DOWNLOAD The Best Rotisserie Chicken Cookbook Over 100 Tasty Recipes Using a Store-Bought Bird

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The Best Rotisserie Chicken Cookbook Over 100
Tasty Recipes Using a Store-Bought Bird
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The Best Rotisserie Chicken Cookbook Over 100
Tasty Recipes Using a Store-Bought
Bird Description
100 TASTY RECIPES USING A STORE-BOUGHT BIRD One
of the benefits of buying a rotisserie chicken is
how quickly you can get a meal on the table This
cookbook helps you take rotisserie chicken to the
next level Youll find recipes for breakfast,
appetizers, snacks, soups, sandwiches, salads and
main dishes Spicy Peach and Chicken Oven
Quesadillas Quesadillas are a quick and versatile
dishperfect for when youre crunched for time
You can make them one at a time on the stove, but
if youre cooking for a group, you can make a
batch in the oven instead White Bean and Chicken
Chili Speed up your dinnertime prep for this
chili with two ready-made ingredients rotisserie
chicken and canned white beans This will get a
hearty bowl of chili on your table in 30 minutes
or less Dressings, Sauces and Condiments If you
typically pick up a bottle of your beloved
dressing or dip at the grocery, I challenge you
to make our versions Youll find its so easy and
tasty when combined with our chicken salad
recipes that you may never turn back to pre-made
versions again CHICKEN NOODLE SOUP Instead of
buying canned or premade chicken soup, you can
easily make your own in about 20 minutes See
Tobys Tip for a time-saving trick 1 Fill a
medium saucepan three-quarters with water and
bring to a boil over high heat Stir in the egg
noodles and return the water to a boil Lower the
heat to medium, and boil gently until the noodles
are al dente, 5 minutes Using a colander, drain
the noodles and set aside in a medium bowl,
covered with foil 2 In a large pot over medium
heat, heat the oil When the oil is shimmering,
add the onion, garlic, carrot and celery, and
cook for about 5 minutes, until the onion is
translucent and the garlic is fragrant 3 Add the
chicken and stir to combine Add the broth,
dillweed, salt and pepper, and stir together
Increase the heat to high and bring the mixture
to a boil Reduce the heat to medium-low, cover
and simmer until the flavors combine, 15 minutes
4 To serve, divide the noodles evenly into each
of four soup bowls Using a ladle, top the noodles
with the soup TOBYS TIP The egg noodles are
stored separately because they fall apart when
stored in the soup If you want to store the
noodles in the soup, use 1 cup (250 mL) dry elbow
macaroni, ditalini or orzo pasta and add it
directly to the soup along with the broth,
dillweed, salt and pepper Makes 4 servings 3 cups
(750 mL) egg noodles 1 tbsp (15 mL) olive oil 1
yellow onion, chopped 2 cloves garlic, minced 1
carrot, chopped 1 stalk celery, chopped 2 cups
(500 mL) chopped rotisserie chicken 6 cups (1 5
L) reduced-sodium ready-to-use chicken broth 1?2
tsp (2 mL) dried dillweed 1?4 tsp (1 mL) salt 1?8
tsp (0 5 mL) freshly ground black pepper