QUICK ROTISSERIE CHICKEN RECIPES RECIPES

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26 LEFTOVER ROTISSERIE CHICKEN RECIPES – THE KITCHEN COMMUNITY



26 Leftover Rotisserie Chicken Recipes – The Kitchen Community image

Leftover rotisserie chicken recipes help you to save time, eat healthily, and try new things. Whether you are cooking for meal prep, making a quick lunch, or feeding a family, these rotisserie chicken recipes are all delicious and simple to make! Source: savorynothings.com 1. Rotisserie Chicken Quesadilla Chicken quesadillas can be made in a flash. Dressing

Provided by Cassie Marshall

QUICK ROTISSERIE CHICKEN GUMBO RECIPE | VALERIE BERTINE…



Quick Rotisserie Chicken Gumbo Recipe | Valerie Bertine… image

Provided by Valerie Bertinelli

Categories     main-dish

Total Time 50 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 19

1/2 pound andouille sausage, cut into 1/4-inch-thick slices
1/2 pound Polska kielbasa sausage, cut into 1/4-inch-thick slices
1/2 cup peanut oil
1/2 cup all-purpose flour
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped celery
2 garlic cloves, chopped
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons Creole seasoning
1/4 teaspoon cayenne pepper
5 cups low-sodium chicken broth
4 cups shredded rotisserie chicken (from 1 large rotisserie chicken)
1 14.5-ounce can diced tomatoes, undrained
1 1/2 cups frozen cut okra
2 teaspoons Worcestershire sauce
4 cups hot cooked white rice
1/4 cup sliced scallions
Hot sauce (optional)

Steps:

  • Cook the sausages in a large nonstick skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels.
  • Heat the oil in a large Dutch oven over medium-high heat; gradually whisk in the flour and cook, whisking constantly, until the flour is a deep caramel color, 7 to 10 minutes.
  • Reduce the heat to medium. Stir in the onion, bell pepper, celery, garlic, thyme, Creole seasoning and cayenne pepper; cook, stirring constantly, about 5 minutes. Gradually stir in the broth; add the chicken, tomatoes, okra, Worcestershire sauce and sausage.
  • Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until all the vegetables are tender and the broth has thickened slightly, about 20 minutes. Serve the gumbo over the hot cooked rice topped with the scallions. Serve with hot sauce, if desired.
  • Photograph Courtesy of Time Inc. Books/Alison Miksch.

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