Whole Roaster Chicken for a Big Meal

Makes 12 servings

At the end of the day, grocery stores often put the precooked rotisserie chickens on special. I buy them and either use them immediately or freeze them for later. They are inexpensive, and they can be huge timesavers, as in this recipe. This dish will keep for 3 days in the refrigerator and up to 3 months in the freezer.

1 precooked rotisserie roasted chicken
9 ounce can dark tuna in oil
1 cup cooked brown rice
1 cup frozen chopped spinach, thawed and drained
2 eggs, beaten
1/2 cup chopped fresh parsley, or 1 1/3 tablespoons parsley flakes
4 tablespoons plain wheat germ
3 tablespoons brewer's yeast
1/4 cup chopped carrots

1. Preheat the oven to 350 degrees. Spray a casserole dish with nonstick cooking spray.

2. Remove the skin and bones from the chicken. Shred or chop the chicken, whichever you prefer—just make sure
    you end up with bite-sized pieces.

3. In a large mixing bowl, combine the chicken, tuna, rice, spinach, eggs, parsley, wheat germ, brewer's yeast,
    and carrots.

4. Spread the mixture in the casserole dish. Bake for 1 hour or until golden brown; a knife inserted in the center
    should come out clean. Let cool and serve.