Rotisserie Chicken Recipes: Easy and Delicious Meals

We all have those days when the thought of cooking a full meal after a long day is utterly exhausting. It's on those days that a rotisserie chicken becomes my absolute saviour! It's a kitchen staple for me, so versatile and easily transformed into a whole host of delicious meals with minimal effort. Today, I'm going to share my favourite rotisserie chicken recipes, all easy to whip up and guaranteed to satisfy those cravings! So put your feet up, grab a cuppa, and get ready to be inspired.

(Part 1) The Rotisserie Chicken: A Culinary Hero

Before we dive into the recipes, let's talk about the hero of the show – the rotisserie chicken itself. I've got to admit, I'm a bit of a rotisserie chicken snob. I always try to find a local butcher who roasts their chickens fresh. There's just something about that crispy skin and juicy meat that you don’t get from the supermarket. The aroma of a freshly roasted bird filling the butcher's shop is enough to make anyone's mouth water. If you can't get hold of a freshly roasted bird, the supermarket ones are perfectly fine. Just make sure you check the ‘use-by’ date and give it a good sniff to make sure it’s fresh.

Choosing Your Rotisserie Chicken

When choosing a rotisserie chicken, look for a bird that is golden brown and evenly cooked. You want to make sure the skin is crispy, and the meat is cooked through. Avoid any chicken with a pale or discoloured skin, which could be a sign of undercooking. You can also check for any signs of spoilage, such as a strong odour or discoloration. If you’re unsure, ask the butcher for advice. They'll be happy to help you choose the best chicken.

Storage and Preparation

Once you've got your rotisserie chicken, it's time to store it properly. I always pop it in the fridge in an airtight container. This helps to keep it fresh and prevents any unwanted flavours from seeping in. Now, for the preparation. You can use the chicken straight from the fridge, but I prefer to let it come to room temperature first. This allows the meat to cook more evenly and gives it a more tender texture. Just remember to dispose of any leftover juices. They can be quite salty and can make the meat taste a bit off.

(Part 2) Rotisserie chicken salad - A Classic for a Reason

This is one of those dishes that I can never get enough of. It's a fantastic way to use up the leftover chicken and is perfect for a light lunch or supper. Here's how I make it:

Ingredients:

• Leftover rotisserie chicken, shredded
• Mixed salad leaves – I like to use a combination of baby spinach, rocket, and cos lettuce
• Cherry tomatoes, halved
• Cucumber, diced
• Red onion, finely sliced
• Croutons – I often make my own croutons from stale bread, but store-bought are perfectly fine
• Your favourite salad dressing – I love a classic vinaigrette, but you can also use a creamy dressing like ranch

Instructions:

1. Combine the shredded chicken, salad leaves, cherry tomatoes, cucumber, and red onion in a large bowl.

2. Drizzle with your chosen salad dressing and toss to coat. I like to toss the salad gently to avoid bruising the leaves.

3. Top with croutons and serve immediately. Adding the croutons just before serving helps to keep them crunchy.

Now, this is just a basic recipe. You can add your own personal touch by including other ingredients like olives, bell peppers, or even crumbled feta cheese. Experiment and find what you like best!

(Part 3) rotisserie chicken soup – comfort food at its Finest

There's nothing quite like a warm bowl of soup on a chilly day. And with a rotisserie chicken, you can whip up a hearty and flavorful soup in no time. I usually make a chicken noodle soup with my leftover chicken. It's super easy and everyone loves it.

Ingredients:

• Leftover rotisserie chicken, shredded
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth – I like to use homemade broth for a richer flavor, but store-bought is perfectly fine
• 1 cup egg noodles – you can use any type of pasta you like, but egg noodles are a classic choice for chicken soup
• Salt and pepper to taste

Instructions:

1. In a large pot, saute the onion, carrots, and celery in a little olive oil until softened. I like to use a good quality olive oil for a richer flavor.

2. Add the chicken broth and bring to a boil. Skim off any foam that rises to the surface.

3. Reduce heat and simmer for 10 minutes. This allows the flavors to meld and the vegetables to become tender.

4. Add the shredded chicken and egg noodles and cook until the noodles are tender, about 5 minutes. I like to taste the soup at this point and adjust the seasoning.

5. Season with salt and pepper to taste. I usually start with a pinch of salt and add more to taste.

6. Serve hot and enjoy! You can add a dollop of sour cream or a sprinkle of fresh herbs for an extra touch of flavor.

You can easily adapt this recipe to your own tastes. For a thicker soup, you can use chicken stock instead of broth. You can also add other vegetables, such as corn, peas, or spinach. If you’re feeling adventurous, try adding a dollop of sour cream or a sprinkle of fresh herbs before serving.

(Part 4) Rotisserie chicken tacos - A Fiesta in Your Kitchen

Who doesn’t love tacos? They're fun, easy, and can be customized to your liking. And with rotisserie chicken, you can create delicious tacos in a flash. I prefer to make soft tacos, but feel free to use hard shells if you prefer.

Ingredients:

• Leftover rotisserie chicken, shredded
• Taco seasoning – you can buy pre-made taco seasoning or make your own with a blend of chili powder, cumin, paprika, garlic powder, onion powder, and salt
• Soft or hard taco shells – choose your favorite!
• Shredded cheese – cheddar or Monterey Jack are good choices
• Toppings of your choice (salsa, sour cream, guacamole, chopped onions, cilantro) – the possibilities are endless!

Instructions:

1. In a bowl, combine the shredded chicken with taco seasoning. Toss to coat evenly.

2. Warm the taco shells according to package instructions. You can warm them in the oven, microwave, or on the stovetop.

3. Fill the taco shells with the chicken mixture. I like to use a generous amount of chicken filling.

4. Top with cheese and your preferred toppings. Get creative with your toppings! I love to add a dollop of sour cream, a sprinkle of cheese, and a drizzle of salsa.

5. Enjoy!

You can also make your own taco seasoning using a blend of chili powder, cumin, paprika, garlic powder, onion powder, and salt. Just adjust the amounts to your taste.

(Part 5) rotisserie chicken enchiladas - A Mexican Delight

Enchiladas are another one of those dishes that are perfect for using up leftover rotisserie chicken. They're a bit more time-consuming than some of the other recipes, but they're definitely worth the effort. I love the combination of creamy cheese and spicy filling in enchiladas. It's a winning combination!

Ingredients:

• Leftover rotisserie chicken, shredded
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 can (15 ounces) black beans, drained and rinsed – I like to use black beans for their earthy flavor and texture, but you can use pinto beans or kidney beans as well
• 1 (10 ounce) can diced tomatoes and green chilies – you can also use a can of diced tomatoes and add your own green chilies for a more customizable flavor
• 1 cup enchilada sauce – you can buy pre-made enchilada sauce or make your own using a blend of chili powder, cumin, oregano, garlic powder, and onion powder
• 12 corn tortillas – I like to use corn tortillas for their slightly chewy texture, but you can use flour tortillas as well
• 1 cup shredded cheddar cheese – cheddar cheese is a classic choice for enchiladas, but you can also use Monterey Jack, Colby, or a blend of cheeses

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). This will ensure that the cheese melts evenly and the tortillas are warmed through.

2. In a large skillet, saute the onion and green pepper in a little olive oil until softened. You can use any type of oil you like, but I find olive oil to be the most flavorful.

3. Add the shredded chicken, black beans, diced tomatoes and green chilies, and enchilada sauce to the skillet. Cook for 5 minutes, stirring occasionally. Season to taste with salt and pepper.

4. Dip each tortilla in the enchilada sauce. This helps to prevent the tortillas from drying out and adds extra flavor.

5. Spoon the chicken mixture into each tortilla. I like to use about 1/4 cup of filling per tortilla.

6. Roll up the tortillas and place them seam-side down in a 9x13 inch baking dish. This will ensure that the tortillas hold their shape and the filling doesn’t leak out.

7. Pour the remaining enchilada sauce over the enchiladas. This will help to keep them moist and flavorful.

8. Sprinkle with the shredded cheese. Make sure to cover the enchiladas evenly with cheese.

9. Bake for 20 minutes, or until the cheese is melted and bubbly. This will ensure that the enchiladas are heated through and the cheese is melted and bubbly.

10. Serve hot and enjoy!

If you want to make it spicier, you can add more chili powder or a few chopped jalapeno peppers to the filling. And for a richer flavor, try using homemade enchilada sauce.

(Part 6) rotisserie chicken pot pie – A Hearty and Comforting Dish

I'm always looking for new ways to use up leftover chicken. And pot pies are a fantastic option. They're hearty and comforting, and they're perfect for a cozy meal. I find the combination of flaky crust and rich filling absolutely irresistible!

Ingredients:

• Leftover rotisserie chicken, shredded
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup frozen peas – fresh peas are great if you have them on hand, but frozen peas are a convenient alternative
• 1 cup chicken broth – homemade broth is always best, but store-bought will do in a pinch
• 1 (10.75 ounce) can cream of mushroom soup – this adds a creamy and flavorful base to the pot pie filling
• 1 (14.1 ounce) package refrigerated pie crust – this is a convenient way to make a flaky crust, but you can also make your own if you have time

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C). This will ensure that the crust is cooked through and the filling is bubbly.

2. In a large skillet, saute the onion, carrots, and celery in a little olive oil until softened. You can use any type of oil you like, but I find olive oil to be the most flavorful.

3. Add the shredded chicken, frozen peas, chicken broth, and cream of mushroom soup to the skillet. Cook for 5 minutes, stirring occasionally. This allows the flavors to meld and the vegetables to become tender.

4. Pour the mixture into a 9-inch pie plate. This will ensure that the filling is evenly distributed.

5. Top with the pie crust. Make sure the edges are crimped together to seal in the filling. You can use a fork to crimp the edges, or you can use your fingers to create a decorative edge.

6. Bake for 25 minutes, or until the crust is golden brown and the filling is bubbly. This will ensure that the crust is cooked through and the filling is bubbly.

7. Serve hot and enjoy!

You can also add other vegetables to the filling, such as potatoes, corn, or green beans. And if you’re feeling extra indulgent, try using puff pastry instead of pie crust.

(Part 7) rotisserie chicken pizza – A Quick and Easy Dinner

I'm a big fan of pizza. But sometimes I don’t have the time or energy to make it from scratch. That’s when rotisserie chicken comes to the rescue! You can easily create a delicious pizza with your leftover chicken in just a few minutes.

Ingredients:

• 1 (12 inch) pre-made pizza crust – you can use a store-bought pizza crust or make your own if you have time
• Leftover rotisserie chicken, shredded
• Pizza sauce – you can use store-bought pizza sauce or make your own with a blend of tomatoes, garlic, onion, and herbs
• Shredded mozzarella cheese – this is a classic choice for pizza, but you can also use other cheeses like provolone, cheddar, or a blend of cheeses
• Toppings of your choice (onions, peppers, mushrooms, olives) – get creative and add your favorite toppings!

Instructions:

1. Preheat oven to 450 degrees F (230 degrees C). This will ensure that the crust is cooked through and the cheese is melted and bubbly.

2. Spread the pizza sauce over the pizza crust. Leave a small border around the edge to prevent the sauce from spilling over.

3. Top with the shredded chicken. Make sure to distribute the chicken evenly over the crust.

4. Sprinkle with the shredded mozzarella cheese. Cover the chicken with cheese to ensure it melts evenly.

5. Add your desired toppings. Get creative and add your favorite toppings! I love to add a sprinkle of red onion, a few slices of bell pepper, and some fresh mushrooms.

6. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. This will ensure that the crust is cooked through and the cheese is melted and bubbly.

7. Serve hot and enjoy!

You can also use a store-bought pizza dough or even make your own if you have time. And for a truly gourmet pizza, try using a homemade pizza sauce and fresh mozzarella cheese.

(Part 8) Rotisserie Chicken and Vegetable Stir-Fry – A Healthy and Hearty Meal

When I’m craving a light and healthy meal, I go for a stir-fry. The best thing about stir-fries is that you can use whatever vegetables you have on hand. And, of course, rotisserie chicken is a perfect addition to any stir-fry. I love how quick and easy stir-fries are to make. They’re ready in a flash and are perfect for weeknight dinners!

Ingredients:

• Leftover rotisserie chicken, shredded
• Your favourite stir-fry vegetables (broccoli, carrots, bell peppers, mushrooms, onions) – choose a variety of colors and textures for a more interesting stir-fry
• Soy sauce – you can use low-sodium soy sauce if you’re watching your salt intake
• Sesame oil – this adds a nutty flavor and aroma to the stir-fry
• Rice or noodles – choose your favorite accompaniment for the stir-fry

Instructions:

1. Heat a wok or large skillet over medium-high heat. This will ensure that the vegetables cook quickly and evenly.

2. Add a little sesame oil to the wok. This will help to prevent the vegetables from sticking to the wok.

3. Stir-fry the vegetables until they are tender-crisp. You want the vegetables to be cooked through but still have a slight crunch.

4. Add the shredded chicken and cook for a few minutes, or until heated through. This will ensure that the chicken is cooked through and heated up.

5. Drizzle with soy sauce. This will add a salty and savory flavor to the stir-fry.

6. Serve over rice or noodles. This will provide a filling and satisfying meal.

You can also add other ingredients to your stir-fry, such as ginger, garlic, or red pepper flakes. For a sweet and savory stir-fry, try adding a little honey or brown sugar to the sauce.

(Part 9) rotisserie chicken quesadillas – A Quick and Easy Snack

Quesadillas are a fantastic quick and easy snack or meal. And they’re always a big hit with the kids! I prefer to make quesadillas with flour tortillas, but you can also use corn tortillas.

Ingredients:

• Leftover rotisserie chicken, shredded
• Flour or corn tortillas – choose your favorite!
• Shredded cheese – cheddar, Monterey Jack, or a blend of cheeses are all good choices
• Toppings of your choice (salsa, sour cream, guacamole, chopped onions, cilantro) – get creative and add your favorite toppings!

Instructions:

1. Heat a large skillet or griddle over medium heat. This will ensure that the tortillas are cooked evenly and the cheese melts evenly.

2. Place a tortilla in the skillet.

3. Sprinkle with shredded cheese and top with shredded chicken. I like to use a generous amount of cheese and chicken for a flavorful quesadilla.

4. Fold the tortilla in half. Make sure to press the edges together to seal in the filling.

5. Cook for 2-3 minutes per side, or until the cheese is melted and bubbly. This will ensure that the tortilla is cooked through and the cheese is melted and bubbly.

6. Serve immediately with your favorite toppings. Get creative with your toppings! I love to add a dollop of sour cream, a sprinkle of cheese, and a drizzle of salsa.

You can add other ingredients to your quesadillas, such as black beans, corn, or peppers. And if you’re looking for a spicier quesadilla, try adding some jalapeno peppers or a dash of hot sauce.

(Part 10) rotisserie chicken pasta salad – A Perfect Summertime Dish

Pasta salad is a classic summertime dish that's perfect for picnics, barbecues, or potlucks. It’s easy to make and can be customized with your favourite ingredients. I often use leftover rotisserie chicken to make my pasta salads. The chicken adds a nice protein boost and flavor.

Ingredients:

• Leftover rotisserie chicken, shredded
• Cooked pasta (penne, rotini, or your favourite shape) – choose a pasta shape that will hold the dressing well
• Mixed vegetables (cherry tomatoes, cucumbers, bell peppers, red onion) – choose a variety of colors and textures for a more interesting pasta salad
• Your favourite salad dressing – you can use a vinaigrette, a creamy dressing, or even a pesto dressing

Instructions:

1. Combine the cooked pasta, shredded chicken, and mixed vegetables in a large bowl. Make sure to toss the ingredients together gently to avoid breaking the pasta.

2. Drizzle with your favourite salad dressing and toss to coat. Make sure to coat the pasta evenly with dressing.

3. Refrigerate for at least 30 minutes before serving. This will allow the flavors to meld and the pasta to chill.

You can also add other ingredients to your pasta salad, such as olives, artichoke hearts, or crumbled feta cheese. And for a more flavorful pasta salad, try using a homemade dressing.

(Part 11) Rotisserie Chicken and Rice – A Simple and Satisfying Meal

Sometimes, the simplest dishes are the best. And rotisserie chicken and rice is a perfect example. It’s a quick and easy meal that’s always satisfying. It’s the kind of meal that can be put together in a hurry, and it's a great way to use up leftover chicken.

Ingredients:

• Leftover rotisserie chicken, shredded
• Cooked rice – you can use white rice, brown rice, or any other type of rice you like
• Your favourite vegetables (broccoli, carrots, peas) – choose a variety of vegetables for a more interesting meal
• Sauce of your choice (teriyaki, soy sauce, or a simple vinaigrette) – choose a sauce that complements the flavors of the chicken and vegetables

Instructions:

1. Combine the cooked rice, shredded chicken, and vegetables in a bowl. Make sure to toss the ingredients together gently to combine them evenly.

2. Drizzle with your chosen sauce and toss to coat. Make sure to coat the rice and chicken evenly with sauce.

3. Serve hot or cold. This meal can be enjoyed hot or cold, depending on your preference.

You can easily customize this meal to your liking. Try adding other ingredients, such as chopped nuts, dried cranberries, or a squeeze of lemon juice.

(Part 12) Rotisserie Chicken Wraps – A Quick and Convenient Lunch

Wraps are a great option for a quick and easy lunch. They’re also a perfect way to use up leftover rotisserie chicken. I like to use tortillas for my wraps, but you can also use pita bread or even lettuce leaves.

Ingredients:

• Leftover rotisserie chicken, shredded
• Tortillas, pita bread, or lettuce leaves – choose your favorite wrap base
• Your favourite fillings (lettuce, tomatoes, onions, cheese, avocado, hummus) – choose a variety of fillings for a more interesting wrap
• Sauce of your choice (mayo, mustard, salsa, hot sauce) – choose a sauce that complements the flavors of the fillings

Instructions:

1. Spread your chosen sauce over the tortilla, pita bread, or lettuce leaf. Make sure to spread the sauce evenly over the entire surface of the wrap base.

2. Add the shredded chicken and your favorite fillings. Layer the fillings on top of the sauce to create a flavorful and satisfying wrap.

3. Roll up the wrap and enjoy! Make sure to roll the wrap tightly to prevent the fillings from spilling out.

You can use a variety of fillings for your wraps. I like to include a mix of vegetables, cheese, and protein for a satisfying and balanced meal.

(Part 13) Rotisserie Chicken Sandwiches – A Simple and Delicious Lunch

Sandwiches are always a good idea, and rotisserie chicken is the perfect addition to any sandwich. It’s quick and easy to make, and you can use any type of bread you like. I love using crusty rolls for my chicken sandwiches!

Ingredients:

• Leftover rotisserie chicken, shredded
• Sandwich rolls, bread, or wraps – choose your favorite bread or wrap base
• Toppings of your choice (lettuce, tomato, onion, cheese, mayo, mustard) – get creative and add your favorite toppings!

Instructions:

1. Spread mayo or mustard on the sandwich rolls, bread, or wraps. Make sure to spread the mayo or mustard evenly over the entire surface of the bread or wrap base.

2. Add the shredded chicken and your favourite toppings. Layer the toppings on top of the mayo or mustard to create a flavorful and satisfying sandwich.

3. Serve and enjoy! You can serve the sandwich as is, or you can toast the bread for a more flavorful and crispy sandwich.

You can add a variety of toppings to your chicken sandwiches, such as bacon, avocado, or sprouts. And if you're looking for a spicier sandwich, try adding some hot sauce or jalapenos.

(Part 14) Rotisserie Chicken and potato salad – A Classic side dish

Potato salad is a classic side dish that pairs perfectly with rotisserie chicken. It’s creamy and satisfying, and it’s a great way to use up leftover potatoes. I love the combination of crunchy celery, creamy potatoes, and juicy chicken. It’s the perfect blend of textures and flavors!

Ingredients:

• Leftover rotisserie chicken, shredded
• Cooked potatoes, diced – you can use any type of potato you like, but I prefer to use red potatoes for their creamy texture
• Mayonnaise – use your favorite brand of mayonnaise
• Celery, diced – this adds a crunchy texture to the potato salad
• Onion, diced – this adds a sharp flavor to the potato salad
• Salt and pepper to taste – adjust the seasoning to your liking

Instructions:

1. Combine the diced potatoes, shredded chicken, mayonnaise, celery, and onion in a large bowl. Make sure to toss the ingredients together gently to combine them evenly.

2. Season with salt and pepper to taste. I usually start with a pinch of salt and add more to taste.

3. Refrigerate for at least 30 minutes before serving. This will allow the flavors to meld and the potato salad to chill.

You can also add other ingredients to your potato salad, such as hard-boiled eggs, pickles, or fresh herbs.

(Part 15) Rotisserie Chicken and Vegetable Skewers – A Healthy and Delicious Meal

Skewers are a fun and easy way to cook vegetables and chicken. They're also great for parties or picnics. You can use any type of vegetables you like, but I prefer to use colorful vegetables like bell peppers, zucchini, and onions. They look great on the skewer and add a burst of flavor!

Ingredients:

• Leftover rotisserie chicken, diced
• Your favorite vegetables, cut into bite-sized pieces – choose a variety of vegetables for a more interesting skewer
• Marinade of your choice – you can use a store-bought marinade or make your own with a blend of olive oil, vinegar, herbs, and spices

Instructions:

1. Thread the chicken and vegetables onto skewers. Alternating the chicken and vegetables will create a more visually appealing and flavorful skewer. You can use wooden skewers or metal skewers, depending on your preference.

2. Marinate the skewers in your chosen marinade for at least 30 minutes. This will allow the chicken and vegetables to absorb the flavors of the marinade.

3. Grill, bake, or pan-fry the skewers until the chicken is cooked through and the vegetables are tender. The cooking time will vary depending on your chosen cooking method.

You can use a variety of marinades for your skewers, such as teriyaki, balsamic, or lemon-herb. And for a spicier skewer, try adding some red pepper flakes to your marinade.

(Part 16) Rotisserie Chicken and Corn Chowder – A Hearty and Comforting Soup

Corn chowder is a creamy and comforting soup that’s perfect for a chilly day. And with the addition of rotisserie chicken, it becomes a hearty and satisfying meal. I love the sweetness of corn and the richness of the cream in corn chowder. It's such a comforting dish.

Ingredients:

• Leftover rotisserie chicken, shredded
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 (14.5 ounce) can corn, drained – you can use fresh corn if you have it on hand, but canned corn is a convenient alternative
• 4 cups chicken broth – homemade broth is always best, but store-bought will do in a pinch
• 1 cup heavy cream – this adds a rich and creamy texture to the chowder
• Salt and pepper to taste – adjust the seasoning to your liking

Instructions:

1. In a large pot, saute the onion, carrots, and celery in a little olive oil until softened. You can use any type of oil you like, but I find olive oil to be the most flavorful.

2. Add the corn, chicken broth, and heavy cream to the pot. Make sure to stir the ingredients together to combine them evenly.

3. Bring to a boil, then reduce heat and simmer for 10 minutes. This will allow the flavors to meld and the vegetables to become tender.

4. Add the shredded chicken to the pot and cook for 5 minutes, or until heated through. This will ensure that the chicken is cooked through and heated up.

5. Season with salt and pepper to taste. I usually start with a pinch of salt and add more to taste.

6. Serve hot and enjoy!

You can also add other ingredients to your corn chowder, such as potatoes, bacon, or fresh herbs.

(Part 17) FAQs

I hope this article has given you some inspiration for using up your leftover rotisserie chicken. Here are some frequently asked questions about rotisserie chicken:

I hope this article has inspired you to get creative with your rotisserie chicken. It’s such a versatile ingredient, and there are so many ways to make delicious and satisfying meals with it. So next time you’re looking for a quick and easy meal, don’t forget about rotisserie chicken! It can be a real lifesaver!