My husband works at Costco, which is both a blessing and a curse. We eat a lot of Costco food, and I rarely go to the regular grocery store anymore. One of my favorite things to get is the rotisserie chicken. It’s inexpensive, and it feeds my entire family.
After eating just the regular chicken several times, I thought it was time to create some recipes with rotisserie chicken. Some of these recipes as super quick to put together, and some take a little more time, but I promise you’re going to love them all.
You could easily make this list of 5 recipes with rotisserie chicken your meals for the entire week, or you could spread them out over the course of a few weeks. We rotate them through our line up, and a few are house favorites (looking at you, Chicken Fried Rice).
What I love about them is that you don’t have to spend 20-30 minutes cooking chicken in advance. The hard work is already done for you, and all you need to do is spice it up! (Pun intended.
5 Recipes with Rotisserie Chicken:
BBQ Pulled Chicken Sandwiches
1 Jar BBQ Sauce (We use Sweet Baby Ray’s)
6 Hawaiian Rolls cut in half
1 clove peeled Garlic clove
1 large cucumber
½ diced red onion
3-4 roma tomatoes
2 tablespoons Balsamic vinegar (red wine vinegar would work, too)
Shred all the meat off of the chicken into a bowl. Mix with 1-2 cups of BBQ sauce (or until desired sauce to chicken ratio is reached). Cut Hawaiian rolls in half, butter the cut halves, and broil for 2-3 minutes, or until the bread is golden brown and toasty. Once toasted, rub peeled garlic clove on toasted buns. Put the pulled chicken mixture on buns and enjoy!
Slice Roma tomatoes into wedges and place in a bowl. Add sliced red onions and cucumbers to tomatoes. Add salt and pepper to taste, and toss with balsamic vinegar. Let sit for 30 minutes and enjoy with dinner!
1 Rotisserie Chicken shredded
¼ cup chicken broth
1 Red Onion sliced
1 Red Bell Pepper sliced
1 Green Bell Pepper sliced
1 Yellow Bell Pepper sliced
1 Tablespoon Vegetable Oil
2 Avocados diced
1 Cup Shredded Colby Jack cheese
2 Tablespoons Garlic Powder
2Tablespoons Onion Powder
2 Tablespoons Cumin
2 Teaspoons Salt
2 Teaspoons Pepper
2 Teaspoons Paprika
2 Teaspoons Chili Powder
2 Teaspoons Cayenne
Shred all the meat from the chicken. Put the chicken in a pan with the chicken broth on low to allow chicken to warm up without drying out. Sprinkle 1/3 of the mixed taco seasoning into the pan with the chicken and chicken broth to season the chicken.
While the chicken is warming, preheat oven to 375 F and put sliced bell peppers and onions on a sheet pan. Coat with vegetable oil and sprinkle with ⅓ of the mixed taco seasoning. Bake in the oven until vegetables are cooked through, about 10 minutes.
To assemble tacos, put meat, cheese, and vegetables in a tortilla and serve with your favorite taco toppings.
Peel and pit avocados and mash in a bowl. Mix with ⅓ of the taco seasoning and juice from one lime with the avocados. Serve and enjoy!
Taco Seasoning Recipe:
Combine all ingredients in a bowl. Sprinkle on meat, vegetables, and wherever else you would use taco seasoning.
Chicken Pot Pie
1 tablespoon olive oil
1 tablespoon butter
1-2 cloves minced garlic
1/2 yellow onion
1/2 cup cubed potatoes
1/2 cup diced carrots
1/2 cup frozen peas
2 tablespoons flour
2 cups chicken broth
2 cups cooked chicken (rotisserie chicken from the store will do, but any chicken will do)
2 pie crust rounds
Pre-heat oven to specified baking temperature for your pie crust.
Heat butter and olive oil in a pan until melted and combined on medium-high heat. Add garlic and onion and cook until softened.
Add potatoes to the garlic and onion, and cook for 7 minutes (or until potatoes are cooked most of the way through), then add the diced carrots and cook for 5 more minutes, then add in the frozen peas.
Mix in the flour, and stir to coat all the vegetables and absorb all the oil/butter. Once combined, add in the chicken broth and stir so it fully incorporates with the flour and vegetables, making the sauce for the pot pie.
Let the mixture come to a boil and then let simmer for 5 minutes. Add in the chicken and mix well.
Insert one pie crust round into a baking dish, then pour the chicken and veggie mixture into the pie crust. Top with second pie crust, and cut a few slits on the top to let the steam out. Bake until the top of the pie crust is golden brown. Let sit 5-10 minutes, cut, serve and enjoy!
Chicken Fried Rice
2-3 cups cooked rice
Breasts from rotisserie chicken, diced
1 teaspoon oil (vegetable or sesame is fine)
¼ cup soy sauce, please two teaspoons
1 teaspoon ginger powder
1 teaspoon pepper
1 clove garlic, minced
½ cup peas
½ cup diced carrots
Heat oil in a skillet over medium-high heat. Add rice, and carrots, saute for 5 minutes. Move rice to exterior sides of pan in a circle. Mix eggs with 2 teaspoons of the soy sauce, and add into the middle of the pan. Scramble the eggs until cooked. Combine eggs with rice mixture. Add in the chicken, garlic, pepper, and ginger powder, and cook for 2-3 minutes. Add in the remaining soy sauce and peas, cook for another 2-3 minutes. Serve and enjoy!
Chicken Alfredo Bake
1 lb penne pasta
2 Tablespoons salt
1 Tablespoon olive oil
1 rotisserie chicken, shredded
4 Tablespoons butter, divided
2 Tablespoons flour
4 cups milk
1 cup plus ¼ cup fresh, shredded parmesan
1 cup shredded fontina cheese
¼ cup panko bread crumbs
Boil 8 cups water with salt and olive oil over medium-high heat until it reaches a rolling boil. Add in 1lb penne and cook until al dente.
In a saucepan over medium heat, add in two tablespoons butter until melted. Whisk in flour until combined and cook for 1-2 minutes to cook out the flour taste. Slowly whisk in milk, making sure to get out all the lumps. Then whisk in 1 cup parmesan cheese and all of the Fontina cheese.
Once all the cheese is melted and all the lumps are out, mix sauce with cooked penne and place in an oven-safe dish. Combine panko bread crumbs with remaining parmesan and sprinkle over the top of the pasta. Dot the top of the dish with butter, and bake in preheated 350-degree oven until golden brown. Serve and enjoy!
Please let me know if which one of the five recipes you enjoy the most! Have another favorite recipe you make with rotisserie chicken, comment below.
Katie Jones is a busy boy mom, wife and career woman. She knows how hard it can be to take on many roles both inside and outside the home, but has some helpful tips and tricks to balancing life, even when you’re feeling too tired to do anything. As a Northern Nevada mom, she talks about how to take advantage of the great outdoors, sharing wonderful and easy recipes, the importance of self-care, and the craziness of raising boys.