Lets face it folks there are times you can cook a full scratch meal and then there are times when you just can't. For those times I don't think there is anything wrong with incorporating convenience items to make a semi-homemade meal. It's still better than fast food or getting take out.
This months Walmart challenge was to highlight their Marketside Rotisserie Chickens currently on rollback for $4.98 regularly $5.98 until October 31st. A couple times a month when I'm pressed for time I pick up a store bought roast chicken for dinner. They're perfectly seasoned, already cooked, and most times less expensive than buying a whole raw chicken!
One store-bought rotisserie chicken can easily feed my family of four. Most times we just slice and serve it with a few sides, and other times I use it as a starter in a recipe. Did you know that there's more you can do with a roast a roast chicken than simply just slicing and serving?
Roast chickens are perfect for making nachos, soups, salads, sandwiches, casseroles, tacos, pizza, enchiladas, one pot meals and more. Since we always have leftovers today I want to share how I took one roast chicken and stretched it into two completely different meals!
The first recipe is for a delicious creamy Chicken & Corn Chowder. Now that the cooler weather is starting to makes it's way into Texas I can pull out some of my favorite soups and stews again. Chicken & Corn Chowder is pure comfort food for me.
This recipe is very easy to make, so don't feel intimidated by the list of ingredients. The best part is you can have dinner on the table in about 45 minutes. I paired this wonderful chowder with a loaf of Walmarts hot fresh french bread to round off the meal.
The ingredients you will need: Rotisserie Chicken (skinned & deboned), frozen corn, chicken broth, milk, half & half, butter, flour, cooked bacon, potatoes, onion, carrots, celery, minced garlic, salt & pepper and ground thyme.
Chicken & Corn Chowder
2 - tablespoons butter
3 - tablespoons flour
3 - cups low sodium chicken broth or one 320z container
1/2 - cup onion, chopped
2 - stalks celery, chopped
1 - carrot, peeled, chopped
2 - cups, peeled, cubed potatoes (about 3 medium)
2 1/2 cups - frozen yellow corn
2 - cups rotisserie chicken, cubed
6 - slices bacon cooked, crumbled & separated
1/2 - teaspoon ground thyme
1/2 - teaspoon salt
1 - teaspoon pepper
1/2 - teaspoon minced garlic
1 - cup milk
1 - cup half & half
In a large soup pot add the butter and cook until melted. Using a wire whisk add the flour and mix together with the butter to make a roux. Cook until mixture is light brown in color.
Add the chicken broth, onions, celery, carrots, potatoes, corn, chicken, half of the bacon, thyme, salt, pepper, garlic and milk. Bring mixture to a boil.
Reduce the temperature to medium - low and simmer for 20 - 25 minutes, or until the vegetables are just tender. Stir mixture occasionally to avoid sticking and to incorporate the flavors.
When the vegetables are soft and the potatoes are tender, reduce the heat to warm stir in the half & half and blend. Serve hot garnished with crumbled bacon and a bit of shredded cheddar cheese, optional.
Cook's Note: The butter can be omitted in this recipe. If not using the butter only add 1/2 cup of the milk to the chowder. To the remaing 1/2 cup of milk add the 3 tablespoons of flour and whisk together until blended. Add the flour mixture and then bring to a boil and continue with the recipe.
The ingredients you will need: 2 cups shredded or chopped rotisserie chicken, one packet chicken taco seasoning, water, picante sauce, taco shells, cheddar cheese & garnish: tomatoes, avacado, sour cream & additional taco sauce.
As you can see by my photo I forgot to add the shredded cheese. I didn't notice until I sat down to eat my tacos and saw that it was missing LOL. Just imagine some cheese in the picture and all is well again.
Easy Shredded Chicken Taco's
2 - cups chopped Rotisserie Chicken
1 - packet McCormick or Ortega chicken taco seasoning mix (prefer Ortega)
1/2 - low sodium chicken broth or water
1 - cup Picante sauce
crispy taco shells
toppings: lettuce, tomatoes, cheddar cheese,
avocado, sour cream & taco sauce
In a large skillet add the cooked rotisserie chicken, taco seasoning, water or broth and picante sauce. Cook until the mixture is heated through. Serve meat mixture in cooked taco shells or flour tortillas with your favorite toppings.
Looking for more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen.