You cannot go wrong with a rotisserie chicken as a weeknight dinner time-saver. However, a true test of your rotisserie chicken is what you do with the leftovers, which is the focus of the following recipes.
For the price of one store-bought chicken, you will learn how to make different dinners over the week that will not taste the same and will be equally delicious, which will be of great help.
Tools & Staples That Make These Recipes Faster;
- A good non-stick skillet helps reheat chicken without drying it out
- A sharp chef’s knife makes shredding and chopping effortless
- A garlic press saves time when adding quick flavor
- Olive oil for quick sautéing and flavor boost
- Chicken broth keeps leftovers juicy and rich
1. Creamy Chicken and Wild Rice Soup
During the winter, this is the ultimate cozy and hearty soup that I prepare for anyone who is sick.
Wild rice has a delicious nutty taste and texture, which adds to the cream that ‘smoothens’ the soup.
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup wild rice blend, uncooked
- 3 cups shredded rotisserie chicken
- 1 cup heavy cream
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
First, prepare the soup vegetables.
For the ‘dice’ instruction, cut into tiny cubes the size of a pea.
For garlic, the ‘mince’ instruction is to cut the garlic so finely that it is like a paste.
Step 1
Put a large pot on the stove and set it to medium heat.
Add the butter in and allow it to completely melt, taking the time to swirl and coat the pot bottom evenly.
After the butter has melted and starts lightly bubbling, put in the chopped onions, carrots, and celery.
For 5-7 minutes, stir them occasionally with a wooden spoon.
They are ready when the onions are translucent and the other vegetables soften.
Put the minced garlic in the pot and stir it for about 1 minute, taking care not to allow it to brown. This will create a bitter taste.
When it is ready, you will smell the garlic.
Pour in all 6 cups of the chicken broth and add the uncooked wild rice, thyme, and bay leaf.
Increase the heat to high to bring the soup to a boil, and look for large bubbles breaking the surface quickly.
Step 2
When it is boiling, lower the heat to low or medium-low so it is gently bubbling.
Cook it uncovered for 35-40 minutes, making sure to stir it occasionally. The rice is done when the grains have split and are tender.
Add the heavy cream and shredded rotisserie chicken to the pot.
Stir the ingredients well and allow the chicken to heat through for an additional 5 minutes.
After 5 minutes, taste the soup and add salt and black pepper according to your preference.
Start with half a teaspoon of salt and a few grinds of pepper, and adjust. Remember to remove the bay leaf before serving, as it is not edible.
For serving, scoop the soup into bowls using a ladle.
To finish, add a sprinkle of fresh chopped parsley for color and flavor.
2. Buffalo Chicken Quesadillas
When I need to get dinner on the table in 15 minutes and bring something to the table that will satisfy everyone, I turn to these quesadillas.
They are spicy, cheesy, melty, and totally addictive, which is why this is a recipe I turn to most often.
Ingredients
- 2 cups rotisserie chicken, shredded
- 1/3 cup buffalo wing sauce
- 4 large flour tortillas
- 2 cups cheddar cheese, shredded (or use a Mexican blend)
- 2 tablespoons butter, divided
- 1/4 cup ranch or blue cheese dressing
- 2 green onions, sliced
- Optional: diced celery for crunch
Instructions
Place shredded chicken in a medium bowl, pour the buffalo wing sauce over,
And toss with a spoon until the chicken is evenly coated and orange in color.
Step 1
Start with a large skillet on your stove over medium heat for 1 minute.
Add 1/2 tablespoon of butter to the skillet; tilt the pan until the melted butter evenly coats the bottom to prevent sticking.
Place a flour tortilla flat in the pan; quickly sprinkle 1/2 cup of cheese evenly over the tortilla, leaving a 1/2 inch border.
Spread half of the buffalo chicken evenly over the cheese, and top with 1/2 cup cheese. The cheese sticks everything together like glue.
To make sure the quesadilla cooks perfectly, take a second tortilla and place it on top, pressing it down gently with a spatula.
Without moving it, let it cook for 2-3 minutes, then lift the edge with your spatula to check if it’s a beautiful golden brown.
Here comes the tricky part: flipping the quesadilla. To do this, slide a large spatula beneath the quesadilla, place your other hand on top to hold it, and then quickly turn it over in one smooth motion.
Cook for another 2-3 minutes until the second side is golden brown, and the cheese is melted.
Step 2
Once it’s cooked, remove the quesadilla from the pan and place it on a cutting board.
Let it rest for about 1 minute; this will set the cheese and keep it from oozing out when you cut it.
To make the second quesadilla, repeat with the remaining butter, tortillas, cheese, and chicken.
Each quesadilla can be cut into 4-6 wedges using a sharp knife or pizza cutter. For serving, drizzle ranch or blue cheese dressing over the wedges and top with sliced green onions.
3. Asian-Inspired Chicken Lettuce Wraps
Perfect for a lighter dinner or impressive appetizer when entertaining, these wraps are fresh, crunchy, and loaded with flavor.
Ingredients
- 1 tablespoon of vegetable oil
- 3 cups of shredded or diced rotisserie chicken
- 1 (8 oz) can of water chestnuts- drained and diced
- 1/4 cup of hoisin sauce
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of fresh ginger, minced
- 2 cloves of garlic, minced
- 1 teaspoon of sesame oil
- 3 green onions, sliced
- 1 head butter lettuce- leaves separated
- Optional toppings: shredded carrots, crispy wonton strips, sesame seeds
Instructions
Open your can of water chestnuts, and drain all the liquid using a strainer or colander.
Use a paper towel to pat the diced water chestnuts dry, and dice them to the size of a corn kernel.
Step 2
Peel your ginger and mince it very finely.
For garlic, overnight the skin overnight and mince it as finely as the ginger. This will help everything run smoothly while cooking.
In a separate small bowl, combine the hoisin sauce, soy sauce, rice vinegar, minced ginger, minced garlic, and sesame oil, and whisk. This will be your sauce and can be set aside.
Set a large skillet over a medium-high flame.
Once the skillet is hot, add the vegetable oil and let it heat for around 30 seconds, or until the oil shimmers.
Once you have the chicken and diced water chestnuts added to the heated pan, use a wooden spoon to stir and let the ingredients heat for 2-3 minutes.
Then add the sauce mixture over the chicken and mix to ensure the sauce completely covers the chicken and water chestnuts.
Stir and cook for another 2 minutes. The sauce should have thickened slightly and will have a glossy appearance.
Step 2
After removing the pan from the heat, stir the green onion slices in. The chicken will ensure the onion receives a bit of heat.
Grab the head of butter lettuce and pull the lettuce leaves apart.
These leaves need to be rinsed in cold water to remove any debris.
The leaves need to be patted to dry. The leaves should be cupped to hold the mixture.
On a plate, add a lettuce leaf, then place 2-3 tablespoons of the chicken mixture in the middle. Finish with any optional toppings.
To eat, fold in the sides of the lettuce like a taco and take a bite. The warm, seasoned chicken with the cold lettuce creates a delicious dish.
4. Chicken Pesto Pasta Bake
Among casseroles, this one is a showstopper.
It is so creamy and cheesey and pesto-ly, and it has that gloriously browned cheesy top that everyone loves.
Ingredients
- 1 pound penne or rigatoni pasta
- 3 cups shredded rotisserie chicken
- 1 cup basil pesto (store-bought or homemade)
- 1 1/2 cups heavy cream
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
First, make sure to preheat your oven to 375°F.
Take a 9×13-inch baking dish and spray it with cooking spray or rub it with a little butter to prevent sticking.
Step 1
In a large pot, fill it with water, add a generous tablespoon of salt, and bring it to a rolling boil over high heat.
Once boiling, add your pasta and cook according to the package directions until al dente.
Al dente is when the pasta is cooked, but it should still have a slight firmness.
Once the pasta is ready, use caution when carrying the pot to the sink.
Set a colander into the sink, and drain the pasta into it to get rid of the water. Shake the colander to get rid of the excess water, and set the pasta aside.
While the pasta is warm, place it into a very large bowl. Make sure the bowl is big enough, as this is where you will mix everything.
To the bowl with the pasta, add your shredded chicken, an entire cup of pesto, the heavy cream, one cup of mozzarella cheese, and a quarter cup of the parmesan cheese.
Slice your cherry tomatoes in half and add them to the bowl. Also, add the minced garlic.
Add half a teaspoon of salt and several grinds of black pepper. With a large spoon or a spatula, combine the mixture so every pasta piece is evenly covered with the cream pesto sauce.
Step 2
Transfer the mixture to the baking dish you prepared. Use your spoon to spread it out evenly so it will cook evenly.
Add a final layer of the remaining mozzarella and parmesan cheese.
Once the dish is ready, place it into the preheated oven and set a timer for 25-30 minutes. You can tell the dish is ready by observing the cheese.
It should be completely melted and bubbly while the edges turn a nice golden brown for a perfect finish.
Use oven mitts to take the dish out, and allow a 5-minute resting period. This resting period allows the dish to set up a little more, so it doesn’t fall apart when it’s time to serve.
For a finishing touch, add some torn fresh basil on top.
5. Chicken Enchiladas Verde
The combination of tang and cream in these enchiladas is ultimately what I want for a Mexican comfort dish.
The green salsa adds a nice, bright, and slightly tangy flavor to these enchiladas compared to the more traditional red sauce enchiladas.
Ingredients
- 3 cups shredded rotisserie chicken
- 1 (16 oz) jar salsa verde, divided
- 1 (4 oz) can diced green chiles
- 1 cup sour cream
- 2 1/2 cups shredded Monterey Jack cheese, divided
- 8-10 flour tortillas
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon cumin
- Salt to taste
- Optional: sliced jalapeños, diced avocado, lime wedges
Instructions
First, preheat the oven to 350°F.
Then, take a 9×13-inch baking dish and lightly grease it with cooking spray or a really thin layer of oil.
Step 1
Go ahead and grab your jar of salsa verde.
Since you’ll be portioning it out, it’s helpful to know that you use around half in the filling, and the other half goes on top.
In your large mixing bowl, add your shredded chicken and, from your jar of salsa verde, add half.
Next, grab the diced green chiles, open the can, drain the liquid, and add it to the bowl.
In that same bowl, add the sour cream, 1 1/2 cups shredded cheese, cumin, and half the chopped cilantro.
Combine it with a large spoon to achieve the creamy mixture and make sure it is cohesive.
You can adjust the mixture with salt for taste. Keep in mind that the salsa verde already contains salt, so be careful.
Spread and coat the bottom of your baking dish with about half a cup of the remaining salsa verde.
This makes sure that the enchiladas don’t stick and adds extra delicious flavor.
Step 2
Place one tortilla flat on your clean work surface, and add 1/3 to 1/2 cup of the chicken mixture down the center of the tortilla in a line.
Take a tortilla and fill it up. Pull it tightly from one edge to ensure a proper wrap.
Slide it into your baking dish such that the seam edge is down. This puts the seam on the bottom to keep it closed while baking the tortilla.
Repeating this results in a dish filled with snugly closed and rolled enchiladas. Place these rolled enchiladas stacked cassette style.
Drizzle whatever is left over from the salsa verde over the enchiladas to completely coat the top.
Distribute the last cup of shredded cheese over the bottom and the top of the baking dish of enchiladas.
Tightly sandwich the baking dish with the top of the oven for the enchiladas to bake for twenty-five minutes.
After of time basting it to bake it for another ten minutes to allow it to slightly burn and for it to smooth off the baking surface.
Once it has cooled for about five minutes, it must be served with diced avocado, with lime wedges to complete the flavor, and with jalapeños.
6. Chicken Fried Rice
This is my ultimate everything recipe. It’s the perfect way to use up leftover chicken and those random vegetables hiding in your fridge.
Ingredients
- 3 tablespoons vegetable oil, divided
- 3 eggs, beaten
- 4 cups cooked rice, preferably day-old and cold
- 2 cups diced rotisserie chicken
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 3 green onions, sliced
- Salt and white pepper to taste
Instructions
Before you start cooking, make sure your rice is cold.
Day-old rice from the refrigerator works best because the grains are drier and separate easily.
If using fresh rice, spread it on a baking sheet and refrigerate for 30 minutes.
Step 1
Crack your eggs into a small bowl and beat them with a fork until the yolks and whites are completely combined.
Heat a large wok or the biggest skillet you have over medium-high heat.
Add 1 tablespoon of vegetable oil and swirl it around to coat the bottom.
You pour your whisked eggs into the pan. You do not stir them right away.
Wait about 10 seconds for the eggs to set.
Then use the spatula to turn the eggs, scrambling and breaking them into smaller pieces.
You want to cook the eggs for 1-2 minutes, so that they are just set, not dry, and soft.
You take the eggs out and place them on a plate. You put them off to the side for a minute.
For this next step, you use the same pan and put the 2 tablespoons of oil. After 30 seconds, the oil should be hot enough.
Put the chopped onion into the hot oil. Stir with the spatula and cook for 2 minutes, until the onion softens and is translucent.
Add the chopped garlic. When the garlic is ready, it will turn fragrant. Stir and cook for 30 seconds.
Add the carrots and peas. When these vegetables hit the pan, they will sizzle.
Stir and cook for 2 minutes, until they are heated to your liking and the ice is melted.
Step 2
Add your cold rice now. Use your spatula or the back of a spoon to break any clumps.
Spread the rice out evenly in the pan and let it sit for about 1 minute without stirring. This makes some of the rice a little crispy.
Stir the rice and toss it for a few seconds to let it sit again.
Repeat this process 2-3 times over 3-4 minutes total. This makes sure the rice is hot all the way through.
Add the chopped chicken and scrambled eggs back to the pan. As you stir, break the eggs into smaller pieces.
Pour the soy and oyster sauces over everything.
The oyster sauce adds deep savory flavor, which makes this taste like restaurant-style fried rice.
Also, drizzle the sesame oil over the top.
Stir everything for about 1 minute to let the sauces coat the rice evenly.
The soy sauce must change the rice color uniformly to indicate it is evenly distributed.
Taste it and add salt and white pepper, which is a common seasoning in fried rice. The flavor profile of white pepper differs from black pepper.
Switch off the stove and mix in the chopped green onions. Serve hot.
7. Chicken Caesar Salad Wraps
These wraps are a real winner. If you’re after a lighter but still gratifying snack, then this is the best bet.
Crunchy, creamy, and brimming with the traditional taste of Caesar, they are just what you need.
Ingredients
- 2 1/2 cups of already roasted and then shredded chicken
- 4 cups of chopped pieces of romaine lettuce
- 1/2 a cup of Caesar dressing
- 1/2 a cup of shredded Parmesan cheese
- 1 cup of lightly crushed croutons
- 4 Tortillas (large flour)
- 4 rashers of cooked bacon, crumbled (optional)
- ground pepper, just to taste
Instructions
Begin with the lettuce. Remove the wilted outer leaves.
Cut the lettuce leaves into bite-size pieces about 1 inch across; small enough to fit but big enough to “snap” when you bite into this wrap.
Step 1
Fry the bacon in a skillet. Grind it into small pieces with your fingers after placing it in paper towels to drain and cool.
In a large mixing bowl, place the chopped lettuce leaves and shredded chicken.
The lettuce and chicken are then poured with the Caesar dressing. Gradually, in a large quantity, the lettuce and chicken are folded over with dressing.
To toss again and distribute evenly in my Caesar salad is what I eagerly look forward to, so that I can have the full max con leelee do up on my no GMOs, no gluten, sugar-free, and no potato-chips,
This is because the bacon means quite a lot to me, and that is why I always cooperate with the dried meat suppliers who cannot let you down here.
Crush your croutons gently in a plastic bag and your fingers or a soy roll. Before you can refrigerate, wrap crackers (which can contain the best servings of FF&W).
Then gently toss the croutons in the dying Caesar and rapidly consume it.
You should surely ensure you have spread out the croutons before you roll them.
I set out my clean bowl with my taco-rapped spread out nicely, since it is something I have fallen in love with in the making of my love.
And those tortillas that I like are placed on the clean recreative.
Step 2
Divide the chicken Caesar salad among the four tortillas in a straight row in the middle portion of each tortilla (leaving about 2 inches empty at the top and the bottom.
As far as the cheese is concerned and the cook in me is concerned, lay one wrap end nearest you in the logical straight row.
“If you do not have a toothpick to keep rolling in a wrap, you are free to wrap it with a foil coming”.
Then halve each wrap diagonally with a sharp katana: the display is very pleasant to my eye, and I believe everyone can confirm that it is really a pleasure to eat. Immediately serve this.
Storage Instructions For Leftover Rotisserie Chicken
You can place these dishes in the fridge in airtight containers for three to four days.
Soups are nice to store because the flavors really meld together after a day.
For soup, after it’s stored, reheat it in a microwave, stovetop, or some other method. Just make sure you save the lid, or the soup will evaporate.
Enchiladas, pasta bakes, and quesadillas are all nice to store because you can put them together ahead of time.
Just place them in the fridge for a little while to rest before cooking. Cover the dish with plastic or foil and microwave it later.
Baking from the fridge will add time to cooking, so prepare for an additional 5-10 minutes.
Frequently Asked Questions
How much meat do I get from one rotisserie chicken?
Most rotisserie chickens will give you around three to four cups of shredded meat, which works great for most recipes.
The actual meat may differ depending on the size of the chicken.
If a recipe asks for more meat than you have, just buy another chicken or add more cooked chicken.
You get about three cups of shredded meat from a pound of boneless chicken.
Can these recipes be made dairy-free?
Of course, just use different ingredients! For heavy cream, use coconut cream. For cheese, use nutritional yeast or dairy-free cheese.
For sour cream, use coconut or almond-based sour cream, and the flavor will change a little, but still be good.
Conclusion
Once you add these eight recipes to your meal prep, you will never look at a rotisserie chicken the same way.
Each recipe will creatively use leftover chicken and prove just how easy and convenient home cooking can be.