Rotisserie Chicken Casserole

My friend over at The unofficial Jung SuWon Food blog  is always talking about her blog with such excitement, I was inspired to share something easy that she helped me to create.   I had a couple of rotisserie chickens that i wanted to do something with, other than just separate the limbs and put them on a plate.  She suggested I make a casserole.  I kind of snickered to myself, as I’d never made a casserole before and didn’t really want to make a mess of some perfectly good chicken.  But, she encouraged me and below is what was created.  (Yes, I did attempt to make a smiley face out of green beans and peas, but only the discerning connoisseur of a casserole would see that!) 

The ingredients were: 1. Rotisserie Chicken, 2. Frozen Mixed Vegetables, 3. Frozen Butternut Squash.  4.  Gluten Free pasta (forgot to take a picture of the box!).  Once I had that all mixed together, Angela asked me what I was going to use to hold everything together.  Huh???  Thus, she suggested ingredient #5, Organic Roasted Red Pepper & Tomato Soup.  Delish!

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 And, to continue in my highly skilled culinary friend’s fashion, I end this post with an inspirational message, from Great Grandmaster Dr. Tae Yun Kim:  “Take charge and be an original!”

One response to “Rotisserie Chicken Casserole

  1. Thanks! And by the way, you made this into a most delicious dish – and no leftovers whatsoever!!! 🙂

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