Rotisserie chicken stuffed vegetables provide a satisfying low-carb option for those seeking comfort food. Dishes like stuffed bell peppers, zucchini boats, and spicy jalapeño poppers deliver flavor while keeping carbs in check. Ingredients such as cheese, homemade pesto, and marinara sauce elevate these meals. Variations include cauliflower rice-stuffed tomatoes and Mediterranean chicken-stuffed artichokes, ensuring there's something for everyone. Discover more scrumptious ideas and tips that make these recipes even more enjoyable.
Stuffed Bell Peppers With Rotisserie Chicken and Cheese
Stuffed Bell Peppers with Rotisserie Chicken and Cheese is a delightful and hearty dish, perfect for busy weeknights or a satisfying family dinner. This easy-to-make recipe comes together in about 30 minutes, making it ideal for anyone looking for a quick yet delectable meal. The combination of juicy rotisserie chicken, melted cheese, and flavorful vegetables makes these stuffed peppers a crowd-pleaser for both adults and kids alike.
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 cup diced tomatoes (canned or fresh)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- In a large mixing bowl, combine the shredded rotisserie chicken, cooked rice, half of the shredded cheese, diced tomatoes, onion, garlic, chili powder, cumin, salt, and pepper. Stir until well mixed.
- Spoon the mixture into each bell pepper, packing it down gently to fill them completely.
- Top each stuffed pepper with the remaining shredded cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or cilantro if desired.
Variations and Tips:
- For a spicier version, add chopped jalapeños or a sprinkle of cayenne pepper to the chicken mixture.
- Substitute quinoa or cauliflower rice for the regular rice for a healthier option.
- Add black beans or corn for added texture and flavor.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days or frozen for later enjoyment.
- Serve with a side salad or some crusty bread for a complete meal.
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Zucchini Boats Filled With Rotisserie Chicken and Pesto
Zucchini Boats Filled With Rotisserie Chicken and Pesto are a delicious and hearty dish that combines the freshness of zucchini with the flavorful goodness of rotisserie chicken and basil pesto. This dish is perfect for busy weeknight dinners or healthy meal prep, allowing you to enjoy a wholesome meal in just about 30 minutes.
It's ideal for families, meal preppers, or anyone looking to enjoy a low-carb meal that's packed with protein and flavor.
Ingredients:
- 4 medium zucchinis
- 2 cups rotisserie chicken, cooked and shredded
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out some of the seeds to create boats. Place the zucchini halves cut-side up in a baking dish.
- In a large mixing bowl, combine the shredded rotisserie chicken, basil pesto, halved cherry tomatoes, salt, and pepper. Mix until evenly coated.
- Evenly stuff each zucchini half with the chicken and pesto mixture, pressing it down slightly to pack it in.
- Top each stuffed zucchini with shredded mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves if desired, and serve warm.
Variations and Tips:
- For a spicy kick, add some red pepper flakes to the chicken mixture.
- You can substitute the rotisserie chicken with shredded turkey or cooked ground meat for a different flavor.
- Feel free to mix in other vegetables, such as bell peppers or spinach, into the stuffing for added nutrition.
- For a dairy-free option, use nutritional yeast instead of cheese and a dairy-free pesto.
- If you don't have basil pesto, homemade or a different variety of pesto can be used for a unique flavor twist.
Enjoy your flavor-packed Zucchini Boats filled with Rotisserie Chicken and Pesto—you'll be sure to come back for seconds!
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Rotisserie Chicken Stuffed Eggplants With Marinara
Rotisserie Chicken Stuffed Eggplants with Marinara is a delicious and nutritious dish that transforms simple eggplants into hearty meals. Perfect for busy weeknight dinners or a satisfying lunch, this recipe utilizes rotisserie chicken for a quick, flavorful filling. In just 40 minutes, you can create a gourmet dish that serves 4 people, impressing both family and guests alike.
Ingredients:
- 2 medium eggplants
- 2 cups cooked rotisserie chicken, shredded
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Olive oil, for drizzling
- Fresh basil or parsley, for garnish
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out some of the flesh to create a boat-like shape. Reserve the scooped-out flesh for later use.
- Brush the cut sides of the eggplants with olive oil and place them cut-side down on a baking sheet. Bake in the preheated oven for about 15 minutes to soften.
- Meanwhile, in a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Chop the reserved eggplant flesh and add it to the skillet, along with the shredded rotisserie chicken, marinara sauce, Italian seasoning, salt, and pepper. Stir to combine and let simmer for about 5 minutes.
- Remove the eggplants from the oven and flip them cut-side up. Spoon the chicken mixture into each eggplant half, pressing down slightly to pack the filling.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the stuffed eggplants.
- Return the filled eggplants to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley before serving.
Variations and Tips:
- You can substitute the marinara sauce with your favorite homemade tomato sauce or a creamy Alfredo sauce for a different flavor profile.
- Add chopped bell peppers, spinach, or mushrooms to the chicken filling for extra nutrition and flavor.
- If you like a bit of heat, toss in some crushed red pepper flakes or diced jalapeños to the sautéed onions and garlic.
- For a low-carb version, replace the eggplants with zucchini boats or bell peppers. Adjust the cooking time accordingly.
- Serve with a side salad for a complete meal or over a bed of cooked quinoa for added texture.
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Spicy Jalapeño Poppers With Rotisserie Chicken Filling
Spicy Jalapeño Poppers with Rotisserie Chicken Filling are a deliciously bold appetizer or snack that packs a flavorful punch. Perfect for parties, game days, or just as a delightful treat at home, these poppers are ideal for anyone who enjoys a blend of spicy and savory.
In just about 30 minutes, you can whip up this crowd-pleaser that combines the smoky flavor of rotisserie chicken with the heat of jalapeños, all baked to perfection.
Ingredients:
- 10 large jalapeño peppers
- 1 cup shredded rotisserie chicken
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional for extra heat)
- Salt and pepper to taste
- 1/2 cup breadcrumbs (for topping)
- Olive oil spray
Cooking Steps:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Slice the jalapeños in half lengthwise and remove the seeds and membranes for a milder flavor, or leave some for more heat.
- In a mixing bowl, combine the shredded rotisserie chicken, cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix until well combined.
- Fill each jalapeño half generously with the chicken mixture.
- In a separate bowl, toss the breadcrumbs with a little olive oil until lightly coated. This will help them crisp up in the oven.
- Sprinkle the breadcrumb mixture over the stuffed jalapeños for added crunch.
- Arrange the prepared jalapeño poppers on the lined baking sheet and bake for 20-25 minutes, or until the jalapeños are tender and the tops are golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Variations and Tips:
- Cheese Substitutions: Feel free to experiment with different types of cheese, such as pepper jack for an extra kick or mozzarella for a milder flavor.
- Meat Alternatives: If you're looking for a vegetarian option, substitute the chicken with black beans or cooked quinoa for a protein-packed filling.
- Additional Toppings: Add crumbled bacon or diced tomatoes on top of the poppers before baking for extra flavor.
- Make Ahead: You can prepare the stuffed jalapeños in advance and keep them in the fridge until you're ready to bake. Just add a few extra minutes to the baking time.
- Serving Suggestions: Serve with a side of ranch or a spicy dipping sauce to complement the heat of the peppers.
Enjoy your spicy treat that's sure to impress!
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Cauliflower Rice-Stuffed Tomatoes and Rotisserie Chicken
Cauliflower Rice-Stuffed Tomatoes with Rotisserie Chicken is a delightful and healthy dish that brings together fresh tomatoes, flavorful rotisserie chicken, and nutritious cauliflower rice. This dish is perfect for those looking for a low-carb meal that is both satisfying and easy to prepare. With a preparation time of approximately 30 minutes, it is an excellent option for busy weeknights or family gatherings.
Ingredients:
- 4 large tomatoes
- 1 cup cauliflower rice (fresh or frozen)
- 2 cups rotisserie chicken, shredded
- 1 cup shredded cheese (mozzarella or cheddar)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
- Olive oil (for drizzling)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the tomatoes and gently scoop out the insides, reserving the flesh in a bowl. Be careful not to puncture the bottoms.
- In a skillet over medium heat, add a drizzle of olive oil and sauté the onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Add the reserved tomato flesh and cauliflower rice to the skillet, stirring to combine. Cook for about 5-7 minutes until the cauliflower is tender.
- Stir in the shredded rotisserie chicken, cheese, Italian seasoning, salt, and pepper. Mix well and remove from heat.
- Stuff each tomato with the cauliflower rice and chicken mixture, packing gently to fill each tomato completely.
- Place the stuffed tomatoes in a baking dish and drizzle with olive oil. Bake for 20-25 minutes, until the tomatoes are tender and the tops are slightly golden.
- Remove from the oven and garnish with fresh parsley or basil before serving.
Variations and Tips:
- Try adding sautéed bell peppers or spinach to the stuffing mixture for an extra nutritional boost.
- For a spicy kick, mix in some crushed red pepper flakes or diced jalapeños.
- You can substitute the cauliflower rice with quinoa or brown rice for a different texture and flavor.
- Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with a side salad or crusty bread for a complete meal.
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Rotisserie Chicken and Spinach Stuffed Mushrooms
Rotisserie Chicken and Spinach Stuffed Mushrooms are a delightful appetizer or light meal that combines savory flavors and a satisfying texture. This dish is ideal for gatherings, game days, or a cozy evening at home, especially for those who enjoy easy yet impressive fare.
With a prep time of about 15 minutes and a cooking time of 20 minutes, this recipe is perfect for anyone looking for a quick and tasty way to indulge in the richness of rotisserie chicken and the health benefits of spinach.
Ingredients:
- 12 large portobello or button mushrooms, stems removed
- 1 cup cooked rotisserie chicken, shredded
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil, for drizzling
- Fresh parsley, for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add a drizzle of olive oil. Sauté the minced garlic for about 1 minute until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the shredded rotisserie chicken, cooked spinach, cream cheese, mozzarella, Parmesan, Italian seasoning, and season with salt and pepper. Mix until well combined.
- Arrange the mushroom caps on a parchment-lined baking sheet. Spoon the filling generously into each mushroom cap.
- Drizzle a little olive oil over the stuffed mushrooms. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are golden.
- Remove from the oven and let cool slightly. Garnish with fresh parsley if desired, then serve warm.
Variations and Tips:
- For a spicy kick, add red pepper flakes to the filling mixture.
- Substitute the cream cheese with ricotta or feta for a different flavor profile.
- Add chopped sun-dried tomatoes or artichokes for an extra layer of taste.
- These stuffed mushrooms can be made ahead of time. Prepare up to step 5, cover, and refrigerate until ready to bake.
- To make this dish vegetarian, omit the rotisserie chicken and consider adding cooked quinoa or chickpeas for added protein.
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Stuffed Acorn Squash With Rotisserie Chicken and Quinoa
Stuffed Acorn Squash with Rotisserie Chicken and Quinoa is a hearty, nutritious dish that brings comfort food to a whole new level. This vibrant and satisfying meal is perfect for family gatherings or a cozy dinner for two.
With a preparation time of about 20 minutes and a cooking time of 45 minutes, it's an ideal choice for both busy weeknights and special occasions. The natural sweetness of the acorn squash pairs beautifully with the savory flavors of rotisserie chicken and the nutty undertones of quinoa, making it a delightful choice for anyone looking to indulge in a wholesome meal.
Ingredients:
- 2 acorn squashes, halved and seeds removed
- 2 cups cooked quinoa
- 2 cups shredded rotisserie chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh cilantro or parsley for garnish (optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Place the halved acorn squashes cut-side up on a baking sheet. Brush the inside with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 25-30 minutes, or until tender.
- In a large bowl, combine the cooked quinoa, shredded rotisserie chicken, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Mix well until all ingredients are evenly combined.
- Once the acorn squashes are tender, remove them from the oven. Using a spoon, fill each squash half generously with the quinoa and chicken mixture.
- Sprinkle the shredded cheese on top of the stuffed squashes.
- Return the stuffed acorn squashes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before garnishing with fresh cilantro or parsley. Serve warm.
Variations and Tips:
- For a vegetarian option, substitute the rotisserie chicken with additional beans or cooked lentils.
- Add diced bell peppers or chopped onions to the stuffing mixture for extra flavor and nutrition.
- Experiment with different spices, such as paprika or Italian seasoning, to tailor the taste to your liking.
- If you have leftover stuffing, it can be used as a filling for wraps, tacos, or served over a salad.
- To make ahead, prepare the stuffing and acorn squashes separately. Assemble and bake them just before serving.
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Rotisserie Chicken-Stuffed Avocado With Cilantro Lime Dressing
Rotisserie Chicken-Stuffed Avocado with Cilantro Lime Dressing is a delightful and nutritious dish that combines the creaminess of ripe avocados with the savory flavors of rotisserie chicken.
This meal is perfect for those looking for a quick and healthy lunch or dinner option, taking just 15 minutes to prepare. It's great for busy weeknights or as an invigorating dish for summer picnics. Enjoy this fresh, protein-packed meal that's both satisfying and easy to make!
Ingredients:
- 2 ripe avocados
- 1 cup rotisserie chicken, shredded
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup corn (canned or frozen)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup cilantro, chopped
For the Cilantro Lime Dressing:
- 1/4 cup plain Greek yogurt or sour cream
- Juice of 1 lime
- 1 tablespoon olive oil
- 1/4 teaspoon cumin
- Salt and pepper to taste
Cooking Steps:
- Prepare the Dressing: In a small bowl, whisk together the Greek yogurt (or sour cream), lime juice, olive oil, cumin, salt, and pepper until smooth and well combined. Taste and adjust seasoning as needed.
- Mix the Filling: In a medium bowl, combine the shredded rotisserie chicken, diced red onion, diced tomatoes, corn, garlic powder, salt, pepper, and chopped cilantro. Mix thoroughly until all ingredients are well distributed.
- Halve the Avocados: Carefully cut the avocados in half lengthwise and remove the pits. Use a spoon to scoop out a little of the flesh to create more space for the filling if needed.
- Stuff the Avocados: Generously fill each avocado half with the prepared chicken mixture, using a spoon to pack it in.
- Drizzle with Dressing: Drizzle the cilantro lime dressing over the stuffed avocados. If desired, garnish with extra cilantro and lime wedges.
- Serve: Enjoy immediately, or refrigerate for up to an hour before serving for a chilled option.
Variations and Tips:
- Protein Alternatives: Substitute rotisserie chicken with shredded turkey, tuna, or even chickpeas for a vegetarian option.
- Additional Toppings: Top with sliced jalapeños for a spicy kick or sprinkle with feta cheese for added creaminess.
- Herb Variations: Try swapping cilantro with parsley or basil for a different flavor profile.
- Avocado Ripeness: Make sure to use ripe avocados for the best flavor and texture; they should yield slightly to gentle pressure.
- Serving Suggestions: Pair with tortilla chips or a fresh salad for a complete meal.
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Greek-Style Stuffed Peppers With Rotisserie Chicken
This delicious Greek-style stuffed peppers dish incorporates the savory flavors of rotisserie chicken with a medley of Mediterranean seasonings, making it a delightful and easy meal option. Ideal for busy weeknights or meal prepping for the week ahead, this recipe takes about 30 minutes to prepare and 30 minutes to cook, giving you a flavorful dinner in just an hour.
Perfect for families or anyone looking for a quick yet satisfying meal, these stuffed peppers will become a favorite!
Ingredients:
- 4 large bell peppers (any color)
- 2 cups cooked rotisserie chicken, shredded
- 1 cup cooked quinoa or rice
- 1 cup feta cheese, crumbled
- 1 cup diced tomatoes (canned or fresh)
- 1/4 cup kalamata olives, chopped
- 1/4 cup red onion, diced
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- Olive oil for drizzling
- Fresh parsley, for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Begin by preparing the bell peppers. Slice the tops off and remove the seeds and membranes. Set the peppers upright in a baking dish.
- In a large mixing bowl, combine the shredded rotisserie chicken, cooked quinoa or rice, feta cheese, diced tomatoes, kalamata olives, red onion, minced garlic, oregano, basil, and season with salt and pepper to taste. Stir until well combined.
- Spoon the mixture evenly into each of the prepared bell peppers, packing it gently.
- Drizzle a little olive oil over the stuffed peppers and cover with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the filling is heated through.
- Remove from the oven and let cool slightly before serving. Garnish with fresh parsley, if desired.
Variations and Tips:
- Swap out the quinoa or rice for couscous or orzo for a different texture.
- For extra flavor, add a teaspoon of lemon zest or a splash of lemon juice to the filling.
- Feel free to customize the filling with other vegetables like spinach or zucchini.
- Serve with a side salad or Greek yogurt for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven before serving.
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Loaded Sweet Potatoes With Rotisserie Chicken and Broccoli
Loaded sweet potatoes with rotisserie chicken and broccoli is a delightful and nutritious dish that brings together sweet, savory, and cheesy flavors in a comforting meal. Perfect for busy weeknights, this recipe is ideal for families looking for quick, satisfying dinners or meal prep enthusiasts.
With just about 30 minutes of preparation and cooking time, you can have a hearty dish that fuels your day.
Ingredients:
- 4 medium sweet potatoes
- 2 cups rotisserie chicken, shredded
- 1 cup broccoli florets, steamed
- 1 cup shredded cheese (cheddar or your preference)
- ½ cup Greek yogurt or sour cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: sliced green onions, chopped cilantro, hot sauce
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and poke a few holes in the sweet potatoes with a fork. Rub them with olive oil and sprinkle with salt.
- Place the sweet potatoes on a baking sheet and roast for about 45 minutes, or until tender when pierced with a fork.
- While the sweet potatoes are roasting, steam the broccoli florets until bright green and tender, about 5-7 minutes.
- In a large bowl, combine the shredded rotisserie chicken, steamed broccoli, garlic powder, onion powder, and half the cheese. Mix well.
- Once the sweet potatoes are done, carefully slice them open lengthwise, and fluff the insides with a fork.
- Spoon the chicken and broccoli mixture generously into each sweet potato, then top with the remaining cheese.
- Return the filled sweet potatoes back to the oven for an additional 10 minutes or until the cheese is melted and bubbly.
- Serve warm, topped with Greek yogurt or sour cream and optional toppings like green onions or hot sauce.
Variations and Tips:
- Substitute the rotisserie chicken with turkey or cooked quinoa for a vegetarian option.
- Experiment with different cheeses, such as Monterey Jack or mozzarella, for varied flavor profiles.
- Add other veggies like bell peppers or spinach to the filling mixture for extra nutrition.
- To make this recipe ahead of time, you can prepare the sweet potatoes and filling separately, store them in the refrigerator, and assemble before baking.
- Enjoy leftovers by mixing the filling into a salad or as a topping on a wrap for a quick lunch.
Stuffed Cabbage Rolls With Rotisserie Chicken and Rice
Stuffed cabbage rolls are a delightful and hearty dish that combines tender cabbage leaves filled with a savory mixture of rotisserie chicken and rice. This meal is perfect for families and can easily impress guests, as it offers a comforting blend of flavors and textures.
Ideal for a cozy weeknight dinner or a weekend gathering, this recipe takes about 45 minutes of preparation time and an additional 30 minutes of cooking time, making it a convenient choice for any occasion.
Ingredients:
- 1 small head of cabbage
- 2 cups cooked rotisserie chicken, shredded
- 1 cup cooked white or brown rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- Bring a large pot of water to a boil. Carefully peel away the leaves from the cabbage head and blanch them in boiling water for about 2-3 minutes until they soften. Remove them and set aside to cool.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes.
- In a large bowl, combine the shredded rotisserie chicken, cooked rice, sautéed onion and garlic, tomato sauce, oregano, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Take a blanched cabbage leaf and place a generous spoonful of the chicken and rice filling at the base of the leaf. Fold in the sides and roll it up tightly. Repeat with the remaining leaves and filling.
- In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange the stuffed cabbage rolls seam side down in the dish and pour the remaining tomato sauce over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes for a slightly crispy top.
- Garnish with fresh parsley if desired and serve warm.
Variations and Tips:
- For a spicier kick, add red pepper flakes or diced jalapeños to the filling.
- Substitute quinoa or cauliflower rice for a healthier alternative to traditional rice.
- If you want to make this dish ahead of time, you can assemble the rolls and refrigerate them before baking. Just increase the baking time if they are chilled.
- Experiment with various herbs and spices like thyme, basil, or cumin to adjust flavors to your preference.
- Serve with a side of fresh salad or crusty bread for a complete meal.
Creamy Alfredo Chicken-Stuffed Zucchini
Creamy Alfredo Chicken-Stuffed Zucchini is a delightful and hearty dish that combines the comforting flavors of creamy Alfredo sauce with tender zucchini, making it a perfect meal for those looking for a satisfying and nutritious dinner.
This dish is ideal for families, busy weeknights, or even as a show-stopping side at a gathering. With a preparation time of around 20 minutes and a cooking time of 25 minutes, you can have this delicious meal ready in under an hour.
Ingredients:
- 2 medium zucchinis
- 1 cup rotisserie chicken, shredded
- 1/2 cup Alfredo sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- Wash the zucchinis and slice them in half lengthwise. Using a spoon, scoop out the seeds and a bit of the flesh to create a hollow center for stuffing.
- In a mixing bowl, combine the shredded rotisserie chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Spoon the chicken mixture into the hollowed-out zucchinis, generously filling each half.
- Place the stuffed zucchinis in a baking dish, and if desired, sprinkle additional mozzarella cheese on top for an extra cheesy finish.
- Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and allow to cool slightly. Garnish with fresh parsley before serving.
Variations and Tips:
- For a healthier alternative, you can replace the Alfredo sauce with a light cream sauce or non-dairy version.
- Add sautéed mushrooms or spinach to the chicken mixture for added flavor and nutrition.
- If you prefer a bit of spice, consider adding red pepper flakes to the stuffing mixture.
- Serve these stuffed zucchinis with a fresh salad or garlic bread for a complete meal.
Rotisserie Chicken and Artichoke Dip Stuffed Bell Peppers
Rotisserie Chicken and Artichoke Dip Stuffed Bell Peppers are a delicious and satisfying dish that combines the savory flavor of rotisserie chicken with creamy artichoke dip, all encased in vibrant bell peppers.
This dish is perfect for family dinners, potlucks, or meal prep for the week ahead. With a preparation time of just 20 minutes and a baking time of 30 minutes, these stuffed peppers are both quick to assemble and packed with flavor.
Ingredients:
- 4 large bell peppers (any color)
- 2 cups rotisserie chicken, shredded
- 1 cup artichoke hearts, chopped (canned or frozen)
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Wash the bell peppers, cut the tops off, and remove the seeds and membranes. Place them upright in a baking dish.
3. In a large mixing bowl, combine the shredded rotisserie chicken, chopped artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, lemon juice, garlic powder, onion powder, salt, and pepper.
Mix until everything is well combined and creamy.
4. Spoon the filling evenly into each bell pepper, pressing down slightly to pack the mixture.
5. Pour a little bit of water (about 1/4 cup) into the bottom of the baking dish to help steam the peppers as they cook.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
7. Remove the foil and bake for an additional 5-10 minutes, or until the tops are golden and the peppers are tender.
8. Allow to cool for a few minutes before serving. Garnish with fresh parsley or basil if desired.
Variations and Tips:
- Meatless Option: Substitute the rotisserie chicken with cooked quinoa or additional artichokes for a vegetarian version.
- Add Vegetables: Incorporate diced tomatoes, spinach, or mushrooms into the filling for added flavor and nutrition.
- Spice it Up: Add diced jalapeños or red pepper flakes to the filling for some heat.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Serving Suggestion: Serve with a side salad or crusty bread to round out the meal.
Stuffed Portobello Mushrooms With Rotisserie Chicken and Feta
Stuffed Portobello Mushrooms with Rotisserie Chicken and Feta is a flavorful and satisfying dish that's perfect for a quick weeknight dinner or a hearty appetizer when entertaining guests.
These large, meaty mushrooms are filled with a delicious mixture of shredded rotisserie chicken, creamy feta cheese, and aromatic herbs, making them a delightful option for both meat lovers and those looking to enjoy a healthy, vegetable-packed meal.
With a preparation time of just 20 minutes and a cooking time of 25 minutes, this dish can be whipped up in less than an hour.
Ingredients:
- 4 large Portobello mushrooms
- 2 cups shredded rotisserie chicken
- 1 cup crumbled feta cheese
- 1 cup fresh spinach, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and scrape out the gills using a spoon.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
- In a large bowl, combine the shredded rotisserie chicken, sautéed spinach, crumbled feta cheese, dried oregano, dried basil, and season with salt and pepper to taste.
- Spoon the chicken mixture evenly into the cavity of each Portobello mushroom, pressing down gently to pack it in.
- If using, sprinkle grated Parmesan cheese over the top of the stuffed mushrooms for extra flavor.
- Arrange the stuffed mushrooms on a baking sheet and bake for 25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Remove from the oven and let cool slightly before serving. Enjoy your stuffed Portobello mushrooms hot!
Variations and Tips:
- For a spicier kick, add red pepper flakes to the filling mixture.
- You can substitute the feta cheese with goat cheese or mozzarella for a different flavor profile.
- Experiment with additional fillings such as sun-dried tomatoes, olives, or artichoke hearts to enhance the stuffing.
- Serve the stuffed mushrooms with a side salad or over a bed of quinoa for a complete meal.
- Leftover mushrooms can be stored in the refrigerator and reheated in the oven for a quick lunch or snack.
Low-Carb Stuffed Butternut Squash With Rotisserie Chicken
This delightful low-carb stuffed butternut squash dish is a perfect meal for those looking to enjoy a hearty yet healthy option. Packed with flavor and nutrients, it serves as a great dinner for families, meal preppers, or anyone following a ketogenic or low-carb lifestyle. The preparation time is approximately 20 minutes, with a cooking time of about 40 minutes.
Ingredients:
- 2 medium-sized butternut squash
- 2 cups rotisserie chicken, shredded
- 1 cup spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh herbs (optional, for garnish)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
- Roast the squash in the preheated oven for about 30-35 minutes, or until tender and easily pierced with a fork.
- While the squash is roasting, prepare the filling. In a large bowl, combine the shredded rotisserie chicken, chopped spinach, cream cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, and season with salt and pepper. Mix until thoroughly combined.
- Once the squash is done, remove it from the oven and let it cool slightly. Using a fork, gently scrape the flesh of the squash and add it to the filling mixture. Stir until everything is well combined.
- Spoon the filling back into each butternut squash half, pressing down slightly to pack it in.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the filling is heated through and slightly bubbly.
- Remove from the oven, let cool for a few minutes, and garnish with fresh herbs if desired.
Variations and Tips:
- For extra flavor, consider adding diced bell peppers or mushrooms to the filling mixture.
- To spice things up, add crushed red pepper flakes or your favorite hot sauce to the filling.
- Swap out the chicken for ground turkey or beef if preferred, making sure to season the meat well.
- To make it a complete meal, serve alongside a fresh salad or sautéed greens.
- This dish can easily be meal prepped; just store the stuffed squash in the fridge for up to 4 days and reheat in the oven when ready to eat.
Chicken-Curry Stuffed Bell Peppers
Chicken-Curry Stuffed Bell Peppers are a delightful and nutritious dish that combines the flavors of rotisserie chicken and aromatic spices, perfect for busy weeknights or casual family gatherings. This dish not only provides a delicious meal but also showcases vibrant colors and textures, making it visually appealing.
With a preparation time of about 15 minutes and a cooking time of 30 minutes, you can have a satisfying dinner on the table in less than an hour.
Ingredients:
- 4 large bell peppers (any color)
- 2 cups rotisserie chicken, shredded
- 1 cup cooked rice (white or brown)
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cup diced tomatoes (canned or fresh)
- ½ cup frozen peas (optional)
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh cilantro, chopped (for garnish)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the shredded rotisserie chicken, cooked rice, diced tomatoes, coconut milk, curry powder, and peas (if using) to the skillet. Stir everything together, seasoning with salt and pepper to taste. Let the mixture simmer for about 5-7 minutes until heated through.
- Spoon the chicken-curry mixture into each bell pepper, packing it down gently.
- Place the stuffed peppers upright in a baking dish. You can add a splash of water to the bottom of the dish to help steam the peppers if desired.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes to allow the tops to brown slightly.
- Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro.
Variations and Tips:
- For a spicier kick, add chopped green chilies or a dash of cayenne pepper to the chicken-curry mixture.
- You can substitute the rice with quinoa for a protein-packed alternative.
- Feel free to mix up the vegetables; diced carrots, zucchini, or corn can be added for extra nutrients.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven for a quick meal.
- Pair with a side salad or naan bread for a complete meal.
Caprese-Stuffed Tomatoes With Rotisserie Chicken
Caprese-Stuffed Tomatoes with Rotisserie Chicken is a delightful and invigorating dish that blends the classic flavors of a Caprese salad with the heartiness of rotisserie chicken. It's perfect for a light lunch, a stylish dinner party, or as a satisfying meal prep option throughout the week.
With a preparation time of just 20-25 minutes, this dish is ideal for busy individuals or families looking to enjoy a nutritious and colorful meal without spending hours in the kitchen.
Ingredients:
- 4 large ripe tomatoes
- 1 cup shredded rotisserie chicken
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: extra basil leaves for garnish
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Carefully hollow out the tops of the tomatoes using a spoon, leaving enough flesh to create sturdy walls. Discard or save the insides for another use.
- In a mixing bowl, combine the shredded rotisserie chicken, halved mozzarella balls, chopped basil, balsamic vinegar, olive oil, salt, and pepper. Mix until well combined.
- Spoon the filling into each hollowed tomato, packing it gently to guarantee it's well-stuffed.
- Place the stuffed tomatoes on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the tomatoes are tender and the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving. Garnish with additional basil leaves if desired.
Variations and Tips:
- For an added kick, include diced jalapeños or crushed red pepper flakes in the filling mixture.
- Swap the mozzarella for feta cheese for a tangier flavor profile.
- You can use other vegetables like bell peppers or zucchini to create a similar stuffing with different flavors.
- Serve the tomatoes alongside a green salad or crusty bread for a fuller meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; simply reheat in the oven for 10 minutes before serving.
BBQ Rotisserie Chicken Stuffed Sweet Bell Peppers
BBQ Rotisserie Chicken Stuffed Sweet Bell Peppers make for a delightful dish that's both satisfying and hearty. Perfect for a quick weeknight dinner or as a crowd-pleasing party appetizer, this recipe combines the smoky flavors of BBQ rotisserie chicken with the sweetness of colorful bell peppers.
With a prep time of just 15 minutes and a cook time of 30 minutes, it's a convenient option for busy individuals and families looking for a delicious and nutritious meal.
Ingredients:
- 4 large sweet bell peppers (red, yellow, or orange)
- 2 cups shredded BBQ rotisserie chicken
- 1 cup cooked rice (white or brown)
- 1 cup black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup shredded cheddar cheese
- 1 teaspoon taco seasoning (optional)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the sweet bell peppers and carefully remove the seeds and membranes. Arrange them upright in a baking dish.
- In a large mixing bowl, combine the shredded BBQ rotisserie chicken, cooked rice, black beans, corn, half of the shredded cheddar cheese, taco seasoning, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Stuff each bell pepper generously with the BBQ chicken mixture.
- Sprinkle the remaining shredded cheddar cheese on top of each stuffed pepper.
- Cover the baking 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 peppers are tender and the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before garnishing with fresh cilantro or parsley if desired.
Variations and Tips:
- For a spicy kick, add chopped jalapeños or a splash of hot sauce to the stuffing mixture.
- Swap out the BBQ chicken for shredded pork or turkey for a different flavor profile.
- You can make this dish vegetarian by using lentils or extra beans in place of the chicken.
- Customize the stuffing with your favorite vegetables or toppings, such as diced tomatoes, avocado, or sour cream.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
Tex-Mex Stuffed Zucchini With Rotisserie Chicken
Tex-Mex Stuffed Zucchini with Rotisserie Chicken is a delicious and nutritious dish that perfectly combines the vibrant flavors of Mexican cuisine with healthy vegetables.
This recipe is ideal for busy weeknights or casual gatherings, as it takes about 30 minutes from start to finish. Packed with protein and veggies, it's a great way to put leftover rotisserie chicken to good use while satisfying your cravings for Mexican flavors.
Ingredients:
- 4 medium zucchinis
- 2 cups shredded rotisserie chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or pepper jack)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Wash the zucchinis and cut them in half lengthwise. Use a spoon to gently scoop out the insides, creating a hollow shell while leaving a small border.
- In a large bowl, combine the shredded rotisserie chicken, black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, onion powder, and salt and pepper. Mix until well combined.
- Spoon the chicken mixture into the hollowed-out zucchini halves, filling them generously.
- Place the stuffed zucchinis on a baking sheet lined with parchment paper. Sprinkle the shredded cheese evenly over the top of each stuffed zucchini.
- Bake in the preheated oven for about 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
- Remove from the oven and let cool slightly. Garnish with fresh cilantro and serve with lime wedges on the side.
Variations and Tips:
- For extra spice, add diced jalapeños or chipotle peppers in adobo sauce to the filling mixture.
- You can substitute ground turkey or beef for the rotisserie chicken for a different meat option.
- To make the dish vegetarian, replace the chicken with a combination of additional beans, quinoa, or tempeh.
- Serve with a dollop of sour cream or guacamole for added creaminess.
Leftover stuffed zucchinis can be stored in the refrigerator for up to three days and reheated in the oven or microwave.
Enjoy your Tex-Mex adventure with these flavorful stuffed zucchinis!
Chicken Fajita Stuffed Peppers
Chicken Fajita Stuffed Peppers are a tasty and colorful way to enjoy a healthy meal. This dish combines the savory flavors of seasoned rotisserie chicken with vibrant bell peppers, making it ideal for families seeking a satisfying weeknight dinner or for meal preppers looking for a nutritious option.
The preparation time is approximately 15 minutes, with a cooking time of 25-30 minutes, making it a quick yet impressive dish to whip up!
Ingredients:
- 4 large bell peppers (any color)
- 2 cups shredded rotisserie chicken
- 1 medium onion, sliced
- 1 medium bell pepper, diced (any color)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 cup corn (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Sour cream or guacamole, for serving (optional)
Cooking Steps:
- 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 upright in a baking dish.
- In a skillet, heat the remaining olive oil over medium heat. Add the sliced onion and diced bell pepper, seasoning with salt and pepper. Sauté until softened, about 5 minutes.
- Add the shredded rotisserie chicken, chili powder, cumin, paprika, corn, and black beans to the skillet. Stir to combine and heat through, cooking for an additional 2-3 minutes.
- Remove the skillet from the heat, and stir in half of the shredded cheese.
- Spoon the chicken mixture evenly into each prepared bell pepper, packing it down slightly. Top each pepper with the remaining cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving, if desired. Serve with sour cream or guacamole on the side.
Variations and Tips:
- Swap the rotisserie chicken for cooked ground turkey or beef for a different flavor profile.
- For a vegetarian option, substitute the chicken with lentils or additional beans.
- To add some heat, include diced jalapeños or a dash of hot sauce to the filling.
- Customize the recipe by incorporating your favorite vegetables or seasonings to the filling mixture.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated in the oven or microwave.
Rotisserie Chicken and Cheese Stuffed Poblano Peppers
Rotisserie Chicken Stuffed Poblano Peppers is a savory and satisfying dish that combines the rich flavors of rotisserie chicken with the delicious taste of roasted poblano peppers.
Ideal for a family dinner or a gathering with friends, this dish can be prepared in under an hour and is perfect for anyone looking for a quick yet impressive meal.
The creamy cheese and tender chicken filling, paired with the slightly smoky heat of the poblano, creates a delightful balance that will leave your guests asking for seconds.
Ingredients:
- 4 large poblano peppers
- 2 cups cooked rotisserie chicken, shredded
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- While the oven is heating, carefully roast the poblano peppers over an open flame or under the broiler until the skins are charred and blistered.
- Place them in a bowl and cover with plastic wrap for about 10 minutes to steam; this will make peeling easier.
- Once the peppers have cooled slightly, peel the skins off, remove the seeds, and carefully cut a slit down one side of each pepper.
- In a large bowl, mix the shredded rotisserie chicken, cream cheese, half of the cheddar cheese, sour cream, garlic powder, onion powder, paprika, salt, and pepper until well combined.
- Stuff each poblano pepper with the chicken and cheese mixture, pressing down gently to pack them in.
- Place the stuffed peppers in a baking dish and sprinkle the remaining cheddar cheese on top.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes.
- Garnish with fresh cilantro if desired before serving.
Variations and Tips:
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the filling.
- Experiment with different cheeses like pepper jack for added flavor or mozzarella for a milder taste.
- You can substitute cooked turkey or beef for the rotisserie chicken if preferred.
- If you're short on time, consider using pre-shredded cheese and rotisserie chicken to speed up the process.
- Serve the stuffed peppers with a side of rice or a fresh salad for a complete meal.
Mediterranean Chicken-Stuffed Artichokes
Mediterranean Chicken-Stuffed Artichokes are a delightful and wholesome dish that showcases tender artichokes filled with a savory combination of rotisserie chicken and Mediterranean flavors. This dish is perfect for a family dinner, a special gathering, or as an impressive appetizer for entertaining guests.
With a preparation time of about 15 minutes and a cooking time of 30 minutes, it's a convenient yet elegant option for busy cooks who want to serve something nutritious and satisfying.
Ingredients:
- 4 large artichokes
- 2 cups cooked rotisserie chicken, shredded
- 1/2 cup cooked quinoa
- 1/4 cup Kalamata olives, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for drizzling
Cooking Steps:
- Preheat your oven to 375°F (190°C) and set aside a baking dish.
- Prepare the artichokes by trimming the stems and removing the tough outer leaves. Cut about an inch off the top of each artichoke and use scissors to snip the sharp leaf tips. Rinse under cold water to clean.
- In a large bowl, combine the shredded rotisserie chicken, cooked quinoa, chopped olives, sun-dried tomatoes, feta cheese, minced garlic, parsley, lemon juice, oregano, salt, and pepper. Mix until well combined.
- Gently pull apart the leaves of the artichokes and stuff them generously with the chicken mixture, making sure to pack it in securely.
- Place the stuffed artichokes in the prepared baking dish and drizzle with olive oil. Add about an inch of water to the bottom of the baking dish to create steam while cooking.
- Cover the dish with aluminum foil and bake for 25-30 minutes, or until the artichokes are tender and the filling is heated through.
- Remove from the oven and let cool slightly before serving. Enjoy warm as a main dish or appetizer.
Variations and Tips:
- For a spicier kick, add chopped red pepper flakes or diced jalapeños to the chicken filling.
- You can substitute quinoa with couscous or rice for a different grain option.
- Feel free to experiment with herbs like basil or mint for a fresh twist.
- If you're short on time, you can use canned artichoke hearts instead; just adjust cooking time accordingly.
- Serve the stuffed artichokes with a side of tzatziki sauce or a Mediterranean salad for a complete meal.
Chicken and Vegetable Stuffed Bell Peppers
Rotisserie Chicken Stuffed Bell Peppers is a delicious and easy dish that combines the savory flavors of rotisserie chicken with vibrant bell peppers, making it an ideal meal for families or anyone looking for a hearty yet healthy option. This recipe is perfect for busy weeknights, as it takes only about 30 minutes to prepare and 25 minutes to cook, allowing you to have a nutritious meal on the table in under an hour.
Ingredients:
- 4 large bell peppers (any color)
- 2 cups cooked rotisserie chicken, shredded
- 1 cup cooked rice (white or brown)
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh cilantro or parsley for garnish (optional)
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- Rinse the bell peppers, slice the tops off, and remove the seeds and membranes. Set aside.
- In a large mixing bowl, combine the shredded rotisserie chicken, cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
- Spoon the filling mixture into each bell pepper, packing it down slightly. Place the stuffed peppers upright in a baking dish.
- Pour a small amount of water into the bottom of the dish to help steam the peppers during baking.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil, sprinkle shredded cheese on top of each pepper, and return to the oven. Bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro or parsley, if desired.
Variations and Tips:
- Variations: You can customize the filling by adding other ingredients such as sautéed onions, zucchini, or even chopped spinach for extra nutrition.
- Swap out the black beans for kidney beans or use quinoa instead of rice for a different flavor and texture.
- Topping options: Experiment with different types of cheese or top with sour cream, avocado, or a drizzle of hot sauce for added flavor.
- Meal prep: Stuffed peppers can be prepared in advance and stored in the refrigerator for a couple of days before baking. You can also freeze unbaked stuffed peppers for a quick meal later on.
- Cooking time: Adjust the cooking time based on the size of your peppers and the amount of filling; larger peppers may require additional cooking time.
Cream Cheese and Bacon Rotisserie Chicken-Stuffed Mushrooms
Cream Cheese and Bacon Rotisserie Chicken-Stuffed Mushrooms are a delightful appetizer that brings together the savory flavors of rotisserie chicken, cream cheese, and crispy bacon, all nestled within hearty mushroom caps. Perfect for game day, parties, or as a delicious starter for a family dinner, this dish can be prepared in just about 30 minutes, making it an excellent choice for both novice cooks and seasoned chefs alike.
Ingredients:
- 1 pound large portobello or cremini mushrooms, stems removed
- 2 cups shredded rotisserie chicken
- 4 ounces cream cheese, softened
- 1/2 cup cooked and crumbled bacon
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: Fresh parsley for garnishing
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, softened cream cheese, crumbled bacon, mozzarella cheese, green onions, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well incorporated.
- Arrange the mushrooms on a baking sheet, cavity side up. Fill each mushroom with a generous spoonful of the chicken mixture, pressing down lightly to confirm it stays in place.
- Place the filled mushrooms into the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden and bubbly.
- After baking, remove from the oven and let cool for a few minutes. If desired, garnish with fresh parsley before serving.
Variations & Tips:
- Cheese Alternatives: You can experiment with different types of cheese, such as cheddar or goat cheese, for a unique flavor profile.
- Vegetarian Option: Substitute the rotisserie chicken with sautéed spinach or chopped artichokes to create a vegetarian version of the stuffed mushrooms.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to the filling for additional heat.
- Storage: Leftover stuffed mushrooms can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven before serving for the best texture.
- Serving Suggestions: These stuffed mushrooms pair wonderfully with a side of marinara sauce or ranch dressing for dipping.
Thai Peanut Chicken-Stuffed Zucchini
Thai Peanut Chicken-Stuffed Zucchini is a delightful and nourishing dish that brings together the savory flavors of rotisserie chicken with a creamy Thai peanut sauce, all served in tender, roasted zucchini.
This recipe is perfect for a quick weeknight dinner or when entertaining guests, as it combines healthy ingredients and robust tastes. The preparation time is approximately 30 minutes, making it a convenient and delicious option for busy lifestyles or anyone craving a bit of culinary adventure.
Ingredients:
- 4 medium zucchinis
- 2 cups rotisserie chicken, shredded
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or agave syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Crushed peanuts for garnish (optional)
- Lime wedges for serving (optional)
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds with a spoon to create a cavity for the filling. Place the zucchini halves on a baking sheet cut side up.
- In a mixing bowl, combine the shredded rotisserie chicken, peanut butter, soy sauce, lime juice, honey, grated ginger, minced garlic, chopped green onions, and cilantro. Mix until well combined. Season with salt and pepper to taste.
- Spoon the peanut chicken mixture generously into each zucchini half, packing it in gently.
- Bake the stuffed zucchinis in the preheated oven for about 20-25 minutes, or until the zucchinis are tender and the filling is heated through.
- Remove from the oven, and if desired, sprinkle with crushed peanuts for added crunch. Serve with lime wedges for a burst of freshness.
Variations and Tips:
- For an extra kick, incorporate a dash of sriracha or red pepper flakes into the filling.
- Substitute the rotisserie chicken with ground turkey or tofu for a different protein option.
- Experiment with other vegetables like bell peppers or eggplants for stuffing.
- Make it dairy-free by ensuring all sauces and ingredients are free of dairy products.
- Feel free to add diced vegetables, such as carrots or bell peppers, to the filling for added texture and flavor.
- These stuffed zucchinis can be prepared ahead of time and stored in the fridge before baking for a hassle-free meal option.
