Leftover rotisserie chicken is a versatile ingredient for creating quick and delicious meals. One can prepare creamy chicken and rice casserole, flavorful chicken tacos with fresh salsa, or a invigorating rotisserie chicken salad with avocado. For those craving comfort, chicken noodle soup is a perfect choice. Other options include BBQ chicken sandwiches, chicken and broccoli quiche, or savory chicken empanadas. Discover even more inventive ways to transform this convenient protein into satisfying dishes.
Creamy Chicken and Rice Casserole
Creamy Chicken and Rice Casserole is a comforting and hearty dish that brings together tender rotisserie chicken, fluffy rice, and a rich, creamy sauce. This casserole is perfect for busy weeknights or family gatherings, as it can be prepared in just about 30 minutes and baked for an additional 30 minutes, making it a quick and satisfying meal.
It's a great way to use up leftover chicken while providing a wholesome and delicious option that everyone will love.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 cup white rice (uncooked)
- 2 cups chicken broth
- 1 cup cream of mushroom soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Stir in the uncooked rice, chicken broth, cream of mushroom soup, shredded rotisserie chicken, frozen mixed vegetables, dried thyme, paprika, salt, and pepper. Mix well until all ingredients are combined.
- Pour the mixture into a greased 9×13 inch baking dish evenly.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and sprinkle the shredded cheddar cheese on top. Return to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once finished, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired before serving.
Variations and Tips:
- Swap the cream of mushroom soup for cream of chicken or cream of broccoli for a different flavor profile.
- Feel free to add more vegetables or substitute with your favorites, like spinach, bell peppers, or broccoli.
- For a healthier version, you can use brown rice, but adjust the cooking time as brown rice takes longer to cook.
- To add some texture, consider topping the casserole with breadcrumbs or crushed crackers before the final bake.
- This dish can be made ahead of time and refrigerated before baking. Just add a few extra minutes to the cooking time if baked directly from the fridge.
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Chicken Tacos With Fresh Salsa
Chicken tacos with fresh salsa are a vibrant and flavorful dish that brings a delightful twist to leftover rotisserie chicken. Perfect for a quick weeknight dinner or a casual gathering with friends, these tacos offer a new and satisfying meal that is sure to please everyone.
With a preparation time of just 20 minutes, you can have a delicious meal on the table in no time.
Ingredients:
- 2 cups cooked shredded rotisserie chicken
- 8 small corn or flour tortillas
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and finely chopped (optional)
- Juice of 1 lime
- Salt and pepper, to taste
- 1 avocado, sliced (optional)
- Sour cream or Greek yogurt (optional)
Cooking Steps:
- In a medium bowl, combine the diced tomatoes, red onion, chopped cilantro, and jalapeño (if using). Squeeze in the lime juice and season with salt and pepper, mixing until well combined to create your fresh salsa.
- In a separate bowl, take the shredded rotisserie chicken and warm it in the microwave or in a skillet over medium heat until heated through.
- While the chicken is warming, heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until soft and pliable.
- Assemble the tacos by placing a generous portion of the warmed chicken onto each tortilla. Top with a spoonful of the fresh salsa and add slices of avocado if desired.
- Optionally, add a dollop of sour cream or Greek yogurt on top for extra creaminess before serving.
Variations and Tips:
- Swap the chicken for leftover beef or pork for a different flavor profile.
- Make it a vegetarian option by using grilled vegetables or black beans in place of the chicken.
- Add shredded cheese or pickled onions for added texture and flavor.
- Serve with lime wedges on the side for an extra invigorating touch.
- For a spicy kick, try adding a dash of your favorite hot sauce to the salsa.
- Store any extra salsa in an airtight container in the refrigerator for up to 3 days to enhance flavor profiles.
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Rotisserie Chicken Salad With Avocado
Rotisserie chicken salad with avocado is a delicious, nutritious dish that combines the savory flavors of tender chicken with creamy avocado and vibrant vegetables.
This salad is perfect for anyone looking for a quick and wholesome meal, as it can be assembled in just 15 minutes using leftover rotisserie chicken. It's ideal for a light lunch, dinner, or even a picnic treat, making it a versatile addition to your meal prep repertoire.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Greek yogurt or mayonnaise
- 1 tablespoon lime juice
- Salt and pepper, to taste
Cooking Steps:
- In a large bowl, combine the shredded rotisserie chicken, diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.
- In a small bowl, mix together the Greek yogurt (or mayonnaise) and lime juice. Stir until well combined.
- Pour the dressing over the chicken salad mixture and gently fold everything together until coated.
- Season with salt and pepper to taste, adjusting based on your preference.
- Serve immediately, or refrigerate for up to an hour for a colder salad.
Variations & Tips:
- For added crunch, toss in some chopped bell peppers or walnuts.
- Substitute the Greek yogurt with ranch dressing for a different flavor profile.
- If you prefer a spicy kick, add diced jalapeños or a dash of hot sauce.
- Use other fresh herbs like parsley or dill for a unique twist.
- This salad can be served on a bed of greens, in a wrap, or with whole-grain crackers for a complete meal.
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Chicken Noodle Soup
Chicken Noodle Soup is a comforting, hearty dish perfect for a cozy night in or to soothe a cold. This timeless soup harnesses the rich flavors of leftover rotisserie chicken, making it quick and easy to prepare in just under 30 minutes. Ideal for families or anyone looking for a warm bowl of nostalgia, this chicken noodle soup recipe offers both nourishment and satisfaction.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups rotisserie chicken, shredded
- 3 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
- Lemon wedges (for serving, optional)
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and add the shredded rotisserie chicken. Bring to a gentle boil.
- Once boiling, add the egg noodles, dried thyme, and dried parsley. Reduce the heat to a simmer and cook for about 8-10 minutes, or until the noodles are tender.
- Season the soup with salt and pepper to taste. Remove from heat and serve hot.
- Garnish with fresh parsley and add a squeeze of lemon if desired.
Variations and Tips:
- Vegetables: Feel free to add more veggies such as green beans, peas, or corn to enhance the nutritional value.
- Noodles: Substitute egg noodles with whole grain pasta or gluten-free options to meet dietary needs.
- Flavor Boost: Add a splash of soy sauce or a tablespoon of lemon juice for an extra layer of flavor.
- Herbs: Experiment with fresh herbs like dill or cilantro for a different taste profile.
- Storage: To store leftovers, cool the soup completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove and add a splash of broth or water if it thickens too much.
Enjoy this versatile and heartwarming Chicken Noodle Soup that makes the best out of your leftover rotisserie chicken!
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BBQ Chicken Sandwiches
BBQ chicken sandwiches are a deliciously satisfying meal that showcases the versatility of leftover rotisserie chicken. This dish is perfect for busy weeknights, picnics, or casual gatherings, as it packs a flavorful punch and can be prepared in just 20 minutes. Ideal for families or anyone looking to whip up a tasty sandwich with minimal effort, these BBQ chicken sandwiches can be customized to suit different tastes.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 cup BBQ sauce (store-bought or homemade)
- 4 sandwich buns (burger or hoagie style)
- 1 cup coleslaw (optional)
- Sliced pickles (optional)
- Sliced cheese (cheddar or Monterey Jack, optional)
- Olive oil or butter for toasting buns
Cooking Instructions:
- In a medium saucepan, combine the shredded rotisserie chicken and BBQ sauce over medium heat. Stir until the chicken is heated through and well-coated in the sauce, about 5-7 minutes.
- While the chicken is heating, preheat a skillet over medium heat. Lightly brush the sandwich buns with olive oil or butter and place them cut-side down in the skillet to toast until golden brown, about 2-3 minutes.
- Once the chicken is ready, spoon the BBQ chicken mixture onto the bottom half of each toasted bun.
- If desired, add a few spoonfuls of coleslaw on top of the chicken for added crunch and flavor.
- Layer on sliced pickles and cheese if using, then top with the other half of the bun.
- Serve immediately and enjoy your BBQ chicken sandwiches!
Variations and Tips:
- For an extra kick, try adding a few slices of jalapeños or a splash of hot sauce to the BBQ chicken.
- If you want to make these sandwiches a bit healthier, opt for whole grain or lettuce wraps instead of traditional buns.
- For a smoky flavor, use a smoked BBQ sauce or add a sprinkle of smoked paprika to the chicken mixture.
- These sandwiches pair well with sweet potato fries, chips, or a simple side salad for a complete meal.
- Leftover BBQ chicken can also be repurposed for tacos, salads, or pasta dishes, maximizing your rotisserie chicken's potential!
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Chicken Alfredo Pasta
Chicken Alfredo Pasta is a creamy and indulgent Italian-American dish that's perfect for a cozy family dinner or a weekday meal when you're short on time. Using leftover rotisserie chicken not only speeds up the cooking process but also adds a delicious depth of flavor.
This dish is ideal for chicken lovers and pasta enthusiasts alike and can be prepared in just 30 minutes, making it an excellent choice for busy weeknights.
Ingredients:
- 8 oz fettuccine pasta
- 2 cups rotisserie chicken, shredded
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
- Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add Cream and Cheese: Slowly stir in the heavy cream and bring it to a gentle simmer. Reduce heat and gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Combine Ingredients: Add the shredded rotisserie chicken to the Alfredo sauce, stirring until the chicken is heated through. Then, add the cooked fettuccine pasta and toss until well coated in the sauce.
- Serve: Plate the Chicken Alfredo Pasta and garnish with chopped parsley for a fresh touch.
Variations and Tips:
- Vegetables: Consider adding sautéed vegetables like spinach, broccoli, or mushrooms for added nutrition and flavor.
- Make it lighter: Substitute heavy cream with half-and-half or a combination of milk and Greek yogurt for a healthier option.
- Spice it up: For a bit of heat, add red pepper flakes or a splash of hot sauce to the sauce.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the sauce thickens.
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Chicken Quesadillas With Cheese
Chicken quesadillas with cheese are a delicious and versatile dish that can be made quickly using leftover rotisserie chicken. Ideal for families or gatherings, these quesadillas are perfect for a hearty lunch, dinner, or even a snack.
With a preparation time of just 20 minutes, you can create a mouthwatering meal that everyone will love. The crispy golden tortilla, melted cheese, and savory chicken make this dish a true crowd-pleaser that can easily be customized to suit your preferences.
Ingredients:
- 2 cups shredded leftover rotisserie chicken
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 4 large flour tortillas
- 1/2 cup diced bell peppers (optional)
- 1/2 cup diced onions (optional)
- 1 teaspoon taco seasoning (optional)
- Olive oil or cooking spray
- Sour cream, salsa, or guacamole (for serving)
Cooking Steps:
- In a medium bowl, combine the shredded rotisserie chicken, shredded cheese, diced bell peppers, and diced onions. Add taco seasoning if desired and mix well.
- Heat a large skillet over medium heat and lightly grease with olive oil or cooking spray.
- Place one tortilla in the skillet, and evenly spread a portion of the chicken and cheese mixture over half of the tortilla.
- Fold the tortilla in half and cook for 3-4 minutes until the bottom is golden and crispy.
- Carefully flip the quesadilla and cook for an additional 3-4 minutes until the cheese is melted and the other side is golden.
- Remove from skillet and let cool for a minute before slicing into wedges. Repeat with the remaining tortillas and filling.
- Serve with your choice of sour cream, salsa, or guacamole.
Variations and Tips:
- Add other vegetables like spinach, mushrooms, or zucchini for extra nutrition.
- Experiment with different types of cheese like pepper jack for a spicy kick.
- For a healthier option, use whole wheat tortillas or low-calorie alternatives.
- If you prefer a crunchier quesadilla, press down gently while cooking or use a panini press.
- Prepare extra quesadillas and freeze them for a quick meal later – simply heat them up in the skillet or microwave!
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Spicy Buffalo Chicken Dip
Spicy Buffalo Chicken Dip is a creamy, tangy, and flavor-packed appetizer that's perfect for game day gatherings, parties, or cozy nights in. This dish can be enjoyed with tortilla chips, crackers, or veggie sticks and is a hit among spice lovers and chicken enthusiasts alike.
The preparation time is approximately 20 minutes, and with minimal cooking time, you can have this dip ready to wow your friends and family in no time.
Ingredients:
- 2 cups shredded leftover rotisserie chicken
- 1 (8-ounce) package cream cheese, softened
- 1 cup hot wing sauce (such as Frank's RedHot)
- 1 cup shredded cheddar cheese
- 1 cup ranch dressing (or blue cheese dressing, if preferred)
- 1/2 cup crumbled blue cheese (optional)
- Chopped green onions for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese, hot wing sauce, and ranch dressing. Mix until well blended and creamy.
- Stir in the shredded rotisserie chicken, shredded cheddar cheese, and optional blue cheese, mixing until all ingredients are evenly distributed.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for about 20-25 minutes, or until the dip is hot and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions if desired.
- Serve warm with tortilla chips, crackers, or fresh vegetables.
Variations and Tips:
- For a milder dip, reduce the amount of hot wing sauce to suit your taste.
- Add in some sautéed onions or garlic for additional flavor.
- If you like it extra cheesy, sprinkle more cheddar on top before baking.
- This dip can also be made in a slow cooker; just combine all the ingredients and cook on low for 2-3 hours, stirring occasionally.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
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Chicken Fried Rice
Chicken Fried Rice is a quick and satisfying dish that brings convenience and flavor to the dinner table, especially when you have leftover rotisserie chicken.
This one-pan meal is perfect for busy weeknights, making it ideal for families or anyone looking to whip up a delicious dish in under 30 minutes. The combination of tender chicken, colorful vegetables, and savory sauce creates a delightful harmony of flavors that kids and adults alike will enjoy.
Ingredients:
- 2 cups cooked rice (preferably day-old)
- 1 cup rotisserie chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil (or vegetable oil)
- 2 green onions, sliced
- Salt and pepper, to taste
Cooking Steps:
- Heat the Pan: In a large skillet or wok, heat the sesame oil over medium-high heat.
- Cook the Eggs: Add the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.
- Sauté Vegetables: In the same pan, add the mixed vegetables and stir-fry for about 2-3 minutes until they are tender.
- Add Chicken and Rice: Stir in the shredded rotisserie chicken and cooked rice, breaking up any clumps. Mix everything well to guarantee the rice is evenly heated.
- Season: Add the soy sauce, salt, and pepper. Stir everything together and allow it to cook for another 2 minutes.
- Incorporate Eggs and Onions: Add the scrambled eggs back into the pan along with the sliced green onions. Mix until combined and heated through.
- Serve: Remove from heat and serve hot, garnished with additional green onions if desired.
Variations and Tips:
- Substitute Veggies: Feel free to substitute or add your favorite vegetables like bell peppers, broccoli, or snap peas for added nutrition.
- Add Spice: For a kick, add a dash of sriracha or a sprinkle of red pepper flakes when mixing in the soy sauce.
- Protein Options: Instead of rotisserie chicken, you can use leftover turkey, shrimp, or tofu for a vegetarian option.
- Rice Choice: Day-old rice is ideal as it is firmer and less sticky, but if you don't have any, you can make fresh rice and let it cool before using.
- Storage: This dish can be stored in an airtight container in the fridge for up to 3 days, making it great for meal prep!
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Greek Chicken Pita Wraps
Greek Chicken Pita Wraps are a delicious and healthy meal that combines the savory flavors of rotisserie chicken with fresh vegetables and tangy sauces.
Ideal for busy weeknights or as a quick lunch option, this recipe takes only about 15-20 minutes to prepare, making it perfect for families or anyone looking to whip up a wholesome meal in no time.
These wraps can be customized to suit your taste and are a fantastic way to use up leftover rotisserie chicken.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 4 whole wheat or pita bread wraps
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/2 cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley or dill for garnish (optional)
Cooking Steps:
- In a bowl, mix together the Greek yogurt, olive oil, lemon juice, oregano, salt, and pepper to create a dressing. Adjust seasonings to your liking.
- In a separate bowl, combine the shredded rotisserie chicken, diced cucumber, cherry tomatoes, and red onion. Toss well to combine.
- Drizzle the prepared dressing over the chicken and vegetable mixture, stirring gently until everything is evenly coated.
- Warm the pita wraps slightly in a pan or microwave to make them pliable.
- Place a generous portion of the chicken and vegetable mixture onto each pita wrap.
- Top with crumbled feta cheese and garnish with fresh parsley or dill if desired.
- Fold the pita wraps in half and serve immediately, or wrap them up for later.
Variations and Tips:
- For added crunch, consider including sliced bell peppers or shredded carrots in the stuffing.
- Swap out the feta cheese for your favorite cheese, such as goat cheese or mozzarella.
- For a spicy kick, add sliced jalapeños or a drizzle of hot sauce to the wraps.
- You can use different types of lettuce, such as romaine or spinach, as a base layer inside the pita for extra greens.
- If you want a warm version, consider toasting the filled pita wraps in a skillet or grill pan for a few minutes until crispy and golden.
Enjoy your Greek Chicken Pita Wraps as a nutritious and satisfying meal that celebrates amazing flavors while minimizing food waste!
Chicken and Vegetable Stir-Fry
Chicken and Vegetable Stir-Fry is a quick and delicious way to use leftover rotisserie chicken, making it an ideal dish for busy weeknights or an easy lunch option. Packed with vibrant vegetables and flavorful sauce, this dish is perfect for families looking for a healthy meal that can be prepared in under 30 minutes.
Serve it over rice or noodles for a complete meal that satisfies both appetite and taste.
Ingredients:
- 2 cups leftover rotisserie chicken, shredded
- 2 cups mixed vegetables (such as bell peppers, broccoli, and snap peas)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced or grated
- 2 green onions, chopped
- Salt and pepper to taste
- Cooked rice or noodles for serving
Cooking Steps:
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger, and sauté until fragrant, about 30 seconds.
- Add the mixed vegetables to the pan and stir-fry for 3-5 minutes, or until they start to soften but still remain crisp.
- Incorporate the shredded rotisserie chicken into the skillet, stirring to combine with the vegetables.
- Pour in the soy sauce and, if using, oyster sauce. Toss everything together and cook for an additional 2-3 minutes until the chicken is heated through.
- Season with salt and pepper to taste. Stir in the chopped green onions just before serving.
- Serve the stir-fry over cooked rice or noodles.
Variations and Tips:
- Feel free to use any vegetables you have on hand or prefer, such as carrots, zucchini, or mushrooms.
- For a more filling dish, add cashews or peanuts for crunch.
- Spice it up by adding crushed red pepper flakes or a splash of sriracha for heat.
- Make it gluten-free by using tamari instead of soy sauce.
- For a low-carb version, skip the rice or noodles and serve the stir-fry over a bed of wilted greens.
Enchiladas With Rotisserie Chicken
Enchiladas with rotisserie chicken are a delightful and versatile dish that bring the flavors of Mexico right to your kitchen. These cheesy, saucy rolled tortillas stuffed with shredded chicken are perfect for a family dinner, a potluck, or when you want to impress guests with minimal effort. The best part? They can be ready to serve in about 30 to 40 minutes, making them an ideal last-minute meal option using leftover rotisserie chicken.
Ingredients:
- 2 cups shredded rotisserie chicken
- 8 corn tortillas
- 2 cups enchilada sauce (red or green)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Optional toppings: sour cream, avocado, cilantro, or jalapeños
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
- In a large bowl, combine the shredded rotisserie chicken, sautéed onions, garlic powder, cumin, and half of the enchilada sauce. Mix well to combine.
- Heat the corn tortillas for about 20-30 seconds in the microwave or on a dry skillet to make them pliable.
- To assemble the enchiladas, take each tortilla and place a generous amount of the chicken mixture down the center. Roll the tortilla tightly and place seam-side down in a greased 9×13 inch baking dish.
- Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring all tortillas are covered.
- Sprinkle the shredded cheese evenly over the sauce.
- Bake in the preheated oven for 20-25 minutes until bubbly and the cheese is melted.
Variations and Tips:
- For a spicier kick, add diced green chiles or jalapeños to the chicken mixture or use a spicy enchilada sauce.
- Customize the filling by adding black beans, corn, or diced bell peppers for more texture and nutrition.
- If you're short on time, opt for store-bought sauce and cheese to make this even quicker.
- Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream to enhance the flavors when serving.
Chicken Pot Pie
Chicken pot pie is a classic comfort food that is perfect for cozy family dinners or gatherings with friends. This dish takes shredded leftover rotisserie chicken and combines it with a creamy filling of vegetables and seasonings, all encased in a flaky pie crust.
With a preparation time of about 15 minutes and a cooking time of 30 to 35 minutes, it's a quick and satisfying meal option that pleases both the palate and the soul.
Ingredients
- 2 cups shredded leftover rotisserie chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 pre-made pie crust (top and bottom) or 2 pie crusts for double-crust pie
- 1 egg (beaten, for brushing the crust)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large saucepan over medium heat, melt the butter. Once melted, stir in the flour and cook for 1 to 2 minutes until lightly golden, creating a roux.
- Gradually whisk in the chicken broth and milk until the mixture is smooth and thickened, about 5 to 7 minutes.
- Stir in the shredded chicken, frozen vegetables, onion powder, garlic powder, salt, and pepper. Mix until well combined and heated through. Remove from heat.
- Place the bottom pie crust in a 9-inch pie pan. Pour the chicken mixture into the crust.
- Cover the pie with the top crust, sealing the edges by crimping with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for a few minutes before serving.
Variations and Tips
- For added flavor, consider including fresh herbs such as thyme or rosemary in the filling.
- You can swap out frozen vegetables for fresh ones, sautéing them briefly before adding to the filling.
- To make it a bit healthier, use whole wheat pie crusts or a cauliflower crust.
- If you prefer a crustless option, simply pour the filling into a greased baking dish and top it with a layer of biscuit dough or puff pastry for a different texture.
- Feel free to customize the filling with any leftover veggies you have on hand, such as mushrooms or broccoli, to make it your own!
Chicken Caesar Salad
Chicken Caesar Salad is a classic dish that combines tender rotisserie chicken, crisp romaine lettuce, and a creamy Caesar dressing for a satisfying and healthy meal. This salad is perfect for lunch or dinner, serving as a quick, revitalizing option that can be made in just 15 minutes.
It's ideal for anyone looking to use leftover rotisserie chicken in a delicious way, while still incorporating plenty of greens.
Ingredients:
- 2 cups romaine lettuce, chopped
- 1 cup rotisserie chicken, shredded
- 1/4 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 1/2 cup croutons
- Juice of 1/2 lemon (optional)
- Salt and pepper to taste
- Freshly ground black pepper (for garnish)
Cooking Steps:
- In a large mixing bowl, combine the chopped romaine lettuce and shredded rotisserie chicken.
- Drizzle the Caesar dressing over the lettuce and chicken, tossing gently until everything is well-coated.
- Add the grated Parmesan cheese and croutons, and mix until evenly distributed.
- If desired, squeeze the juice of half a lemon over the salad for added brightness and flavor.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately for the freshest flavor, or refrigerate for up to 30 minutes to allow the flavors to meld.
Variations and Tips:
- For a lighter option, use a yogurt-based Caesar dressing or a vinaigrette.
- Incorporate additional toppings like cherry tomatoes, avocado slices, or sliced olives for extra flavor and nutrition.
- To make it a complete meal, consider adding boiled eggs or using whole grains like quinoa as a base.
- If you're feeling adventurous, swap out the romaine for kale or spinach, or add in other crunchy vegetables such as bell peppers or cucumbers.
- If you prefer a warm salad, gently heat the chicken in a skillet before mixing it into the salad. This contrasts the crisp greens nicely and brings everything together.
Chicken and Black Bean Chili
Chicken and Black Bean Chili is a hearty and flavorful dish that marries the tender bits of leftover rotisserie chicken with the rich, earthy flavors of black beans and spices.
Perfect for weeknight dinners or meal prepping for the week, this dish can cater to both meat-lovers and those seeking a comforting vegetarian option.
With a preparation time of just 30 minutes, it's a quick and satisfying meal that serves approximately 4 to 6 people.
Ingredients
- 2 cups shredded rotisserie chicken
- 2 cans (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 2 cups chicken broth
- Optional toppings: sour cream, chopped cilantro, shredded cheese, avocado
Cooking Steps
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper, cooking for another minute to toast the spices.
- Add the shredded rotisserie chicken, black beans, diced tomatoes (with their juices), and chicken broth to the pot. Stir well to combine everyone.
- Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 15-20 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. For additional depth, you can add more spices or a dash of hot sauce.
- Serve hot, topped with your choice of sour cream, chopped cilantro, shredded cheese, or avocado.
Variations and Tips
- For an added kick, consider incorporating diced jalapeños or a pinch of cayenne pepper.
- To make this dish vegetarian, simply omit the chicken and use vegetable broth instead, or replace it with more beans or plant-based protein.
- If you want a thicker chili, mash some of the black beans with a fork before adding them to the pot.
- Serve with cornbread or over rice for a more filling meal.
- This chili also freezes well, so consider making a double batch to enjoy later!
Loaded Chicken Nachos
Loaded Chicken Nachos are a fun and flavorful twist on a classic snack, perfect for game day gatherings, movie nights, or casual family dinners. This dish combines crispy tortilla chips with tender, shredded rotisserie chicken smothered in gooey cheese, and topped with a variety of delicious toppings.
With a preparation time of just 15 minutes and a baking time of about 15 minutes, you can whip up this crowd-pleaser in no time.
Ingredients:
- 1 bag of tortilla chips
- 2 cups cooked rotisserie chicken, shredded
- 2 cups shredded cheddar cheese
- 1 cup black beans, rinsed and drained
- 1 cup diced tomatoes
- 1/2 cup sliced jalapeños (pickled or fresh)
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- Salsa or pico de gallo for serving
- Optional: guacamole for serving
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Spread the tortilla chips evenly on a large baking sheet or oven-safe platter.
- Sprinkle half of the shredded chicken over the chips, followed by half of the black beans, diced tomatoes, and jalapeños.
- Add a generous layer of shredded cheddar cheese on top of the chips and toppings.
- Repeat the layering process with the remaining chicken, black beans, tomatoes, jalapeños, and finish with more cheese.
- Place the loaded nachos in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with sour cream, green onions, and cilantro.
- Serve immediately with salsa or pico de gallo and optional guacamole on the side.
Variations and Tips:
- For a spicier kick, use pepper jack cheese or add diced chili peppers.
- Consider adding additional toppings like corn, diced avocados, or olives for extra flavor and texture.
- To make it a little healthier, substitute baked tortilla chips or add more veggies like grilled bell peppers.
- Leftover nachos can be stored in an airtight container; however, they are best enjoyed fresh out of the oven for ideal crispiness.
If reheating, place in the oven instead of a microwave to maintain crunchiness.
Rotisserie Chicken Baked Ziti
Rotisserie Chicken Baked Ziti is a hearty and comforting dish that brings together the rich flavors of pasta, cheese, and tender rotisserie chicken. This easy-to-make recipe is ideal for busy weeknights or for serving a crowd, as it is filling and can be prepared in about 30 minutes. Enjoy this meal as a quick family dinner or as a dish to share at gatherings, making it a perfect way to use leftover rotisserie chicken.
Ingredients:
- 12 oz ziti pasta
- 2 cups rotisserie chicken, shredded
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine the shredded rotisserie chicken, marinara sauce, ricotta cheese, egg, Italian seasoning, salt, and pepper. Mix until well combined.
- In a large baking dish, layer half of the cooked ziti in the bottom, followed by half of the chicken mixture. Sprinkle half of the mozzarella cheese over the top.
- Repeat the layers with the remaining ziti, chicken mixture, and finish with the remaining mozzarella and the grated Parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving, and garnish with fresh basil if desired.
Variations and Tips:
- For a spicier kick, consider adding red pepper flakes to the marinara sauce or mixing in some jalapeños.
- Swap out the marinara sauce for Alfredo sauce for a creamy variation.
- Add vegetables like spinach, bell peppers, or mushrooms for extra nutrition and flavor.
- To make this dish ahead of time, assemble it and refrigerate before baking. When ready to serve, just extend the baking time as needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and can also be frozen for up to 3 months. Reheat thoroughly before serving.
Teriyaki Chicken Bowls
Teriyaki Chicken Bowls are a delightful and flavorful dish that showcase leftover rotisserie chicken in a quick and easy way. This recipe is perfect for busy weeknights, providing a fragrant and satisfying meal that can be prepared in just 30 minutes.
Ideal for families or anyone seeking a simple yet delicious solution to utilizing leftover chicken, these bowls are a wholesome option packed with vegetables and tasty sauce.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup broccoli florets
- 1 cup snap peas
- 1 bell pepper, sliced
- 1/4 cup teriyaki sauce
- 1 tablespoon sesame oil (optional)
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Cooking Steps:
- In a large skillet, heat the sesame oil over medium heat. If you're skipping the sesame oil, you can use a non-stick spray or another cooking oil instead.
- Add the broccoli florets, snap peas, and sliced bell pepper to the skillet. Sauté the vegetables for about 4-5 minutes, or until they are tender-crisp.
- Stir in the shredded rotisserie chicken and pour the teriyaki sauce over the top. Stir well to coat the chicken and vegetables evenly, heating everything through for an additional 3-4 minutes.
- In serving bowls, layer the cooked rice first, then generously spoon the teriyaki chicken and vegetable mixture on top.
- Garnish with sliced green onions and sprinkle sesame seeds for an added crunch and flavor contrast.
Variations & Tips:
- Feel free to mix and match your favorite vegetables, such as carrots, edamame, or zucchini, for added nutrition and color.
- If you want a spicy kick, add a splash of sriracha or red pepper flakes to the teriyaki sauce.
- For a low-carb option, substitute the rice with cauliflower rice or skip the rice entirely for a protein-rich bowl.
- You can prepare the teriyaki sauce from scratch using soy sauce, honey, ginger, and garlic for a fresher flavor.
- Leftover bowls can be customized further with ingredients such as chopped nuts for texture or avocado slices for creaminess.
Enjoy your delicious and quick teriyaki chicken bowls!
Chicken and Spinach Stuffed Shells
Chicken and Spinach Stuffed Shells are a comforting and hearty dish perfect for families or anyone looking to enjoy a delicious meal using leftover rotisserie chicken.
This recipe combines large pasta shells filled with a creamy mixture of shredded chicken, spinach, and cheese, all baked in marinara sauce. It's an ideal choice for busy weeknights or a cozy weekend dinner, with a preparation time of approximately 30 minutes and a total cooking time of about 25 minutes.
Ingredients:
- 12 jumbo pasta shells
- 2 cups shredded rotisserie chicken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
- Fresh parsley or basil for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
- In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, chopped spinach, minced garlic, Italian seasoning, salt, and pepper. Mix until the filling is well combined.
- Spread a thin layer of marinara sauce (about 1 cup) evenly on the bottom of a baking dish.
- Carefully stuff each cooked pasta shell with the chicken and spinach filling, then place the stuffed shells seam-side up in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are well-covered.
- Sprinkle additional mozzarella cheese on top of the shells.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Let the dish cool for a few minutes before garnishing with fresh parsley or basil if desired.
Variations and Tips:
- You can add sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
- Swap out the spinach for other greens like kale or chard, or add mushrooms for variety.
- For a lighter version, consider using lower-fat cheeses and whole-wheat pasta shells.
- This dish can be prepared ahead of time and frozen before baking; just make sure to thaw it in the refrigerator overnight before cooking.
- Add a side salad or garlic bread for a complete meal!
Chicken Curry With Rice
Chicken curry with rice is a delicious and comforting dish that transforms leftover rotisserie chicken into a flavorful meal. This recipe is perfect for families or busy individuals who want a quick yet satisfying dinner option that can be prepared in approximately 30 minutes.
With a blend of aromatic spices, creamy coconut milk, and tender chicken, this dish is both hearty and satisfying.
Ingredients:
- 2 cups leftover rotisserie chicken, shredded
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 1 cup chicken broth (or water)
- 1 cup peas (fresh or frozen)
- 2 cups cooked rice (white or brown)
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Cooking Instructions:
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Sprinkle in the curry powder, cumin, and turmeric, stirring well to coat the onions and release the spices' aroma.
- Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the shredded rotisserie chicken and peas to the skillet. Season with salt and pepper to taste. Let it simmer for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Serve the chicken curry over the cooked rice. Garnish with fresh cilantro and lime wedges if desired.
Variations and Tips:
- For added heat, include chopped fresh chili peppers or a dash of cayenne pepper to the curry.
- Feel free to add vegetables like bell peppers, carrots, or spinach for extra nutrition and flavor.
- If you prefer a lighter version, substitute coconut milk with low-fat milk or yogurt.
- Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days and reheats well for quick lunches or later meals.
Chicken Fajita Skillet
Chicken Fajita Skillet is a delightful and versatile dish that combines the vibrant flavors of traditional fajitas with the convenience of a quick one-pan meal. Ideal for busy weeknights or family gatherings, this skillet dish is perfect for those looking to utilize leftover rotisserie chicken while still enjoying a fresh and colorful meal.
With a preparation time of just about 30 minutes, you can whip up this flavorful dish that serves 4 people in no time.
Ingredients:
- 2 cups leftover rotisserie chicken, shredded
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortillas (for serving)
Cooking Steps:
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell peppers and cook for about 5 minutes, until the vegetables are soft and slightly charred.
- Add the minced garlic to the skillet and sauté for another minute until fragrant.
- Stir in the shredded rotisserie chicken, chili powder, cumin, paprika, salt, and black pepper. Mix well to combine all the ingredients and cook for about 5-7 minutes, until the chicken is heated through.
- Squeeze the lime juice over the mixture, stirring to incorporate the flavor. Cook for an additional 2 minutes.
- Remove the skillet from the heat and garnish with fresh cilantro. Serve warm with tortillas, allowing everyone to build their own fajitas.
Variations and Tips:
- Consider adding other vegetables, such as zucchini or corn, for added nutrition and texture.
- For a spicy kick, include sliced jalapeños or a dash of hot sauce in the skillet.
- Serve with toppings like sour cream, guacamole, or shredded cheese for added flavor.
- To make this dish suitable for a low-carb diet, serve the chicken fajita mixture over a bed of lettuce instead of tortillas.
Enjoy your meal!
Chicken and Broccoli Quiche
Chicken and Broccoli Quiche is a deliciously savory dish that combines tender pieces of leftover rotisserie chicken with fresh broccoli and creamy eggs, all baked in a flaky pie crust.
This quiche is perfect for brunch, lunch, or a light dinner, making it ideal for families looking to use up leftovers while tasting gourmet. With a preparation time of about 15 minutes and a cooking time of 35-40 minutes, this dish is not only quick to make but also packed with flavor.
Ingredients:
- 1 pre-made pie crust (9-inch)
- 1 cup cooked rotisserie chicken, shredded
- 1 cup fresh broccoli florets, steamed
- 4 large eggs
- 1 cup heavy cream or milk
- 1 cup shredded cheese (cheddar, mozzarella, or your preference)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh herbs (optional: such as parsley or thyme for garnish)
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish and poke holes in the bottom with a fork to prevent it from puffing up while baking.
- In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until well combined.
- Spread the shredded rotisserie chicken and steamed broccoli evenly over the crust.
- Pour the egg mixture over the chicken and broccoli, ensuring it is evenly distributed.
- Top with shredded cheese, spreading it out evenly across the surface.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and lightly golden on top.
- Allow the quiche to cool for about 5-10 minutes before slicing. Garnish with fresh herbs if desired.
Variations and Tips:
- For a healthier option, consider using a whole wheat pie crust or a crustless version by simply greasing a pie dish and omitting the crust.
- Add diced onions, bell peppers, or mushrooms to the filling for extra flavor and nutrition.
- Use different types of cheese, such as feta, goat cheese, or a blend, to change the flavor profile.
- Serve warm or at room temperature, and store leftovers in the refrigerator for up to three days. Reheat in the oven for the best texture.
- This quiche can also be made ahead of time and frozen for future meals; just bake from frozen, increasing the cooking time accordingly.
Chicken Empanadas
Chicken Empanadas are a delightful pastry filled with shredded rotisserie chicken, spices, and vegetables, perfectly baked or fried until golden brown. This dish is ideal for serving as appetizers at gatherings or as a quick and satisfying meal for the family. Preparation time for these empanadas is approximately 30 minutes, with additional time for baking or frying.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro (optional)
- 1 package of empanada dough discs (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Oil for frying (if frying)
Cooking Steps:
- Sauté the Vegetables: In a skillet over medium heat, add a drizzle of olive oil and sauté the diced onions, bell peppers, and minced garlic until soft and fragrant, about 5 minutes.
- Combine Ingredients: In a large mixing bowl, combine the cooked vegetables with the shredded rotisserie chicken, cumin, paprika, salt, black pepper, and cilantro (if using). Mix well until all ingredients are evenly incorporated.
- Assemble the Empanadas: Take one empanada dough disc and place about 1-2 tablespoons of the chicken mixture in the center. Fold the dough over to create a half-moon shape and pinch the edges to seal. Use a fork to crimp the edges for added security.
- Prepare for Cooking: Preheat the oven to 400°F (or heat oil in a deep pan if frying). For baked empanadas, place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
- Cook: Bake for 20-25 minutes or until golden brown. If frying, gently place the empanadas in the hot oil and fry until golden, about 3-4 minutes per side. Drain on paper towels.
Variations and Tips:
- Filling Options: Get creative! Mix in some black beans, corn, or cheese for added flavor and texture.
- Spice it Up: Add chopped jalapeños or a dash of hot sauce to the filling for a spicy kick.
- Make it Sweet: For dessert empanadas, use a sweetened filling of cooked apples or chocolate, making changes to the spices for a sweeter profile.
- Dough Alternatives: If you don't have empanada dough, you can use pie crust or puff pastry as a substitute for a different texture.
- Freezing: These empanadas freeze well! Assemble them, then freeze uncooked. Bake them directly from frozen, adding a few extra minutes to the cooking time.
Chicken and Corn Chowder
Chicken and Corn Chowder is a comforting and hearty dish that combines tender pieces of leftover rotisserie chicken with sweet corn and creamy broth.
This chowder is perfect for families looking for a quick weeknight dinner or for anyone wanting a satisfying bowl of goodness on a chilly day. The entire preparation and cooking time takes about 30-40 minutes, making it an ideal recipe for busy schedules.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 2 cups frozen corn (or fresh corn off the cob)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium potatoes, diced
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley or chives for garnish (optional)
Cooking Instructions:
- In a large pot, melt the butter over medium heat. Add the diced onions and minced garlic and sauté until translucent, about 3-4 minutes.
- Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally, until they begin to soften.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat to medium-low and simmer for about 15 minutes, or until the potatoes are tender.
- Add the frozen corn, shredded chicken, and thyme. Continue to simmer for another 5 minutes.
- Stir in the heavy cream and season with salt and pepper to taste. Allow to heat through, about 2-3 minutes.
- Serve hot, garnished with fresh parsley or chives if desired.
Variations and Tips:
- For a spicier kick, add diced jalapeños or a dash of hot sauce during cooking.
- If you prefer a thicker chowder, you can use a potato masher to partially mash the potatoes before adding the corn and chicken.
- Feel free to add other vegetables like diced carrots or celery for extra flavor and nutrition.
- This chowder can be a great base for other proteins too. Try adding diced cooked bacon or sausage for a smoky flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and can be easily reheated on the stovetop.
Chicken and Mushroom Risotto
Chicken and Mushroom Risotto is a creamy and comforting Italian dish that is perfect for a weeknight dinner or a special occasion. Using leftover rotisserie chicken adds convenience and depth of flavor to this hearty meal, making it ideal for busy families or anyone looking to use leftover ingredients creatively.
In just about 30 minutes, you can whip up a delicious risotto that serves 4, ensuring everyone leaves the table satisfied.
Ingredients:
- 1 cup Arborio rice
- 2 cups chicken broth
- 1 cup cooked rotisserie chicken, shredded
- 1 cup mushrooms, sliced (such as cremini or button)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- In a saucepan, heat the chicken broth over low heat and keep it warm.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic and sliced mushrooms, cooking until the mushrooms are soft, about 5 minutes.
- Add the Arborio rice to the skillet, stirring to coat the grains in the oil and to lightly toast them, about 1-2 minutes.
- If using, pour in the white wine and cook until it has mostly evaporated, stirring occasionally.
- Begin adding the warm chicken broth to the rice mixture, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue until the rice is creamy and al dente, about 18-20 minutes.
- Once the rice is cooked, gently fold in the shredded rotisserie chicken, remaining butter, and Parmesan cheese. Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a minute. Serve garnished with fresh parsley.
Variations and Tips:
- For a richer flavor, you can add a splash of heavy cream before serving.
- Feel free to add other vegetables such as peas or spinach for added nutrition and color.
- Experiment with different cheese types, like fontina or goat cheese, for a unique twist.
- To make it vegetarian, replace the chicken broth with vegetable broth and omit the rotisserie chicken.
- Leftover risotto can be refrigerated and made into arancini (rice balls) by coating in breadcrumbs and frying.
Enjoy this delicious Chicken and Mushroom Risotto as a satisfying way to make the most out of your leftovers!
