Wet your beak with these delicious chicken dishes
Rotisserie Chicken-Biscuit Casserole
Recipe courtesy of Family Features and Culinary.net
1 whole rotisserie chicken
8 refrigerated biscuits
1 can (10 ¾ oz.) cream of mushroom soup
½ cup milk
¼ cup sour cream
2 cups frozen vegetables
½ teaspoon dried basil
⅛ teaspoon pepper
Heat oven to 450 degrees. Remove meat from rotisserie chicken and shred; set aside. Discard bones. Cut biscuits into quarters; set aside. In saucepan, stir soup, milk, sour cream, chicken, vegetables, basil and pepper. Cook until boiling. Spoon chicken mixture into baking dish. Arrange quartered biscuits over filling. Bake 10-12 minutes, or until biscuits are golden brown.
Recipe courtesy of Wendy Lankford, Red Oak, Va.
2 cups chicken, cooked and chopped
3 oz. cream cheese
¼ teaspoon salt
2 tablespoons butter, melted
⅛ teaspoon pepper
1 tablespoon onion, chopped
3 pkgs. crescent rolls
Mix all ingredients except rolls together. Place a portion on each roll (for appetizers cut rolls in half). Pull corners together and pinch. Place on cookie sheet and bake at 400 degrees until slightly browned. (An egg wash makes this very pretty and seals edges.)
Warm Pasta Salad with Chicken
Recipe Courtesy of Christine Grande, Lovettsville, Va.
8 oz. whole wheat curly pasta, like rotini or cavatappi
½ cup plus 2 tablespoons any vinaigrette salad dressing, divided
2 tablespoons extra virgin olive oil
1 small onion, chopped
2 large carrots, sliced into quarter-inch circles
1 large sweet bell pepper (any color), diced
2 medium zucchinis, sliced into quarter-inch half moons
5 or 6 white button or baby bella mushrooms, sliced
1 can artichoke hearts, drained and quartered
1 jar or pouch sun-dried tomatoes, drained and julienned
3 cloves garlic, minced
1 tablespoon each of basil, oregano and parsley
⅛ teaspoon black pepper
2 cups cooked chicken breast, diced grated Romano or Parmesan cheese
Cook pasta according to package directions except do not add salt or anything else to the water. Cook for one minute longer than al dente time. Drain pasta well (do not rinse) and return to pot. Stir in 1/2 cup of vinaigrette dressing. Cover with lid and keep warm. In a large sauté pan or wok, heat the olive oil over medium heat. Add onion and carrots and sauté until carrots are crisp-tender, about 4 minutes. Add the remaining vegetables and the dried herbs and sauté until vegetables start to soften and mushrooms begin to darken, about 2 minutes. Stir in chicken, black pepper, and remaining vinaigrette dressing. Cover and cook until chicken is thoroughly heated, about 2-3 minutes. Turn off heat and mix in the pasta. Add more vinaigrette, if desired. Serve topped with grated cheese.
Got a tasty treat to share?
Email your original vegetarian dishes, spinach dishes and carrot recipes to [email protected], or mail to Cooperative Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 and include your email address.
You also can submit them online at co-opliving.com/cooperativekitchen. Selected recipes will be published in future issues of Cooperative Living or at co-opliving.com. Because of volume we cannot guarantee publication of all recipes. Reader recipes are submitted in good faith. Cooperative Living cannot warrant results.