Having a few solid leftover rotisserie chicken recipes means I can easily throw together a great meal with very little effort.
I like it straight off the bone, or chopped up and mixed into any number of fantastic dishes.
Turn Leftover Rotisserie Chicken Into a Meal
Whichever way I use chicken leftovers, they make for a lightning-fast mid-week meal.
There’s just something about how rotisserie chickens get slowly roasted, basting in their juices, which makes them so much better than anything I could re-create at home.
And since they are always insanely juicy, you can reheat without worrying about the bird drying out!
With 25 leftover chicken recipes to choose from, it won’t be hard to find something everyone will love.
Skip the prep and have a delicious meal on the table in no time flat!
You may have steered clear of tamales in the past because of the special dough and the need to steam them in corn husks.
They’re delicious, but they’re not super easy to make at home.
The good news is that this recipe has all the flavor with half of the work.
Rather than making a cornmeal dough and assembling individual tamales, you will be making what amounts to a tamale pizza!
Cornbread crust is topped with enchilada sauce, leftover rotisserie chicken, and plenty of cheese.
You might not be able to eat it in a slice, but it still won’t last long.
Serve with some fresh avocado slices and maybe even some Mexican Street Corn.
White chili is such a nice alternative to the darker, beefier version. And now it’s cold and dark; it’s time to have both kinds in your weekly rotation.
Using rotisserie chicken cuts your cooking time down significantly. All you’ll cook are the veggies and beans.
Once thickened, you can throw in the chicken and corn for five minutes so that they have time to heat up.
Like any other chili, this only gets better when served the next day.
Chicken pot pie is so comforting. It’s creamy and full of those amazing flavors that take you right back to grandma’s kitchen.
This lightened-up version uses milk instead of cream and is filled with carrots, celery, potatoes, peas, corn, and chicken.
Much like chili, once you have the base made, and the sauce is nice and thick, you’ll just need to add the chicken long enough for it to reheat.
As filling as it is alone, you can’t go wrong with a side of Cheddar Bay Biscuits.
Lasagna has long been a fan favorite in my house.
And when they came out with those no-boil noodles?! It was like Christmas!
But it’s also nice to change things up, and this twist on the classic is one to try.
The combination of mushroom, spinach, onion, garlic, and a few other spices makes for a wonderfully light layer that is packed with flavor.
You can have this dish ready to go in under half an hour, and it will last a solid few days in the fridge.
When it comes to salad, I need plenty of extras!
No boring lettuce for me, thank you.
This fantastic salad is loaded with juicy rotisserie chicken, celery, toasted almonds, grapes, and a creamy homemade dressing that is so easy to make.
I like to keep jars of homemade salad toppers on hand for added crunch.
Using store-bought flatbread along with your leftover rotisserie chicken makes this pizza a breeze to throw together.
The classic combination of chicken, BBQ sauce, red onion, and cheese is all you need for a mid-week meal in under 15 minutes.
Although, if you felt the urge to make your own flatbreads, this recipe comes together in less than an hour.
It might sound crazy, but adding egg noodles to a chicken pot pie mixture makes for one big satisfying bowl of comfort food.
The sauce and veggies come together using a simple roux of chicken broth, cream, and flour, with the added flavor kick of some ranch dressing mix.
Instead of baking with a biscuit crust, just toss the noodles through and serve in a big bowl with plenty of napkins.
When the weather dips below 40°F, I like to have a batch of soup in the fridge for those extra chilly days.
But making too big of a batch can get boring after too many bowls, which is why I like to make a couple of different kinds that are fast and easy.
Once the onion, jalapenos, and garlic are soft, everything else gets added to the pot to cook through. It takes just 30 minutes!
The tortilla strips aren’t essential but make for a pleasant texture change.
Curry can be intimidating to make since it’s full of hard-to-pronounce spices and undefined spice levels!
We’ve all been blown away one too many times, I’m sure!
But this recipe is so straightforward, and chances are, you have most of the ingredients already.
It takes just 10 minutes to have everything in the pot and then needs the occasional stir until it’s thick enough.
Why not try your hand at some homemade Onion Bhajis while you wait?
As I mentioned before, I like my salads over-the-top and loaded with extra goodies!
The main reason I love this recipe so much has to be the crunch.
Between the cabbage, carrots, crunchy noodles, and sesame seeds, there’s nothing boring about it.
If rice vinegar isn’t a staple in your house, try using apple cider vinegar instead.
These little babies come together in a snap and are bursting with spice.
I like to keep bagels in my freezer for those lazy mornings when I can throw them in the toasted and eat on the go.
But having them for lunch or dinner, smothered in buffalo chicken and melted pimento cheese? I’m definitely making extra!
Like pizza and chocolate chip cookies, I think nachos are perfect.
Even bad nachos are good nachos.
And these nachos are great nachos!
I like to layer my tray with chips, cheese, and chicken.
Then I do another layer so there are no dried out chips on the bottom.
To keep things crisp, serve your yummy extras on the side so people can make up their own perfect bite.
Enchiladas are great because of all that sauce and melted cheese on top.
But if you’ve never had salsa verde enchiladas, you’re missing out!
You can usually find this in a container at the store, or you can get creative and try out a fun recipe.
Either way, the flavor hits all those jalapeno notes, but in a wonderfully different way.
It took me a minute to come around the fruit in my salad, but once I did, there was no stopping me!
The dressing here of sugar, vinegar, oil, and black pepper makes for a slightly sweet and subtly spicy combination that is only enhanced by the juicy strawberries.
Mixed with tangy blue cheese, crunchy cashews, and juicy rotisserie chicken, this is a winner.
Soup is one thing, but there’s nothing like a slice of chicken pot pie in a buttery pastry crust.
I like to use frozen veggies to speed my prep up. Just be sure to thaw and drain them out, so they don’t make your pie watery.
Another excellent addition would be some sweet potatoes for extra texture and flavor.
When I’m alone for dinner, I’m not ashamed to say I will choose a simple baked potato over almost anything.
It’s so easy, super tasty, and I don’t have to do anything but add butter and salt.
But for those nights I want something more; there’s nothing like a tender, fluffy potato loaded with shredded chicken and BBQ sauce.
Top it all with some mature cheddar and broil for a couple of minutes for the best baked potato ever.
If you’re looking for something filling, easy to make ahead, and a dish everyone will love, this recipe has you covered.
The simple combination of chicken, rice, broccoli, cheese, and chicken broth gravy is all you need to make this incredible casserole.
When topped with crunchy bread crumbs and baked until golden, it’s a hard one to resist.
My favorite thing about stuffed peppers has to be the added nutrients. You’ll get a whole other batch of goodness right in the serving!
I’m a little obsessed with these twist peppers, and I think I might try out poblano pepper next time for a real spicy kick!
With just four ingredients, you only need 10 minutes to get these in the oven.
I don’t know why we save these kinds of dishes for when we go out.
All it takes is some thinly sliced onions and peach scattered over flatbreads with leftover chicken, bacon, and blue cheese.
I bet you have it all ready to go. You just never thought about putting it all together!
If peaches are out of season where you are, maybe try this delicious spicy peach BBQ sauce instead!
Speaking of restaurant-worthy flavors!
This flatbread is a little more involved, but worth every single extra minute.
This pizza is one to share, with caramelized onions, goat cheese, cherries, chicken, and an incredible balsamic glaze.
I like to add a little honey to my caramelized onions, and an extra drizzle over the cooked flatbread would work perfectly with the goat cheese and cherries.
It’s hard not to overstate how easy these roll-ups are.
Whether looking for a quick appetizer, after-school snack, or lunch on-the-go, these are no-bake and everything you need in one bite.
If you’re not looking for too much heat, use chopped tomatoes without the green chilis.
Make sure to let the log set up in the fridge so you get neat slices.
As much as I love pulled pork, I don’t always have the time to slow cook it for hours on end.
That’s where leftover rotisserie chicken comes in!
Shredded chicken has a similar texture, and when covered in your favorite BBQ sauce, you probably won’t even know the difference.
For something a little more indulgent, try this unbelievable BBQ Chicken Grilled Cheese.
Pasta bakes are the ultimate in make ahead meals that you can have in the fridge for an easy, go-to dinner in minutes.
Between the alfredo sauce and the sundried tomatoes, this fabulous pasta dish is creamy, sweet, and juicy.
For some crunch, try mixing some breadcrumbs into your grated parmesan.
I know I’m not the only one peeking into the fridge before bedtime.
Sometimes a late night craving hits and only something salty will do the trick.
Enter the rotisserie chicken quesadilla!
This recipe calls for tomato puree and smoked paprika, but I would probably cheat and use either salsa or BBQ sauce.
Cook in a skillet for a toasted tortilla shell.
I don’t know if it the nostalgia or the simplicity that I love the most about the classic soup.
Using the traditional base from which all great things are made – celery, carrot, and onion – the most work you have to do is deciding between elbow and macaroni pasta.
I would recommend using low-sodium broth if you can find it. But making your own is a great way to make sure it’s the best it can be!
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