Rotisserie Chicken Leftover Ring

They say that comfort is intangible, something we dream about. I say that it can be cooked and enjoyed. This dish tastes like comfort. Bready goodness? Check. Mashed potatoes? Check. Baked and smothered in gravy? Double. Check.

This dish is like a jazz ditty–you need a starch, a meat, and a filler vegetable. The variations are almost endless, but this one is my personal favorite. The only rule is that the filling must be a result of leftovers.

ROTISSERIE CHICKEN LEFTOVER RING

Leftover mashed potatoes
Leftover corn
Leftover rotisserie chicken, shredded
2 cans of 8-count crescent rolls
Leftover gravy

Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray. Open both tubes of crescent rolls and arrange the individual dough triangles in a sun/wreath pattern (see below). Press edges and seams together to avoiding unnecessary lumps. Spoon mashed potatoes in a circle around the thickest part of the ring. Top with corn. Top with shredded strips of rotisserie chicken. Fold exposed dough tips over to cover filling; tuck and press tips underneath ring. Bake in oven for 13 minutes. While baking, heat leftover gravy on stovetop or in microwave. When baking is complete, remove from oven, cut into sections, top with gravy and serve immediately. Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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