Try our Cooked Perfect Chicken Italian Meatballs (2840) on a skewer! They’re fully cooked, so just Heat in a 350° oven and get creative!

Mini Slider Kabob:
Just add your favourite burger toppings, like cherry tomatoes, onions or cucumbers and slider buns. Sprinkle with cheese if you like and broil to melt the cheese.

Try a Sweet n Sour Chicken Meatball Skewer:
Just add pineapple, red onions and sweet pepper chunks, heat together and top with a sweet and sour sauce, served over rice.

Or even a Caprese variation:
Alternate a hot Chicken Meatball with a cherry tomato, a thick slice of bocconcini, a fresh basil leaf and drizzle with a balsamic glaze.

Maybe a Greek-inspired Kabob is your fancy:
Use black olives, cucumber chunks, cherry tomatoes and red onions; then serve with a chilled tzaziki.

Do you have a favourite you could share? We’d love to hear it – and we’ll send you a Chicken Sammy meets BOB prize too!

Ingredients:
12 cups ½” Cooked Diced Chicken (12454), thawed
2 10 oz cans cream of mushroom soup, undiluted
4 cups processed cheese spread
6 garlic cloves, chopped
5 onions, chopped
8 cups mushrooms, sliced
½ cup butter
16 cups broccoli florets
4 cups water chestnuts, sliced (optional)

Topping
1 cup butter, softened
4 cups bread crumbs

Directions:
1. Pre-heat oven to 350°F (175°C). Prepare hotel pan.
2. Sauté garlic, onions, and mushrooms in ½ cup butter.Spread over the bottom of the
pan.
3. Arrange broccoli, cooked diced chicken and water chestnuts in the pan.
4. Mix cream of mushroom soup, milk and cheese until smooth. Pour over all
ingredients.
5. Mix butter and bread crumbs until crumbly, and sprinkle over top of the casserole.
6. Bake for 35-45 mins or until bubbly and golden brown.

Serves 24.

INGREDIENTS
Cornbread muffin mix
1 egg
2 tbsp sour cream
1.36 kg can Vanee Deluxe Pulled Pork (20418)
½ cup BBQ sauce
chili powder to taste

INSTRUCTIONS
1. Prepare Pulled Pork by pouring contents into hotel pan, including the broth. Pull the meat gently to distribute evenly in the pan.

2. Heat through, allowing the tips of the meat to become slightly crispy. Add the BBQ sauce and chili powder if desired.

3. In a separate bowl, combine the sour cream, egg and corn muffin mix until thoroughly blended. Pour on top of the pork mixture and cook 20-25 minutes at 300°F.

4. Garnish with green onions and cheddar, and serve with chilled sour cream and salsa.

VARIATION: Add the BBQ Pulled Pork mixture into corn muffin batter in muffin tins.

1. Thaw 8 cups Rosemount Cooked Diced Chicken and 1 tray prepared Stuffing

2. Combine in a large bowl:
Cooked Diced Chicken
2 cups chopped onion
750 g frozen mixed vegetables
1.37L Vanee Turkey Gravy (50520)

3. Mix to coat all ingredients in filling. Add ground black pepper to taste.

4. Distribute filling into hotel pans (1 x hotel pan, or 2 x half pans).

5. Top with Stuffing and bake at 350°F for 30-45 minutes.

VARIATION: Have you tried our Cooked Diced Turkey in this recipe? Same great formula – NOTHING ADDED! Our Turkey has the perfect ingredient – it’s just the one: TURKEY! That means you are adding a quality, extremely low fat and low sodium protein to your meal, and the texture will remain the same, too!

Ingredients                                                                                                                     3 Cups Rosemount ½” All White Diced Chicken – code 12000
2½ cups black beans, rinsed, drained
3 cobs of corn, grilled (or steamed to tender-crisp), then cut off the cob
1 medium green pepper, diced
½ cup green onions, chopped
3 tablespoons lime juice
½ tsp. chili powder or ¼ tsp. cumin
sea salt, & black pepper to taste
2 tbsp. olive oil
chopped fresh cilantro as garnish

1. Thaw Cooked Diced Chicken, combine with chili powder, let sit at room temperature while preparing the rest of the salad.
2. Grill or steam the cobs of corn, then slice the kernels off the cobs, adding to the chicken mixture.
3.Chop onions and pepper, and add to mixture.
4. Combine olive oil, salt and pepper and lime juice, add to mixture with cilantro if desired. Refrigerate until ready to serve.
5. Serve on romaine leaf, with tortilla chips and sour cream on the side.

Serves 4-6 as a salad, more if serving as an appetizer ‘salsa’.

Ingredients                                                                                                                     2 Cups Rosemount ½” Cooked Diced Chicken – code 12454
2 Cups diced frozen & thawed avocado
1 Cup diced fresh ripe avocado
2 Cups fresh or frozen diced mango
1-3 finely minced hot chili peppers (seeds removed-moderate to your taste)
1 Cup of chopped fresh cilantro
¼ cup fresh lime juice and zest from one lime finely minced
Chicken spice mixture (see contents)
½ tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. salt, & black pepper
¼ tsp. crushed dried thyme
1/8 tsp. cayenne pepper

1. Begin preparation by seasoning the chicken pieces with the spice mixture up to a day in advance.
2. Gently fold the frozen avocado, minced chili pepper(s), lime juice and zest in the chicken.
3. After thoroughly mixed add the mango and fold one more time.
4. Just before serving add the fresh avocado and cilantro and toss delicately.

Grilled Meatball Skewers – recipe inspiration from Cooked Perfect: http://www.cookedperfect.com/recipes/grilled-meatball-skewers

There are so many easy and delicious Chicken Salad Sandwich recipes, this is one of our favourites! We’d love to hear what your favourite recipe is! email us!

INGREDIENTS
1 cup Rosemount ½” Cooked Diced Chicken – code 12000, thawed
½ cup mayo
2 TBSP green onions, finely chopped
2 tsp curry powder
1 tsp cayenne powder
red grapes, chopped in half
green apples, diced
lettuce leaves
whole grain bread.

INSTRUCTIONS
1. Thaw the Cooked Diced Chicken
2. Combine all ingredients and chill mixture in refrigerator, 2-3 hours.
3. Assemble sandwiches with fresh whole grain bread and a lettuce leaf.

Many variations exist to this formula – add red onion or dried cranberries. Switch up the spices for another flavour profile! Any blend of our Cooked Diced Chicken works – or even our Natural Proportion Shredded Chicken! 

MAKES 4- 6 SERVINGS

Our Cooked Perfect ½ oz Chicken Meatballs – 2840 are the perfect size for Mini Pita Appetizers! Simply Heat our Fully Cooked Chicken Meatballs, and top your mini pitas with your favourite chilled dip / dressing, some fresh greens and away you go! Here’s a few ideas to get you started:

Greek style:
1-2 leaves Baby Spinach
1 tbsp tzaziki sauce
1 Chicken Meatball – code 2840
(sprinkle with feta cheese if you like)

Chicken Ranch:
pinch alfalfa sprouts
1 tbsp Ranch dressing (you guessed it)
1 Chicken Meatball – code 2840
Aged Cheddar, shredded

Swiss Reuben:
1-2 leaves Mesclun mix
1 tbsp 1000 Islands dressing
1 Chicken Meatball – code 2840
sliced swiss cheese (melted slightly in the pita before assembling mini-sandwich)

Go Crazy – Buffalo style with Cream cheese and hot sauce, Italiano with Marinara and Mozza… email us with your favourite!

Meatball-Stuffed Mushrooms!
A great new appetizer from Cooked Perfect.com

18  ½ oz Cooked Perfect Chicken Italian Meatballs (code 2840), sliced in half
1 cup Vanee Roasted Turkey Gravy (code 50520)
36 Large white button mushrooms
1 cup Parmesan cheese, grated
fresh thyme as desired garnish

Directions:
1. Preheat oven to 350°F. Blanch the mushrooms in boiling water for 3 minutes,
drain,then set aside.
2. Simmer the meatballs and brown the gravy in a pan for 5 mins.
3. Remove stems from mushrooms and place on a cookie sheet.
4. Place ½ meatball in each mushroom cap, sprinkle with grated cheese and bake
for 8 mins. Let stand for 5 mins before serving. Garnish with fresh thyme if desired.

VARIATION: Use our Cooked Perfect ½ oz All Beef Italian Meatballs (code 6110), and Vanee Roasted Beef Gravy (code 20500)!