PRECOOKED HOT & SPICY WINGS
Chicken Antipasto: Arrange hot & spicy wings on platter
with slices of provolone cheese, sliced tomatoes, marinated
artichoke hearts and olives.
Out-of-Buffalo Wings: Warm hot & spicy wings and arrange
with celery sticks around a blue cheese dip. Combine 3/4
cup mayonnaise, 1/3 cup crumbled blue cheese and 1 minced
scallion in a small bowl.
Speedy Arroz Con Pollo: Prepare a box of Spanish rice mix
as package directs. During last 10 minutes of cooking
time, add 1 package hot & spicy wings, 1 package thawed
frozen peas and 1/2 cup sliced olives. ed chicken, toasted
almonds, and chopped scallions. Blend in mayonnaise
flavored with curry powder and spoon back into pineapple
shell to serve.
Cheesy Chick: Prepare packaged stuffing mix as directed,
adding 1 cup shredded Jarlsberg or Swiss cheese. Stuff
whole roasted chicken or Cornish hens with mixture; heat
until warmed through.
Chicken Frittata: Shred roasted chicken or cut breaded
chicken into cubes. Add to beaten eggs, along with
mushrooms, onions, and any leftover vegetables. Cook
mixture quickly, forming into an open-faced omelet or
frittata.
Chicken Normandy: Arrange cut-up roasted chicken or
Cornish hen meat in a shallow baking dish and scatter
thinly sliced apples around pieces. Cover and heat until
hot and apples are tender. Stir in a little light or heavy
cream and warm to serve.
Chicken Reuben: Thinly slice roasted chicken. Pile on