rotisserie chicken

lovers of luscious leftover are going to be in for a yummy treat! :-)
found this in the same magazine as the ground turkey recipes.
(better nutrition, sept. 2008, pg. 44)
enjoy.. i know i will soon!!

MEXICAN CHICKEN SOUP

• place 1 1/2 cups shredded rotisserie chicken plus 1 breast or leg bone in saucepan with 1/2 cup frozen corn, 3 Tbs. white rice, and 1 tsp. minced garlic.


• cover with 3 cups fat-free chicken broth and 2 cups water, and bring to a boil.


• reduce heat to medium-low and simmer 20 minutes, or until rice is very soft.
• remove bone, and ladle soup into bowls.
• top each serving with chopped tomatoes, diced avocado, and chopped cilantro.

CHICKEN GYRO

• combine 1/2 cup plain low-fat yogurt with 1/4 cup green onions, 2 Tbs. chopped fresh mint, and 1 tsp. minced garlic.
• season with salt and pepper.
• spread generously on insides of 2 warmed whole-wheat pitas.
• fill each pita with 1/4 cup warmed shredded rotisserie chicken, and sprinkle with pinch dried oregano.
• top with shredded lettuce and sliced tomatoes.

CHICKEN AND PESTO FRENCH BREAD PIZZA

• toss 2 cups shredded rotisserie chicken with 1/4 cup prepared pesto.
• spread 1/2 baguette halved lengthwise with marinara sauce, and top with chicken.
• sprinkle with low-fat mozzarella cheese, and broil until cheese is melted and bubbly.