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Posts Tagged ‘rotisserie chicken’

  1. Creamy Chicken Rosa Bake

    July 11, 2014 by AmazinglyWonderful

    2 cups penne pasta
    1/4 cup pasta water.
    2 large chicken breast, cooked and chopped (I seasoned the chicken with some garlic seasoning)
    1 jar (15oz) Bertolli Four Cheese Rosa sauce
    1 cup frozen green peas
    2 oz Asiago cheese, grated (or Parmesan)

    Preheat oven to 375.

    In large saucepan, cook the penne pasta for 7-9 minutes (al dente).  Reserve 1/4 cup pasta water. Drain the pasta and return to pan.  Add chicken, peas, sauce and pasta water.  (I dumped the sauce into the pan and added the pasta water to the sauce jar and shook it to get the remaining sauce out of the jar).  Mix well.

    Transfer mixture to 9×13 pan.  Top with grated cheese and bake for 25 minutes.

    Recipe –

  2. Chicken Marinara Flatbread

    July 11, 2014 by AmazinglyWonderful

    1 cup cooked chicken, chopped
    2 tsp Greek seasoning
    1 tsp olive oil
    1/2 – 3/4 cup marinara sauce
    1 cup Feta cheese
    3 flatbread

    Heat olive oil in a skillet over medium heat.  Saute chicken and Greek seasoning for approximately 3 minutes.  Set aside.

    Top flatbread with marinara, chicken and feta.  Bake at 375 for 10 -15 minutes, or until flatbread is golden brown and cheese is warm.

    Recipe –

  3. King Ranch Mac & Cheese

    July 11, 2014 by AmazinglyWonderful

    • 8-oz corkscrew pasta
    • 1 Tbsp dried minced onion flakes
    • 1 (10-oz.) can Rotel tomatoes (undrained)
    • 8 oz Velveeta cheese
    • 3 cups chopped cooked chicken (about one rotisserie chicken)
    • 1 (10 3/4-oz.) can cream of chicken soup
    • 1/2 cup sour cream
    • 1 tsp chili powder
    • 1/2 tsp ground cumin
    • 1 1/2 cups shredded Cheddar cheese

    Preheat oven to 350°.

    Prepare pasta according to package directions. Drain, set aside.

    In a large Dutch oven over medium-high heat, combine dried minced onion flakes, Rotel tomatoes, and Velveeta. Stir constantly for 2 minutes, or until cheese is melted. Stir in chicken, cream of chicken soup, sour cream, chili powder and cumin. Add cooked pasta and stir to combine. Spoon mixture into a lightly greased 10-in iron skillet or 9×13-inch pan. Top with shredded cheddar cheese.

    Bake for 25-30 minutes or until bubbly.

    Recipe found here –

  4. Chicken Crescent Squares

    July 11, 2014 by AmazinglyWonderful

    1 (3 oz) package cream cheese, softened
    3 Tbsp butter, melted and divided
    2 cup chopped cooked chicken
    2 Tbsp milk
    1/8 tsp pepper
    1 can refrigerated crescent rolls
    3/4 cup seasoned croutons, crushed

    Preheat oven to 350.

    Combine cream cheese and 2 Tbsp butter; stir in chicken and next 3 ingredients.  Set aside.

    Unroll crescent dough, separating into 4 rectangles; press perforations to seal.  Spoon 1/4 of chicken mixture into center of each rectangle; bring corners of each rectangle together over chicken mixture, and twist gently to seal.

    Brush packets with remaining 1 tablespoon of melted butter; dredge in crushed croutons and place on an ungreased baking sheet.  Bake uncovered for 20-25 minutes or until golden brown.

    Recipe found here –

  5. BBQ Chicken Cornbread Bake

    July 11, 2014 by AmazinglyWonderful

    1 cup frozen corn kernels, thawed
    1 can creamed corn
    1 cup sour cream
    1 box Glory or Jiffy cornbread mix
    2 eggs

    3 cups cooked chopped chicken
    1 cup BBQ sauce
    1 cup cheddar cheese, shredded

    Preheat oven to 350.  Lightly spray a 9×13-inch pan with cooking spray.

    Mix together corn, creamed corn, sour cream, cornbread mix and eggs.  Pour into prepared pan.  Bake 30 minutes.

    Toss chicken with BBQ sauce.

    Remove cornbread casserole from oven.  Top with chicken mixture and top with 1 cup cheese.  Bake an additional 10-15 minutes, until cheese is melted and cornbread is done.

    Recipe found here –