Type what you have

Ingredients

• ✓ rotisserie chicken
• onion
• green bell pepper
• garlic
• creole seasoning
• tomato
• chicken broth
• corn
• andouille sausage

Instructions

1. 1 Heat a pan over medium-high heat. Add onion, bell pepper, and garlic; saute until onion is translucent, about 5 minutes. Add shredded chicken and Creole seasoning. Mix thoroughly. Add tomatoes, chicken broth, corn, and sausage. Reduce heat and simmer until flavors come together, about 20 minutes.

By Linda Wilkinson

Ingredients

• ✓ rotisserie chicken
• red enchilada sauce
• cheddar cheese
• cream cheese
• fajita seasoning mix
• flour tortilla

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch baking dish with cooking spray. Spread 1/4 cup of enchilada sauce in the bottom of the baking dish.
2. 2 Mix chicken, 1 cup of Cheddar cheese, cream cheese, and seasoning mix in a medium bowl; spoon slightly less than 1/2 cup of filling onto each tortilla. Roll up each tortilla tightly; place seam-side down in the prepared baking dish. Drizzle with remaining enchilada sauce. Sprinkle remaining 1/2 cup Cheddar cheese on top; cover with foil.
3. 3 Bake in the preheated oven for 15 minutes; uncover and bake 15 minutes longer or until bubbly and lightly browned.

By Old El Paso

Ingredients

• ✓ rotisserie chicken
• penne pasta
• butter
• garlic
• all-purpose flour
• milk
• heavy cream
• parmigiano-reggiano cheese
• nutmeg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
4. 4 Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

By thedailygourmet

Ingredients

• ✓ rotisserie chicken
• butter
• onion
• flour
• tomato
• chicken broth
• taco seasoning mix
• velveeta cheese
• tortilla chip
• lime

Instructions

1. 1 Melt butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
2. 2 Add tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
3. 3 Top with crushed chips. Serve with lime wedges.

By VELVEETA Cheese

Ingredients

• ✓ rotisserie chicken
• barbecue sauce
• orange juice
• orange blossom honey
• orange zest
• cooking sherry
• cayenne pepper
• clove
• whole wheat hamburger bun

Instructions

1. 1 Combine barbecue sauce, orange juice, honey, orange zest, sherry, cayenne, and cloves in a large saucepan over medium-low heat. Stir until warm, 3 to 5 minutes. Add chicken; cook, stirring occasionally, until heated through, about 15 minutes. Serve on hamburger buns.

By DARLEEN

Ingredients

• ✓ rotisserie chicken
• chicken broth
• long grain rice
• egg
• parmesan cheese
• black pepper
• parsley

Instructions

1. 1 Combine chicken broth, chicken, and rice in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Meanwhile, whisk eggs and Parmigiano-Reggiano cheese together in a small bowl. Season with black pepper. Set aside.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Change the pressure cooker setting to Saute. Pour egg mixture into the broth in a slow steady stream while whisking. Cook for 1 minute. Serve immediately and garnish with parsley.

By Kim's Cooking Now

Ingredients

• ✓ rotisserie chicken
• chicken broth
• black bean
• corn
• salsa
• corn tortilla
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
3. 3 Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
4. 4 Bake in the preheated oven until golden brown, about 5 minutes.
5. 5 Stir cilantro into soup. Ladle into bowls and top with tortilla strips.

By Suellen Maggard

Ingredients

• ✓ rotisserie chicken
• egg
• chicken stock
• spinach
• soy sauce
• sriracha sauce
• rice vinegar
• garlic
• ginger
• ramen noodle
• seaweed
• green onion
• thai chile pepper
• sriracha sauce

Instructions

1. 1 Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
3. 3 Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
4. 4 Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.

By KKraft

Ingredients

• ✓ rotisserie chicken
• butter
• carrot
• onion
• garlic
• broccoli
• chicken broth
• butter
• all-purpose flour
• milk
• cheddar cheese
• garlic salt
• cheddar cheese
• lasagna noodle
• panko bread crumb

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute carrots and onion for about 4 minutes. Add garlic during the last few seconds so that it becomes fragrant but does not burn.
2. 2 Combine broccoli and chicken broth in a microwave-safe bowl. Steam in the microwave until tender, about 3 minutes. Drain off chicken broth. Coarsely chop the florets and add to the carrot mixture. Stir to combine and set aside.
3. 3 Remove skin from the rotisserie chicken. Using a sharp knife, carefully separate pieces. Cut meat into small cubes, making sure to pick through and discard any bones.
4. 4 Combine butter and flour in a heavy saucepan over medium heat. Stir to form a paste. Slowly pour in milk. Cook, whisking constantly, until sauce thickens, about 7 minutes. Stir in white Cheddar cheese and garlic salt.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Set aside 1/2 cup Cheddar cheese for the topping. Spread about 1/2 cup of the sauce over the bottom of an 8x8-inch casserole dish. Add a layer of lasagna noodles, broccoli mixture, cheese, and chicken. Repeat layers, ending with sauce. Sprinkle reserved Cheddar cheese and panko bread crumbs over the top.
7. 7 Cover lasagna with foil and bake in the preheated oven for 35 minutes. Uncover and bake for 5 minutes more. Allow to rest for 7 minutes before serving.

By thedailygourmet

Ingredients

• ✓ rotisserie chicken
• hatch chile pepper
• butter
• onion
• corn
• chicken bouillon granules
• black pepper
• crema

Instructions

1. 1 Place Hatch chiles directly on grates of a gas stove; cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place blackened chiles in a resealable plastic bag, seal, and cool for 7 to 8 minutes. Remove and discard skins and seeds; cut flesh into 1-inch squares.
2. 2 Melt butter in a large sauté pan over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in corn, chiles, bouillon granules, and black pepper until well combined. Stir in chicken and crema; simmer until heated through, about 5 minutes.

By Yoly

Ingredients

• ✓ rotisserie chicken
• broccoli
• mayonnaise
• heavy cream
• chicken soup base
• dill weed
• black pepper
• cheddar cheese
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli.
3. 3 Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down.
4. 4 Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.

By Robyn Stone

Ingredients

• ✓ rotisserie chicken
• cooking spray
• vegetable broth
• garlic
• salt
• black pepper
• quinoa
• olive oil
• spinach
• carrot
• red pepper
• alfredo sauce
• basil
• butter
• panko bread crumb
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray.
2. 2 Combine vegetable broth, garlic, salt, and pepper in a pot over medium-high heat and bring to a boil. Add quinoa, cover, reduce heat, and simmer until tender, about 15 minutes. Let stand 5 minutes.
3. 3 Heat olive oil in a skillet over medium-low heat. Add spinach, carrots, and red peppers and cook until barely tender, about 5 minutes.
4. 4 Mix chicken, cooked quinoa, cooked vegetables, Alfredo sauce, and basil together in a bowl. Pour into the prepared casserole dish, patting it down with a spoon.
5. 5 Melt butter in a small saucepan over medium heat and mix in bread crumbs until evenly coated. Remove from heat and stir in Parmesan cheese. Evenly distribute cheese crumbs over the top of the casserole.
6. 6 Bake in the preheated oven until cooked through and lightly browned on top, 25 to 30 minutes.

By MommaBean3

Ingredients

• ✓ rotisserie chicken
• vegetable oil
• chili powder
• cayenne pepper
• salt
• black pepper
• flour tortilla
• pico de gallo salsa
• mexican cheese blend

Instructions

1. 1 Heat oil in a skillet over medium heat. Add chicken, chili powder, cayenne pepper, salt, and black pepper; cook until chicken is heated through, about 10 minutes.
2. 2 Divide chicken mixture among tortillas; top with pico de gallo and Mexican cheese blend.

By Steve Cowherd

Ingredients

• ✓ rotisserie chicken
• pecan
• apple
• green grape
• mayonnaise
• vanilla yogurt
• mustard
• lemon juice
• cumin
• salt
• black pepper

Instructions

1. 1 Place shredded chicken, pecans, apple, and quartered grapes in a bowl. Stir.
2. 2 Mix mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper together in a small bowl. Pour over chicken mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.

By RANDRUSH

Ingredients

• ✓ rotisserie chicken
• pie crust
• butter
• onion
• all-purpose flour
• salt
• black pepper
• chicken broth
• milk
• mixed vegetable

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.
2. 2 Remove skin from rotisserie chicken and shred meat.
3. 3 Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes.
4. 4 Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast.
5. 5 Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

By Lynnette

Ingredients

• ✓ rotisserie chicken
• chicken broth
• salsa
• sweet corn
• black bean
• corn
• cream of chicken soup
• green chile pepper
• cumin
• chili powder
• garlic powder
• salt

Instructions

1. 1 Combine shredded chicken, chicken broth, salsa, sweet corn, black beans, southwest-style corn, condensed soup, diced green chiles, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil.
2. 2 Reduce heat to medium-low and simmer until heated through and flavors have blended, about 20 minutes.

By Stacy

Ingredients

• ✓ rotisserie chicken
• lasagna noodle
• cheese blend
• mascarpone cheese
• garlic
• italian seasoning
• white pepper
• olive oil
• onion
• egg
• alfredo sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.
5. 5 Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.
6. 6 Bake in the preheated oven until hot and bubbly, about 45 minutes.

By Jon OBrien

Ingredients

• ✓ rotisserie chicken
• red bean
• pinto bean
• pepper jack cheese
• onion
• olive oil
• tomato sauce
• chicken broth
• sour cream
• corn tortilla
• cilantro
• red pepper sauce

Instructions

1. 1 Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
2. 2 Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
3. 3 Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
4. 4 Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ rotisserie chicken
• barbecue sauce
• southwest seasoning
• hot sauce
• olive oil
• flour tortilla
• corn tortilla
• tomato
• four cheese mexican shreds
• cilantro
• lime wedge

Instructions

1. 1 Combine barbecue sauce, Southwest seasoning, and hot sauce in a small bowl; set aside for 15 minutes.
2. 2 Heat oil in a large skillet over medium heat until hot. Add chicken; cook and stir until warmed through, 3 to 5 minutes. Stir in barbecue sauce mixture; cook until chicken is coated and sauce thickens slightly, 3 to 5 minutes more.
3. 3 Heat tortillas according to package directions.
4. 4 Divide chicken mixture among tortillas; top each with tomatoes, cheese, and cilantro. Serve with lime wedges.

By Borden Cheese

Ingredients

• ✓ rotisserie chicken
• baking potato
• olive oil
• kosher salt
• mixed vegetables
• butter
• garlic
• half-and-half
• heavy cream
• parmigiano-reggiano cheese
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack on a rimmed baking sheet.
2. 2 Rinse and scrub potatoes, then prick with a fork. Drizzle with olive oil and sprinkle with salt. Set on the prepared rack.
3. 3 Bake potatoes in the preheated oven until the internal temperature is 205 to 212 degrees F (96 to 100 degrees C), about 50 minutes.
4. 4 While potatoes are baking, remove meat from rotisserie chicken; discard skin and bones. Pull or cut meat into chunks and keep warm.
5. 5 Prepare Alfredo sauce: Melt butter in a skillet over medium heat until sizzling. Add garlic in a single layer; cook until soft and fragrant but not brown, about 1 minute. Reduce heat and pour in half-and-half and cream; whisk to incorporate. Add Parmesan cheese and pepper and continue to whisk, until cheese is melted.
6. 6 Place vegetables in a microwave-safe bowl. Microwave on high power until warm, about 3 minutes. Chop vegetables into bite-sized pieces if desired, and mix with chicken.
7. 7 When potatoes are finished baking, remove from the oven. Cut a slit into each potato with a fork or a knife, leaving 1/2 inch uncut on edge. Use both hands to press each potato in towards the center so it opens up. This will help let you stuff the potato.
8. 8 Top potatoes with chicken mixture and drizzle with Alfredo sauce.

By thedailygourmet

Ingredients

• ✓ rotisserie chicken
• cooking spray
• elbow macaroni
• sour cream
• cream cheese
• evaporated milk
• buffalo wing sauce
• ranch dressing mix
• cheddar cheese
• panko bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. 3 Stir sour cream and cream cheese together in a bowl until smooth; add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture; mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese; drizzle melted butter over the top.
4. 4 Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.

By tamara

Ingredients

• ✓ rotisserie chicken
• crescent roll
• butter
• chicken breast
• mixed vegetable
• potato
• cream of chicken soup
• cream of mushroom soup
• milk
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an ungreased 9x13-inch baking dish with one can of crescent roll dough, pinching the seams together.
2. 2 Melt butter in a saucepan over medium heat. Add chicken breast, rotisserie chicken, frozen vegetables, and sliced potatoes. Cook, stirring frequently, until vegetables are thawed and mixture is heated through, 5 to 7 minutes.
3. 3 Meanwhile, warm both cans of condensed soup in a separate pan over medium-low heat. Slowly pour in milk and cook, stirring frequently, until combined and heated through, about 3 minutes.
4. 4 Add soup mixture to chicken mixture; stir until well combined. Season with salt and pepper. Pour mixture into the prepared baking dish. Top with the second can of crescent roll dough; do not pinch the seams on these. Cover lightly with aluminum foil to prevent crescent rolls from browning too quickly.
5. 5 Bake in the preheated oven until heated through and rolls are golden brown, 40 to 50 minutes.

By sweetface1905

Ingredients

• ✓ rotisserie chicken
• salsa verde
• tomato puree
• vegetable broth
• chili powder
• cumin
• cayenne pepper
• salt
• black pepper
• cannellini bean
• sweet white corn
• bell pepper
• onion

Instructions

1. 1 Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
2. 2 Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

By Allrecipes Member

Ingredients

• ✓ rotisserie chicken
• coleslaw mix
• carrot
• white sugar
• garlic
• ginger
• basil
• black pepper
• hoisin sauce
• soy sauce
• white vinegar
• green leaf lettuce
• peanut sauce

Instructions

1. 1 Heat a large skillet over medium-high heat. Add chicken, coleslaw mix, sugar, garlic, ginger, basil, and pepper to the hot skillet. Pour in hoisin sauce, soy sauce, and vinegar; bring to a simmer. Cook and stir until chicken is hot and liquid has been absorbed, about 10 minutes.
2. 2 To serve, line a platter with lettuce leaves and pour chicken mixture into the center of the platter. Each diner assembles their own wrap by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, and then rolling it into a cylinder.

By gztg44

Ingredients

• ✓ rotisserie chicken
• mixed vegetable
• cooking spray
• pie crust
• cream of chicken soup
• mayonnaise
• milk
• celery salt
• garlic powder
• black pepper
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
3. 3 Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
4. 4 Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.

By Ashley Harris Hardin

Ingredients

• ✓ rotisserie chicken
• vegetable oil
• onion
• great northern bean
• chicken broth
• tomato
• green chile
• garlic
• cumin
• oregano
• cayenne pepper
• monterey jack cheese

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Remove from heat. Add 1 can of beans and smash into the onion using a potato masher.
2. 2 Transfer onion mixture to the bottom of a slow cooker and add remaining beans, chicken broth, shredded chicken, tomatoes, chiles, garlic, cumin, oregano, and cayenne.
3. 3 Cover and cook on High until reduced and thickened, about 4 hours. Garnish with Monterey Jack cheese.

By Angela Boyles

Ingredients

• ✓ rotisserie chicken
• ranch dressing
• sour cream
• taco seasoning mix
• salsa
• corn tortilla
• lettuce
• tomato
• green onion
• black olive
• avocado
• colby monterey jack cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
3. 3 Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
4. 4 Warm tortillas in a skillet for about a minute on each side to make them pliable.
5. 5 Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

By Joan Dredge

Ingredients

• ✓ rotisserie chicken
• cooking spray
• broccoli
• cream of chicken soup
• mayonnaise
• lemon juice
• curry powder
• salt
• black pepper
• cheddar cheese
• corn flakes cereal
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Place broccoli into a microwave-safe dish with 2 tablespoons water. Cover and microwave on high until broccoli is steaming and bright green, 2 to 3 minutes.
3. 3 Meanwhile, whisk condensed soup, mayonnaise, lemon juice, curry powder, salt, and pepper together in a bowl until well combined.
4. 4 Transfer broccoli to the bottom of the prepared baking dish. Layer cooked chicken over broccoli, then pour soup mixture over top. Sprinkle Cheddar cheese over the casserole, followed by crushed cornflakes and almonds.
5. 5 Bake, uncovered, in the preheated oven until casserole is bubbling, cheese is melted, and topping is browned, about 30 minutes.

By Sean Greene

Ingredients

• ✓ rotisserie chicken
• rapini
• olive oil
• red onion
• garlic
• red pepper flakes
• white wine
• penne pasta
• chicken bouillon granules
• salt
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Trim thick stems off rapini and coarsely chop.
2. 2 Bring a large pot of salted water to a boil. Add rapini, return to a boil, and cook until stems are crisp-tender, 2 to 3 minutes. Remove from the water with a slotted spoon and allow to drain completely. Save the pot of water to cook the penne in.
3. 3 Heat olive oil in a large frying pan over medium heat. Add red onion and cook for 2 minutes. Add garlic and red pepper flakes; cook for 30 seconds. Add rapini and white wine; cook until the wine is reduced by half.
4. 4 Meanwhile, return the pot of water to a boil. Add penne and cook until almost tender, about 10 minutes. Drain penne, reserving 1/2 cup of the starchy cooking water.
5. 5 Add the penne to the pan with the rapini. Add chicken, reserved cooking water, and chicken bouillon. Continue to cook until penne is tender yet firm to the bite, 2 to 3 minutes. Season with salt and pepper. Stir in 1/4 cup Parmigiano-Reggiano cheese. Divide among serving bowls and serve with remaining cheese.

By Kim's Cooking Now

Ingredients

• ✓ rotisserie chicken
• farfalle pasta
• olive oil
• shallot
• garlic
• white wine
• gorgonzola cheese
• chicken stock
• salt
• black pepper
• sun-dried tomato
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
2. 2 Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
3. 3 Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

By Brian Graves