Rotisserie Chickens to the Rescue!: How to Use the Already-Roasted Chickens You Purchase at the Market to Make More Than 125 Simple and Delicious Meals

Want to serve a home-cooked meal but don't have the time?
Rotisserie Chickens to the Rescue!

With this easy-to-use, no-fuss, no-fail cookbook, you can take the same rotisserie chickens you can buy anywhere and use these already-roasted birds to create meals that are totally fresh, new, and different. For example, add tomatoes, mushrooms, herbs, and spices to your chopped chicken, spoon it over pasta, and you've got Chicken Cacciatore. Or pick the meat off the bones, add vegetables, chow mein noodles, and the right dressing and suddenly you have Chinese Chicken Salad. Here are over 125 recipes for everything from California Cobb Salad to Homestyle Chicken Noodle Casserole to amazing appetizers, soups, sandwiches, and side dishes. Rotisserie Chickens to the Rescue! proves that even the most timid cook can make an endless array of delicious, exciting, and easy home-cooked meals in no time at all! Put a world of new ideas and flavors at your fingertips with the following recipes:

Quick Starts: Stuffed Mushrooms Alfredo; Roasted Chicken and Dill Slather; Spice Island Turnovers with Pineapple Mango Dipping Sauce

Standout Salads: Moroccan Couscous, Raisin, and Mint Salad; Southwestern Taco Salad; Three-Bean Pasta Salad

Soups in a Snap: Double Corn and Chicken Chowder; Chinese-Style Noodle Soup; Chicken and Lime Tortilla Soup; Chunky Chicken Minestrone

Cozy Casseroles: Broccoli and Crouton Strata; Chicken and Biscuit Pot Pie; Topsy-Turvy Tamale Pie; Pasta Cordon Bleu

Knockout Noodles and Glorious Grains: Chicken and Rice Divan; Roasted Chicken and Sausage Jambalaya; Chicken Tetrazzini; Tex-Mex Mac and Cheese

And much, much more!

Carla Fitzgerald Williams has worked with food for over twenty years and has a broad base of culinary experience. A former marketing manager for various food companies, she is a graduate of both the Professional Cooking and Pastry Programs at Peter Kump's New York Cooking School where she also served as a teaching assistant while enrolled in the programs.

Carla has experience in recipe development and writing including work on the rewrite of The Joy of Cooking and assisting the late Peter Kump on a cookbook and video series. She has worked in restaurant kitchens, assistaed caterers and food stylists, and worked behind the scenes as Associate Producer on a television cooking series. A former owner of a wholesale bakery, Carla has completed coursework with the American Institute of Baking and is currently a candidate for a Masters in Food Science and Nutrition from Chapman University. She lives in Los Angeles, California, with her husband and two young sons.