Budget101 Discussion List Archives Budget101 Discussion List 4 New Rotisserie Chicken Dinners

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      Weeknight Paella

      Prep Time:30 min

      Start to Finish:30 min

      Makes:6 servings (1 1/2 cups each)

      2 tablespoons olive or vegetable oil

      1 package (5.9 oz) chicken-and-garlic rice and vermicelli mix

      1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)

      1 can (14 oz) chicken broth

      3/4 cup water

      1 dried bay leaf

      1/2 lb fully cooked chorizo sausage, cut into bite-size pieces

      1/2 cup frozen baby peas

      1 deli rotisserie chicken (2 to 2 1/2 lb), cut into 6 serving pieces

      1 cup cooked deveined peeled medium shrimp, thawed if frozen, tail

      shells removed

      1. In 12-inch skillet, heat oil over medium-high heat. Add rice mix

      and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly,

      until rice mix begins to brown.

      2. Stir in broth, water, bay leaf and seasoning packet from rice mix.

      Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.

      3. Stir in sausage and peas. Add chicken pieces.

      Heat to boiling over

      medium-high heat; reduce heat to low. Cover; simmer 10 minutes. Stir

      in shrimp. Cover; cook about 5 minutes or until shrimp and chicken

      are thoroughly heated. Remove bay leaf before serving.


      Double-Cheese Chicken and Vegetables

      Prep Time:30 min

      Start to Finish:30 min

      Makes:4 servings (1 1/2 cups each)

      1 cup uncooked rotini pasta (3 oz)

      1 bag (24 oz) frozen broccoli, carrots, cauliflower & cheese sauce

      1 cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

      1 cup shredded American-Cheddar cheese blend (4 oz)

      1. In 3-quart saucepan, cook and drain pasta as directed on package.

      Return to saucepan.

      2. Meanwhile, in 2-quart microwavable casserole, place frozen

      vegetables and cheese sauce. Loosely cover with microwavable plastic

      wrap. Microwave on High 8 to 10 minutes, stirring twice, until cheese

      sauce melts and vegetables are just crisp-tender.

      3. Stir vegetables, chicken and cheese into pasta. Cover; cook over

      low heat 2 to 3 minutes or until cheese is melted. Stir gently.


      Speedy Mediterranean Chicken

      Chicken, olives, raisins, honey and curry make a 30-minute skillet


      Prep Time:30 min

      Start to Finish:30 min

      Makes:4 servings

      1 tablespoon olive or vegetable oil

      2 teaspoons curry powder

      1 jar (16 oz) Thick `n Chunky salsa

      1/2 cup sliced green olives

      1/4 cup golden raisins

      1/4 cup honey

      1 deli rotisserie chicken (2 to 2 1/2 lb), cut into 6 to 8 pieces,

      skin removed if desired

      1. In 12-inch nonstick skillet, heat oil over medium heat. Stir in

      curry powder. Cook over medium heat 1 minute, stirring constantly.

      2. Stir in remaining ingredients except chicken. Add chicken; turn to


      3. Cover; cook over medium-high heat 5 to 6 minutes, turning chicken

      occasionally, until sauce is bubbly and chicken is thoroughly heated.


      Creamy Chicken and Vegetables with Noodles

      Prep Time:15 min

      Start to Finish:15 min

      Makes:4 servings

      5 cups uncooked medium egg noodles (10 oz)

      2 cups frozen mixed vegetables (from 1-lb bag), thawed

      6 medium green onions, sliced (6 tablespoons)

      1 container (8 oz) garden vegetable cream cheese spread

      1 1/4 cups milk

      1 1/2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb


      1/2 teaspoon garlic salt

      1/4 teaspoon pepper

      2 tablespoons canned French-fried onions, if desired

      1. Cook and drain noodles as directed on package.

      2. Meanwhile, spray 12-inch skillet with cooking spray; heat over

      medium heat. Add mixed vegetables and green onions; cook about 4

      minutes, stirring frequently, until vegetables are crisp-tender. Stir

      in cream cheese and milk until blended. Stir in chicken, garlic salt

      and pepper; cook until hot.

      3. Stir noodles into cheese sauce mixture; cook until hot. Sprinkle

      with French-fried onions.


      Strawberries and Cream Dessert Squares

      Prep Time:30 min

      Start to Finish:2 hr 30 min

      Makes:20 servings


      1 pouch Betty Crocker® sugar cookie mix

      1/2 cup butter or margarine, softened

      1 egg


      1 cup white vanilla baking chips (6 oz)

      1 package (8 oz) cream cheese, softened


      4 cups sliced fresh strawberries

      1/2 cup sugar

      2 tablespoons cornstarch

      1/3 cup water

      10 to 12 drops red food color, if desired

      1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13×9-inch pan

      with cooking spray. In large bowl, stir cookie mix, butter and egg

      until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25

      minutes or until light golden brown. Cool completely, about 30


      2. In small microwavable bowl, microwave baking chips uncovered on

      High 45 to 60 seconds or until chips are melted and can be stirred

      smooth. In medium bowl, beat cream cheese with electric mixer on

      medium speed until smooth. Stir in melted chips until blended. Spread

      mixture over crust. Refrigerate while making topping.

      3. In small bowl, crush 1 cup of the strawberries. In 2-quart

      saucepan, mix sugar and cornstarch. Stir in crushed strawberries and

      1/3 cup water. Cook over medium heat, stirring constantly, until

      mixture boils and thickens. Stir in food color. Cool 10 minutes.

      Gently stir in remaining 3 cups strawberries. Spoon topping over

      filling. Refrigerate 1 hour or until set; serve within 4 hours. Store

      covered in refrigerator.

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Budget101 Discussion List Archives Budget101 Discussion List 4 New Rotisserie Chicken Dinners