I came up with this idea to take a rotisserie chicken and make multiple meals out of it a couple years ago. I love seeing how much you can stretch one chicken and all of the meals we can create with one bird! I like to get my chicken at Sam’s club because they have the largest chickens and they’re only 4.98 each! That is the best price you’ll find! In this second special episode of Rotisserie Rager, I show you how to stretch your chicken with a nice bubbly pot of mushroom and wild rice soup along with some chipotle chicken and bean burritos. I also threw together some stuffed acorn squash bowls! It’s the perfect time of year with your Turkey leftovers to get some ideas on what you can make! Enjoy this throwback episode. I hope it gets your creative wheels spinning with what you can do with your leftovers and rotisserie chickens in the future!

Creamy Chicken, Mushroom & Wild Rice Soup

1-2 cups dark meat rotisserie chicken

6 cups chicken stock

16 oz Baby Bella Mushrooms sliced

1 cup Wild Rice cooked

1 yellow onion diced

2-3 stalks celery sliced

2-3 carrots sliced

1/2 cup heavy whipping cream

S&P to taste. Olive oil for sautéing

Sprigs of fresh thyme and rosemary. 1 bay leaf

1 tablespoon Worcestershire sauce

Add olive oil to your stock pot and sauté onions, celery and carrots until onions are translucent. Add in thyme and rosemary with some salt and pepper. Next, add mushrooms and once cooked down some, add Worcestershire sauce and chicken to heat through. Then, add cooked wild rice and chicken stock. Throw in a bay leaf. Add more salt to taste and simmer on stove top for 1 – 2 hours. Once veggies are tender, remove herb stems and bay leaf and add heavy cream. Stir all together and ladle in bowls. Enjoy😃

Cheesy Chipotle Chicken & Bean Burritos

1 – 2 cups rotisserie chicken

1 can black beans

1 can pinto beans

2 chipotle peppers

1 yellow onion

1 packet taco seasoning

3/4 cups chicken stock or water

2 cups shredded cheddar cheese

1 8ct pack of Flour Tortillas (Burrito size)

Sauté onion in pan with some olive oil. Once translucent, add chopped chipotle peppers. Stir together and add chicken to heat through. Add beans, Taco seasoning and water/stock. Let simmer for a few minutes until flavor is incorporated and beans are heated through. Add cheese and stir in to melt. Take your tortilla and spoon some mix in the middle. Fold edges in and wrap up burrito style. Enjoy with some sour cream, guacamole and hot sauce😃