3 Easy Dinner Recipes to Make with Rotisserie Chicken

Click here to SUBSCRIBE: http://bit.ly/1dn24vP We're kicking off fall with a new episode of Dinner Made Easy! This week I'm sharing 3 recipes that can all be made using a grocery store rotisserie chicken! More Dinner Made Easy Recipes: http://bit.ly/2kvgFi8 Healthy Breakfast Recipes: http://bit.ly/1OuA1v1 Healthy Lunch Recipes: http://bit.ly/1XQuIri Healthy Snack Recipes: http://bit.ly/2aCBfDM Frequently Used & Favorite Items: https://ift.tt/2pxnpws Chicken & Broccoli Lasagna Roll-Ups 2 cups alfredo sauce 2 cups ricotta cheese 1 cup finely chopped broccoli 1 cup shredded rotisserie chicken 1/3 cup grated Parmesan cheese, divided 2 garlic cloves, minced 4 fresh lasagna sheets, cut in half lengthwise 1 cup shredded mozzarella 1 tablespoon freshly chopped parsley for garnish 1/4 teaspoon red pepper flakes Salt and freshly cracked black pepper Preheat the oven to 375ºF. Spread half of the alfredo sauce in a large baking dish and set it aside. In a large bowl, combine the ricotta, broccoli, chicken, half of the Parmesan cheese, the garlic, salt and pepper. On each lasagna sheet, spread some of the ricotta mixture and roll it up. Place the roll up into the baking dish, seam side down. Continue rolling until all of the filling is used up. Top the roll ups with the remaining alfredo sauce, mozzarella cheese, and the remaining Parmesan cheese. Bake the roll ups until the cheese begins to brown and the sauce is hot and bubbly, about 20 minutes. Garnish with chopped parsley and red pepper flakes just before serving. Chicken Taco Soup 1 tablespoon vegetable oil 1 yellow onion, finely diced 1 red pepper, finely diced 3 garlic cloves, minced 2 tablespoons taco seasoning 1 (28-ounce) can diced tomatoes 4 cups chicken broth 2 cups shredded rotisserie chicken 1 cup rinsed and drained canned black beans 1 cup corn kernels 2 tablespoons chopped fresh cilantro Sour cream for serving Shredded cheddar cheese for serving Lime wedges for serving Green onion slices for serving Salt and freshly cracked black pepper Heat the oil in a soup pot or Dutch oven over medium-high heat. Add the onion and pepper and cook until they begin to soften, about 2 to 3 minutes. Add the garlic and taco seasoning. Cook until they become fragrant, about 30 seconds. Add the diced tomatoes, broth, chicken, beans and corn. Mix well and season with salt and pepper to taste. Bring the soup to a boil then reduce to a simmer. Simmer for 10 to 15 minutes, or until the soup has reduced slightly. Stir in the cilantro and season it well with salt and pepper to taste. Serve topped with a spoonful of sour cream, cheddar cheese, lime wedges, and chopped green onion. Thai Cashew Chopped Salad Dressing Juice of 1 lime 2 tablespoons soy sauce 2 tablespoon fish sauce 1 tablespoon sesame oil 2 teaspoons agave 1 teaspoon freshly grated ginger Salad 1 cup shredded rotisserie chicken 1 cup finely sliced red cabbage 1 cup julienned carrots 1 red pepper, finely sliced 1 yellow pepper, finely sliced 1 cup shelled edamame 1/2 cup cashews Fresh cilantro for garnish In a small bowl, whisk together the dressing ingredients. Set it aside. Assemble the salad ingredients in a serving dish and top with the dressing. *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon