Rotisserie chicken is a beloved convenience food that can serve as the foundation for a variety of delicious and easy-to-prepare meals. A store-bought rotisserie chicken provides a great starting point for busy home cooks looking to whip up a quick and tasty dish. Here you will find some tasty recipes to use your leftover Rotisserie Chicken.
Chicken Caesar Wrap
Ingredients
Lettuce: I like to use romaine because it has a nice crunch as well as good flavor.
Bacon: This is a great way to use leftover bacon. If you do have to fry up some bacon, it may take a few minutes longer to make this recipe.
Chicken: This Chicken Caesar Wrap comes together in a jiffy if you keep cooked, shredded chicken on hand like I do. You can also use leftover rotisserie chicken.
Dressing: I used store bought Caesar dressing, because when you are trying to throw together a quick lunch, you’re not going to want to have to take the time to make it from scratch. My favorite bottled sauce is the Bolthouse Farms Caesar Dressing. Not only does it taste great, but it’s also a little lighter and better for you.
Parmesan: I like to use freshly grated parmesan.
Croutons: I also thought it would be fun to chop up some croutons and put them inside the wrap. I loved the extra crunch that they brought to the wrap.
Tortilla: I usually just use large, burrito sized tortillas. They also make flavored tortillas, like sun-dried tomato or spinach, that would be delicious.
One-Pan Orzo Tuscan Chicken
This easy, com One Pan Orzo Tuscan Chicken is made in one pan and takes less than 10 minutes to throw together in a casserole dish.
10 Min Prep – it doesn’t get any more low maintenance for a homemade dinner than this tuscan-style orzo chicken bake.
Dump & Bake – literally dump all of the ingredients into the casserole dish and stick in the oven! No dirty mixing bowls needed.
One Pan Meal – you’ll only need to wash one pan, this is your kinda meal for busy weeks when eating out is so tempting.
Great Leftovers – much like most pasta recipes, the flavors meld and it’s even more delish the next day. Just add a splash of chicken broth before reheating.
INGREDIENTS NEEDED:
Rotisserie Chicken: I shred it up with a fork.
Broth: I always use low-sodium chicken broth as it has a great, warm flavor, but you could use vegetable broth to make this vegetarian if you prefer (swap the parmesan for a vegetarian option if you need).
Pasta: you can find orzo pasta at your local grocery store. It looks like rice grains but is a short-grain pasta.
Tomatoes: use sundried tomatoes packed in oil for the best flavor. They are robust and tart, which is perfect with creamy orzo.
Seasoning: freshly minced garlic, salt, and black pepper will season this dish perfectly.
Spinach: fresh spinach adds color and nutrients to this dish.
Cream: the cream will make a deliciously creamy sauce, melding the flavors together.
Cheese: freshly shredded Parmesan cheese works best here.
Parsley: fresh parsley adds a peppery, earthy flavor to this dish.
iNSTRUCTIONS:
Combine chicken, broth, orzo, tomatoes, garlic, salt and pepper in a medium skillet.
Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
Stir in spinach, cream, Parmesan and parsley and serve.
SIMPLE WAYS TO CHANGE THE RECIPE UP:
Add some heat. Add some red pepper flakes, a little bit of hot sauce, or some cayenne pepper to the dish to add some spice.
Use different herbs. Use other fresh herbs like fresh basil, fresh thyme, or oregano to easily change the flavor.
Try other cheeses. Parmesan cheese has a great, cheesy, salty flavor, but you can use any kind of cheese you like. Try this dish with some sharp cheddar cheese or feta cheese crumbled on top!
Add-ins. Pine nuts, bell peppers, mushrooms, kalamata olives, chopped artichoke hearts, or peas would make great additions for more color and nutrients in this dish.
Flavor. Add some more flavor with a dash of Worcestershire sauce or lemon juice.
The Best Easy Chicken Tostada Recipe (with Rotisserie Chicken)
A Tostada is a traditional Mexican meal featuring a crunchy fried tortilla as its foundation, topped with ingredients like seasoned meat, beans, lettuce, cheese, and salsa or pico de gallo.
Ingredients
6 tostada shells , store-bought or homemade*
2 medium ripe avocados
1 Tbsp fresh lime juice
1/4 tsp garlic powder, divided
Salt & Pepper
1 (16 oz) can Rosarita Traditional Refried Beans
1 (10 oz) can Rotel Diced Tomatoes & Green Chilies Mild, drained
3/4 tsp ancho chili powder
1/2 tsp ground cumin
2 cups shredded iceberg or romaine lettuce
2 cups shredded rotisserie chicken or shredded cooked chicken breasts
1 cup shredded Mexican blend cheese
1 cup pico de gallo, homemade or store-bought**
6 Tbsp sour cream
Instructions
Using a fork mash avocado with lime juice and 1/8 tsp garlic powder to a slightly chunky texture. Season with salt and pepper to taste.
In a small saucepan mix together refried beans, drained canned tomatoes, chili powder, cumin and remaining 1/8 tsp garlic powder.
Season with salt and pepper to taste and cook over medium-low heat, stirring frequently until heated through.
To assemble tostadas, layer each tostada shell with guacamole (avocado mixture), bean mixture, lettuce, rotisserie chicken, cheese, pico de gallo and sour cream. Serve immediately.
Rotisserie Chicken Alfredo
Whip up an amazing meal quickly with this simple recipe for classic Alfredo sauce mixed with pasta and rotisserie chicken! You can prepare a rich, creamy Alfredo sauce in a pan while your pasta is boiling, then combine it with the chicken for a dish that the whole family will love.
Ingredients
3 tablespoons butter
1 garlic clove, minced
1 cup half & half or heavy cream
½ cup whole milk
1 ½ cups grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground pepper
16 ounces fettuccine pasta
2 ½ cups cooked rotisserie chicken (about ½ chicken), shredded
Instructions
Cook the pasta:
Cook the pasta following the instructions on the box. Reserve ½ cup pasta water before draining it.
Make the sauce:
Over medium heat, melt the butter. Add the garlic and stir to toast it for about a minute, ensuring it doesn’t burn.
Pour in the half & half (or cream) and milk and stir constantly. Add the grated cheese, salt, pepper, and nutmeg (if using) and combine. Reduce the heat and continue cooking the Alfredo sauce for about 5 minutes.
Add the cooked chicken to the sauce and stir to coat.
Combine:
To the chicken and Alfredo sauce, add the cooked pasta and toss to combine. If your sauce needs a little thinning out, add a little pasta water and stir.
Serve the pasta with additional parmesan cheese on top.
Optional:
Add Veggies
This delicious meal is the perfect vessel to add more veggies. I like to add broccoli. If broccoli is not your thing, add peas, cauliflower florets, bell peppers, zucchini, or carrots.
Copycat Costco Chicken Bake
Forget about heading to Costco; whip up these chicken bakes at home super quickly! With just a handful of easy ingredients, you can recreate this Costco food favorite in less than an hour—no membership needed. Costco Chicken bake contains rotisserie chicken, ranch dressing, mozzarella, bacon wrapped up in a piece of dough. topped with ranch and parmesan cheese.
Whip up your own version of Costco's popular Chicken Bake using that leftover rotisserie chicken. It's cheesy, savory, and super tasty! Extra kudos if your chicken is from Costco.
Ingredients (for 4 servings)
1 lb. pizza dough(425 g)
AP flour, for dusting
¾ cup ranch dressing(180 g), divided
2 ¾ cups shredded low-moisture mozzarella(275 g), divided
1 cup thick cut bacon(225 g), cooked, chopped
2 cups cooked chicken(250 g), cut into 1/2-inch pieces
thinly sliced chive, optional
Preparation
Preheat the oven to 400˚F (200˚C). LIne a baking sheet with parchment paper.
Use a knife or bench scraper to divide the dough into 4 equal pieces (about 4 ounces each). Lightly dust a clean surface with flour, then use a rolling pin to roll one portion of dough out to a roughly 7 x 10-inch rectangle (it doesn’t need to be perfect) with a shorter end closest to you.
Use a spoon to spread about 2 tablespoons of ranch dressing over the center of the dough rectangle, leaving a 2-inch border around the edges. Sprinkle ½ cup of mozzarella over the ranch dressing, followed by ¼ cup of bacon, then ½ cup chicken. Sprinkle another tablespoon of mozzarella and chives on top, if desired.
Gently lift one of the longer sides of the dough up and over the filling, trying to wrap it as far over the filling as possible. Tuck a short end up and over the filling, as if rolling a burrito, and repeat with the other short end. Lift the other long side of dough up and over the filling as tightly as possible without tearing the dough, then lightly pinch and press the edges of the dough together to seal. Set the chicken bake seam-side down on the prepared baking sheet and repeat with the remaining ingredients to make 3 more chicken bakes.
Use a pastry brush to generously brush the remaining ranch dressing over the tops of the chicken bakes, then sprinkle each with 1–2 tablespoons of mozzarella.
Bake the chicken bakes until the tops are golden brown and bubbly and the dough has puffed up, 15–18 minutes. Let cool on the baking sheets for 5–10 minutes before serving.
Enjoy!
Buffalo Chicken Dip Biscuits
Buffalo Chicken Bombs are flaky buttermilk biscuits stuffed with a creamy buffalo chicken filling, coated in buffalo sauce, and baked until golden. To amp up the flavor, a drizzle of buffalo sauce is added on top for an extra spicy kick in every bite.
Ingredients
1 can (8-count) refrigerated biscuits, not flaky
4 ounces cream cheese, room temperature
¼ cup (68 g) buffalo sauce
2 cups (280 g) rotisserie chicken, shredded
¼ cup (28 g) sharp cheddar cheese, shredded
¼ cup (28 g) mozzarella cheese, shredded
1 teaspoon finely diced green onion
Toppings
3 tablespoons buffalo sauce, divided
1 teaspoon finely diced green onion, for garnish
Blue cheese or ranch dressing, for dipping
Instructions
Filling
In a large mixing bowl, whisk together cream cheese and buffalo sauce until well combined.
Add in chicken, cheddar cheese, mozzarella cheese, and green onion. Stir to combine. You will have about 2 ½ cups of filling.
Assembly
Preheat the oven to 375°F* and spray a 10-inch oven-safe skillet with nonstick cooking spray.
Remove the biscuits from the can and place them on a clean work surface. Using a rolling pin, flatten each biscuit to about ⅛-inch thickness.
Divide the buffalo mixture equally between each biscuit (about ¼ cup per biscuit). Pinch the edges of the biscuit together to seal the mixture inside.
Place the sealed biscuits, seam-side down, in the prepared skillet. Using about 2 tablespoons of buffalo sauce, brush the top of each biscuit. Reserve the remaining buffalo sauce for drizzling.
Bake for 24-26 minutes, or until browned.
Drizzle the tops of the bombs with the reserved buffalo sauce and garnish with green onions.
Serve with extra buffalo sauce and ranch or blue cheese dressing for dipping.
Chicken Pot Pie
Elevate your comfort food with these classy chicken pot pies. Using rotisserie chicken and ready-made puff pastry, they’re super simple to make and taste amazing.
I aimed to create a simple recipe that still packed a punch in flavor. After experimenting a lot, I discovered that using rotisserie chicken for the filling and high-quality store-bought puff pastry for the crust were fantastic time-savers
Ingredients
1 to 2 packages frozen puff pastry, my favorite to use are Pepperidge Farm brand, thawed.
4 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, roughly chopped
3 stalks celery, diced
1 cup frozen pearl onions (no need to defrost)
3 carrots, sliced into ¼-inch rounds
⅓ cup all-purpose flour, plus more for rolling the pastry
2½ cups low-sodium chicken broth
¾ teaspoon salt
½ teaspoon pepper
½ cup heavy cream
1 tablespoon chopped fresh thyme (or a combination thyme, rosemary and sage), plus a few thyme springs for serving
3-4 cups shredded cooked chicken, from 1 rotisserie chicken
1 cup frozen peas (no need to defrost)
1 egg
Instructions
NOTE: For this recipe, you'll need 4 to 6 oven-safe (to 425°F) soup bowls. For larger portions, use bowls with an 18 to 20-oz capacity; for smaller portions, use bowls with a 12 to 14-oz capacity. If making 4 servings, one (14-oz) package of puff pastry will suffice. However, if making 6 servings, you'll need another package.
Line a baking sheet with aluminum foil for easy clean-up.
Dust a clean, dry work surface with flour and place the puff pastry over top. Sprinkle the pastry with flour and roll to about ⅛-inch thick, smoothing the creases with the rolling pin at the same time. (Depending on the brand of puff pastry you buy, you may not need to roll it out that much.) Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the diameter of your soup bowls. (Alternatively, cut out 6 circles if making smaller portions.) Place the dough rounds on the foil-lined baking sheet and refrigerate until ready to use.
Preheat the oven to 425°F and set an oven rack to the center position.
To make the filling: In a large sauté pan over medium heat, melt the butter. Add the yellow onion, garlic, celery, pearl onions, and carrots. Sauté, stirring occasionally, until the carrots are just cooked, 8 to 10 minutes. Add the flour and cook, stirring constantly, for about 2 minutes. Add the broth, salt, and white pepper. Bring to a boil, stirring with a wooden spoon and scraping the bottom and corners of the pan to incorporate the flour. Simmer until thickened, a few minutes. Off the heat, stir in the heavy cream, thyme, chicken, and peas. Taste and adjust seasoning, if necessary. (Note that the broth will taste a little boozy at this point. That's okay - the cognac will cook off in the oven.)
Ladle the filling into 4 large or 6 small oven-safe soup bowls. The filling should come up no more than three-quarters of the way to the top of the bowls. Do not overfill.
Beat the egg with 1 tablespoon of water.
Remove the pastry rounds from the refrigerator. Brush the outside edges of each bowl with the egg wash.
Place the cold dough rounds over the bowls, pressing firmly around the edges so that the dough adheres. Transfer the bowls to the foil-lined baking sheet. Brush the dough with the egg wash. Using a sharp knife, make a ½-inch slit in the top of each pie. Place the bowls on the foil-lined baking sheet and bake for 20 to 25 minutes, or until the pastry is a rich golden brown. Let cool for about 10 minutes, then use a wide spatula to carefully transfer the hot bowls to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve.
MAKE AHEAD: The pies may be assembled and refrigerated up to a day ahead of time. Brush the top of the dough with egg wash before baking.
To wrap it up, these recipes are not only tasty but also a real time-saver thanks to the rotisserie chicken. Please follow me for more delicious and easy recipes.
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