A single rotisserie chicken can create a variety of budget-friendly meals. Options include chicken tacos with fresh salsa, creamy chicken Alfredo pasta, and chicken Caesar salad. BBQ chicken sandwiches and chicken fried rice are quick and satisfying choices as well. Other ideas include miso chicken grain bowls and Thai chicken peanut noodles. Each recipe maximizes flavor while minimizing waste. More delicious and creative meal ideas await for those who seek to explore further.
Chicken Tacos With Fresh Salsa
Chicken Tacos with Fresh Salsa is a delicious and satisfying meal that showcases the versatility of rotisserie chicken. This dish is perfect for those looking for a quick, budget-friendly dinner that doesn't sacrifice flavor. With a preparation time of just 15 minutes, it is ideal for busy weeknights or casual get-togethers with friends and family.
Ingredients:
- 2 cups shredded rotisserie chicken
- 8 small corn or flour tortillas
- 1 cup diced tomatoes
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and finely chopped (optional)
- Juice of 1 lime
- Salt and pepper to taste
- 1 avocado, sliced (optional)
- Shredded cheese (optional)
- Sour cream (optional)
Cooking Steps:
- In a mixing bowl, combine the diced tomatoes, onions, chopped cilantro, jalapeño (if using), lime juice, and a pinch of salt and pepper. Mix well to create the fresh salsa. Set aside.
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable.
- Meanwhile, reheat the shredded rotisserie chicken in the microwave or stovetop until warm.
- Assemble the tacos by placing a generous amount of chicken onto each tortilla, followed by a spoonful of fresh salsa.
- If desired, top with avocado slices, shredded cheese, and a dollop of sour cream.
- Serve immediately with lime wedges on the side for an extra squeeze of freshness.
Variations & Tips:
- For a variation, try adding black beans or corn to the chicken mixture for added texture and nutrition.
- Swap in different proteins such as shredded beef or seasoned tofu for a vegetarian option.
- To make it spicier, use a hot salsa or add more jalapeños to the fresh salsa.
- Consider adding a sprinkle of taco seasoning to the chicken for added flavor.
- Use leftover salsa as a dip with tortilla chips or as a topping for grilled fish or salads.
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Creamy Chicken Alfredo Pasta
Creamy Chicken Alfredo Pasta is a classic Italian dish that combines the tenderness of rotisserie chicken with a rich, creamy Alfredo sauce and al dente pasta.
This comforting and indulgent meal is perfect for families, busy professionals, or anyone looking for a quick yet satisfying dinner option. With a preparation time of approximately 30 minutes, you can whip up this delicious dish in no time, making it ideal for weeknight dinners or last-minute gatherings.
Ingredients:
- 8 ounces fettuccine pasta
- 2 cups rotisserie chicken, shredded
- 4 tablespoons unsalted butter
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Chopped parsley, for garnish (optional)
Cooking Steps:
- Cook the fettuccine pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Slowly pour in the heavy cream, stirring continuously to combine with the butter and garlic. Allow it to simmer for about 3-5 minutes, stirring frequently, until the sauce thickens slightly.
- Gradually whisk in the grated Parmesan cheese until fully melted and smooth. Season with salt and pepper to taste.
- Stir in the shredded rotisserie chicken to the sauce and cook for an additional 2-3 minutes to heat through.
- Add the cooked fettuccine to the skillet, tossing well to coat the pasta in the creamy Alfredo sauce. Cook for another minute until everything is heated through.
- Serve hot, garnishing with chopped parsley if desired.
Variations and Tips:
- For a healthier version, substitute half-and-half for heavy cream and use whole wheat fettuccine.
- Incorporate vegetables such as steamed broccoli or spinach for added nutrition and flavor.
- Enhance the flavor profile by adding a pinch of nutmeg or red pepper flakes for a bit of heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.
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Chicken Caesar Salad
Chicken Caesar Salad is a classic, flavorful dish that's perfect for a quick lunch or a light dinner. It combines tender rotisserie chicken with crisp romaine lettuce, crunchy croutons, and a rich Caesar dressing, making it both satisfying and invigorating. This dish is ideal for families, meal preppers, and anyone looking to enjoy a healthy meal in under 20 minutes.
Ingredients:
- 2 cups chopped romaine lettuce
- 1 cup shredded rotisserie chicken
- ½ cup croutons
- ¼ cup grated Parmesan cheese
- ¼ cup Caesar dressing
- Freshly cracked black pepper, to taste
- Optional: lemon wedges for serving
Instructions:
- Begin by washing and drying the romaine lettuce thoroughly before chopping it into bite-sized pieces.
- In a large mixing bowl, combine the chopped romaine lettuce with the shredded rotisserie chicken.
- Drizzle the Caesar dressing over the lettuce and chicken mixture, and toss gently to guarantee everything is well coated.
- Add the croutons and grated Parmesan cheese to the salad, tossing again carefully to avoid crushing the croutons.
- Season with freshly cracked black pepper to taste, and serve immediately. For an extra touch, serve with lemon wedges on the side to squeeze over the salad before eating.
Variations and Tips:
- For added flavor, toss in sliced cherry tomatoes or avocado.
- Substitute the Caesar dressing with a light vinaigrette for a healthier option.
- If you prefer a vegetarian version, omit the chicken and opt for grilled veggies or chickpeas instead.
- To prep ahead, keep the salad components separate and combine just before serving to keep the lettuce crisp.
- Try adding bacon bits or anchovies for a more traditional Caesar salad flair.
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BBQ Chicken Sandwiches
BBQ Chicken Sandwiches are a delicious and satisfying meal that's perfect for a casual lunch or dinner gathering.
They're an ideal option for busy families or anyone looking for a quick and tasty way to use rotisserie chicken. With minimal prep time of about 10 minutes and a total cooking time of around 15 minutes, these sandwiches can be whipped up in just 25 minutes, providing a budget-friendly and comforting meal option.
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup BBQ sauce (your choice of flavor)
- 4 hamburger buns
- 1 cup coleslaw mix
- 1/2 cup ranch dressing (or coleslaw dressing)
- Pickles (optional, for topping)
- Extra BBQ sauce (for drizzling, optional)
- Salt and pepper (to taste)
Cooking Steps
- Prepare the Chicken: In a medium bowl, combine the shredded rotisserie chicken and BBQ sauce. Mix well until the chicken is fully coated.
- Heat the Chicken: Transfer the BBQ chicken mixture to a skillet over medium heat. Cook for about 5-7 minutes, stirring occasionally, until the chicken is heated through and the sauce is bubbling.
- Prepare the Buns: While the chicken is heating, toast the hamburger buns in a separate pan or under a broiler until golden brown.
- Make the Slaw: In another bowl, combine the coleslaw mix and ranch dressing. Toss until the coleslaw is evenly coated. Season with salt and pepper to taste.
- Assemble the Sandwiches: Once the chicken is hot and the buns are toasted, generously pile the BBQ chicken onto the bottom half of each bun. Top with a scoop of coleslaw and add pickles if desired. Place the top half of the bun on and serve immediately.
Variations and Tips
- Spicy Twist: Add some sliced jalapeños or a dash of hot sauce to the BBQ chicken for an extra kick.
- Cheesy Version: Melt some cheddar or pepper jack cheese on the BBQ chicken before assembling the sandwich.
- Serve with Sides: Pair the sandwiches with baked beans, corn on the cob, or potato chips for a complete meal.
- Storage: Leftover BBQ chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave before serving.
- Vegetarian Option: Replace the rotisserie chicken with grilled portobello mushrooms or jackfruit for a vegetarian alternative.
Enjoy your quick and delicious BBQ Chicken Sandwiches, perfect for any weeknight meal!
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Chicken Fried Rice
Chicken Fried Rice is a delightful one-pan dish that combines the savory flavors of rotisserie chicken with rice and vegetables, making it a quick and satisfying meal.
Perfect for busy weeknights or meal prepping, this dish can be ready in about 30 minutes and is an excellent way to use leftover chicken. It's family-friendly and customizable, allowing you to add your favorite veggies and seasonings.
Ingredients:
- 2 cups cooked rice (preferably day-old)
- 1 cup rotisserie chicken, shredded
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup mixed vegetables (such as peas, carrots, and corn)
- 2 green onions, chopped
- 2 eggs, lightly beaten
- 2 cloves garlic, minced
- Salt and pepper to taste
Cooking Steps:
- Prepare the Ingredients: Make sure your rice is cooked and cooled, ideally using leftover rice from the day before.
- Heat the Pan: In a large skillet or wok, heat the sesame oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
- Cook the Eggs: Push the garlic to the side of the pan and pour the beaten eggs into the center. Scramble the eggs until fully cooked, then mix them with the garlic.
- Add the Veggies: Stir in the mixed vegetables and cook for 2-3 minutes until they are heated through.
- Mix in the Chicken and Rice: Add the shredded rotisserie chicken and cooked rice to the pan. Pour the soy sauce over the mixture and stir well to combine all ingredients evenly.
- Season and Garnish: Season with salt and pepper to taste. Add the chopped green onions, stirring until everything is heated through, about 2-3 minutes.
- Serve: Serve your chicken fried rice hot, garnished with additional green onions if desired.
Variations, Tips:
- Vegetarian Option: Substitute the rotisserie chicken with tofu or tempeh and use vegetable broth for added flavor.
- Customize the Veggies: Feel free to use any vegetables you have on hand, such as bell peppers, broccoli, or zucchini.
- Spicy Kick: For a spicier version, add some sriracha or chili flakes to the dish.
- Rice Type: While jasmine or basmati rice is traditional, you can use brown rice for a healthier option.
- Leftovers Storage: Leftover fried rice can be stored in the refrigerator for up to 3 days and reheated easily in the microwave.
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Rotisserie Chicken Enchiladas
Rotisserie chicken enchiladas are a delicious and satisfying meal that marries the flavors of tender chicken, zesty sauce, and cheesy goodness, all wrapped in soft tortillas. They are ideal for busy weeknights or gatherings, as they are quick to prepare and can be made in about 30 minutes. Using pre-cooked rotisserie chicken not only saves time but also adds rich flavor, making this dish both budget-friendly and convenient.
Ingredients:
- 2 cups shredded rotisserie chicken
- 8 corn or flour tortillas
- 1 can (10 oz) red or green enchilada sauce
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/2 cup diced onions (optional)
- 1/2 cup sour cream (for serving)
- Fresh cilantro (for garnish, optional)
- 1 teaspoon cumin (optional)
- Salt and pepper to taste
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded rotisserie chicken with half of the enchilada sauce, diced onions (if using), cumin, salt, and pepper to taste.
- Warm the tortillas slightly in the microwave for about 20 seconds to make them pliable.
- Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in a greased 9×13 inch baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated.
- Sprinkle the shredded cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot with a dollop of sour cream and a sprinkle of fresh cilantro if desired.
Variations/Tips:
- Add black beans or corn to the filling for added texture and nutrients.
- Substitute the chicken with shredded beef, pork, or even vegetables for a vegetarian option.
- For a healthier version, use whole wheat tortillas and low-fat cheese.
- Experiment with different sauces such as mole or salsa verde for a flavor twist.
- Store leftovers in an airtight container in the refrigerator for up to three days, and reheat in the oven or microwave before serving.
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Chicken and Vegetable Stir-Fry
Chicken and vegetable stir-fry is a quick, delicious, and nutritious dish that's perfect for busy weeknights or when you're looking to make a meal with minimal effort. Using rotisserie chicken allows you to save time and still enjoy the rich flavors of tender chicken paired with a colorful array of fresh vegetables.
In just about 30 minutes, you can whip up this budget-friendly meal that serves 4-6 people, making it an ideal option for families or meal preppers.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 2 cups mixed vegetables (broccoli, bell peppers, carrots, snap peas, etc.)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (optional, for thickening)
- Cooked rice or noodles, for serving
- Sesame seeds, for garnish (optional)
- Green onions, sliced, for garnish (optional)
Cooking Steps:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
- Toss in the mixed vegetables and stir-fry for 4-5 minutes or until they are tender-crisp.
- Add the shredded rotisserie chicken to the pan and stir to combine all ingredients.
- Pour in the soy sauce and sesame oil, and if using, dissolve the cornstarch in a tablespoon of cold water and add it to the mixture for extra thickness. Cook for another 2-3 minutes to heat through and coat everything in the sauce.
- Serve the stir-fry over cooked rice or noodles, and garnish with sesame seeds and sliced green onions if desired.
Variations and Tips:
- Feel free to mix and match your favorite vegetables based on what you have in your fridge. Zucchini, mushrooms, and bok choy also work well!
- For added spice, drizzle in some sriracha or add red pepper flakes while cooking.
- If you prefer a vegetarian option, substitute the rotisserie chicken with tofu or tempeh.
- To make this dish gluten-free, use tamari sauce in place of soy sauce.
- Leftovers can easily be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the microwave or on the stovetop.
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Chicken Quesadillas With Cheese
Chicken quesadillas with cheese are a delightful and quick meal that can be enjoyed by the whole family. Perfect for busy weeknights or casual gatherings, this dish combines the savory goodness of rotisserie chicken and melted cheese sandwiched between crispy tortillas.
With a preparation time of just 20 minutes, it's an excellent option for those looking to whip up something delicious without spending too much time in the kitchen.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 4 flour tortillas (medium size)
- 1 tablespoon olive oil or cooking spray
- 1 teaspoon taco seasoning (optional)
- Salsa or guacamole (for serving)
Cooking Steps:
- In a mixing bowl, combine the shredded rotisserie chicken and taco seasoning (if using) until well mixed.
- Heat a large skillet over medium heat and add a tablespoon of olive oil or spray it with cooking spray.
- Place one tortilla in the skillet and layer half of the tortilla with half of the chicken mixture and half of the cheese.
- Fold the tortilla in half and cook for 2-3 minutes or until golden brown and crispy. Flip and cook the other side for an additional 2-3 minutes until the cheese is melted.
- Remove the quesadilla from the skillet and place it on a cutting board. Repeat with the remaining tortillas and filling.
- Cut the quesadillas into wedges and serve with salsa or guacamole.
Variations and Tips:
- For added flavor, include sautéed onions, bell peppers, or jalapeños in your quesadilla.
- Experiment with different types of cheese for a unique twist.
- Serve with a side of sour cream or a fresh salad to make it a complete meal.
- For a healthier option, use whole wheat tortillas and add more vegetables.
- Quesadillas can be made in advance and reheated in the oven for a quick meal option.
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Chicken Pot Pie
Chicken pot pie is a classic comfort food that combines tender pieces of rotisserie chicken with a rich, creamy filling, all encased in a flaky, golden crust. This dish is perfect for families looking for a hearty meal or anyone who wants to enjoy a taste of home cooking without spending too much time in the kitchen.
The preparation time for this delightful dish is around 30 minutes, and it takes about 30-40 minutes to bake, making it an excellent option for a cozy weeknight dinner.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 ready-made pie crust (or 2 if covering the top)
- 1 egg (for egg wash, optional)
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a large skillet, sauté the chopped onion and celery over medium heat until they are softened, about 5 minutes.
- Stir in the mixed vegetables, chicken broth, and milk. Bring the mixture to a gentle simmer.
- Add the shredded rotisserie chicken, garlic powder, dried thyme, salt, and pepper. Stir to combine.
- Sprinkle the flour over the chicken mixture, stirring constantly until it thickens, about 3-5 minutes. Remove from heat.
- Roll out the pie crust and place it in a 9-inch pie dish, pressing it into the sides.
- Pour the chicken filling into the prepared pie crust.
- If using a second pie crust, cover the filling with it and seal the edges. Make a few slits in the top crust to allow steam to escape.
- If desired, beat the egg and brush it over the top crust for a shiny finish.
- Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.
Variations and Tips:
- For a healthier version, use a whole wheat or gluten-free pie crust and incorporate additional vegetables like spinach or mushrooms.
- Experiment with herbs by adding rosemary or parsley for extra flavor.
- Leftovers can be stored in the refrigerator for up to three days; simply reheat in the oven to maintain the crust's texture.
- If you prefer a biscuit topping, replace the pie crust with biscuit dough, dropping spoonfuls over the filling before baking.
- Serve with a side salad or crusty bread for a complete meal.
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Chicken Noodle Soup
Chicken Noodle Soup is a comforting and nourishing dish that offers warmth and satisfaction, making it perfect for chilly evenings or when you're feeling under the weather.
With its nourishing broth, tender vegetables, and wholesome ingredients, this soup is ideal for families, meal preppers, or anyone looking for a budget-friendly meal that can be whipped up in just 30 minutes using rotisserie chicken.
Ingredients:
- 1 rotisserie chicken, shredded
- 8 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot, heat a small amount of oil over medium heat. Add the diced onions, carrots, and celery, and cook for about 5-7 minutes, or until the vegetables begin to soften.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the egg noodles, shredded rotisserie chicken, dried thyme, and dried rosemary. Reduce the heat to a simmer and let it cook for about 10 minutes until the noodles are tender.
- Season with salt and pepper to taste. Remove from heat.
- Serve hot, garnishing with fresh parsley.
Variations and Tips:
- For a creamier version, add a splash of heavy cream or half-and-half just before serving.
- You can include other vegetables such as peas, corn, or spinach for added nutrition.
- If you prefer a more robust flavor, consider adding a splash of soy sauce or a squeeze of lemon juice.
- This soup can be stored in the fridge for up to 3 days or frozen for later use. When reheating, add extra broth or water if it thickens too much.
Chicken Salad With Grapes and Nuts
Chicken Salad with Grapes and Nuts is a delicious and satisfying dish that combines the savory flavor of rotisserie chicken with sweet and juicy grapes, complemented by crunchy nuts.
This salad is ideal for anyone looking for a quick and easy meal that is both fulfilling and nutritious. It can be enjoyed as a light lunch, a picnic dish, or a potluck favorite.
With a preparation time of just 15 minutes, this recipe is perfect for busy weeknights or last-minute gatherings.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 cup red or green grapes, halved
- 1/2 cup chopped celery
- 1/2 cup chopped walnuts (or pecans)
- 1/2 cup mayonnaise
- 2 tablespoons plain Greek yogurt (or more mayonnaise, if preferred)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: 1 tablespoon honey (for added sweetness)
- Optional: Lettuce leaves for serving
Cooking Steps:
- In a large mixing bowl, combine the shredded rotisserie chicken, halved grapes, chopped celery, and chopped walnuts.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and honey (if using) until smooth.
- Pour the dressing over the chicken mixture and gently stir until everything is well coated.
- Season with salt and pepper to taste.
- Serve the chicken salad on a bed of lettuce leaves or on its own as a light meal.
Variations and Tips:
- Add veggies: Incorporate other veggies like diced bell peppers, shredded carrots, or green onions for extra crunch and nutrition.
- Nut substitution: If you have nut allergies, you can replace walnuts with sunflower seeds or omit them entirely.
- Fruit alternatives: Swap grapes for diced apples or dried cranberries for a different flavor profile.
- Make it ahead: This salad can be made a day in advance and stored in the refrigerator; just be sure to keep it in an airtight container.
- Serve differently: Use the chicken salad as a filling for sandwiches or wraps, or serve it with crackers for a fun snack.
Mediterranean Chicken Wraps
Mediterranean Chicken Wraps are a delicious, healthy, and easy-to-make dish that features tender rotisserie chicken, fresh vegetables, and flavorful Mediterranean ingredients all wrapped in a soft tortilla.
This meal is ideal for busy individuals or families seeking a quick dinner option or lunch-box solution, as it can be prepared in just 15 minutes. Not only are these wraps budget-friendly, but they also offer a burst of flavors that everyone will enjoy.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 4 large whole wheat tortillas
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup hummus
- 2 tablespoons tzatziki sauce (optional)
- Salt and pepper to taste
Cooking Steps:
- In a large bowl, combine the shredded rotisserie chicken, diced cucumber, halved cherry tomatoes, sliced red onion, sliced olives, feta cheese, and chopped parsley.
- Season the mixture with salt and pepper to taste, and gently toss everything together until evenly combined.
- Lay out the whole wheat tortillas on a clean surface. Spread a generous tablespoon of hummus and tzatziki sauce (if using) over each tortilla.
- Divide the chicken mixture evenly among the tortillas, placing it in the center of each.
- Fold in the sides of the tortilla and roll it up tightly from the bottom to enclose the filling completely.
- Slice each wrap in half diagonally to serve, or leave them whole for easy portability.
Variations and Tips:
- Feel free to substitute the rotisserie chicken with grilled shrimp or falafel for a vegetarian option.
- Add some crunch by including shredded carrots or arugula to the filling.
- For a spicier kick, incorporate diced jalapeños or a drizzle of sriracha in the wraps.
- These wraps can be made ahead of time; simply wrap them tightly in foil or plastic wrap and store them in the refrigerator until ready to eat.
- Pair with a side of Greek salad or roasted vegetables for a complete meal!
Chicken and Rice Casserole
Chicken and rice casserole is a classic comfort dish that's perfect for family dinners or easy meal prep. This hearty casserole combines tender rotisserie chicken, creamy rice, and a blend of vegetables for a nutritious and satisfying meal.
With a preparation time of only 10 minutes and a total cooking time of about 45 minutes, this recipe is not only budget-friendly but also a breeze for busy weeknights!
Ingredients:
- 2 cups cooked and shredded rotisserie chicken
- 2 cups cooked rice (white or brown)
- 1 cup broccoli florets (fresh or frozen)
- 1 cup cheddar cheese, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: 1/4 cup breadcrumbs (for topping)
Cooking Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked and shredded rotisserie chicken, cooked rice, broccoli florets, cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
Stir until all ingredients are well combined.
3. Transfer the mixture to a greased 9×13 inch casserole dish, spreading it evenly.
4. If using breadcrumbs, sprinkle them evenly over the top of the casserole for an extra crunchy texture.
5. Bake uncovered in the preheated oven for 30-35 minutes, or until the casserole is hot and bubbly and the breadcrumbs are golden brown.
6. Allow the casserole to cool for a few minutes before serving.
Variations and Tips:
- Vegetable Options: You can add other vegetables such as peas, carrots, or corn to increase the nutritional value and flavor.
- Make it Spicy: Add diced jalapeños or a dash of hot sauce for a spicy kick.
- Cheese Choices: Experiment with different cheese blends like mozzarella, Monterey jack, or even pepper jack for a unique flavor.
- Meal Prep: This casserole can easily be made ahead of time and stored in the refrigerator for up to 2 days; just increase the baking time if cooking from cold.
- Freeze for Later: Assemble the casserole in advance, cover tightly with foil, and freeze. When ready to bake, let it thaw overnight in the fridge and bake as directed.
This Chicken and Rice Casserole is an easy, delicious way to feed a crowd without breaking the bank! Enjoy!
BBQ Chicken Pizza
BBQ Chicken Pizza is a delicious and easy-to-make dish that's perfect for busy weeknights and gatherings with friends and family. This pizza uses shredded rotisserie chicken and a tangy BBQ sauce for a flavor-packed meal that can be made in under 30 minutes.
It's ideal for those who want a quick yet satisfying dinner option that everyone will love, especially kids and casual diners.
Ingredients:
- 1 pre-made pizza crust (store-bought or homemade)
- 1 cup shredded rotisserie chicken
- 1/2 cup BBQ sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup red onion, thinly sliced
- 1/4 cup chopped fresh cilantro (optional)
- Olive oil (for brushing)
- Cornmeal (for dusting)
Cooking Instructions:
- Preheat your oven according to the instructions for your pizza crust, typically around 425°F (220°C).
- Roll out the pre-made pizza crust on a lightly floured surface or dust it with cornmeal to prevent sticking. Transfer it onto a pizza stone or baking sheet.
- In a mixing bowl, combine the shredded rotisserie chicken with the BBQ sauce, making sure the chicken is well-coated.
- Spread the BBQ chicken mixture evenly over the pizza crust.
- Sprinkle the shredded mozzarella cheese evenly over the top.
- Top with thinly sliced red onion for an added crunch.
- Bake in the oven for 12-15 minutes or until the crust is golden and the cheese is melted and bubbly.
- Remove from the oven and let it cool for a couple of minutes before slicing.
- Garnish with chopped fresh cilantro if desired.
Variations and Tips:
- For an extra kick, add sliced jalapeños or a drizzle of hot sauce over the top before baking.
- Use a mix of cheeses such as cheddar or gouda for a unique flavor.
- Feel free to include other toppings like bell peppers, corn, or even pineapple for a sweet twist.
- To make it a healthier option, use a whole wheat or cauliflower pizza crust.
- If you prefer a crispier crust, pre-bake the crust for 5-7 minutes before adding the toppings.
- Leftover BBQ chicken pizza can be stored in the fridge for up to 3 days and reheated in the oven for best results.
Chicken Stuffed Bell Peppers
Chicken Stuffed Bell Peppers are a delicious and nutritious meal that is perfect for families looking to enjoy a budget-friendly and hearty dish. Bursting with flavor, these colorful bell peppers are filled with tender rotisserie chicken, rice, and spices, making them an ideal choice for a quick weeknight dinner or meal prep.
With a preparation time of about 15 minutes and a total cooking time of around 30 minutes, you'll have a satisfying meal on the table in no time.
Ingredients:
- 4 large bell peppers (any color)
- 2 cups cooked rotisserie chicken, shredded
- 1 cup cooked rice (white or brown)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil (for greasing)
- Fresh parsley or cilantro (for garnish, optional)
Cooking Steps:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Peppers: Rinse the bell peppers, slice the tops off, and remove the seeds. Lightly coat the outside of the peppers with a drizzle of olive oil and place them upright in a baking dish.
- Mix the Filling: In a large bowl, combine the shredded rotisserie chicken, cooked rice, diced tomatoes, half of the cheese, garlic powder, onion powder, Italian seasoning, and salt and pepper. Stir until well mixed.
- Stuff the Peppers: Generously fill each bell pepper with the chicken mixture, pressing down slightly to pack it in. Once all peppers are filled, sprinkle the remaining cheese on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from the oven, let cool for a few minutes, garnish with freshly chopped parsley or cilantro if desired, and serve warm.
Variations and Tips:
- Vegetarian Option: Substitute the rotisserie chicken with black beans or a mix of quinoa and vegetables for a vegetarian version.
- Spice It Up: Add chopped jalapeños or red pepper flakes to the filling if you like a bit of heat.
- Use Leftovers: This recipe is perfect for using up leftover rice or any assorted veggies you have on hand—just chop and mix them into the filling.
- Freezing: You can prepare the stuffed peppers ahead of time and freeze them before baking. When ready to eat, simply add a few extra minutes to the baking time to cook from frozen.
- Custom Cheese Combos: Try using different types of cheese such as pepper jack for extra flavor or feta for a Mediterranean twist.
Chicken Fajita Bowls
Chicken Fajita Bowls are a colorful and vibrant dish that brings all the flavors of traditional fajitas into a convenient bowl format. Perfect for families or anyone looking for a quick and satisfying meal, this recipe highlights the convenience of using rotisserie chicken, allowing for a fast prep time of just 15 minutes.
Packed with fresh vegetables and zesty seasonings, these bowls can be easily customized to fit dietary preferences and serve as a fun build-your-own option for gatherings.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 bell pepper, sliced (any color)
- 1 onion, sliced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked rice or quinoa (white, brown, or cauliflower rice)
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- Fresh cilantro, chopped (for garnish)
- Optional toppings: avocado, lime wedges, salsa, shredded cheese, sour cream
Cooking Steps:
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced bell pepper and onion to the skillet, sautéing until they begin to soften, about 3-4 minutes.
- Stir in the shredded rotisserie chicken, cumin, chili powder, garlic powder, salt, and pepper. Cook until the chicken is warmed through, about 3-5 minutes.
- In serving bowls, layer the cooked rice or quinoa, followed by the black beans, sautéed chicken mixture, and corn.
- Garnish with fresh cilantro and your choice of toppings such as avocado, lime wedges, salsa, shredded cheese, or sour cream.
Variations and Tips:
- Vegetarian Option: Substitute the chicken with sautéed mushrooms or extra beans for a meatless version.
- Customizable: Feel free to add any of your favorite fajita toppings or vegetables, such as jalapeños or roasted zucchini.
- Meal Prep: These bowls can be prepared in advance and stored in airtight containers in the fridge for easy grab-and-go meals throughout the week.
- Flavor Boost: For extra flavor, you can marinate the chicken in fajita seasoning beforehand or add a splash of lime juice to the sautéed vegetables before serving.
- Spice It Up: If you like heat, consider adding sliced jalapeños to the skillet while cooking the vegetables or using spicy salsa as a topping.
Rotisserie Chicken Chili
Rotisserie Chicken Chili is a hearty, comforting dish that combines the rich flavors of chili with the convenience of pre-cooked chicken. This recipe is perfect for busy weeknight dinners or when you need a filling meal that won't break the bank.
With a preparation time of just 15 minutes and a cooking time of about 30 minutes, this meal is ideal for families or anyone looking to whip up a delicious, budget-friendly dinner with minimal effort.
Ingredients:
- 1 rotisserie chicken, shredded
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) diced tomatoes (with juices)
- 1 can (15 oz) tomato sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado
Cooking Steps:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onions and sauté for 3-4 minutes until they become translucent.
- Add the minced garlic and sauté for another minute until fragrant.
- Pour in the diced tomatoes (with juices), tomato sauce, kidney beans, black beans, shredded rotisserie chicken, chili powder, cumin, and oregano.
- Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to medium-low.
- Let it simmer for about 20-30 minutes, stirring occasionally, until the chili is heated through and flavors meld together.
- Taste and adjust seasoning with salt and pepper as necessary.
- Serve hot with optional toppings like shredded cheese, sour cream, chopped cilantro, and avocado.
Variations and Tips:
- For a spicier chili, add chopped jalapeños or a sprinkle of cayenne pepper.
- To make it thicker, allow it to simmer longer or mash some of the beans against the side of the pot.
- If you prefer a different protein, feel free to substitute the rotisserie chicken with turkey or ground beef.
- This chili can easily be made vegetarian by omitting the chicken and using vegetable broth instead of water.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Reheat on the stovetop or in a microwave until warmed through.
Sesame Chicken Lettuce Wraps
Sesame Chicken Lettuce Wraps are a delightful and healthy meal option that combines juicy, shredded rotisserie chicken with crisp lettuce leaves, creating a light yet satisfying dish.
This Asian-inspired recipe is perfect for those who are looking for a quick weeknight dinner or a fun appetizer for gatherings, and can be prepared in just 20 minutes. The wraps are versatile and can easily be adjusted to meet individual tastes or dietary preferences, making them a hit with families, vegetarians, and health-conscious diners alike.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 1/4 cup green onions, chopped
- 1/4 cup carrots, shredded
- 1/4 cup bell pepper, diced
- 1 head of butter or iceberg lettuce, leaves separated
- Sesame seeds for garnish
Cooking Steps:
- In a large skillet, heat the sesame oil over medium heat.
- Add the minced ginger and garlic, sauté for about 1 minute until fragrant.
- Stir in the shredded rotisserie chicken, soy sauce, hoisin sauce, and rice vinegar. Mix well and cook until the chicken is heated through, about 3-4 minutes.
- Add the chopped green onions, shredded carrots, and diced bell pepper. Stir everything together and cook for an additional 2-3 minutes.
- Remove the mixture from heat and let it cool slightly.
- Prepare the lettuce leaves by rinsing and patting them dry.
- To serve, spoon the chicken mixture into the center of a lettuce leaf, sprinkle with sesame seeds, and fold it up like a taco. Enjoy!
Variations & Tips:
- For a spicier kick, add some sriracha or diced jalapeños to the chicken mixture.
- You can substitute the rotisserie chicken with tofu or tempeh for a vegetarian option.
- Feel free to mix in other vegetables such as cucumber, bean sprouts, or snap peas for added crunch and nutrition.
- These wraps can be served with a side of rice or noodles for a heartier meal.
- To meal prep, store the chicken mixture and lettuce leaves separately in the fridge, and assemble the wraps right before serving to keep the lettuce crisp.
Chicken and Black Bean Tacos
Chicken and Black Bean Tacos are a quick and delicious meal, perfect for busy weeknights or casual get-togethers. This flavorful dish comes together in just 20 minutes using rotisserie chicken and pantry staples, making it a budget-friendly option for families or anyone looking to whip up a satisfying dinner without a lot of effort.
With customizable toppings, these tacos can cater to everyone's taste preferences.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 1 can black beans, rinsed and drained
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 8 small tortillas (corn or flour)
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salsa or hot sauce (optional)
- Fresh cilantro, chopped (for garnish)
Cooking Steps:
- In a large skillet over medium heat, combine the shredded rotisserie chicken, black beans, cumin, chili powder, salt, and pepper. Stir until the mixture is heated through, about 5 minutes.
- While the chicken and bean mixture is heating, warm the tortillas in a separate pan or microwave until pliable.
- To assemble, place a few spoonfuls of the chicken and black bean mixture onto each tortilla.
- Top with shredded lettuce, diced tomatoes, avocado slices, and shredded cheese.
- Drizzle with salsa or hot sauce, if desired, and garnish with fresh cilantro.
- Serve immediately and enjoy your delicious tacos!
Variations and Tips:
- For a spicier kick, add diced jalapeños or top with spicy salsa.
- Swap the black beans for pinto beans or add corn for more texture.
- For a vegetarian option, use sautéed vegetables instead of chicken.
- Leftover filling can be stored in the fridge for up to 3 days and reheated for easy future meals.
- Consider adding a squeeze of lime for brightness, or serve with a side of rice for a heartier meal.
Chicken Curry With Rice
Chicken Curry with Rice is a comforting and flavorful dish that brings the warm spices of curry into a delightful meal. This dish is ideal for families looking for a quick, budget-friendly dinner option, particularly when using rotisserie chicken for convenience. You can whip it up in about 30 minutes, making it perfect for busy weeknights or cozy gatherings.
Ingredients
- 2 cups cooked rice (white or brown)
- 2 cups shredded rotisserie chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1 teaspoon turmeric (optional)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Fresh cilantro, for garnish
- Optional: 1 cup of mixed vegetables (peas, carrots, or bell peppers)
Cooking Steps
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Sprinkle in the curry powder and turmeric (if using), stirring to coat the onions, and cook for another minute to bloom the spices.
- Pour in the coconut milk and stir well to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
- Add the shredded rotisserie chicken to the skillet along with the salt and black pepper. If using, add the mixed vegetables at this stage. Stir well to coat everything in the sauce.
- Let the mixture simmer for an additional 5 minutes, or until heated through and the vegetables are tender.
- Serve the chicken curry over a bed of cooked rice and garnish with fresh cilantro.
Variations & Tips
- For a spicier kick, consider adding chopped chili peppers or a dash of cayenne pepper to the curry.
- Experiment with different proteins by substituting chicken with chickpeas or tofu for a vegetarian version.
- You can enhance the flavor profile by adding a tablespoon of lime juice or a sprinkle of garam masala before serving.
- If you're looking for a one-pot meal, you could cook the rice in the same pot as the curry by adding the rice along with enough water or broth to cook it through.
- Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat thoroughly before serving.
Chicken and Corn Chowder
Chicken and Corn Chowder is a hearty and comforting dish perfect for chilly days and large families. This creamy soup combines the savory flavors of rotisserie chicken, sweet corn, and hearty potatoes, making it an ideal meal for anyone looking for a budget-friendly yet satisfying option. With a preparation time of about 30 minutes, you can whip up this delicious chowder quickly, leaving you more time to enjoy with loved ones.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 1 cup frozen corn
- 2 medium potatoes, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk (or heavy cream)
- 2 tablespoons butter
- Salt and pepper to taste
- Optional toppings: chopped green onions, crumbled bacon, shredded cheese
Cooking Instructions:
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic; sauté until the onion is soft and translucent, about 3-4 minutes.
- Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are fork-tender, approximately 10-15 minutes.
- Once the potatoes are cooked, add the shredded rotisserie chicken and frozen corn to the pot. Stir to combine and let it cook for an additional 5 minutes.
- Pour in the milk (or heavy cream) and stir well. Season with salt and pepper to taste. Heat the chowder until just warmed through; do not boil.
- Serve hot, garnished with your choice of green onions, crumbled bacon, or shredded cheese.
Variations and Tips:
- For a spicier kick, add diced jalapeños or a dash of cayenne pepper during the cooking process.
- You can substitute the potatoes with cauliflower for a lower-carb option.
- If you prefer a thicker chowder, you can puree a portion of the soup with an immersion blender before adding the milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.
Enjoy this comforting Chicken and Corn Chowder as a delicious way to use leftover rotisserie chicken while pleasing the whole family!
Miso Chicken Grain Bowl
The Miso Chicken Grain Bowl is a wholesome, nutritious dish that beautifully combines flavors and textures, making it perfect for busy weeknights or meal prep. Ideal for health-conscious individuals or families looking for a delicious yet budget-friendly option, this bowl can be prepared in just 30 minutes using store-bought rotisserie chicken.
The combination of grains, vegetables, and savory miso dressing creates a well-rounded meal that is not only satisfying but also packed with protein and essential nutrients.
Ingredients:
- 2 cups cooked quinoa or brown rice
- 2 cups shredded rotisserie chicken
- 1 cup steamed broccoli florets
- 1 carrot, julienned
- 1 cup snap peas
- ¼ cup sliced green onions
- ¼ cup sesame seeds (optional)
- ¼ cup miso paste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger (optional)
Cooking Steps:
1. In a large mixing bowl, combine the cooked quinoa or brown rice with the shredded rotisserie chicken, steamed broccoli, julienned carrot, and snap peas.
2. In a separate bowl, whisk together the miso paste, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, and grated ginger until smooth.
Adjust the consistency with a splash of water if needed.
3. Pour the miso dressing over the grain and chicken mixture, and toss gently to combine until everything is evenly coated.
4. Divide the mixture into serving bowls and top with sliced green onions and sesame seeds for garnishing.
5. Serve immediately, or refrigerate to enjoy as meal prep throughout the week.
Variations & Tips:
- Feel free to substitute quinoa or brown rice with other grains such as farro, barley, or bulgur for a different flavor and texture.
- Add seasonal vegetables like bell peppers, spinach, or avocado for additional nutrients and color.
- For a vegan version, replace the rotisserie chicken with tofu or chickpeas and use a plant-based sweetener instead of honey.
- This dish can be enjoyed warm or cold, making it a versatile option for lunch boxes or picnics.
- Adjust the miso dressing to taste; you can add more soy sauce for saltiness or more honey for sweetness.
Thai Chicken Peanut Noodles
Thai Chicken Peanut Noodles are a delicious and comforting dish that combines tender rotisserie chicken with a rich and creamy peanut sauce, tossed with noodles and fresh vegetables.
This dish is ideal for busy families or anyone looking for a quick weeknight dinner that doesn't skimp on flavor. With a preparation time of about 20 minutes, it's perfect for those evenings when you want a filling meal without spending hours in the kitchen.
Ingredients:
- 8 oz of rice noodles or spaghetti
- 2 cups of shredded rotisserie chicken
- 1 cup of red bell pepper, sliced
- 1 cup of snap peas or bell peppers
- 1/2 cup of shredded carrots
- 1/4 cup of chopped green onions
- 1/2 cup of creamy peanut butter
- 1/4 cup of soy sauce
- 2 tablespoons of honey or brown sugar
- 1 tablespoon of rice vinegar or lime juice
- 1 teaspoon of sesame oil
- 1-2 cloves of garlic, minced
- Crushed peanuts and cilantro for garnish (optional)
Cooking Steps:
- Begin by cooking the rice noodles according to the package instructions; drain and set aside.
- In a large mixing bowl, combine creamy peanut butter, soy sauce, honey (or brown sugar), rice vinegar (or lime juice), sesame oil, and minced garlic. Mix until well combined to form a smooth sauce.
- Add the shredded rotisserie chicken, sliced bell pepper, snap peas, shredded carrots, and cooked noodles to the bowl. Toss gently until everything is evenly coated in the peanut sauce.
- If the sauce is too thick, you can add a little water or chicken broth to reach your desired consistency.
- Serve in bowls and top with chopped green onions, crushed peanuts, and cilantro if desired.
Variations and Tips:
- For a spicier kick, add a tablespoon of sriracha or chili paste to the peanut sauce.
- You can substitute the vegetables based on what you have; broccoli, baby corn, or zucchini work great too.
- To keep things lighter, use whole grain or vegetable-based noodles.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; simply reheat in a skillet or microwave before serving.
Chicken Parmesan Submarine Sandwiches
Chicken Parmesan Submarine Sandwiches are a delicious and hearty meal that combines tender rotisserie chicken with tangy marinara sauce, melted cheese, and colorful toppings, all nestled in a fresh sub roll.
This dish is perfect for a quick family dinner or a satisfying weeknight meal when time is of the essence. With a total preparation time of about 30 minutes, you can have a restaurant-quality sandwich ready on a budget, making it ideal for anyone looking to create a flavorful feast without breaking the bank.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 cup marinara sauce
- 4 submarine sandwich rolls
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning (optional)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a medium saucepan over medium heat, combine the shredded rotisserie chicken and marinara sauce. Stir until the chicken is heated through, about 5 minutes. Season with salt, pepper, and Italian seasoning if desired.
- Slice the submarine rolls lengthwise, being careful not to cut all the way through. You want them to open like a book.
- Spoon the chicken and marinara mixture evenly into each sub roll.
- Top each filled sandwich with shredded mozzarella and a sprinkle of grated Parmesan cheese.
- Place the sandwiches on a baking sheet and bake in the preheated oven for about 10 minutes, or until the cheese is bubbly and golden.
- Remove from the oven, garnish with fresh basil or parsley if using, and serve immediately.
Variations & Tips:
- Add Veggies: Consider adding sautéed bell peppers, onions, or mushrooms for extra flavor and nutrients.
- Different Cheeses: Mix up the cheeses by using provolone or even a spicy pepper jack for added kick.
- Make It Spicy: Add red pepper flakes to the marinara sauce for a spicy twist, or include jalapeños as a topping.
- Side Suggestions: Serve with a side salad or sweet potato fries for a complete meal.
- Cake Roll Alternative: If you're out of sub rolls, use any bread type such as hoagie rolls or even pita bread.
Enjoy your delicious Chicken Parmesan Submarine Sandwiches that not only satisfy your hunger but also make the most of leftover rotisserie chicken!
Chicken Vegetable Soup With Quinoa
Chicken Vegetable Soup with Quinoa is a hearty and nutritious dish that's perfect for a cozy weeknight dinner or a comforting lunch. It's an excellent way to use leftover rotisserie chicken while providing a healthy serving of vegetables and protein.
This dish is ideal for families, meal prep enthusiasts, or anyone looking for a quick and satisfying meal that can be ready in just 30 minutes.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 cup quinoa, rinsed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups spinach or kale, roughly chopped
- Fresh parsley, for garnish (optional)
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic, diced carrots, celery, and bell pepper to the pot. Cook for an additional 4-5 minutes until the vegetables begin to soften.
- Stir in the rinsed quinoa, shredded rotisserie chicken, chicken broth, diced tomatoes, thyme, oregano, salt, and pepper. Bring to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for 15 minutes, or until the quinoa is fully cooked and has absorbed some of the broth.
- Stir in the chopped spinach or kale and cook for an additional 2-3 minutes until the greens are wilted.
- Taste and adjust seasonings if necessary. Serve hot, garnished with fresh parsley if desired.
Variations and Tips:
- For a heartier meal, add in other vegetables such as zucchini, green beans, or corn.
- To make it spicy, include a diced jalapeño or sprinkle in some red pepper flakes.
- This soup can be easily frozen; just let it cool before transferring to freezer-safe containers. It will keep for about 3 months.
- If you prefer a thicker soup, reduce the amount of broth or add a slurry of cornstarch and water to the simmering soup.
- For a touch of creaminess, stir in a dollop of sour cream or plain Greek yogurt just before serving.
Enjoy this quick and delicious Chicken Vegetable Soup with Quinoa as a comforting meal any day of the week!
