Rotisserie Chicken Two Ways

One rotisserie chicken.

Two completely different meals.

I’m on it.

Last Friday afternoon I picked up a fresh rotisserie chicken, brought it home and immediately took it off the bone. Hint: it’s MUCH easier to get off the bone when it’s warm than when it’s cold.

I took half the chicken, chopped it up and added it to this crock pot lasagna recipe ~ lasagna with mushrooms, spinach and a bechamel sauce. I also chopped up one red pepper and added that in with the onion, mushroom and spinach mixture.

{Since Leah’s recipe didn’t include the chicken, I just went ahead and followed her directions and scattered the chopped chicken on top of each veggie layer}

Started the crock pot at 3:00pm and when we got home at 7:00pm from dance, dinner was ready!

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Recipe numero dos….

I had the other half of the chicken ready for another meal and decided to make this curried chicken salad with almonds and raisins from Tyler Florence.

Two words ~ DEEEE-LISH!

I had all ingredients on-hand. LOVE when that happens.

I served it with some leftover quinoa.

Easy.

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I don’t know about you, but Mr. Rotisserie and I are good friends. I can always count on him.

Please DO share some of your rotisserie chix secrets!

Happy Tuesday!

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Linking up again with Lady Behind The Curtain ~ Cast Party Wednesdays

One thought on “Rotisserie Chicken Two Ways”

  1. I love rotisserie chicken too. And thanks for the link back to my recipe! I’ll have to try that with chicken since I’m sure Bryan would be thrilled at the addition of meat to the dinner recipe.

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