Left Over Rotisserie Chicken Two Ways

My parents where super sweet and brought over a rotisserie chicken twice last week, and one of those times dad even deboned it for me! And for you who know me know that is a HUGE thing to me because I hate meat on the bone to work with yes I know I'm a nut :).

My first recipe was one that was HUGE hit, Cole even ate THREE bowls. I was a little worried that the dumplings would be soggy but they weren't and they tasted great.

Chicken & Parmesan-Basil Dumplings Found on Recipes.com

Ingredients

1 (32-ounce) carton chicken broth

4 cups water

1 bay leaf

1 teaspoon onion powder

1 teaspoon dried thyme

1 1/2 cups all-purpose flour

1/3 cup grated Parmesan cheese

1/2 teaspoon salt

1/2 cup vegetable shortening

1 tablespoon chopped fresh basil

1/2 cup milk

3 tablespoons butter

1 rotisserie chicken

1/2 teaspoon ground black pepper

Garnish

additional chopped fresh basil

Directions

1. In a large Dutch oven, combine chicken broth, water, bay leaf, onion powder, and thyme. Bring to a boil over medium heat. Reduce heat and let simmer while making dumplings.

2. In a large bowl, blend together flour, Parmesan cheese, and salt. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in chopped basil. Add milk and stir until dough forms a ball. Divide dough in half, and place half on a lightly floured surface. Roll out dough to a 1/8-inch thickness. Cut dough into strips, approximately 1-x-3 inches in size. Repeat with remaining half of dough.

3. Bring chicken broth to a full rolling boil; add butter. Drop dumplings, a few at a time, into boiling broth, letting broth return to a boil before adding more. After all the dumplings have been added, cook for 15 minutes.

4. While dumplings are cooking, pull meat from rotisserie chicken, discarding skin and bones. Shred or chop chicken. (You should have approximately 3 cups of meat.) Add chicken to dumplings. Season with pepper to taste.

5. Reduce heat to a simmer and continue to cook for 5 to 10 minutes, or until chicken is heated through.

6. Garnish with additional fresh basil, if desired.

ALEXIS NOTES: I switched out whole wheat flour and I used butter instead of shortening since I never buy it. Also no fresh bail in this house either, sorry

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The second one dad did the de-boned and put in little bags for me to take home, yes I love him :). You know me always on the hunt for a new mac & cheese and this one was great. Not my favorite but still a good one to go to!

Chicken-Macaroni Casserole found on Food.com

• 1/2 cup chopped onion
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 cups shredded cheddar cheese, divided
• 1 cup milk
• 3 1/2 cups chopped cooked chicken
• 2 1/2 cups cooked macaroni
• salt
• pepper
• 1/4 cup Ritz cracker crumbs

Change Measurements: US | Metric

Directions:

Prep Time: 30 mins

Total Time: 1 hr

1. 1In a large skillet over med-high heat, saute onions in butter until onions are tender.
2. 2Add in soup and 1 ½ cups cheese; gradually stir in milk.
3. 3Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
4. 4Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
5. 5Bake in a preheated 350° oven for 30 minutes or until heated through.
6. 6Top with remaining ½ cup cheese and bake 5 minutes.

ALEXIS NOTES: I would usually use whole wheat noodles but ran out so it was the regular noodles this time. Instead of crackers I used crushed cornflakes since I had them on hand.

Happy Tuesday Everyone :)

I'm linking up to Tempt My Tummy Tuesdays and Tasty Tuesdays.