Here’s how to make 4 meals from one bird. Everyone knows about the $5 rotisserie chickens at Costco right? Those babies are SO flavorful and I can barely wait to get home to take a bite! My husband is usually on shredding duty and he always laughs that there is a fork bite out of the top.
I came across this tasty recipe from Picky Palate and thought it would be a great way to stretch a rotisserie. The serving size is 8-10 so I just doubled the recipe below to make 4 (4 person serving) dishes. These are great to freeze or give to new moms, sick neighbors, etc. And it’s a creamy casserole without any condensed soups. Hooray!
3 Tbsp olive oil
1 medium onion, diced
3 stalks celery, diced
3 carrots, peeled and diced
2 Tbsp minced garlic
2 cups shredded, cooked chicken (If you’re doubling just buy one rotisserie)
2 cups cooked white rice (that’s two cups of already cooked rice)
16 oz. wild rice, cooked (Trader Joes sells this inexpensively or you could look in a bulk section)
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic salt
For the cheese sauce
4 Tbsp butter
1/4 cup flour
1/4 tsp salt
1/4 tsp pepper
2 cups chicken broth
2 cups shredded cheese
top with 1 1/2 cups shredded cheese
Preheat oven to 350. Heat oil in a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 7 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper, and garlic salt. Turn off heat.
To prepare cheese sauce: melt butter in a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling, then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13-inch baking dish. Top with additional cheese and bake for 25-30 minutes or until cheese is melted through. Serve hot.