3 tablespoons all-purpose flour

1 1/2 cups chicken broth or broth

1 teaspoon of cumin

1 teaspoon garlic powder

Salt and ground black pepper to taste

1 cup green sauce

1 cup sour cream

12 street taco size flour tortillas

3 cups shredded roast chicken, hot

4 cups grated white Cheddar, Swiss, Monterrey or pepper jack cheese

directions

  1. In a large saucepan, heat the butter; stir in flour and cook for 1 minute. Stir in stock or broth, cumin, garlic powder, salt and pepper, cooking over medium heat until sauce thickens. Whisk together salsa verde and sour cream. Keep warm.
  2. To reheat flour tortillas, wrap them in a damp kitchen towel and microwave on low for about 2 minutes.
  3. Place 1 warm tortilla on plate; top with shredded chicken, grated cheese and a little sauce; repeat with 2 more tortillas, ending with chicken and cheese. Keep warm.
  4. Repeat to make 3 more stacks of enchiladas. Makes 4 servings.

Quick and perfect on those cooler evenings we all look forward to.

Chicken Tortilla Soup

CHICKEN SOUP TORTILLA

4 cups chicken broth or broth

1 can (4 ounces) diced tomatoes with green chiles

1 teaspoon of cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon chilli powder

Salt to taste

1 cup shredded roast chicken

Corn tortilla chips

Crumbled cotija or feta cheese or grated cheddar cheese

directions

  1. In a Dutch oven, combine stock or broth, tomatoes and green chillies, cumin, onion, garlic and chilli powder, salt to taste.
  2. Bring to a boil and simmer for 10 minutes. Stir in the shredded chicken and heat through.
  3. Pour hot soup over tortilla chips and sprinkle with crumbled or shredded cheese. Makes 5 servings.
Easy Chicken and Meatball Casserole

Turn on the oven and skip the boiling dumplings with a more convenient recipe.

CHICKEN CASSEROLE AND EASY DUMPLING

1½ cups chicken broth or broth

1 can 10½ oz cream of chicken soup

1 teaspoon poultry seasoning

1 teaspoon onion powder

Salt and ground black pepper to taste

1 cup frozen peas and carrots or mixed vegetables

1 cup shredded roast chicken

3/4 cup milk or buttermilk

1½ cups baking mix

directions

  1. Grease a 2-quart baking dish with nonstick spray. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk together chicken stock or broth, soup, poultry seasoning, onion powder, and salt and pepper to taste. Stir in vegetables and chicken. Pour into the prepared dish.
  3. In a medium bowl, combine milk or buttermilk and baking mix to make a soft dough. Carefully drop tablespoons of batter into the filling, leaving space in between.
  4. Bake 40 minutes or until hot, bubbly and dumplings are golden brown and cooked through. Let cool 15 minutes before serving. Makes 6 servings.

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