4 Meals from One Rotisserie Chicken!

We had a wonderful activity with our guest chef, Beverly Chandler.
The first step is to prepare the chicken (easiest when slightly warm). 
 As she  debones the  chicken she sets chicken meat in one bowl  and saves bones and scraps in another bowl. She divides meat into 4 portions (2 breasts and 2 of remaining chicken).
*A good tip is that whenever  she cooks  she  saves trimmings from onion, garlic, celery, carrots... in ziploc bag in freezer so when ready to make soup she can pop that in.


CHICKEN NOODLE SOUP 


Place  reserved chicken scraps  and veggie trimmings in a large pot.  Add 1 box chicken stock, 1 t  poultry seasoning, salt and pepper to taste.  Add enough water to cover all and cook for 2 hours.  Strain stock.
Add chopped fresh veggies of choice  (carrots, celery...) and cook until done.  Meanwhile cook noodles in separate pot.    When veggies are done add chicken and cooked noodles and heat through.  Serve with bread.

ENCHILADAS

1/2 of loose chicken (chopped)
1 pkg Frontera Green Chile Sauce
4-6 tortillas
1 cup cheese

Mix chicken and cheese and add 1-2 T sauce (just enough to moisten).  Dip one side of tortillas lightly in sauce, fill with chicken/cheese mixture,  roll up and place in baking pan.  Cover with sauce and more cheese.  Bake at 350 degrees for 15-20 minutes or until hot.
Serve with refried beans and salad.


For the sandwich and salad slice the chicken breast diagonally in thin slices.

CHICKEN SANDWICH



Layer sliced chicken breast, cheese, mayo, mustard, veggies ... on your choice of bread for a quick yummy lunch.  Serve with chips or salad.




DINNER SALAD

Mix together salad greens, green onions, shredded carrots, celery (thinly sliced), olives, tomatoes and top with sliced chicken breast.  Top with cheese and dressing of your choice.  Serve with warm bread.