Whole Roaster Chicken for a Big Meal
Makes 12 servings
At the end of the day, grocery stores often put the precooked rotisserie chickens on special. I buy them and either use them immediately or freeze them for later. They are inexpensive, and they can be huge timesavers, as in this recipe. This dish will keep for 3 days in the refrigerator and up to 3 months in the freezer.
1 precooked rotisserie roasted chicken
9 ounce can dark tuna in oil
1 cup cooked brown rice
1 cup frozen chopped spinach, thawed and drained
2 eggs, beaten
1/2 cup chopped fresh parsley, or 1 1/3 tablespoons parsley flakes
4 tablespoons plain wheat germ
3 tablespoons brewer's yeast
1/4 cup chopped carrots
1. Preheat the oven to 350 degrees. Spray a casserole dish with nonstick cooking spray.
2. Remove the skin and
bones from the chicken. Shred or chop the chicken, whichever you preferójust
you end up with bite-sized pieces.
3. In a large mixing
bowl, combine the chicken, tuna, rice, spinach, eggs, parsley, wheat germ,
4. Spread the mixture
in the casserole dish. Bake for 1 hour or until golden brown; a knife inserted
in the center
should come out clean. Let cool and serve.