🔴The Ultimate Best Way To Use Tempting Costco Rotisserie Chicken

Buying a rotisserie chicken from Costco has become a bi-weekly event for our family. There are many, many dishes that you can make that call for cooked/shredded chicken that you can never truly run out of uses for a good rotisserie chicken, and Costco sells their chicken at $4.99 so it’s hard to find a cheaper meat, raw or cooked, at that price per pound. So for any recipe that I have that calls for cooked chicken, like chicken pot pie, chicken salad sandwich, chicken noodle soup, chicken tacos, chicken empanadas, and the like, I surely have bought a Costco rotisserie chicken for the chicken part. Usually, we get 2 or 3 dishes from 1 rotisserie chicken, so it is well worth the price. Plus you can also use the bones to make chicken stock. So if you haven’t started buying a $4.99 Costco rotisserie chicken, and you have a Costco membership, what are you waiting for?

Chicken, Spinach and Feta Wrap

Ingredients:

• 1/2 cup whole-milk plain strained (Greek-style) yogurt
• 1/4 cup crumbled feta cheese
• 2 tablespoons finely chopped oil-packed sun-dried tomatoes
• 1 tablespoon dried basil
• 2 teaspoons grated lemon zest
• 1 garlic clove, crushed
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground pepper
• 2 cups shredded rotisserie chicken
• 4 (10-inch) flour tortillas
• 4 cups packed fresh baby spinach

Preparation:

1. Stir yogurt, feta, sun-dried tomatoes, basil, lemon zest, crushed garlic, crushed red pepper and pepper together in a large bowl; mash with a fork until mostly smooth, about 1 minute. (Alternatively, process in a blender until creamy, 30 to 45 seconds.) Fold in chicken, coating with the yogurt mixture.
2. Arrange tortillas on a work surface. Place 1 cup spinach and about 1/2 cup chicken mixture in a line in the center of each tortilla. Fold bottom edge and side edges over the filling; roll up burrito-style. Cut into halves before serving.

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Vegetable Noodle Soup

Ingredients:

• 2 Tbsp olive oil
• 2 cups peeled and chopped carrots (about 2)
• 1 1/4 cups chopped celery (about 2)
• 2 cloves garlic, crushed
• 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes (undrained)
• 1 bay leaf
• 4 oz. pasta shells
• 4 cups frozen vegetables

Preparation:

1. Heat olive oil in a large pot over medium heat. 
2. Add carrots and celery and sauté 3 – 4 minutes
3. Add crushed garlic and sauté 30 seconds longer. 
4. Pour in broth and add tomatoes and the bay leaf. Bring to a boil. 
5. Add frozen vegetables, reduce heat to medium-low, cover and simmer for 10 minutes
6. Add pasta and cook until the pasta is al dente according to the package directions and the flavors mix well, about 10 – 20 minutes.

Kitchen Items used in these recipes

Meat Cleaver	SENZER Gravity Electric Salt and Pepper Grinder Set