| I stopped at the grocery store on the way home from | | | | chicken for 2 to 3 minutes, scrapping the bottom of the |
| work tonight and found a rotisserie chicken on sale. | | | | pot to loosen any browned particles. |
| You can just bet it went directly into my grocery | | | | 5. Add the rice and stir for 2 to 3 minutes to coat it |
| buggy. | | | | evenly. |
| I use weekly meal plans and (usually) only go to the | | | | 6. Add the water, stir to combine, and cover. Cook |
| grocery store once a week. So, my dilemma was | | | | over medium heat for 30 to 35 minutes, without stirring, |
| how to fit some chicken entrees in my plans for the | | | | or until the rice is tender and the liquid has been |
| week. This is how I am going to use the chicken: | | | | absorbed. |
| My original dinner entree for kielbasa with potatoes au' | | | | 7. Remove the pot from the heat and let stand, |
| gratin will become Chicken and Sausage Jambalaya. | | | | covered for 2 to 3 minutes. Remove the bay leaves. |
| This recipe is better with andouille sausage, buy hey, I | | | | Stir in the green onions and serve. |
| already had the kielbasa which will be great, too! This | | | | 7-Layer Chinese Chicken Salad Salad |
| recipe will take time to prepare but can be cooked | | | | Salad |
| over the weekend, or when you have some time, and | | | | 5 cups shredded lettuce |
| reheated. I really think it is better when left to sit for a | | | | 1 3-oz package oriental-flavor ramen noodle soup mix |
| day or two because the flavors will blend making it a | | | | 2 cups diced cooked chicken |
| much richer tasting dish. (Recipe from FoodNetwork is | | | | 1 11-oz can white Shoepeg corn, drained |
| below.) | | | | 1 large tomato, diced |
| I was going to serve the traditional 7-Layer Salad but | | | | 2 green onions, sliced |
| will change it to 7-Layer Chinese Chicken Salad for a | | | | 1/2 cup coarsely chopped peanuts (optional) |
| scrumptious main dish salad that you can prepare in no | | | | Dressing |
| time. (Recipe from is below.) | | | | 2 Tablespoons sugar |
| The longer cooking chicken pot pie will be a | | | | 1 teaspoon salt |
| quick-and-easy meal using the Easy-as-Pie Chicken | | | | 3/4 teaspoon grated gingerrootv |
| Pie recipe to take advantage of the pre-cooked | | | | 1/2 teaspoon pepper |
| chicken. You will find a great technique for baking the | | | | 1/4 oil |
| crust with this recipe. (Recipe from is below.) | | | | 2 Tablespoons vinegar |
| I hope you find a chicken on the way home from work | | | | Directions |
| to save you time and energy with your meals! | | | | |
| Chicken and Sausage Jambalaya | | | | 1. Arrange lettuce in bottom of large (3-quart) clear |
| 1/2 cup vegetable or olive oil | | | | glass serving bowl. |
| 3 cups chopped onions | | | | 2. Layer noodles and all remaining ingredients, in order |
| 1 cup chopped bell peppers | | | | listed, over lettuce. |
| 3 teaspoons salt | | | | 3. Combine all dressing ingredients in a small jar with a |
| 1 1/4 teaspoons cayenne | | | | tight fitting lid and shake until well combined. |
| 1 pound andouille, chorizo, or other smoked sausage | | | | 4. Pour dressing over salad and serve immediately. |
| cut crosswise into 1/4 inch slices | | | | Easy-As-Pie Chicken Pie |
| 1 1/2 pounds cooked white and dark chicken meat, cut | | | | 1 Pre-made pie crust, at room temperature |
| into 1 inch cubes | | | | 1 10 3/4-oz can condensed cream of chicken soup |
| 3 bay leaves | | | | 1 cup milk |
| 3 cups medium-grain white rice | | | | 1 cup frozen, diced southern-style hash browns |
| 6 cups water | | | | 1 1-lb bag frozen mixed vegetables |
| 1 cup chopped green onions | | | | 1/8 teaspoon pepper |
| Directions | | | | Directions |
| | | | |
| 1. Heat the oil in a large cast-iron Dutch oven over | | | | 1. Heat oven to 400 degrees. Spray baking sheet with |
| medium heat. | | | | cooking spray. Place pie crust on baking sheet and |
| 2. Add the onions, bell peppers, 2 teaspoons of the salt | | | | decorate or flute edges as desired. Bake 8 minutes or |
| and 1 teaspoon of the cayenne. Stirring often, brown | | | | until golden brown. |
| the vegetables for about 20 minutes, or until they are | | | | 2. Meanwhile, combine soup and milk in a 12-inch |
| caramelized and dark brown in color. Scrape the | | | | nonstick skillet. Cook over medium-high heat until |
| bottom and sides of the pot to loosen any browned | | | | bubbly, stirring frequently. |
| particles | | | | 3. Stir in chicken, potatoes, vegetables, and pepper. |
| 3. Add the sausage and cook, stirring often for 10 to 15 | | | | Bring mixture to boiling. Reduce heat to medium-low. |
| minutes, scraping the bottom and sides of the pot to | | | | Cover and simmer 8 - 10 minutes until heated through. |
| loosen any browned particles. | | | | 4. Remove skillet from heat. |
| 4. Season the chicken with the remaining 1 teaspoon | | | | 5. Using a large spatula, remove pie crust from baking |
| salt and remaining 1/4 teaspoon cayenne. Add the | | | | sheet and place on top of chicken mixture. |
| chicken and the bay leaves to the pot. Brown the | | | | 6. Cut into wedges and serve. |