1 rotisserie chicken
1/2 c. Duke's mayonnaise
1/4 - 1/2 c. sour cream
1/2 - 1 c. finely chopped celery
1/4 - 1/2 c. chopped scallions, use the green tops and the little onion part
salt to taste
freshly ground pepper
Remove meat from the rotisserie chicken while it's still very warm. Gently mix the remaining ingredients with the chicken. Refrigerate in tightly covered container.
You now have chicken salad for lunch or dinner, BUT you also have the work all done for two more yummy entrees.
Chicken salad cassarole (for one or many)
Spray a small cassarole dish with Pam. Add a generous layer of chicken salad and cover with shredded cheddar cheese. Bake at 350 degrees until the cheese is melted and the cassarole bubbles. I make this for my lunch in one of those little 4-6 oz. ramekins.
Chicken and Broccoli (or spinach or cauliflower)
You want to slightly undercook the broccoli or cauliflower and drain spinach to use in this recipe.
Spray a cassarole dish with Pam. Lay broccoli spears (microwaved, steamed or left-over) in the bottom of the dish. Top with a generous layer of chicken salad and cover with shredded cheddar cheese. Bake at 350 degrees til the cheese melts and the cassarole is beginning to bubble.
A green vegetable, a salad makes this a family meal. These were my go-to recipes when my children were at home, and I needed dinner in a hurry. Non-Atkin's diners may like a side of rice - long grain and wild mix - is especially good with this.