It always feels great when we can make a meal go just as far as possible, and this is one of my favorite ways to stretch a whole chicken into three meals. In addition to saving on the budget, it also saves a lot of prep time in the kitchen and makes it easy to plan meals for the week – perfect for these busy summer days! In a pinch, you can buy a Rotisserie chicken from your favorite deli if you don’t have time to roast the chicken yourself, and I even like to buy the pizza dough from the deli and roll it out at home if I don’t have any left in the freezer. Serve the roasted chicken on the first night, reserve a 1/2 cup of shredded chicken for the pizza on night two, and pick the bones clean then use all of the remaining chicken to make chicken noodle soup on the third night.
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