Rotisserie chicken serves as a convenient base for a variety of quick and tasty dinners. Options include flavorful dishes like Chicken Alfredo Pasta, BBQ Chicken Quesadillas, and Rotisserie Chicken Tacos. For a healthful option, try Chicken and Vegetable Stir-Fry or Chicken Fajita Bowls. Cheesy Chicken Enchiladas and Mediterranean Chicken Wraps add comfort and zest. With versatile recipes, it’s easy to customize meals to suit any palate. More delightful recipes await just ahead.
Chicken Alfredo Pasta
Chicken Alfredo Pasta is a creamy and satisfying dish that combines tender pieces of rotisserie chicken with fettuccine pasta, all enveloped in a rich and cheesy Alfredo sauce. This dish is ideal for families or anyone seeking a quick and indulgent meal, as it takes only about 30 minutes to prepare. It’s perfect for weeknight dinners or when you want to impress guests with minimal effort.
Ingredients:
- 8 oz fettuccine pasta
- 2 cups cooked rotisserie chicken, shredded
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
- Make the Alfredo Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add Cream and Cheese: Pour in the heavy cream, and bring it to a gentle simmer. Slowly whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
- Combine Ingredients: Add the shredded rotisserie chicken to the skillet, stirring to combine. If the sauce is too thick, use the reserved pasta water to reach your desired consistency.
- Toss with Pasta: Add the cooked fettuccine to the skillet, tossing everything together until the pasta is well coated in the Alfredo sauce. Season with salt and pepper to taste.
- Serve: Plate the Chicken Alfredo Pasta and garnish with freshly chopped parsley for a pop of color.
Variations and Tips:
- For added flavor, consider incorporating vegetables like steamed broccoli, peas, or sautéed mushrooms into the pasta.
- Swap the fettuccine for another pasta type like penne or linguine if you prefer.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce may be less rich.
- Spice it up by adding red pepper flakes or Italian seasoning for an extra kick.
- Feel free to use leftover chicken from other meals or even turkey for an alternative protein source.
Enjoy this delicious and comforting Chicken Alfredo Pasta any night of the week!
BBQ Chicken Quesadillas
BBQ Chicken Quesadillas are a delicious and easy-to-make dish perfect for a quick weeknight meal or a casual gathering with friends.
Using shredded rotisserie chicken, these quesadillas are packed with flavor and can be on your table in about 20 minutes. Ideal for those who love a bit of smoky sweetness in their meals, they make for a satisfying dinner or appetizer that even picky eaters will enjoy.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 cup BBQ sauce (your choice of flavor)
- 1 ½ cups shredded cheese (cheddar, mozzarella, or a blend)
- 4 large flour tortillas
- 1 cup chopped green onions (optional)
- Olive oil (for cooking)
- Sour cream and salsa (for serving)
Cooking Steps:
- In a mixing bowl, combine the shredded rotisserie chicken and BBQ sauce, stirring until the chicken is well-coated.
- Preheat a large skillet over medium heat and add a drizzle of olive oil to coat the pan.
- Place one tortilla in the skillet, and evenly spread about ½ cup of the BBQ chicken mixture over one half of the tortilla.
- Sprinkle ¼ cup of cheese over the chicken, then fold the tortilla in half to cover the filling.
- Cook for about 3-4 minutes on one side, until the bottom is golden and crispy. Flip the quesadilla and cook for an additional 3-4 minutes or until the other side is also golden and the cheese has melted.
- Remove the quesadilla from the skillet and let it sit for a minute before cutting it into wedges.
- Repeat the process with the remaining tortillas and filling.
- Serve warm with sour cream and salsa on the side.
Variations and Tips:
- For added crunch, include some finely chopped bell peppers or corn in the filling before cooking.
- Swap out the BBQ sauce for ranch dressing or buffalo sauce for a different flavor profile.
- Use corn tortillas for a gluten-free version; just be careful when flipping them as they can be more delicate.
- Consider adding sliced jalapeños for a spicy kick or a sprinkle of cilantro for fresh flavor.
- If you prefer a healthier option, you can use whole wheat tortillas and low-fat cheese.
Rotisserie Chicken Tacos
Rotisserie Chicken Tacos are a quick and convenient meal perfect for busy weeknights or casual gatherings with family and friends. Using pre-cooked rotisserie chicken makes this dish not only speedy to prepare, but also incredibly flavorful. With a preparation time of just 15 minutes, you can whip up these delicious tacos in no time, making them ideal for anyone who loves tasty, hassle-free meals.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 teaspoon taco seasoning
- 8 small corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup sour cream
- 1/4 cup salsa
- Fresh cilantro for garnish (optional)
- Lime wedges for serving
Cooking Steps:
- In a medium bowl, combine the shredded rotisserie chicken and taco seasoning. Toss well to guarantee the chicken is evenly coated.
- Heat a skillet over medium heat, and add the seasoned chicken. Warm the chicken for about 5 minutes, stirring occasionally until heated through.
- While the chicken is warming, warm the tortillas in a separate skillet or microwave until soft and pliable.
- Assemble the tacos by placing a generous amount of the seasoned chicken onto each tortilla.
- Top with shredded lettuce, diced tomatoes, and shredded cheese.
- Add a dollop of sour cream and a spoonful of salsa on top.
- Garnish with fresh cilantro, if desired, and serve with lime wedges on the side.
Variations & Tips:
- For extra flavor, add sliced jalapeños or diced avocado to your tacos.
- Swap out the sour cream for Greek yogurt for a healthier alternative.
- Experiment with different taco sauces or hot sauces to customize the spice level.
- Feel free to use other toppings like black beans, corn, or guacamole to add more texture and flavor.
- Leftover rotisserie chicken can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.
Chicken and Vegetable Stir-Fry
Chicken and vegetable stir-fry is a quick, vibrant, and nutritious dish that creatively utilizes rotisserie chicken, making it perfect for busy weeknights or last-minute dinners.
This recipe is ideal for families or individuals looking for a balanced meal that can be prepared in about 30 minutes. Packed with a variety of colorful veggies and savory flavors, this stir-fry not only highlights the tender chicken but also promotes healthy eating.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 cup sugar snap peas
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Cooked rice or noodles (for serving)
- Sesame seeds (for garnish)
- Green onions, chopped (for garnish)
Cooking Steps:
- Prepare the Ingredients: Begin by shredding the rotisserie chicken and chopping the vegetables as indicated.
- Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
- Stir-Fry the Vegetables: Add the garlic and ginger, sautéing for about 30 seconds until fragrant. Then, add the bell pepper, broccoli, carrot, and sugar snap peas. Stir-fry for 3-5 minutes or until the vegetables are tender-crisp.
- Add the Chicken: Stir in the shredded rotisserie chicken and cook for another 2-3 minutes, allowing it to heat through.
- Sauce It Up: Pour in the soy sauce, oyster sauce (if using), and sesame oil. Toss everything together to evenly coat the mixture in the sauce.
- Serve: Serve hot over cooked rice or noodles, garnished with sesame seeds and chopped green onions.
Variations and Tips:
- Protein Swaps: If you don’t have rotisserie chicken, you can use any pre-cooked protein or tofu for a vegetarian option.
- Vegetable Flexibility: Feel free to substitute or add other vegetables like zucchini, mushrooms, or snap peas based on availability and preference.
- Spice It Up: For some heat, add a dash of red pepper flakes or sriracha when adding the sauces.
- Meal Prep: This dish is great for meal prep; divide into containers for easy lunches throughout the week.
- Sauce Substitutions: Consider using teriyaki sauce for a sweeter flavor or coconut aminos for a soy-free option.
Cheesy Chicken Enchiladas
Cheesy Chicken Enchiladas are a comforting and flavorful dish that combines the richness of melted cheese with the savory taste of shredded rotisserie chicken. This recipe is perfect for families or anyone looking for a quick dinner solution, as it typically takes only 30-40 minutes from start to finish. Packed with spices and topped with a delicious enchilada sauce, these enchiladas make for a satisfying meal any night of the week.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce (store-bought or homemade)
- 8 small flour or corn tortillas
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped fresh cilantro (for garnish, optional)
- Sour cream (for serving, optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded rotisserie chicken, half of the shredded cheese, ground cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Pour a small amount of enchilada sauce (about 1/4 cup) into the bottom of a 9×13 inch baking dish to lightly coat the bottom.
- Take each tortilla and spoon a generous amount of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in the baking dish.
- Once all the tortillas are filled and in the dish, pour the remaining enchilada sauce over the top, making sure to cover all the enchiladas.
- Sprinkle the remaining shredded cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
- Remove from the oven and let cool for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream if desired.
Variations and Tips:
- Feel free to add black beans, corn, or diced bell peppers to the chicken mixture for extra texture and flavor.
- For a spicier kick, add diced jalapeños or a sprinkle of chili powder to the chicken mixture.
- If you prefer a healthier option, consider using whole-wheat tortillas or substituting some of the cheese with a lower-fat version.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
Chicken Caesar Salad
Chicken Caesar Salad is a classic dish that combines the flavors of tender rotisserie chicken, crisp romaine lettuce, crunchy croutons, and a creamy Caesar dressing.
This salad is ideal for a quick and satisfying meal, making it perfect for busy weeknights or casual gatherings. With a preparation time of approximately 15-20 minutes, it’s both easy to prepare and a crowd-pleaser.
Ingredients:
- 2 cups romaine lettuce, chopped
- 1 cup rotisserie chicken, shredded
- ½ cup Caesar dressing
- ¼ cup Parmesan cheese, grated
- 1 cup croutons
- Freshly ground black pepper (optional)
- Lemon wedges (for garnish, optional)
Cooking Steps:
- Begin by washing and drying the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.
- Add the shredded rotisserie chicken on top of the lettuce.
- Drizzle the Caesar dressing over the chicken and lettuce. Toss gently to combine, ensuring everything is well coated.
- Sprinkle the grated Parmesan cheese evenly over the salad.
- Top with croutons and add freshly ground black pepper to taste if desired.
- Serve immediately, garnishing with lemon wedges if you like a bit of zest.
Variations and Tips:
- Additions: Incorporate other ingredients such as cherry tomatoes, avocado slices, or bacon bits for added flavor and texture.
- Dressing Options: For a lighter version, consider using a yogurt-based Caesar dressing or a homemade vinaigrette.
- Make it a Meal: To turn this salad into a complete meal, serve it alongside a warm, crusty baguette or pair it with a cup of soup.
- Storage: If you have leftovers, store the salad components separately to keep the lettuce crisp. Combine fresh when ready to eat.
Chicken Noodle Soup
Chicken Noodle Soup is a comforting and hearty dish that is perfect for chilly evenings or when you’re feeling under the weather. With its soothing broth and tender noodles, this soup is ideal for both families and individuals looking for a quick, nutritious meal.
Using rotisserie chicken cuts down on preparation time, allowing you to whip up this delicious soup in just 30 minutes.
Ingredients:
- 1 rotisserie chicken, shredded
- 8 cups chicken broth
- 2 cups egg noodles
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, celery, and garlic. Sauté for about 5 minutes or until the vegetables are softened.
- Pour in the chicken broth and bring it to a boil.
- Stir in the egg noodles, thyme, salt, and pepper. Reduce the heat and simmer for about 10 minutes, or until the noodles are cooked through.
- Add the shredded rotisserie chicken to the pot and heat through for an additional 5 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Variations and Tips:
- For a creamier soup, add a splash of heavy cream or a dollop of sour cream before serving.
- Feel free to customize your soup by adding other vegetables such as peas, corn, or green beans.
- For added flavor, consider including a bay leaf while the soup simmers, just remember to remove it before serving.
- If you want to use this recipe for meal prep, cook the noodles separately and add them to individual servings to prevent them from becoming mushy when stored.
Buffalo Chicken Dip
Buffalo Chicken Dip is a savory, creamy appetizer that combines the flavors of spicy buffalo sauce, tender chicken, and melty cheese.
This dish is perfect for gatherings, game day parties, or a cozy night in, as it’s easy to whip up and always a crowd-pleaser.
In just about 30 minutes, you can create a delicious dip that pairs wonderfully with tortilla chips, celery sticks, or crackers.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 package (8 oz) cream cheese, softened
- 1/2 cup buffalo wing sauce
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese (optional)
- Chopped green onions for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese, buffalo wing sauce, and ranch dressing. Mix until smooth and well combined.
- Stir in the shredded rotisserie chicken, half of the cheddar cheese, and blue cheese if using. Blend everything together until evenly mixed.
- Transfer the mixture to a baking dish and spread it out evenly. Sprinkle the remaining cheddar cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and the cheese is melted and golden.
- Remove from the oven and let cool slightly before serving. Garnish with chopped green onions if desired.
Variations and Tips:
- For a milder dip, use less buffalo sauce or opt for a mild version.
- To add more flavor, mix in some garlic powder or chopped jalapeños before baking.
- If you prefer a slower cooking method, you can also make this dip in a slow cooker. Combine all ingredients in the slow cooker and cook on low for 2-3 hours.
- Serve with a variety of dipping options such as pita chips, fresh vegetables, or crusty bread for added texture and flavor.
Chicken Pot Pie
Chicken Pot Pie is a classic comfort dish that features a savory filling of shredded rotisserie chicken, mixed vegetables, and a creamy sauce, all wrapped in a flaky pie crust.
This dish is perfect for family dinners, gatherings, or any occasion where you want to serve something hearty and satisfying. The preparation is relatively quick, taking about 20 minutes, with an additional 30-40 minutes for baking, making it a great choice for weeknight meals.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 ¾ cups chicken broth
- 2/3 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 pre-made pie crust (or 2 if making a top and bottom crust)
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the onion powder and garlic powder, stirring to combine.
- Whisk in the flour until smooth and cook for about 1 minute, stirring constantly to create a roux.
- Gradually add the chicken broth and milk, whisking continuously until the mixture thickens (about 3-5 minutes).
- Add the shredded chicken and frozen mixed vegetables to the skillet, stirring to combine. Season with salt and pepper to taste. Remove from heat.
- Roll out the pie crust and fit it into a 9-inch pie pan (if using a second crust, save it for the top).
- Pour the chicken filling into the pie crust, smoothing it out evenly.
- If using a second crust, roll it out and place it over the top of the filling. Trim any excess dough, and pinch the edges together to seal. Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-40 minutes or until the crust is golden brown and the filling is bubbling.
- Let it cool for about 10 minutes before slicing and serving.
Variations and Tips:
- For a twist, add herbs like thyme or rosemary for extra flavor.
- You can substitute the mixed vegetables with fresh vegetables of your choice, such as diced potatoes, mushrooms, or bell peppers.
- To make it a healthier option, you can use whole wheat pie crust or a cauliflower crust.
- If you like a thicker filling, reduce the amount of broth or add more flour to the roux.
- This dish can be made ahead of time; simply prepare it up to the baking step, cover, and refrigerate. When ready to serve, bake as directed.
Thai Chicken Curry
Thai Chicken Curry is a flavorful and aromatic dish that combines the rich and creamy texture of coconut milk with the zest of Thai spices, perfect for those looking to impress at their dinner table without spending hours in the kitchen.
Using store-bought rotisserie chicken helps cut down on preparation time, making it an ideal meal for busy weeknights or a cozy family gathering. With a preparation time of about 30 minutes, this dish can easily become a staple in your repertoire.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red or green curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Juice of 1 lime
- Fresh cilantro for garnish
- Cooked jasmine rice, for serving
Cooking Steps:
- In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the curry paste to the pan, mixing well with the onion, garlic, and ginger, cooking for about 2 minutes.
- Pour in the coconut milk and chicken broth, stirring to combine all the ingredients. Bring to a gentle simmer.
- Add the mixed vegetables to the pot and let it cook for 5-7 minutes until they are tender.
- Stir in the shredded rotisserie chicken, fish sauce, sugar, and lime juice. Continue to simmer for another 5 minutes to heat the chicken through and allow the flavors to meld together.
- Taste and adjust seasoning if needed, adding more fish sauce or lime juice as desired.
- Serve hot over cooked jasmine rice and garnish with fresh cilantro.
Variations and Tips:
- For added heat, consider adding sliced fresh chilies or a dash of chili flakes when cooking the curry.
- Substitute the mixed vegetables with your favorites or what’s in season; snap peas, broccoli, or spinach can be excellent choices.
- To make this dish vegetarian, replace the chicken with tofu and use vegetable broth instead of chicken broth.
- Feel free to modify the amount of curry paste based on your heat preference. Start with less if you’re unsure, as you can always add more to taste.
- For a creamier texture, you can add a dollop of peanut butter or crushed peanuts for garnish before serving.
- This dish can be stored in the fridge for about 3 days and tastes great as leftovers!
Chicken Fried Rice
Chicken fried rice is a classic Asian-inspired dish that transforms leftover rotisserie chicken into a quick, flavorful meal. Perfect for busy weeknights or for anyone looking to use up leftover chicken, this dish comes together in just about 30 minutes. It’s ideal for families, students, or anyone who loves a one-pan meal that’s packed with protein and veggies.
Ingredients
- 2 cups cooked white or brown rice (preferably day-old)
- 1 cup shredded rotisserie chicken
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil (optional)
- Salt and pepper to taste
Cooking Steps
- Prep the Rice: If you haven’t done so already, cook your rice a day in advance. This helps prevent stickiness and makes for fluffier fried rice. Refrigerate until ready to use.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Scramble the Eggs: Add the beaten eggs to the skillet and scramble until fully cooked. Push the eggs to one side of the pan.
- Add Chicken and Veggies: Add the shredded rotisserie chicken and mixed vegetables to the skillet. Stir-fry for about 2-3 minutes until heated through.
- Stir in Rice: Add the cooked rice to the skillet, breaking up any clumps. Mix everything together with the eggs, chicken, and vegetables.
- Season: Drizzle the soy sauce and sesame oil (if using) over the rice mixture. Stir to combine, and season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing everything to heat through and the flavors to meld.
- Finish: Stir in sliced green onions just before serving for a fresh touch.
Variations and Tips
- Veggie Boost: Add additional vegetables like bell peppers, broccoli, or snap peas to make it more nutritious.
- Protein Options: Substitute rotisserie chicken with leftover turkey or tofu for a vegetarian option.
- Spicy Kick: Add a splash of sriracha or crushed red pepper flakes if you enjoy some heat.
- Storage: Leftover chicken fried rice can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave before serving.
- Rice Tip: If you don’t have day-old rice, spread freshly cooked rice on a baking sheet to cool to room temperature before using it in the dish.
Rotisserie Chicken Pizza
Rotisserie Chicken Pizza is a delicious, quick, and easy meal perfect for busy weeknights or casual gatherings with friends and family. This dish takes advantage of the bold flavors of pre-cooked rotisserie chicken, combining it with gooey cheese, fresh vegetables, and a crispy pizza crust. You can whip it up in about 30 minutes, making it an ideal dish for those who want a satisfying meal without investing too much time in preparation.
Ingredients:
- 1 store-bought pizza crust (or homemade if preferred)
- 1 cup shredded rotisserie chicken
- 1 cup pizza sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup sliced bell peppers (any color)
- ½ cup red onion, thinly sliced
- ¼ cup black olives, sliced (optional)
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil (for drizzling)
- Fresh basil leaves (for garnish, optional)
Cooking Instructions:
- Preheat your oven according to the pizza crust package instructions (usually around 425°F or 220°C).
- Roll out or stretch the pizza crust on a baking sheet or pizza stone lined with parchment paper.
- Spread the pizza sauce evenly over the surface of the crust.
- Sprinkle half of the mozzarella cheese over the sauce.
- Evenly distribute the shredded rotisserie chicken on top of the cheese.
- Add the sliced bell peppers, red onion, and black olives (if using) over the chicken.
- Top with the remaining mozzarella cheese and sprinkle with Italian seasoning.
- Drizzle a little olive oil over the assembled pizza for added flavor and moisture.
- Bake in the preheated oven for about 15-20 minutes or until the crust is golden and the cheese is bubbling.
- Once done, remove from the oven, let it cool for a few minutes, and garnish with fresh basil leaves if desired. Slice and serve.
Variations and Tips:
- Sauce Variations: Try using pesto or barbecue sauce instead of pizza sauce for different flavor profiles.
- Cheese Options: Experiment with different cheeses like cheddar, feta, or goat cheese for added richness and variety.
- Vegetable Add-Ins: Feel free to mix in other vegetables such as mushrooms, spinach, or zucchini for enhanced nutrition and flavor.
- Spice It Up: Add red pepper flakes or jalapeños for a spicy kick.
- Personalize Your Crust: If you’re counting calories or looking for a gluten-free option, consider using alternatives like cauliflower crust or a whole-wheat crust.
Chicken Fajita Bowls
Chicken Fajita Bowls are a delicious and convenient one-bowl meal that combines the vibrant flavors of fajitas with the ease of using rotisserie chicken. This dish is perfect for busy weeknights or meal prep enthusiasts, as it requires minimal cooking time while still delivering a satisfying and healthy option.
With just 20 minutes of preparation, you can whip up a colorful and flavor-packed meal that serves up to 4 people.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 tablespoon olive oil
- 1 bell pepper, sliced (any color)
- 1 medium onion, sliced
- 1 teaspoon taco seasoning
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 avocado, diced
- ½ cup salsa
- ½ cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Salt and pepper (to taste)
Cooking Steps:
- In a large skillet, heat olive oil over medium heat. Add sliced bell pepper and onion, and sauté for about 5 minutes until they are softened.
- Stir in the shredded rotisserie chicken, taco seasoning, salt, and pepper. Cook for an additional 3-5 minutes until the chicken is heated through.
- In a bowl, layer the cooked rice at the bottom. Top it with the sautéed chicken and vegetable mixture.
- Add black beans and corn on top of the chicken mixture.
- Finish with diced avocado, salsa, and a sprinkle of shredded cheese.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Variations & Tips:
- For a lower-carb option, replace the rice with cauliflower rice or a bed of lettuce.
- Customize your veggies by adding zucchini, mushrooms, or tomatoes.
- Spice up your bowl with jalapeños or hot sauce for an extra kick.
- If preferred, you can use quinoa or barley instead of rice for added texture and nutrition.
- Make it vegetarian by omitting the chicken and doubling the black beans.
- Prep ahead by making a double batch of chicken and storing it in airtight containers for quick lunches throughout the week.
Mediterranean Chicken Wraps
Mediterranean Chicken Wraps are a delicious and wholesome dish that combines the savory flavors of Mediterranean cuisine with the convenience of rotisserie chicken. This quick and easy meal is perfect for busy weeknights, lunchboxes, or a light dinner for the whole family. With a preparation time of only 15 minutes, you can enjoy a fresh and satisfying meal in no time!
Ingredients:
- 2 cups shredded rotisserie chicken
- 4 large whole wheat or regular wraps
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup hummus
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Tzatziki sauce for drizzling
Cooking Steps:
- In a large mixing bowl, combine the shredded rotisserie chicken, cherry tomatoes, cucumber, red onion, feta cheese, kalamata olives, and parsley. Drizzle with olive oil, and season with salt and pepper to taste. Gently toss to combine.
- Lay a wrap flat on a clean surface. Spread a generous amount of hummus over the wrap.
- Place a portion of the chicken mixture in the center of the wrap, leaving space at the edges.
- Fold in the sides of the wrap and then roll from the bottom to enclose the filling. Repeat with the remaining wraps.
- Serve immediately, or wrap tightly in foil or parchment paper for a grab-and-go lunch.
Variations and Tips:
- For added crunch, you can add shredded lettuce or spinach to the wraps.
- Swap out feta cheese for goat cheese or omit it entirely for a dairy-free option.
- To enhance the Mediterranean flavors, consider adding roasted red peppers or artichoke hearts.
- If you like a little heat, add sliced jalapeños or a drizzle of hot sauce.
- These wraps store well in the fridge, so feel free to make them in advance for meal prep! Just remember to add any fresh ingredients, like lettuce, just before serving to keep them crisp.
Chicken and Rice Casserole
Chicken and Rice Casserole is a comforting and hearty dish that combines tender, juicy chicken with creamy rice and savory seasonings. This versatile meal is perfect for busy weeknights or family gatherings, as it can feed a crowd and is easy to prepare using store-bought rotisserie chicken.
With a total preparation time of about 15 minutes and a cooking time of 30 minutes, you can have a delicious, satisfying dinner on the table in no time.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or your choice)
- Fresh parsley for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, cooked rice, chicken broth, cream of chicken soup, frozen mixed vegetables, diced onion, garlic powder, onion powder, paprika, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Sprinkle the shredded cheese over the top of the casserole.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Variations and Tips:
- For added flavor, consider sautéing the diced onion in a bit of olive oil before mixing it in.
- You can substitute white rice with brown rice; just be aware that brown rice may require a longer cooking time.
- For a spicy kick, add diced jalapeños or a few dashes of hot sauce to the mixture.
- Feel free to use any leftover vegetables you have on hand; broccoli, bell peppers, or spinach work great.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in the microwave or oven before serving.
