Rotisserie chicken is a fantastic base for quick, kid-approved dinners for picky eaters. It yields versatile recipes like Cheesy Chicken and Rice Casserole, BBQ Chicken Quesadillas, Chicken and Vegetable Stir-Fry, and Rotisserie Chicken Tacos. Each dish caters to familiar flavors while allowing customization. Other options include Creamy Chicken Pasta Bake and Honey Garlic Chicken with Rice. These meals are not only easy to prepare but also guarantee satisfaction for the whole family, offering more delightful ideas ahead.
Cheesy Chicken and Rice Casserole
Cheesy Chicken and Rice Casserole is a comforting, hearty dish that combines tender rotisserie chicken with creamy rice and a blend of melty cheeses, making it a surefire hit for families, especially picky eaters!
With a preparation time of about 15 minutes and a baking time of 30 minutes, this casserole is perfect for busy weeknights when you want a quick and satisfying meal without sacrificing flavor.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 2 cups cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
- 1 tablespoon olive oil (optional for breadcrumb topping)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, cooked rice, cheddar cheese, mozzarella cheese, cream of chicken soup, milk, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper.
- Stir until everything is well mixed.
- Transfer the chicken and rice mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- If using breadcrumbs for a crunchy topping, mix them with olive oil in a small bowl until well coated. Then sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the top is golden brown.
- Let the casserole rest for 5 minutes before serving.
Variations and Tips:
- For a healthier twist, substitute brown rice for white and use low-fat cheese and soup.
- Add some diced bell peppers or chopped spinach for extra veggies.
- Experiment with different cheese blends, such as pepper jack for a kick or parmesan for added depth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave for an easy meal.
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BBQ Chicken Quesadillas
BBQ Chicken Quesadillas are a fun and flavorful meal option that is perfect for kids and adults alike, especially busy families looking for a quick dinner solution.
This dish combines tender shredded rotisserie chicken with zesty BBQ sauce and gooey cheese, all encased in a crispy tortilla. It's an ideal hands-on dinner that can be ready in just 20 minutes, making it perfect for weeknight meals or casual gatherings with friends.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1/2 cup BBQ sauce (your choice of flavor)
- 1 cup shredded cheese (cheddar or Monterey Jack work well)
- 4 large flour tortillas
- 1 tablespoon olive oil or cooking spray
- Optional toppings: sour cream, salsa, or chopped green onions
Cooking Steps:
- In a medium bowl, combine the shredded rotisserie chicken and BBQ sauce until the chicken is well coated.
- Heat a large skillet or griddle over medium heat. Lightly coat the pan with olive oil or cooking spray.
- Place one tortilla in the skillet and sprinkle a quarter of the shredded cheese over half of the tortilla.
- Spoon a quarter of the BBQ chicken mixture on top of the cheese, then sprinkle more cheese on top of the chicken.
- Fold the tortilla in half over the filling, pressing gently to flatten it. Cook for about 3-4 minutes, until the bottom is golden brown and crispy.
- Carefully flip the quesadilla and cook for another 3-4 minutes on the other side until the cheese is melted and the tortilla is crispy.
- Remove from the skillet, let it cool for a minute, then cut into wedges. Repeat with the remaining tortillas and filling.
- Serve warm with your choice of optional toppings like sour cream, salsa, or chopped green onions.
Variations & Tips:
- For added nutrition, include vegetables like sautéed bell peppers or onions in the filling.
- You can use different cheeses to suit your family's tastes—try pepper jack for a spicy kick or mozzarella for a milder flavor.
- If you're short on time, prep the BBQ chicken mixture ahead of time and refrigerate until ready to cook.
- Experiment with different BBQ sauces to find your family's favorite flavor combo.
- If desired, cook the quesadillas in the oven: place them on a baking sheet at 425°F for about 10 minutes, flipping halfway through until golden and crispy.
These BBQ Chicken Quesadillas are sure to be a hit at the dinner table and can be customized to fit any preferences!
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Chicken and Vegetable Stir-Fry
Chicken and Vegetable Stir-Fry is a quick, colorful dish that's perfect for family dinners, especially for picky eaters who might appreciate the bright veggies and tender rotisserie chicken. With a preparation time of just 20 minutes, this dish is not only time-efficient but also packed with nutrients, making it ideal for busy weeknights when you want to serve something healthy that kids will actually enjoy.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- Salt and pepper to taste
- Cooked rice or noodles, for serving
Cooking Steps:
- Prepare the Sauce: In a small bowl, mix together the soy sauce, honey, cornstarch, and chicken broth. Set aside.
- Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Sauté the Vegetables: Add the sliced bell peppers, broccoli, and snap peas to the skillet. Stir-fry for about 3-4 minutes or until they start to soften.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add Chicken: Incorporate the shredded rotisserie chicken into the pan, mixing well with the vegetables.
- Pour the Sauce: Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly.
- Cook Until Thickened: Continue cooking for another 2-3 minutes, allowing the sauce to thicken and heat through. Season with salt and pepper to taste.
- Serve: Serve hot over a bed of cooked rice or noodles.
Variations and Tips:
- Vegetable Options: Feel free to substitute or add other vegetables such as carrots, zucchini, or mushrooms based on your children's preferences.
- Protein Swap: For a different flavor, you can use shrimp or tofu instead of chicken.
- Make it Spicy: If your family enjoys a kick, add a pinch of red pepper flakes or a splash of sriracha to the sauce.
- Meal Prep: This stir-fry can be made in advance and stored in the refrigerator for up to three days. Just reheat before serving.
Enjoy this vibrant and versatile Chicken and Vegetable Stir-Fry that's guaranteed to please both kids and adults alike!
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Rotisserie Chicken Tacos
Rotisserie Chicken Tacos are a quick and tasty meal that the whole family will love! This dish is perfect for busy weeknights when you need to whip up something delicious in no time. With the convenience of pre-cooked rotisserie chicken, these tacos can be prepared in just 20 minutes, making it an ideal choice for kids and adults alike.
Ingredients:
- 2 cups shredded rotisserie chicken
- 8 small corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup salsa
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro (optional)
- Lime wedges (for serving)
- Salt and pepper to taste
Cooking Steps:
- Shred the rotisserie chicken into bite-sized pieces, discarding the skin and bones.
- In a skillet over medium heat, warm the tortillas for about 30 seconds on each side until they are pliable.
- In a bowl, mix the shredded chicken with salsa, salt, and pepper. Heat gently, stirring occasionally until warmed through, about 5 minutes.
- Once tortillas are warm and the chicken is heated, start assembling the tacos. Place a generous amount of the chicken mixture onto each tortilla.
- Top the chicken with shredded lettuce, diced tomatoes, shredded cheese, and avocado slices.
- Sprinkle with fresh cilantro if desired and serve with lime wedges on the side for an added zesty flavor.
Variations and Tips:
- For a spicy kick, add diced jalapeños or a sprinkle of cayenne pepper to the chicken mixture.
- Swap out the corn tortillas for whole wheat or gluten-free options for dietary preferences.
- Try different toppings such as sour cream, guacamole, or black olives to customize your tacos.
- If you're looking to increase veggie intake, add black beans or corn to the chicken mixture for added texture and flavor.
- These tacos can also be made into a taco salad; simply layer the ingredients over lettuce instead of using tortillas.
Enjoy this simple and fun dish that's sure to become a family favorite!
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Creamy Chicken Pasta Bake
Creamy Chicken Pasta Bake is a warm, comforting casserole that combines the flavors of tender rotisserie chicken, pasta, and a rich, creamy sauce.
This dish is perfect for busy families looking for a quick and kid-approved dinner option. With a preparation time of just 15 minutes and a baking time of 30 minutes, you can have this delicious meal on the table in less than an hour.
It's a fantastic way to use leftover rotisserie chicken while keeping the kids happy with cheesy goodness!
Ingredients:
- 3 cups rotisserie chicken, shredded
- 8 ounces penne pasta
- 2 cups broccoli florets (frozen or fresh)
- 2 cups cream of chicken soup (or homemade)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- ½ teaspoon Italian seasoning (optional)
- 1 cup milk
- Fresh parsley, for garnish (optional)
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to the package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
- In a large bowl, combine the shredded rotisserie chicken, cream of chicken soup, milk, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well until combined.
- Gently fold in the cooked pasta and broccoli into the chicken mixture until evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella cheese and sprinkle grated Parmesan cheese evenly on top.
- Cover the dish with aluminum 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 melted and bubbly.
- Once done, let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Variations & Tips:
- For a healthier version, substitute whole wheat pasta and low-fat cream soup.
- You can add other vegetables like bell peppers or spinach to enhance nutrition and flavor.
- If your kids enjoy a bit of spice, try adding a pinch of red pepper flakes to the mixture.
- This dish can be made ahead of time; just cover and refrigerate before baking. When you're ready to eat, simply increase the baking time to guarantee it's heated thoroughly.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated for a quick lunch or dinner.
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Chicken Nuggets With Dipping Sauces
Chicken Nuggets With Dipping Sauces are a crowd-pleasing favorite that kids absolutely love. These crispy, bite-sized morsels are perfect for a family dinner, a playdate, or even as a snack. They are not only easy to make with rotisserie chicken, which saves time but are also customizable with various dipping sauces to suit every palate.
The total preparation and cooking time is only about 30 minutes, making it an excellent option for busy weeknights or a fun weekend meal.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 cup breadcrumbs (Panko or regular)
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Cooking oil spray (or vegetable oil for frying)
Cooking Steps:
1. Preheat your oven to 400°F (200°C) or heat oil in a deep frying pan if you prefer frying.
2. In a large bowl, mix the shredded rotisserie chicken with garlic powder, onion powder, salt, and pepper.
3. Set up a breading station:
- Place the flour in one shallow dish.
- In another dish, beat the eggs.
- In a third dish, mix the breadcrumbs and Parmesan cheese together.
4. Take small amounts of the chicken mixture, form them into nugget shapes, and coat each piece in flour, then dip in egg, and finally coat with the breadcrumb mixture.
5. If baking, place the nuggets on a baking sheet lined with parchment paper and spray with cooking oil. Bake for about 15-20 minutes, flipping halfway through until they are golden brown.
6. If frying, carefully place the nuggets in hot oil (don't overcrowd the pan) and fry them for about 3-4 minutes on each side or until they are golden brown and cooked through. Remove and let drain on paper towels.
7. Serve each batch of nuggets hot with an array of dipping sauces.
Variations and Tips:
- For a healthier version, you can air-fry the nuggets instead of deep-frying or using oil.
- Add spices like paprika or Italian seasoning to the breadcrumb mixture for an extra flavor kick.
- Serve with a variety of kid-approved dipping sauces such as honey mustard, ketchup, barbecue sauce, ranch dressing, or a homemade yogurt dip.
- For a fun twist, try mixing in shredded cheese or finely chopped vegetables into the chicken mixture before forming the nuggets.
- Always adjust the seasoning according to your children's taste preferences to guarantee they are as appetizing as possible.
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Teriyaki Chicken Wraps
Teriyaki Chicken Wraps are a delicious and kid-friendly meal that combines the savory flavors of teriyaki sauce with tender rotisserie chicken, all wrapped up in a soft tortilla.
This dish is perfect for busy families looking for a quick yet wholesome dinner option that can be prepared in just 20 minutes. The wraps can be customized to suit your children's taste preferences, making it a versatile choice for any night of the week.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 1/4 cup teriyaki sauce
- 4 large flour or whole wheat tortillas
- 1 cup shredded lettuce
- 1 cup shredded carrots
- 1/2 cup sliced cucumbers
- 1/2 cup diced bell peppers (any color)
- 1/4 cup green onions, sliced
- Sesame seeds for garnish (optional)
Cooking Steps:
- In a medium-sized bowl, combine the shredded rotisserie chicken with teriyaki sauce, mixing well until the chicken is fully coated.
- Lay a tortilla flat on a clean surface or cutting board. Spread a portion of the teriyaki chicken mixture down the center of the tortilla.
- Top with shredded lettuce, carrots, cucumbers, bell peppers, and sliced green onions.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a wrap.
- Repeat the process with the remaining tortillas and filling.
- If desired, cut the wraps in half for easier handling or serve them whole. Sprinkle sesame seeds on top for an extra touch.
Variations and Tips:
- Feel free to add additional vegetables such as avocado, spinach, or even mango slices for a sweet twist.
- For a crunchy texture, add sliced almonds or chow mein noodles inside the wrap.
- Consider using flavored tortillas, such as spinach or tomato basil, for added color and taste.
- If your kids aren't fans of teriyaki sauce, try swapping it out for BBQ sauce or ranch dressing.
- Serve with a side of fresh fruit or a light salad to complete the meal.
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Chicken Caesar Salad
Chicken Caesar Salad is a classic dish that combines crispy romaine lettuce, savory rotisserie chicken, crunchy croutons, and a rich, creamy Caesar dressing. This hearty salad is not only a family favorite but also a kid-approved option that can be served for lunch or dinner.
With a preparation time of just 15-20 minutes, it's perfect for busy weeknights or a relaxed weekend meal.
Ingredients:
- 1 rotisserie chicken, shredded
- 4 cups romaine lettuce, chopped
- 1 cup croutons
- ½ cup Caesar dressing
- ¼ cup grated Parmesan cheese
- Freshly ground black pepper (to taste)
- Optional: cherry tomatoes, halved
Cooking Steps:
- Begin by washing and drying the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.
- Remove the skin from the rotisserie chicken and shred the meat with your hands or a fork. Add the shredded chicken to the bowl with the lettuce.
- Pour the Caesar dressing over the lettuce and chicken mixture. Toss gently to combine, ensuring that the lettuce is well coated.
- Add the croutons and grated Parmesan cheese to the salad. Toss again lightly to mix everything together.
- Season the salad with freshly ground black pepper to taste. If desired, toss in some halved cherry tomatoes for an extra burst of color and flavor.
- Serve immediately, garnished with additional Parmesan cheese if you like.
Variations and Tips:
- For added protein, consider topping your salad with boiled eggs or chickpeas.
- To make it more filling, serve the salad with warm garlic bread or a side of soup.
- Customize the salad by adding other veggies like cucumbers, bell peppers, or avocado for a different flavor profile.
- If you prefer a lighter dressing, look for a reduced-fat Caesar dressing or create your own by mixing yogurt and lemon juice with garlic powder and anchovy paste.
- Store any leftovers in an airtight container, but keep the croutons separate to maintain their crunch.
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Chicken Alfredo Pizza
Chicken Alfredo Pizza is a delicious and kid-friendly dish that combines the creamy goodness of Alfredo sauce with tender rotisserie chicken and gooey cheese, all on a warm pizza crust.
This meal is perfect for a family dinner or a fun weekend treat, as it can be prepared in under 30 minutes, allowing you to spend more time enjoying it with your loved ones. Kids will love the familiar flavors of pizza paired with the richness of Alfredo sauce, making it a surefire hit at the dinner table.
Ingredients:
- 1 pre-made pizza crust (store-bought or homemade)
- 1 cup rotisserie chicken, shredded
- 1 cup Alfredo sauce (store-bought or homemade)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning (optional)
- Fresh basil leaves for garnish (optional)
Cooking Steps:
- Preheat your oven according to the directions for your pizza crust (usually around 425°F).
- Spread the Alfredo sauce evenly over the pizza crust, leaving a small border around the edges.
- Distribute the shredded rotisserie chicken evenly over the sauce.
- Sprinkle the shredded mozzarella cheese generously on top of the chicken.
- Add grated Parmesan cheese on top for extra flavor.
- If desired, sprinkle Italian seasoning over the cheese for an added kick.
- Bake in the preheated oven for the time indicated on the pizza crust packaging, usually about 12-15 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired.
- Slice, serve, and enjoy your Chicken Alfredo Pizza!
Variations and Tips:
- You can customize this pizza by adding other toppings such as spinach, mushrooms, or bell peppers for added nutrition and flavor.
- For a lower-carb option, consider using a cauliflower crust instead of traditional pizza dough.
- If you want a little extra heat, add crushed red pepper flakes before baking.
- Leftover chicken works great in this recipe, so feel free to use whatever you have on hand.
- Try drizzling a little olive oil or balsamic glaze over the pizza after it comes out of the oven for an elegant touch.
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Chicken Pot Pie
Chicken Pot Pie is a classic comfort food that combines tender rotisserie chicken, hearty vegetables, and a creamy sauce, all encased in a flaky crust. This dish is perfect for busy families looking for an easy and delicious way to enjoy dinner together.
Preparation only takes about 15 minutes, and with a total cooking time of around 45 minutes, you can have a delicious meal on the table in under an hour. Kid-approved and packed with flavor, this dish makes for a satisfying and wholesome dinner option.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pre-made pie crust (top and bottom)
- 1 egg, beaten (for egg wash)
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 2 minutes to create a roux.
- Gradually whisk in the chicken broth and milk, continuing to stir until the mixture thickens and becomes creamy. Add thyme, salt, and pepper to taste.
- Stir in the shredded rotisserie chicken and frozen vegetables, mixing until well combined. Remove from heat.
- Roll out one pie crust and place it into a 9-inch pie dish. Pour the chicken and vegetable mixture into the crust.
- Cover with the top pie crust, sealing the edges by crimping them together. Cut small slits in the top crust to allow steam to escape. Brush the top with the beaten egg.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.
Variations and Tips:
- Vegetable Variations: Feel free to substitute the frozen mixed vegetables with fresh options like broccoli, bell peppers, or mushrooms, depending on your family's preferences.
- Creamy Sauce: For an extra creamy sauce, consider adding a splash of heavy cream or sour cream to the filling before placing it in the pie crust.
- Crust Options: You can also use puff pastry for a lighter, flakier crust, or make it completely gluten-free using gluten-free pie crusts.
- Make Ahead: Prepare the filling a day in advance and store it in the refrigerator. Assemble the pie and bake it the next day for an even easier dinner solution.
- Leftovers: If you have any leftovers, they can be stored in an airtight container and kept in the refrigerator for up to 3 days, or you can freeze portions for later enjoyment.
Enjoy a cozy night in with this warm and hearty Chicken Pot Pie that the entire family will love!
Buffalo Chicken Sliders
Buffalo Chicken Sliders are a fun and tasty dish that perfectly combines the flavors of spicy buffalo chicken with the convenience of bite-sized sliders. Ideal for a family dinner, game day snacks, or a casual gathering, this recipe is sure to win over both kids and adults alike. The preparation time is approximately 25 minutes, making it a quick and easy option for busy weeknights.
Ingredients:
- 2 cups shredded rotisserie chicken
- ½ cup buffalo wing sauce
- ½ cup ranch dressing
- 8 slider buns
- 1 cup shredded mozzarella cheese
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- Optional: sliced pickles or jalapeños
Cooking Steps:
- Preheat the oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
- In a large mixing bowl, combine the shredded rotisserie chicken with buffalo wing sauce and ranch dressing. Mix well until the chicken is evenly coated.
- Slice the slider buns in half horizontally and place the bottom halves on the prepared baking sheet.
- Evenly distribute the buffalo chicken mixture over the bottom halves of the slider buns.
- Top the chicken with shredded mozzarella cheese.
- Place the top halves of the slider buns over the cheese, then cover with aluminum foil to prevent over-browning.
- Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and the buns are warm.
- Remove from the oven, and let cool for a couple of minutes. Top each slider with shredded lettuce, diced tomatoes, and any optional toppings like pickles or jalapeños.
- Serve warm and enjoy!
Variations and Tips:
- For milder flavor, reduce the amount of buffalo sauce or opt for a mild version.
- Add sliced avocado or guacamole for a creamy texture.
- Switch up the cheese by using cheddar or pepper jack for an extra kick.
- Serve with sides like carrot sticks and celery with extra ranch for dipping.
- These sliders can be made ahead of time and frozen. Just reheat in the oven when ready to serve.
Chicken and Broccoli Cheddar Casserole
Chicken and Broccoli Cheddar Casserole is a comforting and kid-approved dish that brings together tender rotisserie chicken, fresh broccoli, and a creamy cheese sauce all baked into a warm, cheesy casserole.
This dish is perfect for busy weeknights or family gatherings, as it can be made quickly and easily using leftover chicken. Preparation takes about 20 minutes, with a baking time of around 30 minutes, making it an excellent choice for satisfying both hungry kids and adults alike.
Ingredients:
- 3 cups cooked, shredded rotisserie chicken
- 4 cups fresh broccoli florets
- 2 cups cooked rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- 1/2 cup breadcrumbs (optional for topping)
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Broccoli: Blanch the broccoli florets in boiling water for about 3 minutes until bright green and slightly tender. Drain and set aside.
- Mix the Ingredients: In a large mixing bowl, combine the shredded chicken, blanched broccoli, cooked rice, cream of chicken soup, sour cream, cheddar cheese, garlic powder, onion powder, salt, pepper, and paprika. Mix well until everything is evenly coated.
- Transfer to Casserole Dish: Pour the mixture into a greased 9×13 inch casserole dish. Spread evenly.
- Add Toppings: If desired, sprinkle additional shredded cheddar cheese and breadcrumbs over the top for added texture.
- Bake: Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and the cheese is melted and slightly golden.
- Serve: Let cool for a few minutes before serving. Enjoy your cheesy chicken and broccoli casserole!
Variations and Tips:
- Vegetable Add-ins: Feel free to add other vegetables like carrots, peas, or bell peppers for extra nutrition.
- Cheese Options: Experiment with different cheeses such as Monterey Jack, mozzarella, or Gouda for a flavor twist.
- Make Ahead: This casserole can be prepared in advance and stored in the refrigerator for up to 2 days before baking. Just cover tightly with foil.
- Freezing: You can freeze the unbaked casserole for up to 2 months. When ready to bake, simply thaw in the refrigerator overnight and adjust the baking time as needed.
- Spice it Up: Add a dash of hot sauce or your favorite spices to the mixture for a little kick that older kids and adults might enjoy.
Chicken Taco Soup
Chicken Taco Soup is a hearty and delicious one-pot meal that combines the flavors of tacos with a comforting soup base. It's perfect for busy families looking for a simple dinner option that kids will love.
This dish can be made in about 30 minutes using rotisserie chicken, making it an excellent choice for quick weeknight dinners or cozy weekends.
Ingredients:
- 1 rotisserie chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) tomato sauce
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup bell pepper, chopped
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, avocado, cilantro, tortilla chips
Cooking Instructions:
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the shredded rotisserie chicken, black beans, corn, diced tomatoes with green chilies, tomato sauce, and taco seasoning to the pot.
- Pour in the chicken broth and stir everything together.
- Bring the soup to a boil, then reduce the heat to low and simmer for about 15 minutes to meld the flavors.
- Taste and season with salt and pepper as needed.
- Serve hot, garnishing with your preferred toppings.
Variations and Tips:
- For a spicier soup, add diced jalapeños or a dash of hot sauce.
- Swap the black beans for pinto beans or kidney beans for a different bean variety.
- Add in other vegetables such as zucchini or spinach for added nutrition.
- If you enjoy a creamier soup, you can stir in a small amount of cream cheese or sour cream before serving.
- This soup freezes well, so consider making a double batch to enjoy later. Just thaw and reheat before serving!
Chicken Enchiladas
Chicken Enchiladas are a delicious, kid-friendly meal that combines tender rotisserie chicken with flavorful spices, all wrapped in soft tortillas and smothered in enchilada sauce.
Perfect for busy weeknights or family gatherings, this dish can be prepared in just 30 minutes, allowing you to serve a satisfying and wholesome dinner in no time at all.
With the right balance of flavors and textures, these enchiladas are sure to appeal to even the pickiest of eaters.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 8 small corn or flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 cup black beans (optional)
- 1 cup corn (optional)
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Cooking Steps:
1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, add olive oil and sauté the diced onion until soft and translucent, about 3-4 minutes.
3. Add the shredded rotisserie chicken, black beans, corn, cumin, chili powder, salt, and pepper.
Stir to combine, cooking for an additional 2-3 minutes until heated through.
4. Warm the tortillas in a separate pan or in the microwave for about 10-15 seconds to make them pliable.
5. Spread a few tablespoons of enchilada sauce on the bottom of a 9×13-inch baking dish.
6. Take a warmed tortilla, fill it with the chicken mixture, and roll it up tightly.
Place seam-side down in the baking dish. Repeat with the remaining tortillas.
7. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well covered.
Sprinkle the cheese evenly on top.
8. Cover the 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 golden.
9. Let cool for a few minutes, then garnish with fresh cilantro before serving.
Variations and Tips:
- Feel free to customize your fillings by adding sautéed peppers, mushrooms, or zucchini for extra veggies.
- For a spicier kick, add sliced jalapeños to the chicken mixture or use a spicy enchilada sauce.
- If you prefer a creamier texture, consider adding a layer of sour cream or cream cheese to the chicken filling.
- Leftovers can be stored in the refrigerator for up to three days and reheated in the microwave or oven.
- Serve with a side of rice or a simple salad for a complete meal!
Chicken Fried Rice
Chicken Fried Rice is a delicious and easy dish that combines the savory flavors of rotisserie chicken with colorful vegetables and fluffy rice. This dish is perfect for busy families looking for a kid-friendly meal that can be prepared in just 30 minutes. It's a great way to make use of leftover rotisserie chicken, ensuring a nutritious and tasty dinner that even picky eaters will enjoy.
Ingredients:
- 2 cups cooked white or brown rice (preferably day-old)
- 1 cup shredded rotisserie chicken
- 2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 1 cup mixed vegetables (such as peas, carrots, and corn)
- 3 green onions, chopped
- 3 tablespoons soy sauce (or to taste)
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
Cooking Instructions:
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Scramble the Eggs: Once the oil is hot, add the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.
- Stir-Fry Vegetables: In the same skillet, add the mixed vegetables and sauté for about 3-4 minutes until they are tender. If using fresh vegetables, adjust cooking time accordingly.
- Add Chicken and Rice: Stir in the shredded rotisserie chicken and day-old rice, mixing well to combine with the vegetables.
- Flavoring: Pour in the soy sauce and sesame oil (if using), stirring everything together until heated through. Season with salt and pepper to taste.
- Combine Everything: Return the scrambled eggs to the skillet along with the chopped green onions. Mix everything well and sauté for another minute.
- Serve: Remove from heat and serve hot, garnished with additional green onions if desired.
Variations and Tips:
- Add Protein: Feel free to incorporate other proteins such as shrimp or tofu for added flavor and nutrition.
- Change the Vegetables: Customize the mixed vegetables according to your kid's preferences—bell peppers, broccoli, or spinach are great options.
- Make It Spicy: For a kick, add a dash of sriracha or chili sauce when mixing in the soy sauce.
- Storage: Leftover chicken fried rice can be stored in an airtight container in the refrigerator for up to 3 days and reheats well.
- Cook Rice Ahead: To save time, prepare your rice the day before or use leftover rice as it fries better than freshly cooked rice.
Enjoy this quick and easy Chicken Fried Rice that will surely become a staple in your household!
Chicken and Cheese Stuffed Peppers
Chicken and Cheese Stuffed Peppers are a fun and nutritious dish that transforms vibrant bell peppers into a flavorful meal, perfect for kids and adults alike. With tender rotisserie chicken, melted cheese, and a blend of spices, these stuffed peppers pack a delicious punch while sneaking in some veggies.
Ideal for busy weeknights or as a healthy lunch option, this recipe takes about 30 minutes of preparation and cooking time, making it a quick and easy family-friendly dinner choice.
Ingredients:
- 4 large bell peppers (any color)
- 2 cups shredded rotisserie chicken
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 cup diced tomatoes (canned or fresh)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley or cilantro for garnish (optional)
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
- In a large bowl, combine the shredded chicken, cooked rice, 3/4 cup of the shredded cheese, diced tomatoes, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
- Fill each bell pepper with the chicken and cheese mixture, pressing down gently to pack it in.
- Top each stuffed pepper with the remaining cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Remove from the oven and let cool slightly. Garnish with fresh parsley or cilantro if desired, and serve warm.
Variations and Tips:
- Vegetable Mix-In: Add diced vegetables like zucchini, corn, or black beans to the filling for extra nutrition and flavor.
- Spice it Up: If your family enjoys some heat, add diced jalapeños or a sprinkle of cayenne pepper to the filling.
- Different Cheeses: Experiment with different cheeses like pepper jack for a little kick or ricotta for a creamy texture.
- Meal Prep: Assemble the stuffed peppers ahead of time and keep them in the fridge for up to a day before baking.
- Serving Suggestion: Serve alongside a simple salad or steamed veggies for a complete meal.
Rotisserie Chicken Fajitas
Rotisserie Chicken Fajitas are a quick, flavorful, and versatile dish perfect for busy families looking to enjoy a delicious meal in under 30 minutes. Using store-bought rotisserie chicken saves time while still delivering great taste.
These fajitas are sure to be a hit with kids and adults alike, making them an ideal option for weeknight dinners or casual gatherings.
Ingredients:
- 1 rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 bell pepper (any color), sliced
- 1 onion, sliced
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Flour or corn tortillas
- Optional toppings: salsa, guacamole, sour cream, shredded cheese, cilantro
Cooking Steps:
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced bell peppers and onions to the skillet. Sauté until the vegetables are softened and slightly caramelized, about 5-7 minutes.
- Stir in the shredded rotisserie chicken, taco seasoning, garlic powder, and a pinch of salt and pepper. Mix everything together and cook for an additional 3-5 minutes, until the chicken is heated through.
- Meanwhile, warm the tortillas in a separate skillet or in the microwave.
- Once everything is combined and hot, serve the chicken and vegetable mixture in the warm tortillas with your choice of optional toppings.
Variations and Tips:
- For a spicy kick, add sliced jalapeños to the skillet alongside the bell peppers and onions.
- You can use any of your favorite vegetables such as mushrooms, zucchini, or spinach for added nutrition.
- To make it a one-pan meal, add black beans or corn into the skillet while cooking the chicken mixture.
- Serve with a side of rice or quinoa for a well-rounded meal.
- Leftover fajita mixture can be used for tacos, burritos, or even salads the next day!
Chicken Salad Sandwiches
Chicken salad sandwiches are quick and delightful meals that your kids will surely love! Perfect for lunchboxes or a simple dinner, this dish combines tender, flavorful rotisserie chicken with creamy ingredients to create a satisfying filling. Preparation takes only about 15 minutes, making it a fantastic choice for busy families seeking a wholesome yet easy option.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 1/4 cup chopped celery
- 1/4 cup chopped green onions
- 1/4 cup diced apples (optional)
- 1/4 cup chopped walnuts or pecans (optional)
- Bread of choice (whole wheat, white, or croissants)
- Lettuce leaves (for serving)
Cooking Instructions:
- In a large bowl, combine the shredded rotisserie chicken, mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Mix well until all ingredients are fully incorporated.
- Season the mixture with salt and pepper to taste.
- Gently fold in the chopped celery, green onions, and any optional ingredients like diced apples or nuts if desired.
- Keep the chicken salad in the fridge for about 10 minutes to allow flavors to meld.
- To serve, spoon the chicken salad onto slices of your preferred bread and add lettuce leaves before topping with another slice. For a fun twist, serve on croissants.
Variations & Tips:
- Swap mayonnaise for avocado or hummus for a healthier spread.
- For a spicier kick, add diced jalapeños or a splash of hot sauce.
- Serve the chicken salad over a bed of mixed greens or in a wrap for a different presentation.
- Consider adding dried cranberries or grapes for a sweet contrast.
- This chicken salad can be made ahead of time and stored in the refrigerator for up to three days, making it a great meal prep option.
Chicken and Corn Chowder
Chicken and Corn Chowder is a creamy and hearty soup that's perfect for cozy family dinners, especially on chilly evenings. This dish is not only comforting but also quick to prepare, taking just about 30 minutes from start to finish.
It's ideal for families with children, as the flavors are mild yet satisfying, making it a kid-approved meal that everyone will enjoy.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 2 cups frozen corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley or chives for garnish (optional)
Cooking Instructions:
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
- Add the diced potatoes to the pot and stir for an additional minute. Pour in the chicken broth and season with thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 10-15 minutes.
- Stir in the frozen corn and shredded rotisserie chicken into the pot, followed by the heavy cream. Allow the chowder to simmer for another 5 minutes, stirring occasionally.
- Taste and adjust the seasoning if necessary. Serve hot, garnished with chopped parsley or chives if desired.
Variations and Tips:
- For added flavor, you can include diced bell peppers or carrots when sautéing the onions and garlic.
- If you prefer a thicker chowder, you can mash some of the potatoes during cooking or add a slurry of cornstarch and water to achieve your desired consistency.
- Consider using fresh corn (cut off the cob) for an extra sweet and fresh taste if it's in season.
- This chowder can be made in advance and stored in the refrigerator for a few days or frozen for future meals. Just be sure to reheat gently to prevent the cream from curdling.
Greek Chicken Pita Pockets
Greek Chicken Pita Pockets are a fun and flavorful way to enjoy rotisserie chicken, perfect for kids and the whole family! This dish combines tender chicken with fresh vegetables and a creamy tzatziki sauce, all wrapped up in warm pita bread.
Not only is it quick to prepare, taking about 15 minutes, but it also offers a healthy and delicious alternative to classic fast food.
Ingredients
- 2 cups rotisserie chicken, shredded
- 4 pita bread pockets
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/2 cup tzatziki sauce
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- In a mixing bowl, combine the shredded rotisserie chicken with olive oil, dried oregano, and salt and pepper. Toss until well-coated.
- Take the pita bread and warm them slightly in a microwave or on a dry skillet for about 20 seconds until soft and pliable.
- Spread a generous amount of tzatziki sauce on the inside of each pita pocket.
- Stuff each pita pocket evenly with the seasoned chicken, diced cucumbers, halved cherry tomatoes, sliced red onion, and crumbled feta cheese.
- Optionally, add fresh parsley for garnish and additional flavor.
- Serve immediately with extra tzatziki sauce on the side for dipping.
Variations and Tips
- For a spicier kick, add sliced jalapeños or a drizzle of hot sauce inside the pita.
- Swap out the tzatziki for hummus for a different flavor profile.
- Add in other veggies like bell peppers or shredded carrots for extra crunch.
- If you want crusty pita, briefly toast it in a toaster or grill it on a skillet before filling.
- These pita pockets are also great for meal prep; pack the ingredients separately and assemble right before eating!
Chicken Parmesan Pasta
Chicken Parmesan Pasta is a comforting and kid-approved dish that combines tender rotisserie chicken with pasta, marinara sauce, and gooey melted cheese. This delicious meal is perfect for busy weeknights and can be prepared in just 30 minutes, making it ideal for families with children who love cheesy pasta delights.
With a few simple ingredients, you can create a satisfying dish that will have everyone asking for seconds.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 8 ounces pasta (such as penne or spaghetti)
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 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 over medium heat, combine the marinara sauce and shredded rotisserie chicken. Stir in the Italian seasoning, and season with salt and pepper to taste. Cook for about 5 minutes, until heated through.
- Add the drained pasta to the skillet and mix until the pasta is well-coated with the sauce and chicken.
- Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley if desired, then serve warm.
Variations and Tips:
- For added vegetables, you can incorporate steamed broccoli, spinach, or bell peppers into the chicken mixture before baking.
- To make it creamy, mix in a cup of ricotta or cream cheese with the chicken and marinara sauce.
- If you want a crunchier topping, you can sprinkle breadcrumbs mixed with a little olive oil on top of the cheese before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated in the microwave or oven.
Rotisserie Chicken Curry
Rotisserie chicken curry is a flavorful and comforting dish that combines the convenience of store-bought rotisserie chicken with a rich, aromatic curry sauce. Perfect for busy families, this dish allows you to whip up a delectable meal in less than 30 minutes, making it an ideal choice for weeknight dinners.
The tender chicken is bathed in a blend of spices, coconut milk, and fresh ingredients, appealing to both kids and adults alike.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1 cup peas (fresh or frozen)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Cooking Steps:
- In a large skillet or pot, heat the vegetable oil over medium heat. Add diced onion and sauté for 3-4 minutes, until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the curry powder, ground cumin, and turmeric to the onion mixture, stirring to coat the onions. Cook for 1 minute to toast the spices.
- Pour in the coconut milk and chicken broth, stirring well. Then add the diced tomatoes and bring the mixture to a gentle simmer.
- Fold in the shredded rotisserie chicken and peas. Simmer for 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Serve the chicken curry over cooked rice or with warm naan, garnished with fresh cilantro.
Variations & Tips:
- For a spicier version, add chopped green chilies or a pinch of cayenne pepper when cooking the spices.
- You can swap out the peas for other vegetables like bell peppers, spinach, or carrots to customize based on your kids' preferences.
- If time permits, let the curry sit for a few minutes off the heat to enhance the flavors before serving.
- To make this dish dairy-free, confirm that the chicken broth is also free from dairy ingredients.
Chicken Spinach Pinwheels
Chicken Spinach Pinwheels are a fun and delightful dish that combines the savory flavors of rotisserie chicken with fresh spinach and cream cheese, all wrapped in a tortilla for a perfect finger food.
This dish is not only kid-approved but also makes for a great family dinner or lunch option. With a preparation time of just 15 minutes, it's an excellent choice for busy weeknights or when you need a quick meal that won't compromise on taste.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 1 cup fresh spinach, chopped
- 8 oz cream cheese, softened
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 4 large tortillas (flour or whole wheat)
- 1/2 cup shredded cheese (cheddar or mozzarella)
- Optional: 1/4 cup sliced olives or diced bell peppers for added flavor
Cooking Steps:
- In a mixing bowl, combine the shredded rotisserie chicken, chopped spinach, softened cream cheese, garlic powder, onion powder, and salt. Mix until well blended.
- Lay out a tortilla on a clean surface. Spread a generous layer of the chicken-spinach mixture evenly over the tortilla, leaving about a 1-inch border around the edges.
- Sprinkle a portion of shredded cheese on top of the chicken-spinach mixture.
- Starting from one side of the tortilla, carefully roll it tightly towards the other end, making sure to keep the filling inside.
- Once rolled, gently press the edge to seal it. Repeat the process with the remaining tortillas and filling.
- For added texture, you can slice the rolled pinwheels into 1-inch thick pieces and arrange them on a serving platter.
- Optionally, serve with your favorite dipping sauces, like ranch or salsa.
Variations & Tips:
- For a vegetarian option, omit the chicken and add roasted vegetables or additional cheese.
- You can spice up the filling by adding some Italian herbs or a pinch of red pepper flakes.
- If you prefer, you can lightly toast the filled tortillas on a hot skillet for a few minutes on each side before slicing, giving them a crispy texture.
- Store any leftovers in an airtight container in the fridge for up to 3 days, perfect for quick snacks or lunches!
Honey Garlic Chicken With Rice
Honey Garlic Chicken with Rice is a delightful and comforting dish that's perfect for busy families looking for a meal that both adults and kids will love.
Featuring tender pieces of rotisserie chicken coated in a sweet and savory honey garlic sauce, this dish is served over fluffy rice, making it a complete and satisfying meal. The preparation time is quick, taking around 30 minutes from start to finish, allowing you to whip up a delicious dinner even on the busiest of weeknights.
Ingredients:
- 1 rotisserie chicken, shredded
- 1 cup rice (white or brown)
- 2 cups water or chicken broth
- 1/3 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil (optional)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Cooking Steps:
- Begin by cooking the rice. In a medium saucepan, combine the rice and water (or chicken broth) and bring to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 15-20 minutes, or until the rice is fully cooked and the water is absorbed.
- While the rice is cooking, prepare the honey garlic sauce. In a medium skillet, heat the vegetable oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the honey and soy sauce, mixing well to combine. Allow the sauce to simmer for about 2-3 minutes until it slightly thickens.
- Add the shredded rotisserie chicken to the skillet, stirring to coat the chicken evenly with the sauce. Cook for an additional 3-5 minutes until the chicken is heated through.
- Once the rice is cooked, fluff it with a fork and serve it on plates. Spoon the honey garlic chicken over the rice and drizzle any remaining sauce on top.
- Garnish with sliced green onions and a sprinkle of sesame seeds as desired. Enjoy!
Variations and Tips:
- For added veggies, consider throwing in some steamed broccoli or snap peas into the dish just before serving.
- If you want a little heat, add a pinch of red pepper flakes to the sauce while it's simmering.
- Substitute the honey with maple syrup for a different twist, or use low-sodium soy sauce to make the dish a bit healthier.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days; simply reheat in a skillet before serving.
Chicken and Bean Chili
Chicken and Bean Chili is a hearty and delicious dish that combines tender rotisserie chicken with flavorful beans and spices, making it a perfect meal for busy weeknights. This dish is ideal for families, particularly those with kids who enjoy a mild yet flavorful chili.
With just 15 minutes of preparation time and an hour of cooking, you can create a comforting bowl of chili that will warm everyone's hearts and bellies.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- Shredded cheese and sour cream (optional toppings)
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until it becomes translucent (about 5 minutes).
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the shredded rotisserie chicken, kidney beans, black beans, diced tomatoes, tomato sauce, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasoning as needed. If the chili is too thick, you can add additional chicken broth or water until it reaches your desired consistency.
- Serve hot, garnished with fresh cilantro, shredded cheese, and a dollop of sour cream if desired.
Variations and Tips:
- For added heat, consider adding diced jalapeños or a dash of hot sauce.
- To make it vegetarian, you can substitute the chicken with more beans or use a plant-based substitute.
- This chili freezes well, so make a double batch and store some for a quick meal later.
- Serve with cornbread or tortilla chips on the side for a complete meal.
- If your kids enjoy a creamier texture, you can stir in a bit of cream cheese or heavy cream towards the end of cooking.
