Ingredients:
1 small potato, peeled, diced ½” (cooked)
1/3 cup butter
1/2 onion, chopped
2 cloves garlic, minced
1/2 tsp poultry seasoning
1/4 tsp thyme
1½ cups carrot, chopped
1 cup celery, diced
1/2 cup corn
1/3 cup flour
1¼ cups chicken broth
2/3 cup light cream
2½ cups Cooked Diced Chicken, thawed
1/2 cup green peas
1 TBSP fresh parsley
salt and pepper

Directions:

1. Melt butter over medium heat. Add onion, garlic and spices except parsley. Cook until softened (3-4 minutes).
2. Add carrots and celery and cook until tender. Add corn. Sprinkle flour over vegetables and cook for 1 minute.
3. Gradually add in chicken broth and cream, whisking to avoid lumps,
   and until the mixture is smooth. Cook on low heat for 1 minute.
4. Add potatoes, Cooked Diced Chicken and peas, and heat
   through. Stir in parsley and salt and pepper to taste.
5. Pour into your pie pastry, cover and cut slits into the top pastry layer and bake at 400°F for 35-40 minutes;
   • or add 1/4 cup extra broth or cream and make individual servings with puff pastry squares over top (cut slits into the pastry to allow steam to escape), and bake for 25 minutes;
   • or easily pour over warm rice, vol-au-vents or flaky biscuits;
   • or top with prepared mashed potatoes and Parmesan and bake a ‘Chicken Shepherd’s Pie!‘

Ingredients:
2-3 cups Rosemount ½” Cooked Diced Chicken (any blend), thawed
½ cup light mayonnaise
2 TBSP BBQ sauce
½ tsp black pepper
½ tsp ground cumin
½ tsp smoked paprika
½ tsp chili powder
The above is a base for chicken salad (ie for sandwiches), add in the below as desired, especially if you plan to serve in a bowl.

¼ cup cilantro chopped
1 cup black beans rinsed and drained
1 cup fresh corn, (charred on cobs and cut off)
½ cup tomatoes, chopped
½ cup red onion, chopped
½ cup cheddar cheese, shredded
1 fresh avocado, diced
Crushed tortillas
lime squeezed over

Instructions:
1. To a large mixing bowl, combine first seven ingredients.

2. If serving in sandwiches, chill this salad and add to desired bread or wraps. OR you can add any of the southwest toppings in the ingredient list above, serve chilled.

VARIATION: This southwest combination is delicious served over rice, quinoa, roasted sweet potatoes or a salad of crisp greens! Mix and match, and add a chili lime dressing over top for another spicy layer!

Ingredients:
20 each Cooked Perfect ½ oz Meatballs, any variety, warm
1 Prepared pizza dough, uncooked,
Olive oil to coat dough
1 cup Marinara sauce
Mozzarella cheese, grated
Parmesan cheese, grated
red pepper flakes, to taste
2 tsp zest of lemon, optional
cherry tomatoes, cut in halves
Basil, cut chiffonade

Directions:

1. Preheat oven to 350°F.
2. Rub a small amount of olive oil on a pizza pan, then place the pizza dough on the pan.
3. Cover the crust with Parmesan cheese, then spread the sauce on the crust.
4. Microwave the meatballs for 1 minute, cut in half, and arrange around the pizza.
5. Top with mozzarella cheese, more Parmesan, red pepper flakes and lemon zest. Bake for 10 minutes or until crisp.
6. Remove and add fresh cherry tomatoes and basil. Let stand for 3-5 minutes. Serve and enjoy.

Variation: Switch the Marinara for 1 cup Basil Pesto, and/or add a little fresh sage before baking.

Ingredients:
1/2 TBSP olive oil
1 small onion, chopped
2 cloves garlic, minced
3-4 cups 1/2″ Cooked Diced Chicken, any blend, thawed
3/4 cup sundried tomatoes, finely chopped
1/2 cup mayonnaise
1/2 cup greek yogurt
1 TBSP vinegar
1 1/2 TBSP dijon mustard
2 TBSP fresh basil, finely chopped
2 tsp dried oregano
3/4 cup Parmesan
salt and pepper to taste
arugula
bread slices, your choice

Directions:
1. Sauté onion and garlic in olive oil until slightly softened and aromatic. Add Cooked Diced Chicken and sundried tomatoes and stir to combine. When heated through, add Parmesan and combine.
2. In a separate bowl, combine mayonnaise, yogurt, vinegar, mustard, basil, oregano, salt and pepper.
3. Add the sautéed chicken mixture to the mayo sauce and chill.
4. Layer on top of arugula between bread slices to serve.

Ingredients
1/3 cup butter
1 large red pepper (or ½ red pepper, + ½ green pepper)
1 large onion
4 cloves garlic, minced
1/3 cup flour
2 L chicken broth
4 potatoes, peeled, and diced
salt and pepper (to taste)
4 cups 1/2″ Cooked Diced Chicken or Turkey, any blend, thawed
4 cups frozen corn
2 cups cream
4-5 slices bacon, cooked and crumbled (garnish)
4-5 green onions, chopped (garnish)
1/2 cup Tex Mex shredded cheese (garnish)

Directions:
1. Sauté chopped pepper and onions until tender.
2. Add minced garlic, cook until fragrant, less than 1 minute, then add flour, and cook for 2 minutes, while stirring.
3. Slowly pour in chicken broth and continue stirring.
4. Add potatoes, and salt and pepper. Simmer, on low heat uncovered, until potatoes are tender – approx. 25 mins. Use an induction blender if a smooth texture is preferred.
5. Add chicken or turkey, corn and cream and continue for approx. 5 mins. or until heated through.
6. Serve with bacon, cheese and onions on top!

Serves 4-6 bowls.

Ingredients:
2 cups ½” All White Cooked Diced Chicken (code 12000)
¾ cup mayonnaise
2 tsp sugar
2-3 tsp curry powder
1/8 tsp cayenne pepper
2 tbsp apples, chopped
2 tbsp green onions, chopped
2 tbsp red grapes or raisins, chopped

Instructions:
1. Thaw Cooked Diced Chicken before using.
2. Combine first five ingredients in a large bowl.
3. Add 2 tbsp of any or all of the following: chopped apples, sliced green onions, sliced red grapes or raisins.
4. Chill and serve on pumpernickel toast, or as an appetizer dip with coloured tortilla chips.

VARIATION: Try with cooked pasta, chilled well for a zesty new summertime salad favourite!

VARIATION: Use any of our Fully Cooked Chicken products OR Fully Cooked Turkey in this versatile chicken salad.

An easy and flexible staple for your rice and noodle bowls!

Ingredients:
2 cups Cooked Diced Chicken, any blend, thawed
1 red bell pepper, cut into strips
1 cup each cauliflower and broccoli, cut into florets
1 cup carrots, peeled and cut into coins about ¼” thick
½ cup snowpeas,
½ cup red onion, cut into strips (optional)
2 TBSP soy sauce
3 TBSP low sodium chicken broth
1 tsp sesame oil
1 tsp cornstarch
2 cloves garlic, chopped
2 TBSP vegetable oil, approximately

Directions:
1. In a small bowl, combine soy sauce, chicken broth and sesame oil. Stir in cornstarch and set aside.

2. Sauté garlic in heated oil until aromatic.

3. Add the vegetables to the pan, starting with broccoli, cauliflower and carrots. Stir fry at medium to high heat, until tender-crisp. Add the remaining vegetables and cook for another 4-5 minutes until heated through.

4. Add the sauce into the pan, and stir to thicken sauce and coat veggies.

5. Add the chicken and heat together.

6. Serve hot on it’s own, over any type of noodles, or in a rice bowl.

7. Garnish with sesame seeds if desired.

Ingredients:
Barbecue sauce
2 cups fully cooked Seasoned IQF Pulled Pork (code 5450), thawed
1 TBSP olive oil
1/2 cup sliced mushrooms
1/4 red onion, sliced
crushed chilis (to taste)
mozzarella
flatbread

Directions:
1. Saute mushrooms and onions in olive oil for 2-3 minutes, until onions are almost translucent.

2. Add Fully Cooked Seasoned Pulled Pork and chilies if desired. Toss to heat together. Remove from heat.

3. Cover flatbread with Barbecue sauce, your choice, the saucier the better.

4. Top with the heated pork, mushrooms and onions. Add mozzarella, sliced or shredded and pop in the oven at 400F until the cheese is melted and sizzling (approximately 10 mins).

Ingredients:
¾ cup uncooked rice
¼ tsp garlic powder
1½ cups water
3 TBSP olive oil
2 cups sweet potato, peeled, diced (approximately 1 large)
¾ – 1 cup red onion, finely diced
15 oz black beans, rinsed and drained
2 TBSP your favourite sweet chili sauce
2 cups fully cooked all white 1/2″ diced turkey (21305)
lime wedges, optional

Directions:
1. Bring rice, garlic powder and water to a boil in a large pot. Reduce heat and simmer, covered, until the water is absorbed an rice is tender, approx. 15-20 mins. Removed from heat and let stand 5 minutes.

2. Meanwhile, heat 2 tablespoons of the olive oil in a large pan; sauté sweet potato 8 minutes. Add onion and cook, stirring until tender, 3-5 mins.

3. Add in kale, and cook until tender, 3-5 minutes. Stir in beans and Diced Turkey, heat through.

4. Stir 2 sweet chili sauce into rice along with remaining olive oil. Combine with potato, onion, beans and meat and serve with lime wedges and additional chili sauce if desired.

This recipe is from Cooked Perfect recipes

Ingredients:
50 0.5 oz Cooked Perfect Meatballs (any variety!)
1 lb Cheese tortellini
1 ea Onion, diced
1 can (12 oz) Diced tomatoes
1/2 cup Green beans
1/2 cup Carrot, diced
1/2 cup Kale, chopped
8 cups Beef stock
1 tbsp Fresh garlic, minced
2 tbsp Butter
1 tbsp Italian seasoning
1 ea Bay leaf
Grated parmesan cheese to taste

INSTRUCTIONS 

1. Melt butter in a large pot over medium-high heat.
2. Sauté diced onion and garlic until tender, about 5 minutes.
3. Pour the beef stock into the pot.
4. Add tomatoes, green beans, carrot, kale, Italian seasoning and bay leaf. Bring the mixture to a boil.
5. Reduce heat and stir in Cooked Perfect meatballs and tortellini.
6. Simmer on medium for 5 minutes.
7. Serve in bowls with Parmesan cheese.