Appears in Cook's Country October/November 2008
This simple rice dish uses minimal ingredients for maximum flavor and makes a perfect dinner for even busy weeknights.
Store-bought rotisserie chicken worked perfectly for this recipe. We just discarded the skin and shredded the meat into bite-sized pieces. To speed up the cooking for the rest of our Risotto with Chicken, Lemon, and Basil recipe, (and to cu...