5 Store Bought Rotisserie Chicken Recipes

When it comes to recipes for canned goods, rotisserie chicken is a staple. It’s quick and easy, requiring only that your electric oven be preheated enough to turn the rotisserie chicken on high heat.

The “recipes with rotisserie chicken” is a popular and delicious method of cooking. There are many different recipes that use this type of cooking.

Leftovers are one of my favorite things to eat.

Momma’s spaghetti, pot roast, or lasagna always tasted better the next day, in my opinion. I’m sure there’s something about giving the tastes more time to mingle that makes repeat meals so much more delightful.

My fondness for leftovers, on the other hand, is most certainly the exception rather than the norm. Currently, the term “leftovers” has a negative connotation for the majority of people. I understand. It might be tedious to repeat meals when there are so many alternatives available.

Brett provided some fantastic ideas for today’s blog when he asked, “What do I do with the remains of the rotisserie chicken?” You know the ones I’m talking about–the birds that spin around the carousel at your local grocery store, slowly roasting to juicy bliss. At some point in his life, every male I know has picked up one of these delectable birds. When you pair rotisserie chicken with a fast salad or side dish, preparing a delicious supper at home becomes a lot easier! Despite the fact that we’ve spent time teaching you how to roast a chicken at home, store-bought rotisserie chickens are still a handy, economical, tasty, and nutritious supper alternative.

Even still, we all know that many of us squander a lot of that bird, particularly if we’re only feeding one or two people. Simply said, most of you will have already tossed that chicken in the garbage by the time supper comes around tomorrow.

Please wait a moment.

It should go without saying that these are difficult times. Not only should you feel responsible to not waste food, but eating leftovers also makes economical sense. The majority of us are guilty of eating just the chicken breasts, wings, or legs and throwing away the remainder. I understand that some of you may not like dark meat, so I’ve included recipes that highlight the tastiest portion of the bird (in my view) in creative and savory ways. Of course, I’ve also got some ideas on how to prepare the soft and lean white flesh.

Before making these dishes, be sure to remove the skin as well as the fat and bones. You may, of course, preserve the bones and utilize the remainder of the carcass to make stock, sauces, or soups. For 3-5 days, keep the meat covered and refrigerated.

Keep in mind that when you buy one of these delectable birds for supper, you’re also getting a couple more meals for the remainder of the week!




Omelet with BBQ Chicken and Cheddar

Although BBQ for breakfast may seem unusual, the ingredients in this omelet will undoubtedly get your day started on the right foot. Although I like vinegar-based sauces, feel free to use your preferred brand in this recipe. (Serves 1; prep 10 minutes, cook 10 minutes)


1 tblsp. butter (unsalted) 14 cup dark meat rotisserie chicken, shredded 1 teaspoon store-bought BBQ sauce 3 ovaries 14 cup sharp cheddar cheese, shredded Kosher salt fresh cracked pepper 1 tablespoon sliced green onions

In a nonstick skillet, melt the butter over medium-high heat. Meanwhile, toss the chicken with the BBQ sauce and toss well. Add to pan after whisking eggs with salt and pepper until mixed and foamy. Allow 1 minute for the eggs to fry before removing them from the pan. Carefully pull the cooked sections of the egg off the pan with a wooden spatula, allowing the runny bits to reach the heat–do not scramble. Continue in this way until there is no longer any runny section. On one half of the egg mixture, evenly distribute the chicken, cheese, and green onions. Fold the other side over with a spatula. Cook until the cheese has completely melted. Remove the dish from the pan and serve.


Salad with Chicken

Chicken salad with cabbage in the plate.In this dish, I just utilize the white (breast) flesh for display. Because the flesh is juicy and soft, rotisserie roasted birds make excellent chicken salads. Serve as a sandwich on toasted bread or as a full meal with sliced tomatoes, a hardboiled egg, and dill pickles. Covered and refrigerated for up to 3 days. (Serves 4) (Prepare 10 minutes, assemble 5 minutes)

2 cups diced rotisserie chicken breasts Mayonnaise, 2 tblsp 12 cup finely sliced onions 12 cup finely diced celery Kosher Salt Fresh Cracked Pepper

In a mixing bowl, combine the first four ingredients. Season the mixture lightly with kosher salt and freshly cracked pepper, then fully combine. Taste the mixture and adjust the seasoning with extra salt and pepper or mayonnaise for increased moisture if desired. Refrigerate until ready to serve, covered.


Quesadillas with Rotisserie Chicken

I’ve yet to encounter a male who doesn’t like quesadillas, but I have met a surprising number of men who are unable to prepare this easy meal at home. With this version, I’ve kept it basic, simply adding a few more spices to amp up the taste. Using dark meat chicken provides more moisture and taste, in my opinion. (Takes 5 minutes to prepare, 15 minutes to cook, and serves 4)

1 tsp. cayenne pepper 1 tblsp cumin powder 12 cup shredded dark meat rotisserie chicken 4 tbsp. unsalted butter (distributed) 4 Tortillas (large flour tortillas) a couple of cups Sour Cream, Monterey Jack Cheese, grated Salsa

Mix the chile and cumin powder into the chicken and leave it aside. In a non-stick skillet, melt a teaspoon of butter over medium heat. Lay the tortilla flat in the melted butter after it has melted. Distribute the chicken and cheese equally on one side of the tortilla. Fold the tortilla in half neatly with tongs. Allow the quesadilla to cook until the tortilla is uniformly toasted on the bottom. Flip the quesadilla carefully and brown on the other side, making sure the cheese is melted. Remove the quesadillas from the heat and repeat the process with the remaining three. (Warm quesadillas may be kept warm in an oven set to 200 degrees F.) To serve, cut the quesadilla in thirds and serve with salsa and sour cream on the side.



Soup with chicken and orzo

Don’t even think of heating up the stuff from the can. This soup is ideal for a chilly winter evening or a day at home when you’re unwell. For a more genuine home-cooked flavor, invest in a high-quality chicken stock. (Serves 4) (Prep 20 minutes, Cook 30 minutes)

2 tblsp. butter (unsalted) 12 cup chopped carrots 1 cup diced onions 12 cup diced celery 1 teaspoon minced garlic 1 bay leaf 1 tsp. kosher salt 1 tsp. freshly cracked pepper 8 cups stock (chicken) 1 cup orzo pasta (dried) 2 cups diced white/dark rotisserie chicken

Melt butter in a large saucepan or Dutch oven over medium heat. Sauté the onions, carrots, and celery for 7–9 minutes, or until the veggies are just soft. Season with kosher salt and freshly cracked pepper, then add the garlic and bay leaf. Increase the heat to medium-high, add the stock gradually, cover, and bring to a slow boil. Boil for 6 minutes, uncovered, using orzo pasta. Reduce to a low heat setting, then add the chicken and cook through. Season to taste with salt and pepper. Serve.


Chicken Divan is a simple chicken dish.

Cooked chicken casserole divan in baking dish.I’ll confess that this is a bit of a departure for me since I’m not usually a casserole fan. This meal, on the other hand, reminds me of my youth. This is a fantastic cozy dish that will please the whole family when served with rice and a green salad. (Takes 15 minutes to prepare, 45 minutes to cook, and serves 4)

1 Frozen Package (10 oz) chopped broccoli 3 cups chopped white/dark rotisserie chicken 1 Cream of Mushroom Soup (in a can) Mayonnaise (1 cup) 1 tblsp lemon juice 1 tblsp. curry powder 12 tsp. Kosher salt 12 Teaspoon Fresh Cracked Pepper 2 Cups Grated Sharp Cheddar Cheese Hot Cooked Rice

Chicken casserole divan rice broccoli served in the plate.Preheat the oven to 350 degrees Fahrenheit. Remove the broccoli from the packet and defrost for 2–3 minutes in the microwave. Drain the broccoli and combine it with the chopped chicken in the bottom of a greased casserole dish. In a mixing basin, add the other ingredients (excluding the cheese) and toss until well blended. Pour the sauce over the broccoli and chicken, then sprinkle with grated cheese. Preheat the oven to 350°F and bake the casserole for 30–35 minutes, or until golden and bubbling. Over hot cooked rice, serve.

What are some more ways to utilize rotisserie chicken from the store? Leave your thoughts in the comments section.




Watch This Video-

Leftover rotisserie chicken recipes are a great way to use up any leftovers you may have. These 5 recipes will help you find new ways to use up your leftover chicken. Reference: leftover rotisserie chicken recipes healthy.

Frequently Asked Questions

Why you should never buy a rotisserie chicken from Walmart?

A: Rotisserie chickens are wrapped tightly in plastic, which means they can never breathe or have the ability to move away from their heat source. This makes them very difficult for bacteria to thrive on and increases the risk of food poisoning if you touch a raw chicken before it is cooked.

Are rotisserie chickens from the grocery store bad for you?

A: Chicken meat is typically a very healthy choice and the grocery store rotisserie chicken makes it even easier.

Why you shouldnt buy Costco rotisserie chicken?

A: The chicken is usually old, the flavors are not very strong, and its often overcooked.

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