Chef Laurie

Chef Laurie

It's one of the easiest grab-and-go items in the grocery store. We're talking about rotisserie chicken! Our good friend Chef Laurie is here with three creative ways to use a rotisserie chicken!

Thai Green Curry Chicken

  • 1 cup chicken stock
  • 1 cup coconut milk
  • 2 Tablespoons green curry paste
  • One- 12-16oz bag of frozen Asian vegetable medley
  • 1 & 1/2 cups coked , shredded chicken
  • 1 1/2cup fresh cilantro chopped
  • 1 1/4cup salted roasted peanuts, chopped

In a large sauce pan, simmer the chicken stock, coconut milk and green curry paste

Whisk and cook for 3 minutes

Add the vegetables and chicken and simmer for 1 minute.

At the last moment add the cilantro.

Top with the peanuts

Serve with Jasmine or Black Rice

Chicken and noodles

  • 6 cups chicken stock
  • 1 lb fresh egg noodles
  • 1 cup cooked shredded chicken.
  • 2 cups fresh baby spinach
  • salt and pepper to taste
  • 1 1/2 cup parmesan cheese.

In a large sauce pan, bring the chicken stock to a boil.

Add the egg noodles and cook for 3 minutes.

Stir in the spinach and let wilt and stir, about 30 seconds.

Season to taste with salt and peppers.

Serve with Parmesan cheese sprinkled on top

Chicken Tacos

  • 2 cups cooked shredded chicken
  • 1 packet of taco seasoning
  • 1 box of taco shells
  • 1 cup fresh salsa
  • 1 cup shredded lettuce
  • 1 cup sour cream

In a large microwave safe bowl, add the chicken and the taco seasoning.

Mix well and heat in the microwave for 1 minute.

Assemble tacos as desired.

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