Easy and Quick Rotisserie Chicken Recipes

As the vibrant days of fall unfold, brimming with work, school, sports, and a whirlwind of activities, it's important to savor the delights of the season while managing the chaos. Amidst the hustle, finding time to prepare wholesome meals for everyone can be a challenge.

Fortunately, rotisserie chickens are here to save the day! Already cooked and ready to serve, they make dinner prep a breeze, and their affordability allows you to feed the whole family without breaking the bank. We've gathered five of our favorite recipes to help you make the most of this tasty and economical option. While enjoying it simply with a fresh salad and crusty roll is a quick fix, why not dive into these five easy and delightful recipes to introduce some exciting variety to your meals?

TIP:
To save time and make mealtime a breeze, why not prep your rotisserie chicken as soon as you bring it home while it’s still warm? Just peel off the skin and shred the meat—super easy! You can pop it in the fridge for up to two days, and this little prep step will save you loads of time later on, since most of the work will already be done. Plus, you can put your own unique twist on it when you’re ready to cook. Trust me, you’ll be glad you did this!

Easy Rotisserie Chicken Alfredo

Ingredients:

• Package of fettuccine pasta (or whatever pasta you have on hand)
• Jar of your favorite alfredo sauce
• 2 cups of chopped rotisserie chicken
• 2 tablespoons parmesan cheese
• Salt and pepper to taste

Optional ingredients:

• Jar of fire-roasted red peppers, drained and sliced
• Jar of artichokes hearts, drained and chopped
• One cup of cooked peas
• One cup sliced mushrooms
• Red pepper flakes to taste
• Fresh spring greens and/or herbs to taste

Directions:

1. Cook pasta as directed and drain.
2. In a medium saucepan, combine cooked pasta, chopped chicken, alfredo sauce, and parmesan. Add optional ingredients here as well.
3. Salt and pepper to taste.

Chicken Rotisserie Enchiladas

Ingredients:

• 2 cups shredded rotisserie chicken
• 16 oz. of your favorite enchilada sauce
• 3 cups colby jack shredded cheese
• 8-10 corn tortillas
• 1 can black beans, drained and rinsed

Directions:

1. Preheat the oven to 375 degrees.
2. Place a few spoonfuls of enchilada sauce in the bottom of a glass baking dish.
3. Place a layer of tortillas in the bottom of the dish, overlapping to cover the entire surface.
4. Layer with ½ of the chicken, ½ beans, and ⅓ cheese, ¼ sauce and then another layer of tortillas.
5. Repeat with another layer and cover the top with remaining sauce and cheese.
6. Cover the baking dish with non-stick aluminum foil and bake covered for 20-30 minutes or until bubbly.
7. Remove the foil in the last 5 minutes to lightly brown. Allow the enchiladas to rest for 10 minutes before cutting.
8. Top with chopped cilantro, scallions, and a dollop of sour cream, if you wish.

Easy Chicken Salad

Ingredients:

• 2 cups shredded rotisserie chicken
• ½ cup mayonnaise
• 1 tablespoon mustard
• 1 stalk celery chopped
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon dill

Directions:

Mix all ingredients in a bowl and serve on crackers (we love it with pickled onions and everything bagel seasoning), sandwich bread, rolls, on a salad, or in a tomato cup.

Buffalo Chicken Dip

Ingredients:

• 3 cups shredded chicken
• 2 cups Buffalo sauce
• 8 oz. softened cream cheese
• Cup of your favorite shredded cheese (we used mozzarella)
• ½ cup ranch dressing
• Celery and corn chips

Directions:

1. Add shredded chicken in a baking dish and pour 2 cups of buffalo sauce over it.
2. Add cheeses, ranch and mix together well.
3. Cover with foil and bake for 15-20 minutes at 350 until warm and bubbly.

Spicy Tortilla Chicken Soup

Ingredients:

• 5 cups of shredded chicken
• 2 tablespoons avocado oil
• 1 onion, finely diced
• 1 yellow bell pepper, diced
• 1 jalapeno, seeded and diced
• Salt and freshly ground black pepper
• 2 teaspoons taco seasoning
• 1 large jar of roasted red peppers
• 1 can of corn
• 1 can of beans (we used pinto)
• 2 (14.5-ounce) cans diced Mexican style tomatoes
• 1/2 cup roughly chopped cilantro (reserve 1/4 cup for topping)
• 1/4 cup of lime juice
• 4 cups chicken broth
• Pre-bought tortilla strips or crushed tortilla chips for topping

Optional Toppings:

• Sour cream, for topping
• Monterey Jack, shredded, for topping
• Lime wedges
• Sliced avocado

Directions:

1. Shred 5 cups of rotisserie chicken.
2. In a large heavy-bottomed pot, heat the avocado oil on medium-high heat.
3. Add onions, bell peppers, jalapeno, salt, and pepper. Cook until soft.
4. Add the taco seasoning and stir until fragrant.
5. Add the shredded chicken, tomatoes, roasted red peppers, corn, beans, cilantro, and lime juice.
6. Add chicken broth and simmer on low for ten minutes.
7. Season with salt and pepper, to taste.
8. Ladle soup into bowls and top with tortilla strips or crushed chips.
9. Optional toppings: sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.