Turn that ready-to-eat rotisserie chicken into the perfect foundation for a variety of delicious weeknight meals.
Get creative with these family-pleasing recipes and you'll have dinner on the table in no time!
Mexican Chicken Tortillas
Re-fried beans are the "sauce" and whole wheat tortillas form the crust of this quick-to-make, flavorful meal.
Makes 4 Servings
4 8-inch whole-wheat tortillas
2 c. chopped cooked chicken
1 c. refried beans
1 tsp. ground cumin
2 c. shredded Cheddar cheese
2 c. store purchased salsa
1. Preheat oven to 400 degrees F.
2. Place tortillas on baking sheet.
Transfer to oven and bake until crispy, about 5 minutes each side.
3. Spread 1/4 c. re-fried beans on each tortilla.
Top with 1/2 c. cheddar cheese and 1/2 c. chicken.
Sprinkle 1/4 tsp. cumin over the tortilla.
Return tortillas to oven and bake until the cheese is melted and bubbly.
4. Top flat-breads with 1/2 c. salsa.
Quick Chicken Pot-Pie
A few shortcuts make this dish remarkably easy.
Smoky rotisserie-chicken adds major flavor.
While the puff-pastry “crust” bakes in the oven as the stew simmers on the stove, making the final assembly a breeze.
Makes 4 Servings
1/2 rotisserie-chicken, meat shredded into bite-sized pieces, skin and bones discarded
3 Tbs. all-purpose flour, plus more for rolling out pastry
2 Tbs. olive oil
4 c. (1 qt.) low-sodium chicken broth
1 (about 1 1/2 c.) medium yellow onion, chopped
1/2 c. frozen peas
2 carrots, peeled and thinly sliced
3 Tbs. heavy cream (optional)
2 celery stalks, thinly sliced
1 package puff pastry, thawed in refrigerator
1 tsp. minced thyme
1 egg beaten with 1 Tbs. water, for brushing pastry
Coarse salt and freshly ground pepper
1. Heat oven to 375 degrees and line a baking sheet with parchment paper.
Heat oil in a large, heavy pot over medium heat; add onion, carrots, celery, thyme, 1/2 tsp. salt, and a pinch of pepper.
Cook, stirring occasionally, until vegetables are tender but not fully cooked, about 6 minutes.
2. Put flour in a glass jar with a lid and add 1/2 c. chicken broth.
Screw lid tightly and shake jar until flour is fully incorporated.
Add remaining 3-1/2 c. broth to vegetables, increase heat, and bring to a simmer; stir in flour and broth mixture and bring to a boil.
Reduce heat and simmer until mixture is lightly thickened; stir in chicken, peas, and cream; season with salt and pepper.
Bring to a simmer and keep hot.
3. Dust a clean work surface generously with flour and carefully lay out chilled puff pastry dough; dust surface of dough with flour.
Using a large round cutter that is just smaller than the opening of your serving bowls.
Cut out 4 circles of dough and place on prepared baking sheet.
Using a small cutter or a knife, cut several holes or vents in the center of each pastry round.
Brush surface with egg wash and bake until pastry is puffed and top is deep golden about 15 minutes.
4. Divide chicken mixture among 4 serving bowls and top each with a pastry round.
Leftover Chicken Lettuce Cups
Lettuce cups are a light and refreshing way to serve chicken salad.
And the whole family will enjoy assembling their dinner!
Makes 8-12 Servings
1 1/2 c. chopped leftover chicken, with any bones removed
1 Tbs. whole capers
1/4 c. chopped English (seedless) cucumber
1 Tbs. olive oil
1 c. halved cherry tomatoes
2 tsp. sherry vinegar or white wine vinegar
4 Tbs. crumbled feta cheese
1 tsp. Italian seasoning mix
Pinch fresh ground black pepper
12 olives, pitted and chopped
1 head butter lettuce (also known as Boston lettuce)
1. In a large bowl, combine the chicken, cucumber, tomatoes, feta cheese, Italian seasoning, olives, capers, olive oil, salt and pepper.
2. Fill the lettuce cups with the mixture, and serve.
Picante Chicken Rice Burritos
The combination of chicken, cheese, olives and rice is unusual and delicious.
Makes 12 Servings
2 Tbs. butter
1 jar (16 oz.) picante sauce, divided
1/2 c. chopped green onion
1 c. uncooked long-grain rice
1 clove garlic, minced
1/2 c. sliced black olives
7 c. shredded, rotisserie-chicken meat
3 c. shredded sharp cheddar cheese, divided
1 Tbs.tablespoon chili powder
12 burrito size tortillas
2 1/2 c. low sodium chicken broth, divided
1. To Make Chicken Mixture: In a large skillet over medium heat, melt butter and sauté green onion and garlic until soft.
Stir in chicken, chili powder, 1/4 c. broth and 3/4 c. picante sauce.
2. Heat through, then set aside.
3. To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 c. broth to a boil.
4. Reduce heat, cover pan and simmer for 20 minutes.
5. Stir in remaining 1 1/4 c. picante sauce.
Cover and simmer for another 5 to 10 minutes or until rice is tender.
6. Meanwhile, preheat oven to 375 degrees F.
7. To Assemble Burritos: Stir rotisserie-chicken mixture into rice, then add olives and 2 c. of the cheese.
8. Mix well.
9. Spoon 1 c. of filling onto each tortilla, off center.
10. Fold sides and ends over filling, then roll up.
11. Arrange filled tortillas in two 9" by 12" inch baking dishes and sprinkle remaining cup of cheese on top.
12. Bake at 375 degrees F for 10 to 15 minutes, or until heated through.
Dijon Rotisserie-Chicken Rice Salad
Got leftover cooked rice and a rotisserie-chicken?
This tasty salad makes good use of both ingredients and is super-fast to make.
Makes 6 Servings
3 3/4 c. water
1/4 c. olive oil
1 1/2 c. long-grain rice
1/2 to 1 c. diced green or red pepper
1/2 tsp. salt
1/4 c. pitted black (or green) olives
2 Tbs. Dijon mustard
1/4 c. sliced green onion
2 Tbs. white vinegar
2 cooked rotisserie-chicken breast halves, diced
1. In a medium saucepan, bring water to a boil.
2. Add rice and salt, reduce heat, cover, and simmer for 20 to 25 minutes or until water is absorbed.
3. Place rice in a bowl.
4. Combine mustard, vinegar, and olive oil and fold into rice.
5. Add green pepper, olives, green onion, and chicken and mix well.
6. Serve at room temperature.
Chicken and Veggie Enchiladas
You'll love these chicken, zucchini and cheese-filled enchiladas.
The spicy homemade sauce makes them extra flavorful.
Makes 6 Servings
2 c. tomato sauce
2 tsp. minced garlic
1 1/2 c. water or chicken broth
2 c. thinly sliced zucchini
1/2 tsp. ground cumin
1/2 tsp. salt
2 Tbs. chopped fresh cilantro
1/2 tsp. ground cayenne pepper
3/4 c. chopped cooked chicken
1/2 tsp. ground cinnamon
1 1/4 c. Monterey Jack or mild feta cheese
2 tsp. vegetable oil
12 corn tortillas
2 c. thinly sliced onion
6 Tbs. reduced fat sour cream (optional)
1 c. diced red peppers
2 jalapeños, minced
1. Preheat oven to 375 degrees F.
In a small sauce pan, combine tomato sauce, water, cumin, cinnamon, and cayenne.
Bring mixture to a boil.
Simmer gently 10 minutes, stirring occasionally.
2. In a large nonstick skillet, heat oil over medium heat.
Add onion, red pepper, jalapeño pepper, and garlic. Cook, stirring frequently until wilted, 8-10 minutes.
Add zucchini and salt.
Cover and cook 10 minutes longer until zucchini is soft.
Remove from heat, add chicken and cilantro.
3. Divide tortillas into two stacks, six tortillas each.
Wrap each stack in foil, sealing tightly.
Place in oven.
Warm, until soft, 10-12 minutes (if over steamed they will become too soft to work with).
Remove, and open packets.
4. Spread 1/2 c. sauce on bottom of a 10" by 15" baking pan.
On each tortilla, distribute filling evenly and roll tightly, jelly-roll style.
Arrange in pan, seam side down.
Cover with remaining sauce, sprinkle with cheese, and bake until just heated through, 10-15 minutes.
Serve promptly, with sour cream if desired.
Chicken Club Sandwich
Use thinly sliced rotisserie-chicken breast in this mouthwatering take on a club sandwich.
Makes 4 Servings
12 slices whole-wheat bread (We like sourdough), lightly toasted
2 Tbs. extra-virgin olive oil
12 small inner leaves romaine lettuce
1 Tbs. fresh lemon juice
8 1/4-inch-thick slices tomato
2 garlic cloves
1 tsp. minced fresh rosemary
12 very thin slices red onion (a sharp chef ’s knife or mandolin will get the job done)
1/4 tsp. cayenne pepper
8 ounces thinly sliced cooked rotisserie-chicken breast
2 avocados, peeled, pitted, and sliced into thin wedges (6 to 8 each, depending on size)
2 c. broccoli or alfalfa sprouts (4 oz.)
One 16-oz. can white beans (great northern or cannellini), drained and rinsed
8 turkey bacon strips, cooked until crisp (optional)
2 Tbs. dry white wine
1/2 c. reduced-sodium chicken or vegetable broth
1. To make the white bean spread, heat the olive oil, lemon juice, garlic, rosemary, and cayenne pepper in a nonstick skillet over medium-high heat.
When the garlic just starts to brown, add the white beans.
2. Cook, tossing or stirring, for 1 minute.
Add the white wine and cook for another minute to reduce.
Then add the broth and cook for 2 to 3 minutes.
3. Transfer the mixture to a food processor and process until smooth.
4. Set the white bean spread aside (it will thicken as it cools).
Spread 2 Tbs. of the cooled white bean spread over 1 slice of toast; top with 3 lettuce leaves, 2 tomato slices, 3 onion slices.
Another slice of toast, another Tbs. of white bean spread, 3 or 4 slices of avocado, one-quarter of the chicken, 2 bacon strips (if using), and 1/2 c. of the broccoli or alfalfa sprouts.
5. Top with a final slice of toast spread with 1 last Tbs. of white bean spread.
Cut the sandwich diagonally into quarters; secure the quarters with wooden picks.
6. Repeat with the remaining ingredients to make 4 sandwiches.
Crispy Rotisserie-Chicken Tostadas
Shredded, leftover rotisserie-chicken, tops homemade tostadas in this Tex-Mex favorite.
Making your own tostada shells from fresh corn tortillas is easier than you might think.
Crisp them up in the oven while you prepare the toppings.
Serve with black beans, rice and extra salsa or hot sauce on the side.
Makes 4 Servings
3 c. shredded cooked rotisserie-chicken
1 14-oz. jar petite diced tomatoes, preferably with jalapeños
2 Tbs. reduced-fat sour cream
1/4 c. prepared salsa
1 medium onion, thinly sliced
8 corn tortillas
2 Tbs. chopped fresh cilantro
1/2 c. shredded Monterey Jack cheese
1 c. shredded romaine lettuce
Canola or olive oil cooking spray
1 avocado, pitted
1. Position racks in the upper and lower thirds of the oven; preheat to 375°F.
2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat.
Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes.
Add rotisserie-chicken and cook until heated through, 1 to 2 minutes.
3. Meanwhile, coat tortillas on both sides with cooking spray.
Divide the tortillas between 2 large baking sheets.
Bake, turning once, until crisped and lightly brown, about 10 minutes.
4. Mash avocado in a bowl.
Stir in salsa, sour cream and cilantro until combined.
5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture.
Top with the rotisserie-chicken mixture, lettuce and cheese.
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