Recent newspaper and magazine articles tout the convenience and versatility of rotisserie chicken. You have hundreds of meal possibilities when you have cooked chicken on hand. But this convenience food, like so many others, has shot up in price.
In my area, rotisserie chicken went from $5.99 each to $7.99, quite an increase. Stores have specials, thank goodness, and I watch for them. Last weekend I bought one for $6.99, midway between the former price and the current one.
Before you reach for the package, think about food safety. Ask the butcher or sales associate when the chicken was put in the display case. Don’t buy a chicken that is more than two hours old. Refrigerate the chicken as soon as you get home. I put the bird in a large plastic bag to contain odors. Delicious as cooked chicken smells, I don’t want everything in the refrigerator to smell like it.
Instead of cutting the meat, I shred it. In fact, I shred the entire bird and freeze half of the meat for later. I use the shredded meat for tacos (which are so delicious), salad, and sandwiches. But this time I used it for a macaroni and cheese casserole, or as we say in Minnesota, “hot dish.” This recipe isn’t absolute and you have lots of options.
Instead of asparagus, you may substitute defrosted broccoli florets. You may replace one cup of asparagus with cooked mushrooms. If fresh asparagus isn’t available, use frozen and defrost it under cool water. Cut green beans would also work in this recipe. As for cheese, use the kind you like best.
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