This article showcases 25 delicious one-pot meals featuring rotisserie chicken, designed for minimal cleanup while ensuring flavorful family dinners. Recipes include creamy dishes like Rotisserie Chicken Alfredo Pasta, hearty casseroles like Chicken and Rice, and zesty options such as Lemon Garlic Chicken and Asparagus. There's something for everyone, including quesadillas and enchiladas that are quick to prepare. Explore these enticing meals that simplify weeknight cooking while delivering satisfying results, perfect for any occasion.
Creamy Rotisserie Chicken Alfredo Pasta
Creamy Rotisserie Chicken Alfredo Pasta is a delicious, comforting dish that combines tender pasta with shredded rotisserie chicken and a rich, creamy Alfredo sauce. Perfect for busy weeknights or weekend family dinners, this creamy pasta dish takes about 30 minutes to prepare and serve, making it an ideal choice for those looking for a quick yet satisfying meal.
With minimal cleanup thanks to the one-pot method, you can enjoy a flavorful dish without all the fuss.
Ingredients:
- 8 oz fettuccine or pasta of your choice
- 2 cups shredded rotisserie chicken
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- Add the chicken broth and bring to a boil. Stir in the pasta and cook according to package instructions until al dente.
- Once the pasta is cooked, reduce the heat to low and add the heavy cream and shredded rotisserie chicken. Stir to combine and heat through for about 3-5 minutes.
- Gradually add the grated Parmesan cheese, stirring continually until the cheese is melted and the sauce is creamy. If the sauce is too thick, you can add a bit more chicken broth or cream to achieve your desired consistency.
- Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Variations & Tips:
- Vegetable Add-ins: For extra nutrition, consider adding steamed broccoli, peas, or spinach to the pot when you add the heavy cream.
- Cheese: Experiment with different types of cheese like mozzarella or Fontina for added flavor.
- Herbs & Spices: Try adding Italian seasoning or a pinch of nutmeg for a different flavor profile.
- Make it Spicy: Add red pepper flakes for a little heat.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth to loosen the sauce if necessary.
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One-Pot Chicken and Rice Casserole
One-Pot Chicken and Rice Casserole is a comforting and flavorful dish that brings together tender rotisserie chicken, creamy rice, and a medley of vegetables all cooked in one pot, making clean-up a breeze.
Ideal for busy families or anyone looking for a simple yet hearty meal, this dish typically takes about 15 minutes to prep and 30-40 minutes to cook. It's a fantastic way to use leftover rotisserie chicken while providing nourishment for your loved ones.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 cup long-grain white rice
- 3 cups chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup shredded cheese (optional)
Cooking Instructions:
- In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until the onion is translucent and fragrant, about 3-5 minutes.
- Stir in the rice, cooking for an additional 2 minutes to lightly toast the grains.
- Add the chicken broth, frozen mixed vegetables, thyme, paprika, salt, and pepper to the pot. Mix well and bring the mixture to a light boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the rice has absorbed the liquid and is tender.
- Stir in the shredded rotisserie chicken and cheese (if using), cooking for an additional 5 minutes until heated through and cheese is melted.
- Remove from heat, let it sit for a few minutes, then serve warm.
Variations and Tips:
- For a creamier casserole, consider stirring in a can of cream of chicken or mushroom soup before adding the chicken.
- Swap out mixed vegetables for any seasonal veggies you have on hand, such as bell peppers or zucchini.
- For spicier flavor, add a pinch of cayenne pepper or diced jalapeños.
- To make it a complete meal, serve alongside a simple salad or some crusty bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; it can also be frozen for later enjoyment. Just be sure to reheat thoroughly before serving.
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Chipotle Chicken Quesadillas
Chipotle Chicken Quesadillas are a smoky, flavor-packed dish perfect for a quick weeknight dinner or a weekend gathering with friends and family. This dish utilizes rotisserie chicken, making preparation time approximately 30 minutes.
With their crispy tortillas and gooey cheese combined with spicy chipotle seasoning, these quesadillas are sure to satisfy both adults and kids alike!
Ingredients:
- 2 cups rotisserie chicken, shredded
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon adobo sauce (from the chipotle can)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 4 large flour tortillas
- Fresh cilantro, chopped (for garnish)
- Sour cream or guacamole (for serving)
Cooking Steps:
- In a large bowl, combine the shredded rotisserie chicken, minced chipotle pepper, adobo sauce, cumin, garlic powder, and half of the cheese. Mix well until the chicken is evenly coated with the seasoning.
- Heat olive oil in a large skillet over medium heat.
- Place a tortilla in the skillet and spoon half of the chicken mixture onto one half of the tortilla. Sprinkle with remaining cheese and fold the other half over to create a quesadilla.
- Cook for 3-4 minutes on each side, or until the tortilla is golden brown and the cheese has melted. Remove from skillet and repeat with remaining tortillas and filling.
- Cut the quesadillas into wedges, garnish with fresh cilantro, and serve hot with sour cream or guacamole.
Variations:
- Add veggies like bell peppers or onions to the chicken mixture for added flavor and nutrition.
- Substitute the tortillas with whole wheat or corn tortillas based on your preference.
- Try using a different type of cheese, such as pepper jack for extra spice.
Tips:
- For even crispier quesadillas, brush the tortillas lightly with butter before cooking.
- If you prefer a milder taste, use less chipotle pepper or a mild cheese.
- These quesadillas are versatile; feel free to experiment with different fillings like beans or corn!
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Rotisserie Chicken Enchiladas
Rotisserie Chicken Enchiladas are a delicious and hearty dish that combines tender rotisserie chicken with flavorful spices, all wrapped in soft tortillas and baked to perfection.
These enchiladas are perfect for busy weeknights or casual gatherings, as they provide a satisfying meal that can be assembled in a flash. With a total preparation and cooking time of about 30-40 minutes, you can enjoy a comforting homemade meal without spending hours in the kitchen.
Ingredients:
- 2 cups shredded rotisserie chicken
- 8 small flour or corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onion (optional)
- 1 can (15 oz) black beans, drained and rinsed (optional)
- 1 can (4 oz) diced green chilies (optional)
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
Cooking Steps:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded rotisserie chicken, black beans (if using), diced green chilies (if using), and half of the enchilada sauce. Mix well.
3. Take a tortilla and spoon about 1/4 to 1/3 cup of the chicken mixture onto the center. Roll it up tightly and place it seam-side down in a greased baking dish.
Repeat this process with the remaining tortillas.
4. Once all the tortillas are rolled and placed in the dish, pour the remaining enchilada sauce over the top, ensuring it covers all the enchiladas.
5. Sprinkle the shredded cheese evenly over the sauce.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let cool slightly before garnishing with fresh cilantro and serving with sour cream, if desired.
Variations and Tips:
- For a spicy kick, add jalapeños or use a spicy enchilada sauce.
- Incorporate sautéed peppers or broccoli for extra veggies.
- To make it a lower-carb option, use zucchini or eggplant slices instead of tortillas.
These enchiladas can be prepared ahead of time; simply assemble them and refrigerate until you're ready to bake. Add an extra 10 minutes to the baking time if baking from cold.
– Feel free to substitute the cheese with a dairy-free alternative for a non-dairy option.
Enjoy your flavorful and comforting Rotisserie Chicken Enchiladas!
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Lemon Garlic Chicken and Asparagus
One-Pot Lemon Garlic Chicken and Asparagus is a simple and delightful dish that brings together juicy pieces of rotisserie chicken, tender asparagus, and a zesty lemon garlic sauce. This meal is perfect for busy weeknights or when you want to impress guests with minimal effort.
With a total preparation and cooking time of just 30 minutes, this one-pot wonder is not only time-efficient but also requires minimal cleanup.
Ingredients:
- 4 cups rotisserie chicken, shredded
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1 tablespoon chopped fresh parsley (for garnish)
Cooking Steps:
- Prepare the Chicken and Asparagus: In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Add Vegetables: Add the trimmed asparagus pieces to the pan and sauté for about 5 minutes, stirring occasionally until they start to soften.
- Combine Ingredients: Reduce the heat to low and add the shredded rotisserie chicken to the pan. Pour in the chicken broth, lemon juice, lemon zest, thyme, salt, and pepper. Stir well to combine.
- Simmer: Allow the mixture to simmer for an additional 5-7 minutes, letting the flavors meld together.
- Final Touches: Remove the pan from the heat and drizzle with the remaining olive oil. Stir in the fresh parsley, adjusting seasoning to taste.
- Serve: Serve the lemon garlic chicken and asparagus warm, directly from the pot. Enjoy with crusty bread or over rice for a complete meal.
Variations and Tips:
- Swap Out Vegetables: You can replace asparagus with other quick-cooking vegetables like green beans, broccoli, or bell peppers.
- Make It Creamy: Stir in 1/2 cup of cream or cream cheese towards the end of cooking for a richer sauce.
- Additional Herbs: Experiment with different herbs such as rosemary or basil for added flavor.
- Add a Kick: For a spicier version, add red pepper flakes or a splash of hot sauce when combining the ingredients.
- Meal Prep: This dish can be made ahead of time and stored in the refrigerator for up to 3 days, making it perfect for meal prep.
With its bright flavors and ease of preparation, Lemon Garlic Chicken and Asparagus is sure to become a weekly favorite!
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Mediterranean Chicken Quinoa Bowl
The Mediterranean Chicken Quinoa Bowl is a vibrant and nutritious dish that blends the rich flavors of the Mediterranean with the wholesome goodness of quinoa. Perfect for busy weeknights, this recipe showcases tender rotisserie chicken paired with quinoa, fresh vegetables, and a zesty dressing, making it a fantastic option for health-conscious individuals and families alike.
With a preparation time of just 30 minutes, it's a versatile meal that can be enjoyed warm or chilled.
Ingredients:
- 2 cups cooked quinoa
- 2 cups rotisserie chicken, shredded
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Cooking Steps:
- In a large bowl, combine the cooked quinoa, shredded rotisserie chicken, cherry tomatoes, cucumber, Kalamata olives, feta cheese, red onion, and parsley.
- In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
- Pour the dressing over the quinoa mixture and toss gently to combine, ensuring all ingredients are well coated.
- Taste and adjust seasoning, adding more salt or lemon juice if desired.
- Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld before serving.
Variations and Tips:
- For added crunch, consider topping the bowl with toasted pine nuts or almonds.
- Swap out the quinoa for other grains like farro, brown rice, or couscous for a different texture.
- Feel free to add more vegetables such as bell peppers, artichoke hearts, or spinach for extra nutrients.
- This bowl can be served as a warm main dish or a cool cold salad. It's also great for meal prep, as it stores well in an airtight container for up to three days in the fridge.
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Chicken and Vegetable Stir-Fry
A Chicken and Vegetable Stir-Fry is a quick and flavorful meal that brings together tender pieces of rotisserie chicken with a colorful medley of vegetables.
This dish is perfect for busy weeknights when you want something nutritious and satisfying without spending hours in the kitchen. With a preparation time of just 15 minutes and a cooking time of about 10 minutes, this stir-fry is ideal for families, students, or anyone looking for a delicious one-pot meal.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 zucchini, sliced
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or ½ teaspoon ground ginger)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil (optional)
- Salt and pepper to taste
- Cooked rice or noodles for serving
Cooking Steps:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and fresh ginger; sauté for about 30 seconds until fragrant.
- Toss in the sliced bell pepper, broccoli, carrot, and zucchini. Stir-fry for about 3-4 minutes or until the vegetables are tender-crisp.
- Add the shredded rotisserie chicken to the skillet, followed by soy sauce, oyster sauce, and sesame oil, if using. Stir well to combine all the ingredients.
- Continue to cook for another 2-3 minutes to heat the chicken through and allow the flavors to meld. Season with salt and pepper to taste.
- Mix in the chopped green onions just before serving, reserving some for garnish if desired.
- Serve the stir-fry over cooked rice or noodles, and enjoy your quick and delicious meal!
Variations and Tips:
- Feel free to substitute or add any vegetables you prefer, such as snap peas, baby corn, or mushrooms.
- For a spicy kick, add red pepper flakes or a drizzle of sriracha sauce.
- If you're looking for more protein, toss in some scrambled eggs or tofu.
- To make this dish gluten-free, use tamari instead of soy sauce.
- Meal prep this stir-fry by chopping veggies in advance and storing them in the fridge for a faster meal during the week.
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Cheesy Chicken and Broccoli Pasta
Ingredients:
- 8 oz pasta (penne or fusilli works great)
- 2 cups rotisserie chicken, shredded
- 2 cups broccoli florets (fresh or frozen)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese (optional)
- Red pepper flakes (optional, for a kick)
Instructions:
- In a large skillet or pot, heat the olive oil over medium heat. Add the garlic powder and onion powder, stirring for about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream, then add the pasta. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Add the broccoli florets and shredded rotisserie chicken to the pot. Stir in the cheddar cheese, and season with salt and pepper to taste.
- Cook for an additional 5 minutes, or until the broccoli is tender and the cheese is melted.
- If desired, sprinkle with grated Parmesan cheese and red pepper flakes before serving.
Variations and Tips:
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Add other vegetables like bell peppers, spinach, or peas for additional nutrition and flavor.
- You can use different cheese varieties such as mozzarella or Monterey Jack for a different taste.
- This dish is great for meal prep; store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a microwave or on the stovetop with a splash of broth to revive the creaminess.
- For a gluten-free option, substitute regular pasta with gluten-free pasta. Adjust cooking time as needed to guarantee proper doneness.
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Taco Chicken and Black Bean Skillet
This Taco Chicken and Black Bean Skillet is a delightful one-pot meal that brings together the bold flavors of taco seasoning, tender rotisserie chicken, and hearty black beans. Perfect for busy weeknights or a casual family dinner, it's both satisfying and easy to prepare, taking only about 30 minutes from start to finish.
This dish not only pleases the palate but also provides a nutritious option that's rich in protein and fiber, making it ideal for families and anyone looking to whip up a quick yet wholesome meal.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup diced bell pepper (any color)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 packet taco seasoning
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- Avocado, for serving (optional)
- Tortilla chips, for serving (optional)
Cooking Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 3-4 minutes, or until the onion is translucent.
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Stir in the shredded rotisserie chicken, black beans, corn, diced tomatoes, and taco seasoning. Mix well to combine all ingredients evenly.
- Allow the mixture to simmer for about 5-7 minutes, or until heated through. Stir occasionally to ascertain nothing sticks to the bottom of the pan.
- Remove the skillet from heat and sprinkle the shredded cheese over the top. Cover the skillet for a few minutes to allow the cheese to melt.
- Once the cheese is melted, garnish with fresh cilantro if desired. Serve hot with slices of avocado and tortilla chips on the side.
Variations and Tips:
- For added spice, incorporate diced jalapeños or a splash of hot sauce to the skillet.
- You can easily make this dish more nutritious by adding additional veggies like zucchini or spinach.
- If you want a creamy texture, dollop some sour cream or Greek yogurt on top before serving.
- For a vegetarian variation, substitute the rotisserie chicken with sautéed mushrooms or additional beans.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and can be reheated in the skillet or microwave.
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Savory Chicken and Mushroom Risotto
Savory Chicken and Mushroom Risotto is a delicious and creamy rice dish that combines the rich flavors of rotisserie chicken with earthy mushrooms, making it an ideal comfort meal for busy weeknights or cozy weekend dinners. This one-pot meal is perfect for families or anyone looking to enjoy a hearty dish without much fuss.
The preparation time is around 30 minutes, with minimal cleanup required, making it a great option for those who want a satisfying meal without spending hours in the kitchen.
Ingredients:
- 1 cup Arborio rice
- 2 cups cooked rotisserie chicken, shredded
- 1 cup mushrooms, sliced (such as cremini or button)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup dry white wine (optional, can replace with additional broth)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
1. In a large pot or Dutch oven, heat olive oil and butter over medium heat until melted.
2. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Stir in the sliced mushrooms, cooking until they release their moisture and begin to brown, around 5 minutes.
4. Add the Arborio rice to the pot, stirring well to verify the rice is coated with the oil and heated through, about 2 minutes.
5. Pour in the white wine (if using) and cook until it's mostly evaporated, stirring occasionally.
6. Gradually add the chicken broth, one cup at a time, allowing the liquid to absorb before adding the next.
Stir frequently, which helps the rice release its starch, creating a creamy texture. This should take about 18-20 minutes.
7. When the rice is tender yet al dente, stir in the shredded rotisserie chicken and grated Parmesan cheese. Season with salt and pepper to taste and mix well until the cheese is melted and everything is heated through.
8. Serve hot, garnished with fresh parsley.
Variations and Tips:
- For a vegetarian option, omit the chicken and replace it with sautéed vegetables like zucchini or spinach.
- You can also add a splash of lemon juice for added brightness or incorporate peas for extra color and sweetness.
- For extra creaminess, consider stirring in a dollop of cream or more cheese just before serving.
- If the risotto becomes too thick, simply add a little extra chicken broth or water to reach your desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to three days, and reheat gently, adding a splash of broth to bring back its creamy texture.
Rotisserie Chicken Pot Pie
One-Pot Rotisserie Chicken Pot Pie is a comforting and hearty dish that brings the flavors of traditional pot pie to an easy one-pot recipe. Ideal for families or anyone looking for a warm meal without the fuss, this dish utilizes rotisserie chicken, cutting down on prep time while still providing that homemade taste.
In just about 30 minutes, you can whip up this delicious meal that's perfect for busy weeknights or a cozy weekend dinner.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 pie crust (store-bought or homemade)
- Fresh parsley for garnish (optional)
Cooking Steps:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the shredded rotisserie chicken and frozen mixed vegetables to the pot, stirring to combine. Cook for another 2-3 minutes until the vegetables are slightly thawed.
- Pour in the chicken broth and heavy cream, and add the dried thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and stir occasionally until it thickens slightly, about 5-7 minutes.
- Preheat your oven to 425°F (220°C).
- Remove the pot from heat and pour the filling into a baking dish. Lay the pie crust over the top, tucking the edges in around the filling. Cut small slits in the pie crust to allow steam to escape.
- Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and flaky.
- Once done, let cool for 5 minutes before serving. Garnish with freshly chopped parsley if desired.
Variations and Tips:
- You can customize the filling by adding your favorite vegetables, such as mushrooms, bell peppers, or spinach.
- For an extra layer of flavor, consider adding a tablespoon or two of Worcestershire sauce or soy sauce to the filling.
- Swap the heavy cream for a lighter option such as half-and-half or milk if you prefer a lower-calorie version.
- If you want a golden crust, brush the top of the pie crust with beaten egg before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
One-Pot Chicken Curry
One-pot chicken curry is a comforting and flavorful dish that combines tender pieces of rotisserie chicken with aromatic spices and vegetables, all simmered together in a rich curry sauce. This dish is ideal for families or anyone seeking a hearty, satisfying meal without spending hours in the kitchen. With a preparation time of just 10 minutes and a cooking time of 30 minutes, this one-pot wonder is perfect for busy weeknights or relaxed weekends.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 red bell pepper, chopped
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Cooked rice or naan, for serving
Cooking Steps:
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the curry powder, ground cumin, and turmeric, cooking for an additional minute to toast the spices.
- Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the shredded rotisserie chicken and chopped red bell pepper to the pot, stirring to confirm everything is well-coated in the sauce.
- Cover and simmer for about 20 minutes, allowing the flavors to meld together. Stir in the frozen peas in the last 5 minutes of cooking.
- Season with salt and pepper to taste, and garnish with fresh cilantro if desired.
- Serve warm over cooked rice or alongside naan.
Variations and Tips:
- For a spicier kick, add chopped fresh chili or red pepper flakes during the cooking process.
- You can substitute the rotisserie chicken with cooked chickpeas for a vegetarian version, or use any leftover cooked protein you have on hand.
- Feel free to add other vegetables such as carrots, spinach, or zucchini based on your preference or what you have in your fridge.
- This dish can be stored in the refrigerator for up to 3 days, making it a great option for meal prep or leftovers.
- Make it creamy by adding a dollop of Greek yogurt or sour cream right before serving.
Chicken and Spinach Stuffed Shells
Chicken and Spinach Stuffed Shells are a delightful twist on the classic Italian dish, perfect for a family dinner or casual gatherings with friends. This hearty meal is a great way to utilize leftover rotisserie chicken, combining it with creamy ricotta, nutritious spinach, and melty mozzarella for a comforting dish that everyone will love.
Preparation time takes about 15 minutes, and with an additional cooking time of 30-35 minutes, you can have a warm, satisfying meal ready in under an hour!
Ingredients:
- 12-15 jumbo pasta shells
- 2 cups rotisserie chicken, shredded
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 jar (24 oz) marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine the shredded rotisserie chicken, chopped spinach, ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well incorporated.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Stuff each cooked shell with the chicken and spinach mixture, then place the filled shells in the baking dish seam side up.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are evenly covered.
- Sprinkle the remaining mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
- Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired before serving.
Variations and Tips:
- For a creamier filling, consider adding a tablespoon of sour cream or a sprinkle of feta cheese in the stuffing mix.
- Incorporate additional vegetables like bell peppers or mushrooms for extra flavor and nutrition.
- If you prefer a bit of heat, add some red pepper flakes to the marinara sauce.
- You can prepare the stuffed shells a day ahead and store them in the refrigerator before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.
- For a lighter version, substitute whole wheat or gluten-free pasta shells as needed.
BBQ Chicken and Corn Chowder
BBQ Chicken and Corn Chowder is a hearty and comforting dish that combines the rich flavors of rotisserie chicken with the sweetness of corn and a BBQ twist, making it perfect for families, gatherings, or meal prep for the week ahead.
This one-pot meal is not only time-efficient, taking approximately 30 minutes from start to finish, but it also packs a punch of flavors that both kids and adults will enjoy.
Ingredients:
- 2 cups shredded rotisserie chicken
- 2 cups frozen sweet corn
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup BBQ sauce (your choice)
- 2 medium potatoes, diced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh cilantro or green onions for garnish
Cooking Steps:
- In a large pot or Dutch oven, sauté the diced onion in a little olive oil over medium heat until translucent (about 3-4 minutes). Add in minced garlic and sauté for an additional minute until fragrant.
- Stir in the diced potatoes and cook for about 5 minutes, stirring occasionally to prevent sticking.
- Pour in the chicken broth, add the shredded rotisserie chicken, frozen corn, smoked paprika, salt, and pepper. Bring to a boil then reduce heat to a simmer.
- Cook for about 15 minutes, or until the potatoes are tender.
- Stir in the heavy cream and BBQ sauce. Let it simmer for another 5-10 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning if necessary. Garnish with chopped cilantro or green onions before serving.
Variations and Tips:
- For a spicier kick, add diced jalapeños or a dash of hot sauce.
- Substitute heavy cream with coconut milk for a dairy-free version.
- Incorporate other vegetables like bell peppers or carrots for added nutrition and texture.
- If you prefer a thicker chowder, mash some of the potatoes in the pot with a potato masher before adding the cream.
- Store leftovers in an airtight container in the fridge for up to 3 days, and reheat gently on the stove or in the microwave.
Creamy Chicken Tortellini
Creamy Chicken Tortellini is a delightful and comforting one-pot meal that's perfect for busy weeknights or when you're looking for a quick yet satisfying dinner option.
Using rotisserie chicken allows you to save time without sacrificing flavor, making this dish ideal for families, busy professionals, or anyone wanting to enjoy a creamy pasta dinner in just about 30 minutes.
With tender tortellini enveloped in a rich, creamy sauce, this dish is sure to become a favorite at your dinner table.
Ingredients:
- 1 cup cooked rotisserie chicken, shredded
- 1 package (9 oz) cheese tortellini
- 2 cups spinach (fresh or frozen)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Cooking Steps:
- In a large pot or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Add the tortellini and cook according to package instructions, usually about 3-5 minutes, until they float to the top.
- Stir in the shredded rotisserie chicken, heavy cream, spinach, and Italian seasoning. Cook for another 3-4 minutes until the spinach is wilted and the sauce has thickened slightly.
- Add the grated Parmesan cheese and stir to combine. Season with salt and pepper to taste. If the sauce is too thick, you can add a little more chicken broth or cream to reach your desired consistency.
- Remove from heat and let it sit for a couple of minutes to thicken further, then garnish with fresh basil or parsley if desired. Serve warm.
Variations and Tips:
- Protein Addition: For an extra protein boost, you can add cooked peas or even sautéed mushrooms along with the spinach.
- Cheese Choices: Experiment with different cheese tortellini flavors, such as spinach or butternut squash, for a unique twist.
- Make it lighter: Substitute half-and-half for heavy cream to reduce calories while maintaining creaminess.
- Vegetarian Option: Omit chicken and use vegetable broth and additional vegetables like bell peppers, zucchini, or asparagus.
- Storage: This dish can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or broth if the sauce thickens too much.
Enjoy your Creamy Chicken Tortellini — it's sure to please everyone at your table!
Southwest Chicken Rice Bowl
The Southwest Chicken Rice Bowl is a vibrant and hearty dish that embodies the bold flavors of the Southwest. Ideal for weeknight dinners or meal prepping for the week, this one-pot meal comes together quickly and is bound to please the whole family. With a prep time of just 15 minutes and a cooking time of around 30 minutes, you can enjoy a nourishing and satisfying meal with minimal effort.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 cup long-grain rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 bell pepper, diced (any color)
- 1 small red onion, diced
- 1 cup salsa (mild or spicy, based on preference)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 4 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for garnish)
- Lime wedges (for serving)
- Shredded cheese (optional, for topping)
Cooking Instructions:
- Begin by heating a large pot or Dutch oven over medium heat. Add a splash of olive oil.
- Once the oil is hot, add the diced red onion and bell pepper. Sauté for about 3-4 minutes, until the vegetables are softened.
- Stir in the shredded rotisserie chicken, black beans, corn, salsa, chili powder, and cumin. Mix well to combine all ingredients.
- Add the rice to the pot and pour in the chicken broth. Stir everything together and bring to a boil.
- Once boiling, reduce the heat to low and cover the pot. Allow it to simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
- After 20 minutes, turn off the heat and let the pot sit, covered, for an additional 5 minutes to steam.
- Fluff the rice with a fork and season with salt and pepper to taste.
- Serve the bowl hot, garnished with fresh cilantro, avocado slices, and lime wedges. If desired, top with shredded cheese for an extra creamy texture.
Variations and Tips:
- To add a spicy kick, consider incorporating diced jalapeños or a dash of hot sauce.
- For a vegetarian option, substitute the rotisserie chicken with roasted seasonal vegetables or enhance the beans with extra legumes.
- You can also switch up the garnish by using Greek yogurt instead of cheese, or mixed greens for freshness.
- This dish can easily be made in advance; just reheat in the microwave or on the stovetop with a splash of water to avoid drying out.
- For added flavor, try marinating the chicken in lime juice and spices before shredding.
Enjoy your Southwest Chicken Rice Bowl, packed with flavor and made effortlessly in just one pot!
Chicken and Lentil Soup
Chicken and Lentil Soup is a hearty and comforting dish that is perfect for chilly days or whenever you need a nourishing meal. Combining the flavors of rotisserie chicken with protein-packed lentils and fresh vegetables, this soup is ideal for families, meal prep enthusiasts, or anyone looking for a quick weeknight dinner.
With a preparation time of just 15 minutes and a cooking time of about 30 minutes, you'll have a warm bowl of goodness ready in no time.
Ingredients:
- 1 whole rotisserie chicken, shredded
- 1 cup dry green or brown lentils, rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Cooking Steps:
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
- Add the minced garlic and continue to sauté for another minute until fragrant.
- Stir in the rinsed lentils, diced tomatoes (with their juice), chicken broth, thyme, and cumin. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender.
- Add the shredded rotisserie chicken to the pot and stir well. Season with salt and pepper to taste. Allow the soup to heat through for about 5 minutes.
- Serve hot, garnished with fresh parsley and a wedge of lemon on the side if desired.
Variations:
- For a spicier kick, add a pinch of cayenne pepper or crushed red pepper flakes during the sautéing step.
- Swap the lentils for quinoa or barley for a different texture.
- Incorporate seasonal vegetables such as spinach or kale for added nutrition.
Tips:
- For convenience, make this soup in larger batches and freeze portions for later use.
- Adjust the consistency by adding more broth if you prefer a thinner soup or simmering longer for a thicker version.
- This soup pairs well with crusty bread or a side salad for a complete meal.
Teriyaki Chicken With Rice and Broccoli
One-Pot Teriyaki Chicken with Rice and Broccoli is a delicious and convenient dish that brings together the flavors of tender rotisserie chicken, fragrant rice, and vibrant broccoli all cooked in one pot. This meal is perfect for busy weeknights when you want something quick, easy, and satisfying.
With a total preparation time of about 30 minutes, this dish serves around 4 people and is ideal for families or anyone looking for a hassle-free dinner option.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 1 cup uncooked jasmine rice
- 2 cups chicken broth
- 1 cup broccoli florets
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger (optional)
- 1 green onion, sliced (for garnish)
- Sesame seeds (for garnish)
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and ginger (if using), and sauté for about 1 minute, until fragrant.
- Add the uncooked jasmine rice to the pot and stir for a few minutes, allowing the rice to lightly toast.
- Pour in the chicken broth and teriyaki sauce, and bring the mixture to a boil.
- Once boiling, add the shredded rotisserie chicken and broccoli florets. Stir to combine all the ingredients.
- Reduce the heat to low, cover the pot, and let it simmer for about 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.
- Once cooked, remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork and mix everything together.
- Serve hot, garnished with sliced green onions and sesame seeds.
Variations and Tips:
- For extra protein, you can add tofu or edamame alongside the chicken.
- Swap out broccoli for other vegetables like snap peas, bell peppers, or carrots for a different flavor profile.
- If you want a little heat, add a splash of sriracha or some red pepper flakes to the sauce.
- This dish is easily customizable; feel free to adjust the amount of teriyaki sauce based on your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days and can be reheated in the microwave or on the stovetop.
Chicken Fajita Pasta
Chicken Fajita Pasta is a deliciously satisfying one-pot meal that combines the bold flavors of fajitas with the comfort of pasta. This dish is perfect for busy weeknights when you need something quick, nutritious, and family-friendly.
With a preparation time of only 30 minutes and minimal cleanup, it's ideal for anyone looking to whip up a tasty meal without spending hours in the kitchen.
Ingredients:
- 8 ounces of penne pasta
- 2 cups of rotisserie chicken, shredded
- 1 bell pepper, sliced (any color)
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 can (15 ounces) diced tomatoes with green chilies
- 2 cups of chicken broth
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 1 tablespoon of olive oil
- 1 cup of shredded cheese (cheddar or Mexican blend)
- Chopped fresh cilantro for garnish
- Sliced avocado or jalapeños (optional, for serving)
Cooking Steps:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the sliced onion and bell pepper, sautéing until they are tender, about 5 minutes. Stir in the minced garlic and continue cooking for another minute until fragrant.
- Add the shredded rotisserie chicken, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper to the pot. Bring the mixture to a simmer.
- Stir in the penne pasta and verify that it is fully submerged in the liquid. Cover the pot and reduce the heat to medium-low.
- Cook for 12-15 minutes, or until the pasta is al dente and has absorbed most of the liquid, stirring occasionally to prevent sticking.
- Once cooked, remove the pot from heat. Stir in the shredded cheese until melted and creamy. You can adjust the consistency by adding more broth if necessary.
- Garnish with chopped cilantro and serve hot, topped with sliced avocado or jalapeños, if desired.
Variations & Tips:
- Vegetarian Option: Replace chicken with black beans or chickpeas for a vegetarian version.
- Make it Spicy: Add sliced jalapeños or a dash of cayenne pepper for extra heat.
- Add Vegetables: Incorporate additional veggies like corn, zucchini, or spinach for added nutrition.
- Creamy Version: Mix in a dollop of cream cheese or sour cream for a creamier sauce.
- Storage: Leftover Chicken Fajita Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of broth as needed to loosen it up.
Garlic Butter Chicken and Potatoes
Garlic Butter Chicken and Potatoes is a delightful one-pot meal that combines succulent roasted chicken with tender, buttery potatoes, infused with aromatic garlic flavors.
Ideal for family dinners or busy weeknights, this dish can be prepared in about 10 minutes and cooked in just 30 minutes, making it both quick and satisfying for those who love comforting home-cooked meals without the hassle of multiple pots and pans.
Ingredients:
- 4 chicken thighs (bone-in, skin-on)
- 4 medium-sized potatoes (cut into wedges)
- 1/2 cup unsalted butter (melted)
- 5 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped, or 1 teaspoon dried)
- 1 tablespoon fresh thyme (chopped, or 1 teaspoon dried)
- Salt and pepper to taste
- 1 lemon (cut into wedges)
- Fresh parsley (for garnish, optional)
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the melted butter, minced garlic, rosemary, thyme, salt, and pepper.
- Add the chicken thighs to the bowl and coat them well in the garlic butter mixture.
- In a large oven-safe skillet or roasting pan, arrange the potato wedges around the chicken, drizzling any remaining garlic butter mixture over the potatoes.
- Squeeze some lemon juice over the chicken and potatoes and place the lemon wedges among them.
- Transfer the skillet to the preheated oven and roast for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden brown and tender.
- Optional: For extra crispiness, broil the dish for an additional 2-3 minutes before serving.
- Garnish with fresh parsley if desired, and serve hot.
Variations and Tips:
- Herbs: Feel free to experiment with other herbs such as oregano or basil for different flavor profiles.
- Vegetables: Add seasonal vegetables like carrots or green beans along with the potatoes for extra nutrition.
- Chicken Options: You can also use chicken breasts or drumsticks; just adjust the cooking time as needed for different cuts.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making this a great option for meal prep.
- Side Dishes: Pair it with a fresh salad or steamed veggies for a well-rounded meal.
One-Pan Chicken Parmesan With Marinara
One-Pan Chicken Parmesan With Marinara is a delicious and comforting dish that combines tender chicken coated in crispy breadcrumbs, topped with tangy marinara sauce and gooey melted cheese.
This meal is perfect for busy weeknights or family gatherings, as it comes together in just about 30 minutes and requires minimal cleanup.
With its savory flavors and appealing presentation, it's an ideal option for both children and adults who appreciate a classic Italian-American favorite.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Fresh basil leaves, for garnish (optional)
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, and garlic powder on both sides.
- Set up a breading station: Place flour in a shallow dish, beaten eggs in another shallow dish, and breadcrumbs mixed with dried oregano in a third shallow dish.
- Dredge each chicken breast first in the flour, shaking off the excess, then dip it in the beaten eggs, and finally coat it with the breadcrumb mixture until fully covered.
- In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken breasts and cook for about 3-4 minutes on each side until golden brown.
- Pour marinara sauce over the chicken breasts and sprinkle the mozzarella and Parmesan cheese on top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- Remove from the oven, garnish with fresh basil leaves if desired, and serve warm.
Variations & Tips:
- For a healthier option, use whole wheat breadcrumbs and bake the chicken without frying it first.
- Add steamed vegetables like spinach or zucchini into the marinara sauce for extra nutrition.
- Swap out mozzarella for provolone or gouda for a different flavor profile.
- Serve the chicken parmesan over cooked pasta or a bed of sautéed spinach for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in the oven or microwave before serving.
Lemon Herb Chicken and Vegetable Medley
Lemon Herb Chicken and Vegetable Medley is a delicious and convenient one-pot meal that combines tender rotisserie chicken with a vibrant assortment of vegetables, all infused with zesty lemon and aromatic herbs.
This dish is great for busy weeknights and offers a healthy option for families, meal-preppers, or anyone looking to enjoy a hearty meal without spending hours in the kitchen.
With just a prep time of about 10 minutes and a cooking time of 30 minutes, you'll have a delightful dinner ready in no time.
Ingredients:
- 1 rotisserie chicken, shredded
- 2 cups of assorted vegetables (carrots, bell peppers, zucchini, and asparagus)
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Cooking Instructions:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add the assorted vegetables to the pot, stirring well to coat them in the oil and garlic.
- Sauté for about 5-7 minutes, or until the vegetables are slightly tender.
- Stir in the shredded rotisserie chicken, lemon juice, and lemon zest.
- Sprinkle in the dried oregano, thyme, salt, and pepper.
- Mix everything together until well combined.
- Cover the pot and let simmer on low heat for about 15-20 minutes, allowing the flavors to meld and the chicken to heat through.
- Once cooked, remove from heat and garnish with fresh parsley before serving.
Variations and Tips:
- For a spicier kick, add red pepper flakes or a dash of hot sauce.
- Substitute the vegetables based on what's in season or your personal preferences. Broccoli, green beans, or cherry tomatoes can also work well.
- For a creamier texture, stir in a little sour cream or Greek yogurt just before serving.
- You can also use leftover chicken or turkey if you don't have a rotisserie chicken on hand.
- To make this dish more filling, consider serving it over rice, quinoa, or couscous.
Thai Peanut Chicken Noodles
Thai Peanut Chicken Noodles is a delightful and flavorful dish that combines the savory tenderness of rotisserie chicken with the richness of a creamy peanut sauce, all stirred into perfectly cooked noodles.
This one-pot meal is ideal for busy weeknights or when you're entertaining guests, offering a taste of Thai cuisine that's sure to satisfy everyone at the table.
With an easy preparation time of just 30 minutes, you can serve up a satisfying dinner that's both comforting and exotic.
Ingredients:
- 8 oz rice noodles
- 2 cups rotisserie chicken, shredded
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 4 green onions, chopped
- 1/4 cup peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- Crushed peanuts and cilantro for garnish (optional)
Cooking Instructions:
- Start by cooking the rice noodles according to the package instructions. Drain and set aside.
- In a large pot or skillet, heat the vegetable oil over medium heat. Add the sliced red bell pepper and snap peas, sautéing for 3-4 minutes until they are tender-crisp.
- Stir in the shredded rotisserie chicken, green onions, garlic, and ginger, cooking for an additional 2-3 minutes until everything is heated through.
- In a small bowl, combine the peanut butter, soy sauce, honey, lime juice, and sesame oil, whisking until smooth. You may add a little water if the sauce is too thick.
- Add the cooked noodles to the pot with the chicken and vegetables. Pour the peanut sauce over the mixture, tossing everything together until well coated. Cook for an additional 2-3 minutes to confirm everything is heated through.
- To serve, garnish with crushed peanuts and fresh cilantro if desired.
Variations & Tips:
- For a vegetarian option, substitute the rotisserie chicken with firm tofu or additional vegetables.
- You can spice up the dish by adding some red pepper flakes or a dash of Sriracha to the sauce.
- Feel free to add more veggies such as carrots, broccoli or zucchini for extra nutrition.
- This dish is perfect for meal prep; simply double the quantities and store leftovers in airtight containers in the fridge for up to three days.
Rotisserie Chicken Caesar Salad
Rotisserie Chicken Caesar Salad is a delightful twist on the classic salad, perfect for a quick and nutritious meal. This dish is ideal for busy individuals or families looking for a fast, satisfying lunch or dinner option.
With the flavorful addition of tender rotisserie chicken, crispy romaine lettuce, and creamy Caesar dressing, this salad comes together in just about 20 minutes, making it a fantastic choice for weeknight dinners or potluck gatherings.
Ingredients:
- 1 rotisserie chicken, shredded
- 6 cups romaine lettuce, chopped
- 1 cup croutons
- 1/2 cup grated Parmesan cheese
- 1/2 cup Caesar dressing
- Freshly cracked black pepper, to taste
- Optional: cherry tomatoes, halved
- Optional: anchovies, for added flavor
Cooking Instructions:
1. Start by shredding the rotisserie chicken into bite-sized pieces and set it aside.
2. In a large bowl, combine the chopped romaine lettuce and shredded rotisserie chicken.
3. Drizzle the Caesar dressing over the chicken and lettuce. Toss gently until everything is well coated.
4. Add the croutons and grated Parmesan cheese to the salad, then toss again to combine.
5. Season with freshly cracked black pepper.
If you like, you can also add halved cherry tomatoes and anchovies for an extra burst of flavor.
6. Serve the salad immediately, or chill in the fridge for a short while before serving.
Variations and Tips:
- For a healthier twist, consider using a light or homemade Caesar dressing.
- To incorporate more veggies, add sliced cucumbers or radishes for crunch and color.
- You can substitute rotisserie chicken with grilled chicken breast or even chickpeas for a vegetarian option.
- For extra flavor, try adding a squeeze of lemon juice just before serving.
- The salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to a day. Avoid adding croutons until ready to serve, to keep them crispy.
Chicken and Cauliflower Alfredo Bake
Chicken and Cauliflower Alfredo Bake is a comforting and indulgent one-pot meal that brings together the creamy, rich flavors of Alfredo sauce, tender rotisserie chicken, and nutritious cauliflower. This dish is perfect for families or anyone looking for a hearty dinner with minimal cleanup, as it uses just one baking dish.
With a preparation time of about 15 minutes and a cooking time of 30-35 minutes, this recipe is a weeknight winner that offers both satisfaction and ease.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 4 cups cauliflower florets
- 1 cup fresh spinach (optional)
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup panko breadcrumbs (optional for topping)
- Fresh parsley, chopped, for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, cauliflower florets, fresh spinach (if using), Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix until everything is well coated.
- Pour the mixture into a greased 9×13 inch (or similar size) baking dish, spreading it evenly.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top.
- If you'd like a crunchy topping, add the panko breadcrumbs evenly over the cheese layer.
- Bake in the preheated oven for 30-35 minutes, or until the cauliflower is tender and the cheese is bubbly and golden.
- Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley, if desired.
Variations and Tips:
- For a lighter version, substitute the Alfredo sauce with a cauliflower-based Alfredo for a healthier option.
- Feel free to add other vegetables such as broccoli, bell peppers, or mushrooms to add variety and nutrition.
- You can spice things up by adding red pepper flakes to the mixture for a little heat.
- This dish can be stored in the refrigerator for up to three days and it reheats well in the oven or microwave.
- To save time, consider using frozen cauliflower florets; just make sure to thaw and drain any excess water before mixing.
