Rotisserie Chicken – Stretching the Food Budget

Rotisserie Chicken is one of the best time and money savers available to the home cook. One of the best, if not the best, rotisserie chickens on the market today can be found.

Rotisserie Chicken

The chicken is huge in size compared to the rotisserie chickens in many supermarkets. The Rotisserie Chicken where I shop weighs in at a full three pounds and is always cooked to perfection.

The cost is under $5.00 a chicken bringing the cost to $1.66 per pound, a real money saver for anyone on a budget.

Slicing and serving Rotisserie Chicken as it comes from the store will easily feed a family of 4 or 6. But if one is on a budget and is trying to stretch their food dollar the chicken can be turned into two or three meals without anyone feeling deprived.

Here are three meals using one Rotisserie Chicken.

Easy Chicken Pot Pie

  • 2 Cups Cooked Chicken in ½ inch pieces
  • 2 cans drained mixed vegetables
  • 1 can or jar chicken gravy
  • ½ can or jar of water
  • Pinch of whole thyme leaves
  • 1 can refrigerated biscuits

Combine cooked chicken, mixed vegetables, gravy, water and thyme in a oven proof casserole dish. Flatten out biscuits and completely cover the chicken mixture. Bake in a 350 degree F. oven, 20 minutes or until light brown.

Cheese Chicken Enchiladas

  • 2 Cups Cooked Chicken, shredded
  • 1 Cup cooked rice
  • 1 package taco seasoning
  • 1 16oz. jar salsa
  • 2 cups shredded Mexican Cheese Blend
  • 8 (6inch) flour or corn tortillas
  • 1 can enchilada sauce

In a large bowl combine cooked chicken, rice, taco seasoning, ½ jar of salsa and 1 cup of cheese. Combine the remaining salsa with the enchilada sauce and spoon ¼ cup into the bottom of a 13×9 inch baking dish.

Soften the tortilla according to the directions. Spoon chicken mixture into tortilla, roll up and place in baking dish. Cover with remaining enchilada and salsa sauce. Sprinkle with remaining cheese. Bake in 375 degree F. oven 20 minutes or until hot and bubbly.

White Chicken Chili

Cover the remaining chicken and carcass with 2 C. water and simmer on low for twenty minutes. Remove chicken from the pot and then pick all remaining chicken from the bones. Return the chicken meat to the pot with;

1 can white navy beans, drained, 1 package taco seasoning and 1 small can chopped green chilies Simmer over low heat 20 minutes. Spoon over corn tortilla chips and top with shredded Jack or Cheddar cheese. Serve with chopped green onion, jalapeno peppers and sour cream on the side.

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