Chicken, Vegetable Rice and Cheese Quesadilla
One thing I like to keep on hand is shredded chicken. It works for so many different dishes and if you make a batch, put some portion packs into the freezer, it's there when you need something quick to fix. Last night I made a quesadilla with some veggie rice and cheese, but this is just one example. It goes great on a salad, added to soup, in a sandwich, in a casserole, in a gravy over biscuits, in a potpie, with hot wing or BBQ sauce, you name it, chicken works. Since chicken does not have too much flavor, adding different herbs and spices creates a whole new dish. Depending on what you want to make, you can pre-cook your shredded chicken with different flavor adds or keep it simple and add the flavor later. Thyme, rosemary, and sage impart a delightful aromatic infusion, but there is almost no limit to what you can do. This is shredded chicken breast, but it's a good idea to roast a whole chicken and use both the white and dark meat. Keep them in separate packages and label them with the contents.
TIP: This is yield from one medium chicken breast. A good amount to pack and freeze.
I like to get a nice crispy roast on the chicken to give it a little extra texture for the mix.
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