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Rotisserie Chicken

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rotisserie chicken bbq sandwich with coleslaw on toasted bun
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Rotisserie Chicken BBQ Sandwich

Shredded rotisserie chicken coated in barbecue sauce served on toasted buns with fresh coleslaw.

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1. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. 2. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed and lightly browned. 3. Stir in 0.5 cup BBQ sauce. Simmer 2-3 minutes until sauce thickens and coats chicken. 4. Toast 4 sandwich buns in a separate skillet or oven. 5. Divide BBQ chicken evenly among buns. 6. Finish with 0.5 cup coleslaw on top of chicken.

  • olive oil

  • rotisserie chicken

  • BBQ sauce

  • sandwich buns

  • coleslaw

Prep
Cook
Total
Serves4
LunchAmerican
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rotisserie chicken alfredo pasta with creamy parmesan sauce and fettuccine
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Rotisserie Chicken Alfredo Pasta

Creamy rotisserie chicken Alfredo pasta with garlic, parmesan, and tender fettuccine.

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1. Bring a large pot of salted water to a boil. Cook 12 oz dried fettuccine pasta according to package instructions until al dente. Drain and set aside. 2. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. 3. Add 2 cloves minced garlic and sauté 1-2 minutes until fragrant. 4. Pour in 1.5 cups heavy cream and bring to a gentle simmer. Cook 3-4 minutes until slightly thickened and coating the back of a spoon. 5. Stir in 1 cup grated Parmesan cheese off heat until melted and smooth. 6. Add 2 cups shredded rotisserie chicken in a single layer to the skillet. Cook 2-3 minutes until warmed through. 7. Toss cooked pasta into the sauce and chicken. Stir to combine and heat through 1-2 minutes. 8. Season with salt and pepper to taste. 9. Finish with 2 tbsp chopped fresh parsley.

  • dried fettuccine pasta

  • olive oil

  • garlic

  • heavy cream

  • Parmesan cheese

  • rotisserie chicken

  • salt

  • black pepper

  • fresh parsley

Prep
Cook
Total
Serves4
DinnerItalian
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rotisserie chicken tacos with cumin chili powder onion and lime in corn tortillas
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Rotisserie Chicken Tacos

Shredded rotisserie chicken cooked with onion, garlic, cumin, and chili powder served in warm corn tortillas.

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1. Heat a large skillet over medium-high heat and add 1 tbsp olive oil until shimmering. 2. Add 1 cup diced onion and 2 cloves minced garlic to the skillet. Sauté 3-4 minutes until onions are translucent and garlic is fragrant. 3. Add 2 cups shredded rotisserie chicken to the skillet in a single layer. Cook 3-4 minutes, stirring occasionally, until chicken is warmed through and lightly browned. 4. Stir in 1 tsp ground cumin, 1 tsp chili powder, and salt and pepper to taste. Cook 1-2 minutes until spices are fragrant. 5. Warm 8 small corn tortillas in a separate dry skillet over medium heat, about 30 seconds per side. 6. Assemble tacos by dividing chicken mixture evenly among tortillas. 7. Finish with a squeeze of fresh lime juice over each taco.

  • olive oil

  • onion

  • garlic

  • rotisserie chicken

  • ground cumin

  • chili powder

  • salt

  • black pepper

  • corn tortillas

  • lime juice

Prep
Cook
Total
Serves4
DinnerMexican
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buffalo chicken wraps with lettuce tomatoes ranch and chives wrapped in flour tortillas
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Leftover Chicken Buffalo Wraps

Buffalo chicken wraps made with rotisserie chicken, ranch dressing, lettuce, and tomatoes. A quick, flavorful meal that works well for busy weeknights.

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1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 2. Add 1 lb shredded rotisserie chicken and cook 3-4 minutes until lightly browned. 3. Add 0.5 cup buffalo sauce and stir to coat chicken. Simmer 2-3 minutes until sauce thickens and coats chicken. 4. Warm 4 large flour tortillas in a dry pan or microwave. 5. Spread 0.5 cup ranch dressing evenly on each tortilla. 6. Divide buffalo chicken evenly among tortillas. 7. Add 1 cup shredded lettuce and 0.5 cup diced tomatoes on top. 8. Roll up wraps tightly. 9. Finish with 2 tbsp chopped fresh chives sprinkled over the top after wrapping.

  • shredded rotisserie chicken

  • olive oil

  • buffalo sauce

  • flour tortillas

  • ranch dressing

  • lettuce

  • tomatoes

  • chives

Prep
Cook
Total
Serves4
LunchAmerican
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baked rotisserie chicken casserole with rice vegetables and melted cheddar cheese in a baking dish
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Leftover Baked Rotisserie Chicken Casserole

A warm baked rotisserie chicken casserole made with shredded chicken, rice, vegetables, and melted cheddar. Simple, comforting, and perfect for busy weeknights.

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1. Preheat oven to 375°F. 2. Heat 1 tbsp olive oil in a large 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 2 cups cooked rice and 1 cup shredded cheddar cheese. Cook 2-3 minutes to warm and slightly thicken. 6. Transfer mixture to a greased 9x13 inch baking dish. Top with 0.5 cup shredded cheddar cheese. 7. Bake uncovered 20-25 minutes until cheese is melted and bubbly. 8. Remove and let rest 5 minutes before serving. 9. Finish with 2 tbsp chopped fresh parsley.

  • olive oil

  • onion

  • bell pepper

  • rotisserie chicken

  • cooked rice

  • cheddar cheese

  • fresh parsley

Prep
Cook
Total
Serves4
DinnerAmerican
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shredded chicken dinner ideas with chicken warming in skillet and ingredients for quick meals

Rotisserie Chicken Dinner Ideas

Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.

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