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Rotisserie Chicken

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shredded chicken potato skillet with crispy potatoes and parsley
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Leftover Shredded Chicken and Potato Skillet

Golden diced potatoes and browned shredded chicken cooked with onion, garlic and smoked paprika in one skillet.

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1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. 2. Add 2 cups diced peeled potato in a single layer. Cook 8-10 minutes, turning occasionally, until golden brown and tender when pierced with a fork. 3. Push potatoes to one side. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes without stirring until edges brown, then stir and cook 2 more minutes. 4. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat 4-5 minutes until onions are translucent. 5. Stir in 1 tsp smoked paprika, salt, and pepper. Cook 1-2 minutes to blend flavors. 6. Remove from heat and sprinkle 0.25 cup chopped fresh parsley as finishing element.

  • olive oil

  • potato

  • rotisserie chicken

  • onion

  • garlic

  • smoked paprika

  • parsley

  • salt

  • black pepper

Prep
Cook
Total
Serves4
DinnerAmerican
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rotisserie chicken teriyaki stir fry with broccoli peppers carrots and green onions

Rotisserie Chicken Teriyaki Stir Fry

Shredded rotisserie chicken stir-fried with peppers, broccoli, and carrots in a savory teriyaki sauce.

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1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. 2. Add 1 cup sliced bell pepper, 1 cup sliced broccoli florets, and 1 cup sliced carrot. Stir fry 5-6 minutes until vegetables are crisp-tender. 3. Push vegetables to the side. Add 2 cups shredded rotisserie chicken in a single layer. Cook 2-3 minutes until warmed through. 4. Pour in 0.5 cup teriyaki sauce. Stir to combine. 5. Simmer 2-3 minutes until sauce thickens and coats chicken and vegetables. 6. Remove from heat. 7. Finish with 2 tbsp chopped green onions.

  • olive oil

  • bell pepper

  • broccoli florets

  • carrot

  • rotisserie chicken

  • teriyaki sauce

  • green onions

Prep
Cook
Total
Serves4
DinnerAsian
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rotisserie chicken rice bowl with peppers onions soy sauce sesame and green onions
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Rotisserie Chicken Rice Bowl

Shredded rotisserie chicken cooked with peppers, onions, and rice in a savory soy and sesame skillet bowl.

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1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 2. Add 1 cup diced bell pepper and 1 cup diced onion. Sauté 4-5 minutes until vegetables are softened and starting to brown. 3. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed through and lightly browned. 4. Stir in 2 cups cooked rice, 2 tbsp soy sauce, and 1 tsp sesame oil. Cook 2-3 minutes, stirring occasionally, until rice is heated and sauce coats all ingredients. 5. Remove from heat and sprinkle with 2 tbsp chopped green onions. 6. Finish with a squeeze of fresh lime juice.

  • olive oil

  • bell pepper

  • onion

  • rotisserie chicken

  • cooked rice

  • soy sauce

  • sesame oil

  • green onions

  • lime juice

Prep
Cook
Total
Serves4
DinnerAmerican
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rotisserie chicken quesadillas with peppers onions cheddar cheese and cilantro
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Rotisserie Chicken Quesadillas

Shredded rotisserie chicken with onion, bell pepper, and melted cheddar cheese in toasted tortillas.

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1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. 2. Add 1 cup diced onion and 1 cup diced bell pepper. Sauté 4-5 minutes until softened. 3. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed through. 4. Remove mixture from skillet and set aside. 5. Wipe skillet clean and reduce heat to medium-low. 6. Place one large flour tortilla in the skillet. Sprinkle 0.75 cup shredded cheddar cheese evenly over half the tortilla. 7. Spread half the chicken and vegetable mixture over the cheese. 8. Fold tortilla over and cook 2-3 minutes per side until golden brown and cheese is melted. 9. Repeat with remaining ingredients for second quesadilla. 10. Cut into wedges and finish with 2 tbsp chopped fresh cilantro.

  • olive oil

  • onion

  • bell pepper

  • rotisserie chicken

  • flour tortillas

  • cheddar cheese

  • fresh cilantro

Prep
Cook
Total
Serves4
DinnerMexican
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rotisserie chicken potato skillet with peppers onions and parsley
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Rotisserie Chicken Potato Skillet

Shredded rotisserie chicken cooked with crispy potatoes, onion, and bell pepper in a quick skillet meal.

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1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 2. Add 2 cups diced peeled potatoes in a single layer. Cook 8-10 minutes, stirring occasionally, until potatoes are golden and tender. 3. Add 1 cup diced onion and 1 cup diced bell pepper. Cook 4-5 minutes until vegetables are softened. 4. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed through. 5. Season with salt and pepper to taste. 6. Remove from heat. 7. Finish with 2 tbsp chopped fresh parsley.

  • olive oil

  • potatoes

  • onion

  • bell pepper

  • rotisserie chicken

  • salt

  • black pepper

  • fresh parsley

Prep
Cook
Total
Serves4
DinnerAmerican
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rotisserie chicken noodle soup with carrots celery egg noodles and dill
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Rotisserie Chicken Noodle Soup

Shredded rotisserie chicken simmered with carrots, celery, and egg noodles in a warm broth.

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1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering. 2. Add 1 cup diced carrot, 1 cup diced celery, and 1 cup diced onion. Sauté 5-6 minutes until vegetables are softened and onions are translucent. 3. Add 2 cloves minced garlic and cook 1 minute until fragrant. 4. Pour in 8 cups chicken broth and bring to a simmer. 5. Add 2 cups shredded rotisserie chicken and 6 oz dried egg noodles. 6. Simmer 8-10 minutes until noodles are tender. 7. Season with salt and pepper to taste. 8. Finish with 2 tbsp chopped fresh dill.

  • olive oil

  • carrot

  • celery

  • onion

  • garlic

  • chicken broth

  • rotisserie chicken

  • dried egg noodles

  • salt

  • black pepper

  • fresh dill

Prep
Cook
Total
Serves4
SoupAmerican
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rotisserie chicken mediterranean salad with cucumber tomatoes olives and feta
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Rotisserie Chicken Mediterranean Salad

Shredded rotisserie chicken with cucumber, tomatoes, olives, feta, and lemon olive oil dressing.

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1. Remove skin from 2 cups shredded rotisserie chicken and set aside. Pat chicken dry if needed to avoid excess moisture. 2. In a large bowl, combine 1 cup diced cucumber, 1 cup halved cherry tomatoes, 0.5 cup diced red onion, and 0.5 cup pitted sliced kalamata olives. 3. Add 0.5 cup crumbled feta cheese and 0.25 cup chopped fresh parsley to the bowl. 4. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp dried oregano, salt, and pepper to taste. 5. Pour dressing over salad ingredients and toss gently to combine. 6. Add shredded rotisserie chicken to the salad and toss again to distribute evenly. 7. Let salad rest 5 minutes at room temperature to allow flavors to meld. 8. Finish with an additional sprinkle of fresh parsley before serving.

  • rotisserie chicken

  • cucumber

  • cherry tomatoes

  • red onion

  • kalamata olives

  • feta cheese

  • parsley

  • olive oil

  • lemon juice

  • dried oregano

  • salt

  • black pepper

Prep
Cook—
Total
Serves4
SaladGreek
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rotisserie chicken greek wrap with cucumber tomato feta and yogurt
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Rotisserie Chicken Greek Wrap

Shredded rotisserie chicken with cucumber, tomato, feta, and yogurt wrapped in a soft tortilla.

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1. In a bowl, combine 2 cups shredded rotisserie chicken, 1 cup diced cucumber, 1 cup diced tomato, and 0.5 cup diced red onion. 2. Add 0.5 cup crumbled feta cheese and 0.25 cup plain Greek yogurt. Mix gently. 3. Season with salt and pepper to taste. 4. Warm 4 large flour tortillas in a dry skillet over medium heat, about 30 seconds per side. 5. Divide chicken mixture evenly among tortillas. 6. Roll up tortillas tightly. 7. Finish with 2 tbsp chopped fresh parsley sprinkled over wraps.

  • rotisserie chicken

  • cucumber

  • tomato

  • red onion

  • feta cheese

  • plain Greek yogurt

  • salt

  • black pepper

  • flour tortillas

  • fresh parsley

Prep
Cook—
Total
Serves4
LunchGreek
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rotisserie chicken enchilada bake with corn tortillas peppers and cheddar cheese
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Rotisserie Chicken Enchilada Bake

Shredded rotisserie chicken baked with corn tortillas, enchilada sauce, bell peppers, and melted cheddar cheese.

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1. Preheat oven to 375°F. 2. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. 3. Add 1 cup diced onion and 1 cup diced bell pepper. Sauté 4-5 minutes until softened. 4. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed through. 5. Stir in 1 cup enchilada sauce and 1 cup shredded cheddar cheese. Cook 2-3 minutes until sauce thickens slightly. 6. In a greased 9x13 inch baking dish, layer 6 corn tortillas overlapping. 7. Spread half the chicken mixture over tortillas. 8. Repeat layering tortillas and chicken mixture. 9. Top with 0.5 cup shredded cheddar cheese. 10. Bake 20-25 minutes until cheese is melted and bubbly. 11. Let rest 5 minutes before serving. 12. Finish with 2 tbsp chopped fresh cilantro.

  • olive oil

  • onion

  • bell pepper

  • rotisserie chicken

  • enchilada sauce

  • cheddar cheese

  • corn tortillas

  • fresh cilantro

Prep
Cook
Total
Serves4
DinnerMexican
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rotisserie chicken caesar salad with romaine parmesan croutons and dressing
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Rotisserie Chicken Caesar Salad

Shredded rotisserie chicken tossed with romaine lettuce, parmesan cheese, croutons, and Caesar dressing.

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1. In a large bowl, combine 6 cups chopped romaine lettuce and 2 cups shredded rotisserie chicken. 2. Add 0.5 cup Caesar dressing and toss to coat evenly. 3. Sprinkle 0.5 cup grated Parmesan cheese and 1 cup croutons over the salad. 4. Toss gently to combine. 5. Finish with 1 tbsp freshly ground black pepper.

  • romaine lettuce

  • rotisserie chicken

  • Caesar dressing

  • Parmesan cheese

  • croutons

  • black pepper

Prep
Cook—
Total
Serves4
SaladAmerican
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