Rotisserie chicken is a fantastic base for quick and delicious dinners. Recipes such as Creamy Rotisserie Chicken and Broccoli Casserole and Chicken Alfredo Pasta Bake can be ready in about 30 minutes. Tacos with Avocado Salsa and BBQ Chicken Quesadillas are perfect for a fast meal and can be customized easily. Quick salads, like the Chicken Caesar Salad or Quinoa Salad, add freshness and variety. For more ideas and tips on swift meals, explore further for delightful options.
Creamy Rotisserie Chicken and Broccoli Casserole
Creamy Rotisserie Chicken and Broccoli Casserole is a comforting dish that combines tender rotisserie chicken, fresh broccoli, and a rich and creamy sauce, all topped with a delicious layer of cheese. This casserole is perfect for busy families looking for a quick and satisfying weeknight dinner or for anyone needing to whip up a dish for a potluck or gathering.
With just 15 minutes of prep time and about 30 minutes of baking, you can have a hearty meal on the table in no time.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 2 cups broccoli florets (fresh or frozen)
- 1 cup 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
- Salt and pepper to taste
- 1 teaspoon dried parsley (optional)
- 1/2 cup breadcrumbs (optional, for topping)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, broccoli florets, cooked rice, cream of chicken soup, sour cream, 1 cup of shredded cheddar cheese, garlic powder, salt, pepper, and parsley. Mix everything well until fully combined.
- Pour the mixture into a greased 9×13 inch baking dish and spread it evenly.
- If using breadcrumbs, sprinkle them over the top of the casserole for a crunchy texture. Follow with an extra layer of shredded cheddar cheese for additional flavor.
- Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once done, take it out of the oven and let it cool for a few minutes before serving.
Variations and Tips:
- For a healthier twist, substitute the sour cream with Greek yogurt.
- You can add in other vegetables such as carrots, bell peppers, or peas for extra nutrition and color.
- To make it spicier, add some crushed red pepper flakes or diced jalapeños into the mixture.
- For added flavor, consider using rotisserie chicken with different seasonings or marinades.
- This casserole can be made ahead and stored in the refrigerator for up to 2 days before baking or it can be frozen for longer storage. Just make certain to adjust cooking times when reheating.
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Rotisserie Chicken Tacos With Avocado Salsa
Rotisserie Chicken Tacos with Avocado Salsa are a delicious and easy-to-make dish that's perfect for a quick weeknight dinner or a casual gathering with friends.
These flavorful tacos offer a great way to utilize leftover rotisserie chicken, making them both time-saving and budget-friendly. Preparation takes about 15 minutes, and with minimal cooking involved, you'll have a satisfying meal on the table in no time.
Ingredients:
- 2 cups shredded rotisserie chicken
- 8 taco-sized corn or flour tortillas
- 1 ripe avocado, diced
- 1 medium tomato, diced
- 1/2 red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, jalapeños
Cooking Steps:
- In a mixing bowl, combine the diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper to make the avocado salsa. Gently mix until well combined. Adjust seasoning as needed.
- Heat the shredded rotisserie chicken in a skillet over medium heat for about 5 minutes until warmed through. You can add a splash of lime juice for extra flavor.
- While the chicken is heating, warm the tortillas in another pan or microwave for about 30 seconds until pliable.
- Assemble the tacos by placing a generous portion of warm chicken onto each tortilla, top with a scoop of avocado salsa, and add any additional toppings you desire.
- Serve immediately and enjoy your flavorful rotisserie chicken tacos!
Variations and Tips:
- For extra flavor, consider adding a sprinkle of taco seasoning to the chicken while warming it.
- You can substitute the avocado for guacamole or add shredded lettuce for added crunch.
- If you prefer a little kick, add diced jalapeños or sliced radishes to the avocado salsa.
- These tacos can be made gluten-free by using corn tortillas.
- Leftover chicken can be stored in the refrigerator for up to three days, and the avocado salsa can be made ahead of time for added convenience.
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Chicken Alfredo Pasta Bake
Chicken Alfredo Pasta Bake is a creamy, comforting dish that combines tender pasta with savory rotisserie chicken and a rich Alfredo sauce, all baked to perfection.
This dish is perfect for family gatherings or busy weeknights when you're looking to create a satisfying meal using leftover chicken. With a preparation time of about 15 minutes and a baking time of 30 minutes, this recipe is both quick and delicious.
Ingredients:
- 2 cups cooked pasta (any shape)
- 2 cups rotisserie chicken, shredded
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked pasta, shredded rotisserie chicken, Alfredo sauce, garlic powder, Italian seasoning, and salt and pepper. Mix well until everything is evenly coated.
- Transfer the mixture to a greased 9×13 inch baking dish and spread it out evenly.
- Sprinkle the mozzarella and Parmesan cheese over the top of the pasta mixture.
- 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 bubbly and golden brown.
- Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley or basil if desired.
Variations and Tips:
- For extra flavor, try adding cooked vegetables such as spinach, broccoli, or sautéed mushrooms into the pasta mixture.
- You can use different types of cheese, such as cheddar or gouda, for a different flavor profile.
- If you prefer a bit of spice, add red pepper flakes or a splash of hot sauce to the Alfredo sauce before mixing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; simply reheat in the oven or microwave before serving.
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Quick Chicken Caesar Salad
A Quick Chicken Caesar Salad is a delicious and light meal, perfect for busy weeknights or lunches. This recipe incorporates tender, juicy rotisserie chicken, crisp romaine lettuce, tangy Caesar dressing, crusty croutons, and fresh Parmesan cheese.
With a total preparation time of just 15 minutes, this salad is suitable for anyone who enjoys a flavorful and satisfying dish without spending too much time in the kitchen.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 4 cups romaine lettuce, chopped
- ½ cup Caesar dressing
- 1 cup croutons
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: cherry tomatoes, halved, for garnish
Cooking Steps:
- In a large salad bowl, combine the chopped romaine lettuce and the shredded rotisserie chicken.
- Drizzle the Caesar dressing over the lettuce and chicken, and toss gently to coat everything evenly.
- Add the croutons and grated Parmesan cheese to the salad, tossing once more to combine.
- Season with salt and pepper to taste. For an added pop of flavor, you can sprinkle any additional Parmesan cheese on top.
- If desired, garnish with halved cherry tomatoes for a burst of freshness.
Variations and Tips:
- Substitute the Caesar dressing with a lighter vinaigrette for a healthier option.
- Add extra toppings like sliced avocado, bacon bits, or grilled shrimp for a heartier salad.
- For a gluten-free version, use gluten-free croutons or skip them altogether and add seeds for crunch.
- Store any leftover salad in an airtight container for up to a day; keep croutons separate to maintain their crunchiness.
- Serve with a slice of crusty bread or a baguette on the side for an added element to your meal.
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BBQ Chicken Quesadillas
BBQ Chicken Quesadillas are a delicious and quick meal perfect for busy weeknights or casual gatherings. Using shredded rotisserie chicken, these quesadillas are packed with flavor and can easily be customized to suit individual tastes.
With a preparation time of just 15 minutes and a cooking time of 10 minutes, you'll have a savory dish ready in no time that satisfies both kids and adults alike.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 cup BBQ sauce
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 4 large flour tortillas
- 1 tablespoon olive oil or cooking spray
- 1/2 cup chopped green onions (optional)
- 1/2 cup sliced jalapeños (optional)
- Salsa and sour cream for serving (optional)
Instructions:
- In a large bowl, combine the shredded rotisserie chicken and BBQ sauce. Mix well to coat the chicken evenly.
- Heat a large skillet over medium heat and add a little olive oil or spray with cooking spray.
- Place one tortilla in the skillet and sprinkle half of it with a quarter of the cheese.
- Spoon half of the BBQ chicken mixture evenly over the cheese, then add a sprinkle of green onions and jalapeños if desired. Top with another quarter of cheese.
- Fold the tortilla in half and cook for 3-4 minutes until the bottom is golden and crispy. Flip and cook the other side for another 3-4 minutes until the cheese is melted and the tortilla is golden brown.
- Remove from the skillet and cut into wedges. Repeat with the remaining tortillas and filling.
- Serve warm with salsa and sour cream on the side if desired.
Variations and Tips:
- For a healthier option, use whole wheat tortillas and add more veggies like bell peppers or spinach.
- Experiment with different types of cheese for varied flavors; pepper jack adds a nice kick!
- For an extra crunch, add some crushed tortilla chips inside the quesadilla before folding.
- Make these quesadillas in bulk and freeze for easy lunches; just reheat in a toaster oven or skillet!
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Rotisserie Chicken Fried Rice
Rotisserie Chicken Fried Rice is a flavorful and convenient meal that transforms leftover rotisserie chicken into a delicious one-pan dish. Ideal for busy weeknights or a quick lunch, this recipe can be prepared in just 30 minutes.
It's perfect for families or anyone looking for a satisfying meal that's both economical and easy to make. The combination of fluffy rice, tender chicken, and colorful vegetables creates a dish that is not only tasty but also visually appealing.
Ingredients:
- 2 cups cooked white or brown rice (preferably day-old)
- 1 cup rotisserie chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 green onions, chopped
- 2 large eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Cooking Steps:
- Prep the Rice: If you don't have day-old rice, spread freshly cooked rice on a baking sheet and let it cool for about 10-15 minutes.
- Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Sauté Aromatics: Add the minced garlic and stir-fry for about 30 seconds or until fragrant.
- Add Vegetables: Toss in the mixed vegetables and stir-fry for 2-3 minutes until they are heated through and slightly tender.
- Add Eggs: Push the vegetable mixture to one side of the skillet, pour the beaten eggs into the pan, and scramble until fully cooked, then mix with the vegetables.
- Incorporate Rice: Add the cooked rice to the skillet, ensuring to break up any clumps. Stir everything together until well combined.
- Add Chicken and Seasoning: Stir in the shredded rotisserie chicken, soy sauce, sesame oil, and season with salt and pepper to taste. Mix thoroughly and cook for an additional 2-3 minutes until heated through.
- Finish with Green Onions: Remove from heat and stir in the chopped green onions before serving.
Variations and Tips:
- Protein Options: Swap out the rotisserie chicken for shrimp, tofu, or beef if desired.
- Vegetable Swaps: Feel free to use any favorite vegetables such as bell peppers, broccoli, or snap peas.
- Spice it Up: Add a sprinkle of crushed red pepper flakes or sriracha for a little heat.
- Make it Gluten-Free: Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Meal Prep: This dish keeps well in the fridge for up to 3 days, making it a great option for meal prep.
Enjoy your delicious, homemade Rotisserie Chicken Fried Rice!
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Spicy Chicken Tortilla Soup
Spicy Chicken Tortilla Soup is a vibrant and flavorful dish that combines the warmth of spices with the comforting elements of chicken and vegetables. This soup is perfect for anyone looking for a hearty meal that packs a punch, whether it's a cool evening or a cozy night in.
With a preparation time of about 30 minutes and a cooking time of 30 minutes, this dish is quick enough for a weeknight dinner but delicious enough to impress guests.
Ingredients:
- 1 rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, diced (seeds removed for less heat)
- 1 red bell pepper, diced
- 1 can (15 oz) diced tomatoes, with juices
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup corn (frozen or canned)
- 1 can (15 oz) black beans, drained and rinsed
- Juice of 1 lime
- Tortilla strips, for garnish
- Fresh cilantro, for garnish
- Avocado slices, for garnish
- Shredded cheese (optional), for garnish
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Stir in the garlic, jalapeño, and red bell pepper, cooking for an additional 3-4 minutes until softened.
- Add the diced tomatoes (with juices), chicken broth, cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat and stir in the shredded chicken, corn, and black beans. Simmer for about 15 minutes to allow the flavors to meld.
- Remove the pot from heat and stir in the lime juice. Adjust seasoning if needed.
- Serve the soup topped with tortilla strips, fresh cilantro, avocado slices, and shredded cheese if desired.
Variations and Tips:
- For a spicier kick, add extra jalapeños or a dash of hot sauce.
- You can substitute or add other vegetables, such as zucchini or carrots, for more texture and nutrition.
- For a vegetarian version, omit the chicken and replace it with additional beans or lentils and vegetable broth.
- If you prefer a creamier soup, consider adding a dollop of sour cream or Greek yogurt before serving.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for later use.
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Mediterranean Chicken Pita Wraps
Mediterranean Chicken Pita Wraps are a delicious and healthy option for lunch or dinner, perfect for a family meal or a gathering with friends. This dish is packed with flavors and nutrients, making it ideal for anyone looking for a quick, satisfying meal that brings the vibrant tastes of the Mediterranean to your table.
With a prep time of just 15 minutes and a cook time of another 10 minutes, you can have these wraps ready in about half an hour!
Ingredients
- 2 cups shredded rotisserie chicken
- 4 whole wheat pita bread
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup mixed greens (arugula, spinach, or lettuce)
- 1/2 cup feta cheese, crumbled
- 1/4 cup hummus
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- In a large bowl, combine the shredded rotisserie chicken, cherry tomatoes, cucumber, red onion, olives, mixed greens, feta cheese, olive oil, lemon juice, salt, and pepper. Toss until well mixed.
- Warm the pita bread in a dry skillet over medium heat for about 1-2 minutes on each side until soft and pliable.
- Spread a spoonful of hummus inside each pita pocket.
- Generously fill each pita with the Mediterranean chicken mixture.
- If desired, garnish with fresh parsley for an added touch of flavor and color.
- Serve immediately and enjoy!
Variations and Tips
- You can customize your wraps by adding or substituting ingredients like roasted red peppers, artichoke hearts, or avocado.
- For an extra kick, add a dash of hot sauce or red pepper flakes to the chicken mixture.
- If you're looking for a low-carb option, consider using lettuce wraps instead of pita bread.
- These wraps can also be prepped ahead of time and enjoyed as a quick grab-and-go meal throughout the week.
- Feel free to make it vegetarian by omitting the chicken and adding more veggies, chickpeas, or a plant-based protein.
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One-Pan Chicken and Vegetable Stir-Fry
One-Pan Chicken and Vegetable Stir-Fry is a quick and easy dish that brings together the flavors of tender rotisserie chicken and a colorful medley of fresh vegetables.
This dish is perfect for busy weeknights, families, or anyone looking for a healthy meal that can be prepared in under 30 minutes. With its vibrant presentation and savory taste, this stir-fry is sure to please both kids and adults alike.
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-inch piece ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt and pepper to taste
- Cooked rice or noodles, for serving
- Sesame seeds and green onions for garnish (optional)
Cooking Steps
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Toss in the sliced red and yellow bell peppers, broccoli florets, and snap peas. Stir-fry the vegetables for about 3-4 minutes until they begin to soften but still retain some crispness.
- Add the shredded rotisserie chicken to the pan, mixing it in with the vegetables.
- Pour the soy sauce and sesame oil over the chicken and vegetables, stirring well to coat everything evenly.
- If you prefer a thicker sauce, gradually stir in the cornstarch and water mixture until the desired consistency is achieved. Cook for an additional 1-2 minutes.
- Season with salt and pepper to taste, then remove from heat.
- Serve the stir-fry over cooked rice or noodles, and garnish with sesame seeds and chopped green onions if desired.
Variations and Tips
- Feel free to substitute or add other vegetables like carrots, zucchinis, or bok choy based on your preference or what you have on hand.
- For a spicy kick, consider adding red pepper flakes or a splash of chili sauce to the stir-fry.
- To make it a complete meal, add cashews or almonds for some crunch and extra protein.
- To save time, prepare a batch of cooked rice or noodles in advance to have ready for serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
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Chicken and Spinach Stuffed Shells
Chicken and Spinach Stuffed Shells are a delightful and hearty dish, perfect for a family dinner or an impressive meal for guests. This dish combines tender pasta shells filled with a creamy, cheesy mixture of rotisserie chicken and fresh spinach, all topped with marinara sauce and more melted cheese. The preparation time is about 30 minutes, with an additional 30 minutes for baking, making it an excellent choice for a satisfying weekday meal or a weekend feast.
Ingredients:
- 12 jumbo pasta shells
- 2 cups rotisserie chicken, shredded
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 cups marinara sauce
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool.
- In a large mixing bowl, combine the shredded rotisserie chicken, chopped spinach, ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Use a spoon to carefully fill each jumbo shell with the chicken and spinach mixture. Place the filled shells in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are well 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 minutes or until the cheese is bubbly and golden.
- Allow to cool for a few minutes before serving. Garnish with fresh basil if desired.
Variations and Tips:
- For a spicier kick, add some red pepper flakes to the filling or the marinara sauce.
- You can substitute the spinach with kale or other leafy greens for a different flavor profile.
- To make it vegetarian, you can omit the chicken and add more vegetables, such as mushrooms or zucchini.
- For a creamier filling, consider adding a little cream cheese to the ricotta mixture.
- Leftovers can be stored in the refrigerator for up to three days and can be reheated easily in the microwave or oven.
Rotisserie Chicken Enchiladas
Rotisserie Chicken Enchiladas are a delightful and comforting dish that combines the ease of pre-cooked chicken with vibrant flavors of Mexican cuisine. Perfect for a quick weeknight dinner or a casual gathering with friends, these enchiladas come together in just about 30 minutes, making them an ideal choice for busy cooks.
With a creamy filling and cheese that melts beautifully, this dish is sure to please both adults and kids alike.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 small flour tortillas
- 1/2 cup chopped green onions
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: avocado, sour cream, cilantro
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, cream cheese, half of the shredded cheese, green onions, cumin, garlic powder, and a pinch of salt and pepper. Mix until well combined.
- Spread a thin layer of enchilada sauce over the bottom of a 9×13-inch baking dish.
- Take one tortilla and spoon a generous amount of the chicken mixture onto the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top, and sprinkle with the remaining shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving. Garnish with your choice of avocado, sour cream, or cilantro.
Variations and Tips:
- For a spicy kick, add diced jalapeños or red pepper flakes to the chicken filling.
- Substitute the flour tortillas with corn tortillas for a gluten-free option.
- Feel free to add black beans or corn to the filling mixture for added texture and nutrition.
- If you prefer a crunchier texture, consider broiling the enchiladas for the last 2-3 minutes of cooking.
- These enchiladas can be made ahead of time and refrigerated, then baked just before serving.
Chicken Biryani in Minutes
Chicken Biryani is a fragrant and flavorful rice dish that hails from Indian cuisine. Featuring tender pieces of chicken nestled among aromatic basmati rice, this dish is perfect for family dinners or gatherings with friends.
With the convenience of rotisserie chicken, you can whip up this comforting meal in just about 30 minutes. It's a great option for busy weeknights when you want to impress without spending hours in the kitchen.
Ingredients:
- 2 cups basmati rice
- 2 cups shredded rotisserie chicken
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 2 tablespoons biryani masala (or garam masala)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 2 tablespoons ghee or vegetable oil
- Salt to taste
- 3-4 cups water
- Optional: fried onions for garnish
Cooking Steps:
- Rinse the basmati rice under cold water until the water runs clear, then soak for about 20 minutes. Drain and set aside.
- In a large pot or pan, heat the ghee or vegetable oil over medium heat. Add the cumin seeds and let them sizzle.
- Once fragrant, add the sliced onions and sauté until they are golden brown.
- Stir in the chopped tomatoes and cook until they soften, about 3-4 minutes.
- Add the biryani masala, turmeric powder, and salt, frying for an additional minute.
- Incorporate the shredded rotisserie chicken and yogurt into the mixture. Stir until evenly combined, and let it cook for another 2-3 minutes.
- Add the drained basmati rice to the pot and gently mix everything together.
- Pour in 3-4 cups of water (enough to cover the rice), bring to a gentle boil, then reduce heat to low and cover. Cook for about 15 minutes or until the rice is fluffy and fully cooked.
- After removing from heat, let it sit covered for an additional 5-10 minutes. Fluff with a fork and gently fold in the chopped cilantro and mint before serving.
- Optionally, garnish with fried onions for extra texture and flavor.
Variations and Tips:
- For a vegetarian version, you can substitute the chicken with chickpeas or vegetables like peas, carrots, and bell peppers.
- Feel free to adjust the spices according to your heat preference; add green chilies for an extra kick.
- To make it a one-pot meal, you can also cook the rice and chicken together without pre-cooking the rice; just adjust the water quantity accordingly.
- Serve your Chicken Biryani with a side of raita (yogurt dip) to balance the spices.
Rotisserie Chicken and Quinoa Salad
Rotisserie Chicken and Quinoa Salad is a delightful, nutritious dish that combines the flavorful, tender chicken with protein-packed quinoa and a medley of fresh vegetables. This salad is perfect for anyone seeking a quick weeknight meal or a satisfying lunch that can be prepared in under 30 minutes.
Packed with vitamins and minerals, it's ideal for health-conscious eaters and families looking for a wholesome option that doesn't compromise on flavor.
Ingredients:
- 1 rotisserie chicken, shredded
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Cooking Steps:
- In a medium saucepan, combine quinoa and water (or chicken broth). Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and the liquid is absorbed.
- While the quinoa is cooking, prepare the vegetables. In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, parsley, and feta cheese (if using).
- Once the quinoa is cooked, let it cool for a few minutes, then fluff it with a fork and add it to the vegetable mixture.
- Add the shredded rotisserie chicken to the bowl with the quinoa and vegetables.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss everything to combine.
- Taste and adjust seasoning as needed. Serve immediately or refrigerate for later.
Variations and Tips:
- Feel free to add any additional vegetables you have on hand, such as corn, avocado, or spinach for extra flavor and nutrition.
- Swap the feta cheese for a vegan cheese option or leave it out altogether for a lighter version.
- For a spicier kick, add chopped jalapeños or a pinch of red pepper flakes to the dressing.
- This salad can be stored in the refrigerator for up to three days, making it a perfect make-ahead meal for busy weeks or meal prep.
Cheesy Chicken Potato Skins
Cheesy Chicken Potato Skins are a delectable appetizer or light meal perfect for gatherings, game days, or even a cozy family dinner. This dish combines the comforting flavors of crispy potato skins with creamy cheese and tender rotisserie chicken, making it a hit among both kids and adults alike.
In just under 30 minutes, you can prepare this mouthwatering treat using leftover rotisserie chicken, ensuring you maximize flavor with minimal effort.
Ingredients:
- 4 medium russet potatoes
- 2 cups shredded rotisserie chicken
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, sliced
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Optional toppings: bacon bits, jalapeños, extra cheese, or ranch dressing
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and scrub the russet potatoes. Pat them dry with a towel and poke several holes in each potato with a fork. Rub the potatoes with olive oil and sprinkle with salt.
- Bake the potatoes on a baking sheet for about 45-60 minutes, or until they are tender and a fork can easily pierce through them. Remove from the oven and allow them to cool slightly.
- Once cooled, cut each potato in half lengthwise and scoop out some of the flesh, leaving a thin layer to keep the skin sturdy.
- In a mixing bowl, combine the shredded rotisserie chicken, cheddar cheese, sour cream, green onions, and a pinch of salt and pepper. Mix well until combined.
- Fill each potato skin with the cheesy chicken mixture and top with additional cheese if desired.
- Return the stuffed potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and garnish with your choice of optional toppings like bacon bits, jalapeños, or a drizzle of ranch dressing.
Variations and Tips:
- Swap out cheddar cheese for pepper jack or mozzarella for a different flavor profile.
- For a spicy kick, add diced jalapeños to the chicken mixture or top with hot sauce.
- Use a mix of different cheeses to achieve a gourmet flavor.
- These potato skins can also be prepared in advance and refrigerated. Just bake them when you're ready to serve.
- Serve alongside a side salad for a more balanced meal.
Enjoy your cheesy chicken potato skins!
Speedy Chicken Fajitas
Speedy Chicken Fajitas are a quick and flavorful meal that makes excellent use of rotisserie chicken, perfect for busy weeknights or casual gatherings with family and friends. This dish is ideal for anyone looking to whip up a delicious dinner in less than 30 minutes, requiring minimal prep time while still delivering that fantastic fresh taste.
Serve these fajitas with your favorite toppings for a customizable and satisfying meal.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 bell pepper, sliced (any color)
- 1 onion, sliced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Flour or corn tortillas
- Toppings: sour cream, guacamole, salsa, shredded cheese, cilantro
Cooking Steps:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the sliced bell pepper and onion, cooking for about 5 minutes until they are softened and slightly charred.
- Stir in the shredded rotisserie chicken, chili powder, cumin, paprika, salt, and pepper. Mix well and heat until the chicken is warmed through, about 3-5 minutes.
- While the filling is cooking, warm the tortillas in a separate pan or microwave.
- Once heated, assemble the fajitas by spooning the chicken and veggie mixture onto the tortillas.
- Top with your choice of sour cream, guacamole, salsa, shredded cheese, and cilantro.
- Serve immediately and enjoy!
Variations and Tips:
- For a spicy kick, add sliced jalapeños to the skillet alongside the peppers and onion.
- Experiment with different proteins or vegetables like shrimp, beef, or zucchini.
- Consider marinating fresh veggies in lime juice and spices for an extra layer of flavor before adding them to the skillet.
- If you prefer, you can make these fajitas in a slow cooker; just combine the ingredients and let them heat until warm, then serve with tortillas.
- Serve with a side of black beans or Mexican rice for a more filling meal.
