From the kitchens of Amy & JJ

The rotisserie chicken – an easy go-to meal when you want a fuss-free evening. But, inevitably, you will have some leftovers! Don’t leave them sit in the refrigerator before moving them to the garbage, let’s make something new. By Amy Iler.
Here are few ways to use your rotisserie chicken:
How about a pasta dish? Here is an alfredo sauce recipe to make a chicken alfredo:

Alfredo Sauce:
1 stick Butter
1 tsp Italian Seasoning
1/2 Tbls Garlic Salt
1/2 Tbls Minced Garlic (not dried)
1/2 cup Flour
1/2 cup Grated Parmesan cheese
6 ounces Gorgonzola cheese crumbles
1 teaspoon Pepper
2 cups Whole Milk
2 ounces Cream Cheese
Chicken pieces – cubed or shredded – can be rotisserie, chicken breast or even fried chicken tenders.

1. Melt butter in a saucepan on low heat. Add flour to make a roux. Add garlic salt, minced garlic and Italian Seasoning. Stir constantly to avoid burning or clumping.
2. Add 1 1/2 cups milk, 1/2 a cup at a time. Raise heat to low-medium.
3. Slowly add grated cheese. Stir. Add gorgonzola cheese. Stir well. Add cream cheese. Add pepper. Stir until all ingredients are well combined and smooth. If sauce is too thick for your taste, add another 1/2 cup of milk (or more). Sauce should be thicker than marinara sauce but you don’t want it to be too thick. Taste. NOTE – Add a little sugar, if bitter.
4. For chicken alfredo, add some of that rotisserie chicken (or shrimp) and serve with your favorite pasta!

Teriyaki Chicken Cups
1 Cup Shredded Rotisserie Chicken
½ Cup Teriyaki sauce
6 Romaine Lettuce Leaves
1/4 Cup Wonton Strips
1/4 Cup Sliced Bell Peppers (multiple colors)
1 Tbls Sliced Scallions

Warm up the chicken in a saucepan or microwave. Add to a bowl and toss in the Teriyaki sauce.
Arrange Romaine leaves on a plate and fill the cups halfway with teriyaki chicken. Add wonton strips, bell peppers and scallions to taste.

Chicken Noodle Soup
1-2 Tbsps of butter
4 stalks of celery, diced
6 large carrots, diced
1-2 cloves garlic
10 cups chicken broth
3 Tbsps poultry seasoning
2-4 cups rotisserie chicken
2 cups dry egg noodles
salt & pepper to taste
2 tsp. butter than bouillon chicken flavor (if needed)

(All of these amounts are “about” – make it the way you like it! Measure with your heart and taste as you make!)
1. Saute celery and carrots in the butter for about 5 minutes, then add garlic for about 30 seconds.
2. Add broth, seasoning and chicken and let boil for a bit.
3. Lastly, add the noddles till al dente – don’t let them overcook and get mushy!

Happy cooking with your rotisserie chickens.