Barbecue Chicken with Slaw can be prepared ahead of time and reheated before serving, so hosts can get out of the kitchen and cheer on their team.

Meat from a 2 to 2½ pound rotisserie chicken (about 1½ pounds cooked chicken meat)1 ½ cups prepared barbecue sauce½ cup mayonnaise2 tablespoons apple cider vinegar¼ teaspoon salt¼ teaspoon ground black pepper1 teaspoon sugar¼ teaspoon celery seed1 teaspoon Dijon mustard10-ounce package shredded cabbage or slaw mixPlace the chicken meat in a large skillet. Use 2 forks or your fingers to shred the meat. Add the barbecue sauce, mix well, then set over medium heat. Cook until warmed through, then transfer to a bowl, cover and set aside.In a medium bowl, whisk together the mayonnaise, vinegar, salt, pepper, sugar, celery seed and mustard. Toss in the shredded cabbage, then serve with the barbecue chicken.Note: The meat and coleslaw are easily prepared ahead of time. Simply heat the chicken just before serving.