25 Creamy Rotisserie Chicken Dishes Better Than Restaurant Takeout

Creamy rotisserie chicken dishes offer a convenient and satisfying alternative to restaurant takeout. Recipes like Creamy Chicken Alfredo Pasta and Chicken and Broccoli Cheddar Casserole highlight rich flavors and comforting textures. Enchiladas with creamy sauce and Classic Chicken Pot Pie are perfect for family gatherings. These dishes can be customized with various vegetables and spices to enhance nutrition. For further inspiration and delicious options, choose from a variety of creamy combinations that elevate home-cooked meals.

Creamy Chicken Alfredo Pasta

Creamy Chicken Alfredo Pasta is a luxurious and indulgent dish that combines the rich flavors of creamy Alfredo sauce with tender pieces of rotisserie chicken, all tossed with fettuccine pasta. This dish is perfect for a cozy family dinner or a special occasion when you want to impress guests with minimal effort. The preparation time for this recipe is approximately 30 minutes, making it a quick yet satisfying meal option.

Ingredients:

12 oz fettuccine pasta
2 cups rotisserie chicken, shredded
1 cup heavy cream
1 cup grated Parmesan cheese
4 tablespoons unsalted butter
3 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Optional: crushed red pepper flakes (for a spicy kick)

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. Reserve 1 cup of pasta water before draining the pasta and set aside.
Prepare the Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.
Add Cream: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, continuing to stir until the cheese is melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
Combine the Chicken and Pasta: Add the shredded rotisserie chicken to the skillet, followed by the cooked fettuccine. Toss everything together until the pasta and chicken are well-coated in the creamy sauce.
Season: Taste and season with salt and pepper as needed. If you like a bit of heat, sprinkle some crushed red pepper flakes.
Serve: Plate the creamy chicken Alfredo pasta, garnishing with freshly chopped parsley for a pop of color and freshness.

Variations and Tips:

Vegetables: For added nutrition, you can incorporate steamed broccoli, spinach, or peas into the dish.
Protein Options: Substitute rotisserie chicken with grilled shrimp or sautéed mushrooms for a vegetarian version.
Cheese Variety: Feel free to mix in other cheeses like mozzarella or cream cheese for different flavors.
Make it Ahead: Cooked pasta and sauce can be stored separately in the fridge for up to 3 days. Combine and reheat for an easy weeknight dinner.
To Make it Lighter: Replace heavy cream with half-and-half or a combination of milk and Greek yogurt for a lighter sauce.

Enjoy your delightful and creamy Chicken Alfredo Pasta, a dish that never fails to please!

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Chicken and Broccoli Cheddar Casserole

Chicken and Broccoli Cheddar Casserole is a comforting, creamy dish that combines tender rotisserie chicken, fresh broccoli, and a rich cheddar cheese sauce, all baked to bubbly perfection. Ideal for busy weeknight dinners or family gatherings, this casserole is not only delicious but also a great way to use leftover chicken.

With a preparation time of about 20 minutes and a cooking time of 30 minutes, you can have a hearty meal ready in under an hour.

Ingredients:

2 cups cooked rotisserie chicken, shredded
2 cups fresh broccoli florets (or frozen, thawed)
2 cups cooked rice (white or brown)
1 cup shredded cheddar cheese
1 can (10.5 oz) cream of chicken soup
1 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
½ cup breadcrumbs (optional, for topping)
2 tablespoons butter, melted (optional, for topping)

Cooking Instructions:

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, broccoli, cooked rice, cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well incorporated.
Transfer the chicken and broccoli mixture into a greased 9×13-inch baking dish, spreading it evenly.
If you are using breadcrumbs, mix them with the melted butter in a small bowl until combined. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 30 minutes or until the casserole is hot and bubbly, and the breadcrumbs are golden brown (if using).
Remove from the oven and let it cool for a few minutes before serving.

Variations and Tips:

For a healthier option, substitute brown rice, or use whole grain breadcrumbs for the topping.
Add other vegetables like bell peppers or peas to boost the nutritional value and add variety.
To enhance the flavor, sprinkle some paprika or cayenne pepper on top before baking for a little heat.
Feel free to add fresh herbs, such as thyme or parsley, to brighten up the dish.
This casserole can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if cooking from cold.

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Rotisserie Chicken Enchiladas With Creamy Sauce

Rotisserie Chicken Enchiladas With Creamy Sauce is a delectable and satisfying dish that combines tender shredded chicken with a luscious and creamy sauce, all wrapped in soft tortillas.

This dish is perfect for busy weeknights or when you want to impress guests with minimal effort. It takes around 30 minutes to prepare and cook, making it a quick and delicious option for family dinners or potlucks.

Ingredients:

2 cups rotisserie chicken, shredded
8 corn or flour tortillas
1 cup sour cream
1 cup cream of chicken soup
1 cup shredded cheddar cheese
1 cup green enchilada sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
Fresh cilantro, chopped (for garnish)

Cooking Steps:

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the shredded rotisserie chicken, garlic powder, onion powder, cumin, chili powder, and half of the sour cream. Mix until well combined.
Take a tortilla and spoon a generous amount of the chicken mixture into the center. Roll it up tightly and place it seam-side down in a greased 9×13 inch baking dish. Repeat with the remaining tortillas.
In another bowl, whisk together the remaining sour cream, cream of chicken soup, and green enchilada sauce until smooth.
Pour the creamy sauce evenly over the rolled enchiladas, making sure to cover them completely.
Sprinkle the shredded cheddar cheese on top of the sauce.
Bake in the preheated oven for 20 to 25 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let cool for a few minutes before garnishing with fresh cilantro and serving.

Variations and Tips:

For a spicier twist, add diced jalapeños or chopped green chiles to the chicken mixture or sauce.
Swap out the cheese for Monterey Jack or pepper jack for a different flavor profile.
To make it a more nutritious dish, consider adding sautéed bell peppers, onions, or spinach to the filling.
If you prefer a gluten-free option, use corn tortillas and verify that all processed ingredients are gluten-free.
Leftovers can be stored in an airtight container in the fridge for up to three days and reheated in the oven or microwave.

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Chicken Pot Pie With a Rich Creamy Filling

Chicken pot pie is a classic comfort food that features tender chunks of rotisserie chicken enveloped in a rich, creamy sauce, all tucked beneath a flaky golden crust. This delightful dish is perfect for family gatherings or cozy nights in, easily serving up to four people.

With a preparation time of approximately 30 minutes, and an additional baking time of 30-40 minutes, this recipe strikes a wonderful balance between convenience and heartwarming flavor.

Ingredients:

2 cups cooked rotisserie chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
1 cup chicken broth
1 cup heavy cream
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 pre-made pie crust (store-bought or homemade)
1 egg (for egg wash)

Cooking Instructions:

Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, and sauté until softened, about 5 minutes.
Stir in the flour, garlic powder, onion powder, salt, pepper, and thyme, cooking for an additional 2 minutes to create a roux.
Gradually whisk in the chicken broth and heavy cream, stirring continuously until the mixture thickens, around 5-7 minutes.
Add the shredded rotisserie chicken and frozen mixed vegetables to the creamy mixture. Stir well to combine, and let it simmer for another 2 minutes.
Roll out and fit the pie crust into a 9-inch pie dish, then pour the creamy chicken and vegetable filling into the crust.
Cover the filling with a second pie crust, cutting slits in the top to allow steam to escape. You can also crimp the edges for a decorative finish.
Beat the egg and brush it over the crust for a golden finish.
Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for a few minutes before serving.

Variations and Tips:

For a healthier version, you can substitute the heavy cream with half-and-half or use low-fat milk and adjust the flour accordingly to maintain the consistency.
Adding herbs such as parsley or rosemary can enhance the flavor of the filling.
If you prefer a biscuit topping, you can replace the pie crust with your favorite biscuit recipe.
To save time, use a frozen pie crust, which can make this recipe even quicker and easier.
Consider adding mushrooms or potatoes for additional heartiness and texture in the filling.

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Creamy Chicken and Spinach Stuffed Shells

Creamy Chicken and Spinach Stuffed Shells are a delightful and satisfying dish that perfectly combines the richness of cream with tender rotisserie chicken and fresh spinach. This comforting meal is ideal for families or guests, making it perfect for a weeknight dinner or a special occasion.

With a preparation time of about 20 minutes and a cooking time of 30 minutes, you will have a delicious and fulfilling dish ready in under an hour.

Ingredients:

20 jumbo pasta shells
2 cups rotisserie chicken, shredded
2 cups fresh spinach, roughly chopped
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1 cup Alfredo sauce (store-bought or homemade)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Fresh parsley, for garnish (optional)

Cooking Steps:

Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
Prepare the Filling: In a large mixing bowl, combine the shredded rotisserie chicken, chopped spinach, ricotta cheese, half of the mozzarella cheese, half of the parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Stuff the Shells: Carefully fill each cooked pasta shell with the chicken and spinach mixture using a spoon or piping bag, ensuring to fill them generously.
Assemble the Dish: Spread half of the Alfredo sauce evenly across the bottom of a 9×13 inch (or equivalent) baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining Alfredo sauce over the top of the shells and sprinkle with the remaining mozzarella and parmesan cheese.
Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serve: Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired and serve warm.

Variations and Tips:

Vegetarian Option: Substitute the rotisserie chicken with a mix of mushrooms and zucchini for a vegetarian version.
Spice it Up: Add a pinch of red pepper flakes to the filling or drizzle some hot sauce over the finished dish to add a bit of heat.
Make-Ahead: You can assemble the stuffed shells in advance and refrigerate them for a few hours or overnight. Just add a few extra minutes to the baking time.
Cheese Lovers: Feel free to increase the amount of mozzarella and parmesan cheese for a cheesier flavor.
Serving Size: This recipe can easily be doubled or halved to adjust to your serving needs.

Enjoy this creamy and comforting dish that combines convenience with mouthwatering flavors!

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Cheesy Chicken Risotto

Ingredients:

1 cup Arborio rice
2 cups chicken broth
1 cup rotisserie chicken, shredded
1 small onion, finely chopped
2 cloves garlic, minced
1 cup grated Parmesan cheese
1 cup peas (fresh or frozen)
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and pepper to taste
Fresh parsley, chopped for garnish (optional)

Cooking Steps:

In a saucepan, heat the chicken broth over medium heat, keeping it warm but not boiling.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
Stir in the Arborio rice, cooking for an additional 2-3 minutes until the rice is lightly toasted.
Begin adding the warmed chicken broth to the rice, one ladle at a time. Stir continuously, allowing the rice to absorb most of the liquid before adding the next ladle. This process should take around 15-20 minutes.
Once the rice is creamy and al dente, stir in the shredded chicken and peas. Continue to cook for a few more minutes until heated through.
Remove the skillet from heat and stir in the remaining butter and the grated Parmesan cheese. Season with salt and pepper to taste.
Serve the risotto hot, garnished with fresh parsley if desired.

Variations and Tips:

For added flavor, consider sautéing mushrooms or spinach along with the onions and garlic.
You can substitute the Parmesan cheese with other cheeses like mozzarella or cheddar for a different taste profile.
To make it more substantial, toss in some chopped vegetables such as bell peppers or zucchini.
Make sure to stir constantly while adding the broth to create that signature creamy texture.
This risotto can be easily reheated; just add a splash of broth or water to bring back the creaminess.

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Chicken and Mushroom Stroganoff

Chicken and Mushroom Stroganoff is a creamy, comforting dish that combines tender rotisserie chicken with earthy mushrooms in a rich sauce, perfect for a cozy family dinner or a gathering with friends.

This dish can be prepared in about 30 minutes, making it an ideal option for busy weeknights when you want something hearty and flavorful without spending too much time in the kitchen.

Ingredients:

2 cups rotisserie chicken, shredded
8 oz mushrooms, sliced
1 medium onion, diced
3 cloves garlic, minced
1 cup chicken broth
1 cup sour cream
2 tbsp all-purpose flour
2 tbsp butter
1 tbsp olive oil
1 tbsp Dijon mustard
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Egg noodles or rice (for serving)

Cooking Steps:

In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
Add the sliced mushrooms and minced garlic to the skillet, cooking until the mushrooms have released their moisture and are tender, about 5-7 minutes.
Sprinkle the flour over the mushroom mixture and stir well to combine, cooking for an additional minute to remove the raw flour taste.
Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and let it cook until slightly thickened, around 3-4 minutes.
Stir in the shredded rotisserie chicken, sour cream, and Dijon mustard. Season with salt and pepper to taste. Cook on low heat for another 5 minutes to heat the chicken through and allow the flavors to meld.
Serve the stroganoff over cooked egg noodles or rice, and garnish with freshly chopped parsley.

Variations and Tips:

Mushroom Variety: You can use a mix of mushrooms such as cremini, shiitake, or portobello for added flavor.
Healthy Swap: For a lighter version, substitute the sour cream with Greek yogurt.
Adding Vegetables: Feel free to add spinach, peas, or bell peppers for added nutrition and color.
Spice it Up: Add a pinch of cayenne pepper or a splash of Worcestershire sauce for a bit of heat and depth.
Serving Suggestion: This stroganoff pairs wonderfully with garlic bread or a fresh garden salad for a complete meal.

Enjoy this delightful Chicken and Mushroom Stroganoff that brings warmth and satisfaction to any table!

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Creamy Garlic Chicken and Rice

Ingredients:

2 cups rotisserie chicken, shredded
1 cup white rice (uncooked)
4 cups chicken broth
1 tablespoon olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
Grated Parmesan cheese (optional, for garnish)
Fresh parsley (optional, for garnish)

Cooking Instructions:

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
Stir in the uncooked rice and cook for an additional 2 minutes, ensuring the rice is coated with the onion and garlic mixture.
Pour in the chicken broth, and add the shredded rotisserie chicken, thyme, parsley, salt, and pepper. Bring the mixture to a boil.
Once boiling, reduce heat to low, cover the saucepan, and let it simmer for about 15-20 minutes or until the rice is fully cooked and has absorbed the liquid.
Remove the saucepan from heat and stir in the heavy cream. Allow it to sit for a few minutes to thicken, then adjust the seasoning as needed.
Serve the creamy garlic chicken and rice warm, garnished with grated Parmesan cheese and fresh parsley if desired.

Variations and Tips:

For added texture, you can toss in some frozen peas or steamed broccoli during the last 5 minutes of cooking.
If you prefer a bit of spice, consider adding red pepper flakes to the garlic sauté for a kick.
This dish also works well with different types of rice, such as brown rice or wild rice, but cooking times may vary.
To make it a complete meal, serve with a side salad or steamed vegetables.

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One-Pan Creamy Tuscan Chicken

One-Pan Creamy Tuscan Chicken is a delightful dish that combines succulent rotisserie chicken with a rich and creamy sauce infused with fresh herbs, sun-dried tomatoes, and spinach.

This easy-to-make meal is perfect for busy weeknights or when you want to impress family and friends without spending hours in the kitchen. With a preparation time of just 30 minutes, this dish is sure to please everyone at the table.

Ingredients:

2 cups rotisserie chicken, shredded
2 tablespoons olive oil
3 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
1 teaspoon Italian seasoning
1 cup chicken broth
1 cup heavy cream
2 cups fresh spinach
½ cup Parmesan cheese, grated
Salt and pepper to taste
Fresh basil for garnish

Cooking Instructions:

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the chopped sun-dried tomatoes and Italian seasoning, cooking for an additional 2-3 minutes.
Pour in the chicken broth and bring to a simmer, allowing it to reduce slightly for about 5 minutes.
Reduce the heat to low, then stir in the heavy cream, mixing well. Add the freshly shredded rotisserie chicken and let it warm through, around 3-4 minutes.
Add the fresh spinach and stir until wilted, then mix in the grated Parmesan cheese. Season with salt and pepper to taste.
Remove from heat and garnish with fresh basil before serving.

Variations and Tips:

For a lighter version, you can substitute the heavy cream with Greek yogurt or a low-fat cream alternative.
Add some cooked pasta or rice to the dish for a heartier meal, adjusting the chicken broth as needed to create a sauce.
You may incorporate other vegetables such as mushrooms or bell peppers for added flavor and nutrition.
Serve with crusty bread to soak up the creamy sauce or a side salad for a revitalizing contrast.

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Rotisserie Chicken Alfredo Bake

Rotisserie Chicken Alfredo Bake is a comforting and indulgent dish that combines tender chunks of rotisserie chicken with creamy Alfredo sauce, pasta, and a rich cheese topping. This hearty bake is perfect for busy weeknights, as it comes together quickly and is sure to delight both kids and adults alike.

With a total preparation time of about 30 minutes, you can whip up this delicious meal in no time.

Ingredients:

2 cups rotisserie chicken, shredded
8 oz penne pasta
1 cup Alfredo sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish, optional)

Directions:

Preheat your oven to 350°F (175°C).
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the cooked pasta, shredded rotisserie chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are combined evenly.
Transfer the pasta mixture into a greased 9×13 inch baking dish. Spread it evenly across the bottom of the dish.
Sprinkle the mozzarella and Parmesan cheese generously over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Variations and Tips:

To add some veggies, consider mixing in steamed broccoli or spinach for a nutritious boost.
If you like a little spice, add red pepper flakes to the chicken and pasta mixture for an extra kick.
Substitute the Alfredo sauce with a homemade version made from butter, cream, garlic, and Parmesan for a richer flavor.
This dish can be prepared ahead of time and stored in the refrigerator, making it a perfect option for meal prep—just cover it with foil and bake when ready to serve.
For a crispy topping, broil the dish for the last few minutes of baking to golden the cheese even more.

Creamy Buffalo Chicken Dip

Creamy Buffalo Chicken Dip is a deliciously tangy and creamy appetizer that's perfect for game days, parties, or any casual get-together.

This dish combines shredded rotisserie chicken with spicy buffalo sauce, cream cheese, and a blend of cheeses, resulting in a crowd-pleaser that's easy to whip up in just 30 minutes.

It's ideal for those who love a bit of heat and creaminess, and pairs wonderfully with tortilla chips, celery sticks, or crackers.

Ingredients:

2 cups shredded rotisserie chicken
8 oz cream cheese, softened
1/2 cup buffalo sauce (adjust to taste)
1/2 cup ranch dressing
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Optional: Green onions, chopped (for garnish)

Cooking Steps:

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the softened cream cheese, buffalo sauce, and ranch dressing. Mix until smooth and well combined.
Stir in the shredded rotisserie chicken, cheddar cheese, and half of the mozzarella cheese until fully incorporated.
Spread the mixture into a baking dish (around 8×8 inches) and top with the remaining mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Once done, let it cool for a few minutes before serving. Garnish with chopped green onions if desired.

Variations and Tips:

For Extra Heat: Add diced jalapeños, or use a spicier buffalo sauce.
Add Veggies: Stir in chopped celery or bell peppers for added crunch and flavor.
Slow Cooker Option: Combine all the ingredients in a slow cooker and cook on low for 2-3 hours or high for 1-1.5 hours until heated through.
Serving Suggestions: Serve with tortilla chips, sliced baguette, or raw veggies for dipping.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; simply reheat before serving.

Chicken Tortilla Soup With Cream

Chicken Tortilla Soup With Cream is a comforting and flavorful dish that's perfect for anyone craving a hearty meal with a twist.

It's especially ideal for busy weeknights, as you can utilize rotisserie chicken for a quick preparation.

The combination of savory chicken, zesty spices, and creamy texture makes this soup a crowd-pleaser.

With a prep time of around 15 minutes and a cook time of 30 minutes, you'll have a delicious dinner on the table in no time.

Ingredients:

2 cups rotisserie chicken, shredded
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can (14.5 oz) diced tomatoes with green chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper, to taste
1 cup heavy cream
Tortilla strips or chips, for serving
Fresh cilantro, chopped, for garnish
Avocado, diced, for garnish
Lime wedges, for serving

Cooking Instructions:

Heat olive oil in a large pot over medium heat. Add the diced onion and bell pepper, sautéing until softened (about 5 minutes).
Stir in the minced garlic and sauté for another 30 seconds until fragrant.
Add the shredded rotisserie chicken, diced tomatoes (with juices), chicken broth, cumin, chili powder, paprika, salt, and pepper. Bring the mixture to a boil.
Reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
Stir in the heavy cream and let it cook for an additional 5 minutes, stirring occasionally.
Taste the soup and adjust seasoning if necessary.
Serve hot, topped with tortilla strips, fresh cilantro, diced avocado, and lime wedges for squeezing over the soup.

Variations and Tips:

For a spicier kick, add jalapeños or a splash of hot sauce to the soup.
Feel free to swap in other vegetables like corn or black beans for added texture and flavor.
If you prefer a lighter version, you can replace heavy cream with half-and-half or evaporated milk.
To make this dish in a slow cooker, combine all ingredients except for the cream and toppings and cook on low for 6-8 hours. Stir in cream before serving.
Enhance the toppings with shredded cheese or sour cream for extra richness.

Creamy Chicken Salad With Grapes and Nuts

Creamy Chicken Salad with Grapes and Nuts is a delightful and invigorating dish that exemplifies comfort food with a healthy twist. This salad is perfect for lunch or a light dinner and is ideal for anyone looking for a quick, nutritious meal.

With a preparation time of just 15–20 minutes, it's a fantastic option for busy individuals or families who want a tasteful yet simple dish on their table.

Ingredients:

2 cups rotisserie chicken, shredded
1 cup red grapes, halved
1/2 cup celery, diced
1/2 cup walnuts or pecans, chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and pepper to taste
Lettuce leaves for serving (optional)

Cooking Steps:

In a large mixing bowl, combine the shredded rotisserie chicken, halved grapes, diced celery, and chopped nuts.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, honey, salt, and pepper until smooth and well-blended.
Pour the dressing over the chicken mixture and stir gently to combine all ingredients until the chicken and grapes are evenly coated with the dressing.
Taste and adjust seasoning as necessary, adding more salt and pepper if desired.
Serve immediately on a bed of lettuce leaves or chilled in the refrigerator for about 30 minutes for enhanced flavors.

Variations and Tips:

For a lighter version, substitute Greek yogurt for mayonnaise.
Add a handful of dried cranberries or raisins for a sweeter flavor contrast.
Incorporate fresh herbs such as dill or parsley to enhance the freshness of the salad.
This salad is versatile – try using different nuts or fruits, such as apples or dried cherries, to make it your own.
Leftovers can be stored in the fridge for up to three days in an airtight container.

Chicken and Corn Chowder

Creamy Rotisserie Chicken and Corn Chowder is a heartwarming dish that's perfect for cozy family dinners or when you're entertaining guests. Bursting with flavors and rich textures, this chowder incorporates tender rotisserie chicken and sweet corn for a comforting meal that can be prepared in just 30 minutes.

Ideal for busy weeknights or lazy Sundays, it's a delightful way to use leftover chicken while delivering a satisfying bowl of goodness.

Ingredients:

2 cups rotisserie chicken, shredded
2 cups corn (fresh, frozen, or canned)
1 medium onion, diced
2 cloves garlic, minced
3 medium potatoes, diced
4 cups chicken broth
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon thyme
1 teaspoon paprika
Salt and pepper, to taste
Fresh parsley, for garnish

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 and sauté for an additional minute until fragrant.
Stir in the diced potatoes, corn, chicken broth, thyme, and paprika. Bring to a boil and then reduce the heat to a simmer. Cook for about 15 minutes or until the potatoes are tender.
Add the shredded rotisserie chicken and heavy cream to the pot. Stir well and simmer for an additional 5 minutes to heat through.
Season with salt and pepper to taste. Remove from heat and garnish with fresh parsley before serving.

Variations and Tips:

For a spicier kick, add diced jalapeños or a dash of cayenne pepper.
Substitute half of the heavy cream with coconut milk for a lighter, dairy-free version.
Add a splash of lemon juice for a fresh, zesty flavor.
Serve with crusty bread or crackers for an added crunch.
To make it heartier, toss in some diced carrots or bell peppers during the sautéing step.

Creamy Chicken Quesadillas

Creamy Chicken Quesadillas are a delightful twist on a classic favorite, perfect for family dinners, quick lunches, or casual get-togethers with friends.

With a creamy, flavorful filling and crispy tortillas, these quesadillas are sure to impress even the pickiest eaters. Preparation takes about 20 minutes, and they can be customized to suit various tastes, making them a versatile option in your culinary repertoire.

Ingredients:

2 cups cooked rotisserie chicken, shredded
1 cup cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup salsa
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 tablespoon olive oil
4 large flour tortillas
Fresh cilantro (optional, for garnish)
Sour cream (optional, for serving)
Sliced jalapeños (optional, for added heat)

Cooking Steps:

In a large mixing bowl, combine the shredded rotisserie chicken, cream cheese, Monterey Jack cheese, salsa, garlic powder, onion powder, and cumin. Mix until well combined and creamy.
Heat olive oil in a skillet over medium heat.
Place one tortilla in the skillet and spoon half of the chicken mixture onto one half of the tortilla. Fold the tortilla over to create a half-moon shape.
Cook for 3-4 minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook for another 3-4 minutes until the other side is also golden and the cheese has melted.
Remove the quesadilla from the skillet and allow it to cool slightly, then cut it into wedges. Repeat the process with the remaining tortillas and chicken mixture.
Serve warm, garnished with fresh cilantro, and with sour cream and sliced jalapeños on the side if desired.

Variations and Tips:

For a healthier version, consider using whole wheat tortillas and low-fat cream cheese.
You can add vegetables like bell peppers, onions, or spinach to the chicken mixture for added nutrition and flavor.
If you prefer a spicier version, include diced green chilies or use pepper jack cheese instead of Monterey Jack.
To make these quesadillas in the oven, preheat to 400°F (200°C). Assemble the quesadillas on a baking sheet, brush the tops with olive oil, and bake for about 10-15 minutes, flipping halfway through.
To save time, prepare the filling ahead of time and store it in the refrigerator for up to 2 days.

Chicken Florentine Pasta

Chicken Florentine Pasta is a delicious and creamy dish that combines the heartiness of pasta with the rich flavors of rotisserie chicken, spinach, and a luscious sauce. This dish is perfect for weeknight dinners, especially for those who want to create a comforting meal without spending hours in the kitchen.

With a total preparation time of about 30 minutes, it offers a quick yet satisfying option for busy families or anyone looking to enjoy a flavorful dinner.

Ingredients:

8 oz. fettuccine or your pasta of choice
2 cups rotisserie chicken, shredded
2 cups fresh spinach, loosely packed
1 cup heavy cream
1 cup grated Parmesan cheese
3 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
Red pepper flakes (optional, for heat)
Fresh basil or parsley for garnish (optional)

Cooking Steps:

Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
Stir in the shredded rotisserie chicken and cook for an additional 2-3 minutes until heated through.
Pour in the heavy cream and bring to a gentle simmer. Allow the mixture to simmer for about 5 minutes, letting it thicken slightly.
Stir in the grated Parmesan cheese until melted and well combined. Season with salt, pepper, and red pepper flakes if desired.
Add the cooked pasta to the skillet, tossing to coat it in the creamy sauce.
Serve immediately, garnished with fresh basil or parsley if desired.

Variations and Tips:

For a lighter version, substitute half-and-half or milk for heavy cream.
Add your favorite vegetables such as sun-dried tomatoes or mushrooms for extra flavor and nutrition.
You can use whole wheat or gluten-free pasta to accommodate dietary needs.
For a nutrient boost, mix in some cooked peas or broccoli along with the spinach.
If you prefer a tangier flavor, a squeeze of lemon juice can be added just before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; simply reheat on the stovetop with a splash of water or cream to loosen the sauce.

Creamy Ranch Chicken and Vegetables

Creamy Ranch Chicken and Vegetables is a delectable dish that brings together tender rotisserie chicken, a medley of vibrant vegetables, and a rich, creamy ranch sauce. This comforting meal is perfect for busy weeknights when you want something quick yet satisfying for your family or friends.

With a preparation time of just around 30 minutes, it's an easy go-to for any home cook looking to impress without spending hours in the kitchen.

Ingredients:

2 cups rotisserie chicken, shredded
2 cups mixed vegetables (carrots, bell peppers, broccoli)
1 cup ranch dressing
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley for garnish (optional)

Cooking Steps:

Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the mixed vegetables and sauté for about 5-7 minutes until they are tender but still vibrant.
Combine Chicken and Sauce: Add the shredded rotisserie chicken to the skillet. In a separate bowl, mix together the ranch dressing, cream cheese, garlic powder, and onion powder until smooth. Pour this mixture over the chicken and vegetables, stirring to combine.
Heat Through: Continue cooking on medium heat for an additional 5-10 minutes, stirring occasionally until everything is heated through and the sauce is creamy. If desired, you can add a splash of milk for a thinner sauce.
Add Cheese: Sprinkle the shredded cheddar cheese over the top, cover the skillet, and let it sit for a couple of minutes until the cheese is melted and gooey.
Serve: Garnish with fresh parsley if desired and serve warm with your choice of sides such as rice, pasta, or a fresh salad.

Variations & Tips:

Vegetable Swap: Feel free to swap out the mixed vegetables for any of your favorites—zucchini, green beans, or spinach work wonderfully.
Protein Options: If you're not a fan of chicken, this recipe also works well with shredded turkey or even sautéed mushrooms for a vegetarian option.
Herb Addition: Enhance the flavor by adding herbs such as dill or thyme for a fresh touch.
Make it a Casserole: Transfer the mixture to a baking dish, top with more cheddar cheese, and bake at 350°F (175°C) for 15-20 minutes until bubbly for a comforting casserole twist.

This creamy ranch chicken and vegetables dish is bound to become a family favorite, packed with flavor and made with ease!

Chicken & Dumplings in a Creamy Broth

Chicken & Dumplings in a creamy broth is a comforting dish that effortlessly blends tender rotisserie chicken, fluffy dumplings, and a rich, savory soup.

It's perfect for cozy family dinners or gatherings with friends, ideal for anyone seeking a warm, satisfying meal on a chilly day. With a preparation time of about 20 minutes and a cooking time of around 30 minutes, you'll have a delicious, homemade dish ready in under an hour.

Ingredients:

2 cups rotisserie chicken, shredded
4 cups chicken broth
1 cup heavy cream
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
2 cups biscuit dough (store-bought or homemade)
2 tablespoons olive oil
1 tablespoon butter

Cooking Steps:

In a large pot, heat olive oil and butter over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic, thyme, parsley, salt, and pepper, cooking for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and bring the mixture to a gentle simmer. Allow it to simmer for about 10 minutes to blend the flavors.
Lower the heat and stir in the heavy cream. Add the shredded rotisserie chicken and mix until well combined.
Use a spoon to drop heaping tablespoons of biscuit dough into the simmering broth, spacing them out evenly.
Cover the pot and let simmer for 15-20 minutes, or until the dumplings have puffed up and are cooked through.
Taste and adjust seasoning, if necessary. Serve hot, garnished with extra parsley if desired.

Variations and Tips:

Add Greens: For added nutrition, stir in 2 cups of fresh spinach or kale during the last few minutes of cooking.
Flavor Boost: Incorporate a splash of white wine or sherry for a richer flavor while sautéing the vegetables.
Herb Swap: Feel free to swap the dried thyme and parsley for other herbs like dill or rosemary, depending on your taste preference.
Dough Options: For a lighter dumpling texture, consider making homemade dumplings or using gnocchi instead of biscuit dough.
Make-Ahead: You can prepare the broth and chicken mixture ahead of time and just add the dumplings when you're ready to cook.

Enjoy this cozy dish that brings warmth and comfort to your table!

Creamy Lemon Chicken With Asparagus

Creamy Lemon Chicken with Asparagus is a delightful and comforting dish that combines the succulent flavors of rotisserie chicken with the invigorating zing of lemon and the vibrant crunch of asparagus.

This recipe is perfect for a family dinner or a gathering with friends, serving as a main course that is both satisfying and elegant. With a preparation time of around 30 minutes, this dish is quick enough for a weeknight meal yet special enough for entertaining.

Ingredients:

2 cups cooked rotisserie chicken, shredded or diced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
Zest and juice of 1 lemon
1 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Cooking Instructions:

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Add the asparagus to the skillet and cook for about 4-5 minutes until tender yet crisp, stirring occasionally.
Reduce the heat to low. Pour in the heavy cream, lemon zest, and lemon juice, stirring to combine.
Gradually whisk in the Parmesan cheese, mixing until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
Add the shredded rotisserie chicken to the skillet, stirring to coat the chicken in the creamy lemon sauce. Cook for an additional 2-3 minutes to heat through.
Remove from heat and garnish with chopped parsley before serving.

Variations & Tips:

For a lighter version, substitute half of the heavy cream with chicken broth or use half-and-half.
You can add other vegetables such as peas, spinach, or bell peppers for added flavor and nutrition.
Serve over cooked pasta, rice, or quinoa for a heartier meal.
If you enjoy a bit of spice, consider adding red pepper flakes for a slight kick.
This dish pairs wonderfully with a crisp white wine, such as Sauvignon Blanc.

Rotisserie Chicken and Cheese Enchiladas

Rotisserie Chicken and Cheese Enchiladas are a delightful and comforting dish that's perfect for a weeknight family dinner or a cozy gathering with friends. This recipe combines tender rotisserie chicken with gooey cheese, wrapped in soft tortillas, all smothered in a luscious sauce.

With a preparation time of about 20 minutes and a cooking time of 25 minutes, this dish is both quick and satisfying, making it ideal for busy cooks who still want to serve a homemade meal.

Ingredients:

2 cups rotisserie chicken, shredded
8 small flour tortillas
2 cups shredded cheese (cheddar or Monterey Jack)
1 can (10 oz) red enchilada sauce
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon olive oil
Fresh cilantro (for garnish)

Cooking Steps:

Preheat your oven to 350°F (175°C).
In a large bowl, combine the shredded rotisserie chicken, half of the cheese, sour cream, garlic powder, onion powder, cumin, and chili powder. Mix well.
In a medium skillet, heat the olive oil over medium heat. Add the shredded chicken mixture and cook until warmed through, about 5 minutes. Remove from heat.
Take a tortilla and spoon about 1/4 cup of the chicken mixture onto the center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas and chicken mixture.
Once all the enchiladas are in the dish, pour the red enchilada sauce evenly over the top. Sprinkle the remaining cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for a few minutes. Garnish with fresh cilantro before serving.

Variations and Tips:

For a spicier kick, add diced jalapeños to the chicken mixture or use a spicy enchilada sauce.
You can substitute corn tortillas for flour tortillas if preferred.
Add black beans or corn to the chicken mixture for extra flavor and to increase the nutrition of the dish.
Serve with a side of guacamole or a fresh salad for a complete meal.
To make ahead, prepare the enchiladas and assemble them in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking.

Creamy Chicken Risotto With Peas

Creamy Chicken Risotto with Peas is a comforting and hearty dish that combines the richness of creamy risotto with flavorful rotisserie chicken and vibrant green peas. This dish is perfect for family dinners or as a special treat for gatherings, bringing warmth and satisfaction to any meal.

It takes approximately 30-40 minutes to prepare, making it a great choice for a weeknight dinner that feels special without requiring hours in the kitchen.

Ingredients:

1 cup Arborio rice
2 cups cooked rotisserie chicken, shredded
4 cups chicken broth
1 cup frozen peas
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Cooking Steps:

In a medium saucepan, heat the chicken broth over low heat to keep it warm.
In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent (about 3-4 minutes).
Stir in the Arborio rice and cook for an additional 1-2 minutes, ensuring the rice is well-coated with the oil and has a slightly toasted aroma.
Pour in the white wine (if using) and stir until it is mostly absorbed by the rice.
Begin adding the warm chicken broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5 minutes before the risotto is done, add the shredded rotisserie chicken and frozen peas, stirring well to combine.
Once the rice is cooked, remove it from heat and stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
Allow the risotto to sit for a couple of minutes to thicken, then serve garnished with fresh parsley.

Variations & Tips:

For a touch of flavor, consider adding some sautéed mushrooms or fresh herbs such as thyme or basil.
To lighten the dish, substitute half of the cream with low-fat milk or broth.
If you prefer a vegetarian version, omit the chicken and substitute vegetable broth, adding sautéed vegetables for extra flavor and texture.
Leftover risotto can be refrigerated and reheated the next day. Just add a splash of broth to loosen the consistency when warming up.
Make sure you constantly stir the risotto to help release the starch from the rice, which contributes to that creamy texture.

Chicken Stroganoff Over Egg Noodles

Chicken Stroganoff Over Egg Noodles is a comforting and creamy dish that combines tender rotisserie chicken with a luscious sauce, served over egg noodles for a satisfying meal. Ideal for busy weeknights or a cozy family dinner, this dish takes about 30 minutes to prepare, making it a perfect choice for those who crave home-cooked comfort food without spending hours in the kitchen.

Ingredients:

2 cups cooked rotisserie chicken, shredded
8 ounces egg noodles
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 cup chicken broth
1 teaspoon Worcestershire sauce
1 cup sour cream
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Cooking Instructions:

Cook the Egg Noodles: In a large pot, bring water to a boil, add a pinch of salt, and cook the egg noodles according to package instructions until al dente. Drain and set aside.
Sauté Vegetables: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they are tender and have released their moisture, approximately 5-7 minutes.
Prepare the Sauce: Pour in the chicken broth and Worcestershire sauce, stirring to combine. Let it simmer for about 5 minutes to reduce slightly.
Add Chicken and Sour Cream: Stir in the shredded rotisserie chicken, then reduce the heat to low. Add the sour cream, stirring until well combined and heated through. Season with salt and pepper to taste.
Combine with Noodles: Add the drained egg noodles to the skillet, tossing to coat them thoroughly in the creamy sauce. Allow it to heat for an additional 2-3 minutes.
Serve and Garnish: Serve hot, garnished with fresh parsley.

Variations and Tips:

Vegetable Additions: Feel free to add other vegetables like spinach or peas for added nutrition and color.
Protein Swap: If rotisserie chicken isn't available, shredded turkey or even diced tofu can serve as great alternatives.
Herb Variations: Incorporate fresh herbs such as thyme or dill to elevate the flavor of the dish.
Thickening: If the sauce is too thin for your preference, mix a tablespoon of cornstarch with a little water and add it to the dish to thicken.
Serving Suggestions: This dish pairs wonderfully with a side salad or some crusty bread to soak up the extra sauce.

Enjoy your homemade Chicken Stroganoff over Egg Noodles, a dish sure to please the whole family!

Creamy Spinach and Chicken Pasta

Creamy Spinach and Chicken Pasta is a delightful and satisfying dish that combines tender rotisserie chicken, fresh spinach, and pasta in a rich and creamy sauce. This comforting meal is perfect for busy weeknights or family gatherings, offering a balance of flavors and a hearty texture that everyone will love.

With a preparation time of just 30 minutes, you can whip up this dish quickly and enjoy a homemade meal without the fuss.

Ingredients:

8 oz penne pasta
2 cups rotisserie chicken, shredded
2 cups fresh spinach, chopped
1 cup heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon Italian seasoning
Red pepper flakes (optional, for heat)

Cooking Steps:

Cook the Pasta: In a large pot, bring salted water to a boil and add the penne pasta. Cook according to package instructions until al dente. Drain and set aside.
Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add Chicken and Spinach: Stir in the shredded rotisserie chicken and chopped spinach. Cook for about 3-4 minutes, until the spinach wilts.
Prepare the Sauce: Pour in the heavy cream, then add the grated Parmesan cheese, Italian seasoning, salt, and pepper. Stir everything together, allowing the cheese to melt and the sauce to thicken.
Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce. If the sauce is too thick, add a little pasta water to reach your desired consistency.
Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with extra Parmesan cheese and red pepper flakes if desired.

Variations and Tips:

Pasta Alternatives: Feel free to use any pasta shape you prefer, such as fettuccine, farfalle, or gluten-free pasta.
Add Vegetables: For extra nutrition, include other vegetables like sun-dried tomatoes, mushrooms, or bell peppers.
Protein Options: This dish can also be made with shrimp or turkey if you want to switch up the protein.
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 cream if it has thickened.
Meal Prep: You can prepare the chicken and sauce ahead of time and combine with cooked pasta when ready to eat for a quick meal.

Chicken Tetrazzini With Creamy Sauce

Chicken Tetrazzini is a delightful and comforting pasta dish that combines rotisserie chicken, sautéed vegetables, and a rich, creamy sauce, topped with a crispy layer of cheese. This dish is perfect for family dinners or potlucks, offering a satisfying and hearty meal that can be prepared in just about 30 minutes.

It's an excellent way to use leftover rotisserie chicken, and it's sure to please adults and kids alike with its cheesy goodness and flavorful blend of ingredients.

Ingredients:

3 cups cooked rotisserie chicken, shredded
8 oz spaghetti or fettuccine
1 cup mushrooms, sliced
1 bell pepper, diced
1 cup frozen peas
3 cloves garlic, minced
2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tbsp olive oil
2 tbsp butter
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley, for garnish (optional)

Cooking Steps:

Preheat your oven to 350°F (175°C).
Cook the spaghetti or fettuccine in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil and butter over medium heat. Add the sliced mushrooms, diced bell pepper, and minced garlic. Sauté for 5-7 minutes until the vegetables are tender.
Stir in the heavy cream, chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for 5 minutes.
Add the shredded rotisserie chicken, cooked pasta, and frozen peas to the skillet. Mix well to combine and simmer for an additional 2-3 minutes.
Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the grated Parmesan and shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley, if desired, before serving.

Variations and Tips:

For a twist on the classic, you can add cooked bacon or ham to the mixture for additional flavor.
Feel free to incorporate seasonal vegetables such as spinach, zucchini, or asparagus for extra nutrition.
If you'd like a bit of heat, consider adding red pepper flakes or diced jalapeños.
For a gluten-free option, substitute regular pasta with gluten-free pasta.
Leftovers can be stored in an airtight container in the refrigerator for up to three days and can be re-heated in the oven or microwave.
You can also prepare this dish ahead of time and store it in the refrigerator before baking; just increase the baking time by a few minutes if baking from cold.

Creamy Green Chile Chicken Stew

Creamy Green Chile Chicken Stew is a comforting, flavorful dish that combines tender rotisserie chicken with rich, creamy broth and vibrant green chiles.

This stew is perfect for family gatherings, cozy dinners, or when you're looking for a satisfying meal after a long day. It takes approximately 30 minutes to prepare, making it a quick and delicious option for busy weeknights.

Ingredients:

2 cups rotisserie chicken, shredded
1 can (10 oz) green enchilada sauce
1 can (15 oz) cannellini beans, drained and rinsed
1 cup diced potatoes
1 cup corn (fresh or frozen)
1 can (4 oz) diced green chiles
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste
Chopped cilantro, for garnish
Lime wedges, for serving

Instructions:

In a large pot, combine the diced potatoes, green enchilada sauce, and 2 cups of water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 10 minutes.
Reduce the heat to medium and add the shredded rotisserie chicken, cannellini beans, corn, and diced green chiles. Stir to combine.
Stir in the heavy cream, garlic powder, onion powder, cumin, chili powder, and season with salt and pepper to taste. Simmer for an additional 5-10 minutes, allowing the flavors to meld together.
Once heated through, remove the stew from the heat and ladle into bowls. Garnish with chopped cilantro and serve with lime wedges on the side.

Variations and Tips:

For added heat, you can include diced jalapeños or use spicy green enchilada sauce.
Substitute heavy cream with half-and-half or coconut milk for a lighter version.
You can add more vegetables, such as diced bell peppers or carrots, to enhance the nutrition and flavor.
Serve with warm crusty bread, tortillas, or over a bed of rice for a complete meal.
Leftovers can be stored in the refrigerator for up to three days or frozen for future meals; just reheat on the stove or microwave before serving.