26 Ways to Use a Rotisserie Chicken

We’re all busy, especially during the week. You rush home from work to shuttle kids to activities, help with homework or simply spend a little quality time with your loved ones. You know that fast food or takeout can be unhealthy and expensive, but cooking is often the last thing on your mind. One way to provide healthful, homemade meals is to pick up a rotisserie chicken from your grocery store and use it in a simple recipe. There are enough recipes listed here for you to make something new, delicious and easy twice a month for a year.

Purchase a bag of premade Caesar salad. Top the greens with diced chicken and serve with some crusty bread. Use the Caesar salad idea, but roll up the greens and chicken in a tortilla for a tasty wrap. Combine a can of cream of mushroom soup with 2 cans of water, a package of mixed frozen vegetables and 2 cups of pasta in a large saucepan. Cook over medium heat for 10 minutes, stirring frequently. Add cubed chicken and cook for 5 more minutes before serving. Spread jar Alfredo sauce onto a premade pizza crust. Top with shredded mozzarella, sliced chicken and mushrooms. Bake just until the cheese melts and the pizza is hot. Mix chopped chicken with a can of mixed vegetables, a can of any condensed cream soup and a cup of milk. Top with a tube of refrigerated biscuits and bake at 400 for about 15 minutes. Combine chopped chicken with a pound of cooked spaghetti, 2 cans of cream soup and 1/2 cup of milk in a greased casserole dish. Top with slices of American cheese and bake at 350 for about 30 minutes. Line a greased casserole with frozen hash browns. Top with sliced chicken and shredded cheese. Pour on 1 can each of cream soup and Rotel tomatoes. Bake at 350 for 45 minutes. Cook shredded chicken in a large skillet with 8 ounces of sour cream, a tablespoon of paprika and a teaspoon of salt over medium until thick and heated through (5 to 8 minutes). Serve over cooked rice. Combine bite-size pieces of chicken with a pound of ziti, cooked. Stir in a jar of pasta sauce and a cup of shredded mozzarella. Top with another cup or 2 of cheese and bake at 350 about 30 minutes. Top a tortilla with shredded chicken, shredded cheese and canned chiles. Place another tortilla on top and heat on a countertop grill or skillet for tasty chicken quesadillas. Spread refrigerator crescent rolls with mayonnaise, shredded chicken and cheese. Roll up and bake according to the directions on the crescent roll can. Make chicken flautas by rolling shredded chicken and cheese in corn tortillas. Fry in about an inch of oil until golden and crispy. Pour a can of cream of chicken soup and 1/2 cup of broth over shredded chicken and a cup of rice in a casserole dish. Stir in chopped onion and frozen vegetables, if desired. Cook at 350 for about 30 minutes. Combine shredded chicken and bottled barbecue sauce in a medium saucepan. Simmer for about 20 minutes. Serve on toasted buns. Dice chicken and toss in buffalo sauce. Combine in a casserole dish with a box of macaroni and cheese (prepared). Sprinkle with shredded cheddar and breadcrumbs. Bake at 350 about 10 minutes. Chop chicken and mix with a bottle of teriyaki sauce. Serve with rice. Butter thick slices of bread. Top the unbuttered side of one piece of bread with sliced chicken, sliced bell peppers and Monterey Jack cheese. Top with another slice of bread, butter side up and grill. Mix with chopped grapes, walnuts and Granny Smith apples. Stir in mayonnaise and spread on whole grain bread. Combine shredded chicken with taco seasoning and water. Heat as directed on the seasoning package and serve in warm tortillas with lettuce and cheese. Stir diced chicken with cooked linguine, a jar of Alfredo sauce and sautéed mushrooms in a greased casserole. Top with breadcrumbs and Parmesan. Bake at 350 for 30 minutes. Mix with 1 1/2 cups heavy cream, 3 eggs, 2 cups of cheese, salt and pepper. Pour into a prepared pie crust and bake up a weeknight quiche. Combine cubed chicken with a small container of ricotta cheese, an egg and some Italian seasoning. Stuff into cooked pasta shells, cover with a jar of sauce and sprinkle with mozzarella. Bake until cheese is bubbly. Spread tortilla chips on a cookie sheet. Top with diced chicken, shredded cheese and diced jalapenos if desired. Bake for about 10 minutes, until the cheese has melted. Simmer chicken with taco seasoning and water. Spread refried beans onto large flour tortillas. Top with seasoned chicken, lettuce, cheese and tomatoes. Prepare a large bag of frozen broccoli with cheese sauce according to the package’s directions. Stir in chopped chicken and serve over rice. Combine chicken with a bag of coleslaw mix, some fresh snow peas and broccoli, and some sesame-ginger salad dressing. Serve as is or spoon into large leaves of lettuce and make wraps.

Of course, you can vary these recipes to your family’s taste. Try them all and add your favorites to your menu rotation. In addition, you can make things even easier by preparing your own rotisserie-style chicken in your slow cooker, so you will not even have to stop by the grocery store on the way home.


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