Cooking with Rotisserie Chicken

Rotisserie chicken is fabulous for weeknight cooking. One rotisserie chicken will typically make us three meals and a few snacks. If handling raw meat isn't your favorite thing (it sure isn't for me!) this is a fully cooked, easy to use option.

Chicken Quesadillas with Guacamole
Makes 4 Quesadillas

1 cup shredded cooked chicken
1 cup shredded cheddar cheese
1/4 cup diced red onion
1/4 cup diced yellow pepper
8 corn tortillas
1cup shredded iceberg lettuce
1 avocado
1 lime
Store bought salsa

1. Top tortilla with 1/4 of chicken, cheese, onions, and pepper. Squeeze lime juice on quesadilla and top with another tortilla. Repeat 4 times.
2. Cook each quesadilla on dry non-stick skillet. If you don't have a non-stick skillet, add 1 teaspoon of olive oil to pan for each quesadilla. Cook until lightly browned and cheese is melted, about 5-10 minutes. Flip and cook 2 minutes more.
3. Remove from each and cut each quesadilla into four equal wedges.
4. Meanwhile, coarsely mash avocado. Add remaining lime juice and salt to taste.
5. Serve quesadillas with guacamole, lettuce, and store bought salsa.

Chicken Noodle Soup
Makes 4 servings

1 cup shredded cooked chicken
1 can chicken broth
1/2 onion, diced
3 pealed and diced carrots
1/2 cup frozen peas
1 cup rotini pasta
1 tablespoon olive oil
2 bay leaves
Black pepper to taste

1. In large pot, heat olive oil over medium heat. Add onions and carrots, saute until onions are translucent, about 10 minutes.
2. Add chicken broth, chicken, peas, bay leaves, and black pepper. Bring to a boil.
3. Add pasta and cook 10 minutes more.
4. Remove bay leaves and serve with crusty bread.