P5295214

Ingredients

  • 1 lemon pepper rotisserie chicken, shredded (I buy mine from Publix, shred it while it’s still warm, then freeze or refrigerate until ready to use)
  • 3 - 15oz cans cannelloni (white kidney beans), rinsed and drained
  • 8 cloves garlic
  • 4 tbsp olive oil
  • 2 tbsp fresh rosemary, chopped
  • 1/3 cup lemon juice
  • ground pepper
  • salt

Directions

  1. Place cannelloni in large skillet. Mince or press 4 cloves garlic and mix into beans with 2tbsp olive oil and 1tbsp rosemary. Season with salt and pepper. Stir in shredded chicken. Heat over medium heat until warmed throughout.
  2. In small pan, mix 4 cloves pressed garlic, 2tbsp olive oil, 1 tbsp rosemary, and lemon juice. Heat over med high until garlic is fragrant but not browned. Pour sauce over chicken and beans and mix gently.

I put this all in a casserole dish covered in foil and let it finish warming in a very low oven.