Fall Chicken Skillet
Rotisserie chicken, from the deli, shredded
Yellow onion, chopped
Heat olive oil in large skillet.
Cook chopped onion, sweet potato, and Brussels sprouts until crisp on medium heat. About 10 minutes.
Stir in the garlic and rosemary. Add in broth and cook until evaporated.
Stir in rotisserie chicken and remaining broth until heated through.