22 Leftover Rotisserie Chicken Recipes

July 2, 2023

For any culinary enthusiast or home cook seeking to reduce waste, save time, and maximize the efficiency of their kitchen endeavors, the underappreciated value of leftover rotisserie chicken simply cannot be overstated.

To begin with, rotisserie chicken is a convenient and cost-effective source of lean protein. The fact that it comes pre-cooked and ready to eat straight from the grocery store makes it a practical choice for many households. Additionally, buying a whole chicken often proves more economical than purchasing individual chicken parts. This initial outlay sets the stage for a series of meals, thereby extending the value of the purchase.

Yet the real magic begins once the initial meal is over, and what remains of the chicken transitions from a main course into a versatile ingredient with a vast potential for transformation. Shredded, chopped, or diced, this leftover rotisserie chicken can be leveraged in a myriad of dishes – from salads and pastas to casseroles, tacos, and pizzas – with relative ease and efficiency.

The inherent flavor profile of rotisserie chicken is another crucial factor in its post-meal popularity. Roasted to perfection, often with a blend of seasonings that infuses the meat with a savory depth of flavor, rotisserie chicken can enhance the taste of subsequent dishes. Its robust, comforting taste easily melds with a broad array of flavors and cuisines, making it an adaptable choice that suits a range of recipes.

Moreover, the utilization of leftover rotisserie chicken aligns with the rising awareness and drive towards sustainable cooking practices. Food waste is a significant issue, and the conscientious use of leftovers is a small but effective step towards reducing one’s personal contribution to this problem. By capitalizing on the potential of leftover rotisserie chicken, we make the most out of our food resources and contribute to a more sustainable kitchen environment.

In conclusion, leftover rotisserie chicken is a kitchen powerhouse that presents a practical and flavorful solution to meal planning, budgeting, and sustainability concerns. It is an ingredient that every savvy homemaker should embrace and utilize to its full potential, reaping the rewards of its convenience, versatility, and inherent flavor in a multitude of creative and satisfying meals.

Chicken Salad

Ingredients:

2 cups of leftover rotisserie chicken, shredded
1/2 cup of mayonnaise
1/4 cup of chopped celery
1/4 cup of chopped red onion
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 teaspoon of lemon juice
1/4 cup of chopped fresh parsley
1/4 cup of dried cranberries or grapes (optional)

Instructions:

In a bowl, combine the shredded chicken, mayonnaise, chopped celery, chopped onion, salt, pepper, and lemon juice. Stir until well mixed.
Add the fresh parsley and dried cranberries or grapes if desired. Stir until they’re evenly distributed.
Serve the chicken salad on its own, as a sandwich filling, or over a bed of mixed greens.

Chicken Fried Rice

Ingredients:

2 cups of leftover rotisserie chicken, shredded
4 cups of cold, cooked white rice
2 tablespoons of vegetable oil
1 cup of frozen peas and carrots
2 cloves of garlic, minced
1/4 cup of soy sauce
2 eggs, beaten
2 green onions, chopped

Instructions:

In a large pan or wok, heat the vegetable oil over medium-high heat. Add the garlic and stir until fragrant.
Add the frozen peas and carrots to the pan. Cook until they’re heated through.
Push the vegetables to one side of the pan, and pour the beaten eggs into the other side. Scramble the eggs, breaking them up into small pieces with a spatula.
Add the rice and shredded chicken to the pan. Stir until everything is evenly mixed.
Pour the soy sauce over the rice mixture, and stir until everything is evenly coated.

Sprinkle the chopped green onions on top, and serve.

Chicken Quesadillas

Ingredients:

2 cups of leftover rotisserie chicken, shredded
8 large flour tortillas
2 cups of shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
1/2 cup of chopped bell pepper
1/2 cup of chopped onion
1/2 teaspoon of chili powder
2 tablespoons of vegetable oil
Sour cream, guacamole, and salsa for serving

Instructions:

In a large pan, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the chopped bell pepper and onion, and cook until they’re softened.
Add the shredded chicken and chili powder to the pan, and stir until everything is well mixed and heated through.
Place a tortilla in a clean pan over medium heat. Sprinkle a quarter of the cheese over half of the tortilla, followed by half of the chicken mixture. Fold the tortilla in half over the filling.
Cook until the bottom of the tortilla is golden brown and crispy, then flip and cook the other side. Repeat with the remaining tortillas and filling.
Cut the quesadillas into wedges, and serve with sour cream, guacamole, and salsa.

These are just a few ideas. The great thing about leftover rotisserie chicken is that it’s so versatile – you can use it in a wide range of recipes!

Chicken Enchiladas

Ingredients:

3 cups shredded rotisserie chicken
2 cups shredded Monterey Jack cheese
1 can (10 oz) enchilada sauce
1 can (4.5 oz) chopped green chiles
1/2 cup chopped onion
1 clove garlic, minced
8-10 tortillas
Sour cream and chopped fresh cilantro for serving

Instructions:

Preheat your oven to 375°F (190°C).
In a medium bowl, combine the chicken, 1 cup of cheese, half the enchilada sauce, green chiles, onion, and garlic.
Spread a spoonful of the enchilada sauce at the bottom of a baking dish.
Spoon the chicken mixture onto each tortilla, roll up, and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
Bake for 20-25 minutes or until bubbly and golden. Serve with sour cream and chopped fresh cilantro.

Chicken and Vegetable Soup

Ingredients:

2 cups shredded rotisserie chicken
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2 cloves garlic, minced
1 quart chicken broth
Salt and pepper to taste
2 bay leaves
1 cup of noodles
Chopped fresh parsley for garnish

Instructions:

In a large pot, sauté the carrots, celery, and onion until softened.
Add the garlic and cook for another minute.
Add the chicken broth, shredded chicken, salt, pepper, and bay leaves.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Add the noodles and continue to simmer until the noodles are cooked.
Remove the bay leaves, adjust seasoning if needed, garnish with fresh parsley, and serve.

Chicken Caesar Wraps

Ingredients:

2 cups shredded rotisserie chicken
1/2 cup Caesar salad dressing
2 cups chopped romaine lettuce
1/4 cup grated Parmesan cheese
4 large flour tortillas
Salt and pepper to taste

Instructions:

In a bowl, mix the shredded chicken with the Caesar dressing until well coated.
Lay out the tortillas and divide the chicken, lettuce, and Parmesan evenly among them.
Season with salt and pepper, then roll up the tortillas tightly, tucking in the ends as you go.
Cut in half and serve.

Chicken Pot Pie

Ingredients:

2 cups shredded rotisserie chicken
1 package frozen mixed vegetables
1 can condensed cream of chicken soup
1 cup milk
Salt and pepper to taste
1 package refrigerated pie crust

Instructions:

Preheat your oven to 375°F (190°C).
In a bowl, combine the chicken, vegetables, soup, milk, salt, and pepper.
Unroll one pie crust and fit it into a pie plate.
Pour the chicken mixture into the pie crust.
Top with the second pie crust, crimp the edges to seal, and cut a few slits in the top for steam to escape.
Bake for 30-35 minutes or until the crust is golden and the filling is bubbly. Let cool for a few minutes before serving.

Chicken Alfredo Pasta

Ingredients:

2 cups shredded rotisserie chicken
8 oz fettuccine pasta
2 cups heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions:

Cook the fettuccine according to the package instructions, then drain.
In the same pot, add the cream, cheese, garlic, salt, and pepper. Cook over medium heat, stirring, until the cheese is melted and the sauce is creamy.
Add the chicken and cooked pasta to the pot and stir to combine.
Serve garnished with fresh parsley.

Chicken Tacos

Ingredients:

2 cups shredded rotisserie chicken
1 package taco seasoning
1/2 cup water
Taco shells or soft tortillas
Your favorite taco toppings (e.g., lettuce, tomato, cheese, sour cream, salsa)

Instructions:

In a pan, combine the chicken, taco seasoning, and water. Cook over medium heat until the water is mostly evaporated.
Spoon the chicken into the taco shells or tortillas and top with your favorite taco toppings.

These recipes show the versatility of rotisserie chicken. Whether you’re in the mood for comfort food like a pot pie, a creamy pasta dish, or a fun taco night, you can easily incorporate leftover chicken into your meals.

Chicken Noodle Casserole

Ingredients:

2 cups shredded rotisserie chicken
2 cups uncooked egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
Salt and pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter

Instructions:

Preheat your oven to 350°F (175°C). Boil the noodles for about 8 minutes, or until partially cooked, then drain.
In a separate bowl, mix together the mushroom and chicken soups, sour cream, chicken, salt, and pepper. Gently fold the cooked noodles into the mixture and then put into a medium-sized casserole dish. Mix together the crumbled crackers and melted butter, then spread this over the top of the casserole.
Bake for 30-35 minutes, or until the top is golden and the casserole is bubbling.

Chicken Caesar Pita

Ingredients:

2 cups shredded rotisserie chicken
1/2 cup Caesar dressing
1/2 cup shredded Parmesan cheese
2 cups romaine lettuce, chopped
4 pitas

Instructions:

In a large bowl, combine the chicken, Caesar dressing, and Parmesan cheese until well coated.
Add the romaine lettuce and toss until evenly distributed.
Stuff the chicken Caesar salad into the pitas and serve.

Chicken and Rice Soup

Ingredients:

2 cups shredded rotisserie chicken
1 cup long-grain white rice
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 quart chicken broth
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

In a large pot, sauté the onion, carrots, and celery until softened.
Add the garlic and cook for another minute.
Add the chicken broth, shredded chicken, rice, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the rice is cooked.
Adjust seasoning if needed, garnish with fresh parsley, and serve.

Chicken Stuffed Bell Peppers

Ingredients:

2 cups shredded rotisserie chicken
4 bell peppers, tops cut off and seeds removed
1 cup cooked rice
1 can (15 oz) black beans, drained and rinsed
1 cup shredded cheddar cheese
1/2 cup salsa
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C).
In a large bowl, combine the chicken, rice, black beans, half of the cheese, salsa, cumin, chili powder, salt, and pepper.
Spoon the mixture into the bell peppers and place them in a baking dish.
Sprinkle the remaining cheese over the top of the peppers.
Bake for 30-35 minutes, until the peppers are tender and the cheese is melted and bubbly.

Buffalo Chicken Dip

Ingredients:

2 cups shredded rotisserie chicken
1 package (8 oz) cream cheese, softened
1/2 cup hot sauce
1/2 cup ranch or blue cheese dressing
1 cup shredded cheddar cheese
Chopped green onions for garnish

Instructions:

Preheat your oven to 375°F (190°C).
In a bowl, combine the chicken, cream cheese, hot sauce, dressing, and half of the cheddar cheese.
Spread the mixture in a baking dish and sprinkle the remaining cheese on top.
Bake for 20-25 minutes, until bubbly and golden.
Garnish with green onions and serve with tortilla chips or celery sticks.

Chicken and Spinach Pasta Bake

Ingredients:

2 cups shredded rotisserie chicken
2 cups penne pasta
2 cloves garlic, minced
2 cups Alfredo sauce
1 cup shredded mozzarella cheese
1 cup chopped spinach
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C).
Cook the pasta according to the package instructions, then drain.
In a large bowl, combine the chicken, garlic, Alfredo sauce, half of the mozzarella cheese, spinach, salt, and pepper.
Add the cooked pasta to the bowl and stir until well coated.
Spread the pasta mixture in a baking dish and sprinkle the remaining cheese on top.
Bake for 25-30 minutes, until bubbly and golden.

Chicken Fried Rice

Ingredients:

2 cups shredded rotisserie chicken
2 tablespoons vegetable oil
2 eggs, lightly beaten
1 onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas and carrots
4 cups cooked rice
3 tablespoons soy sauce
2 green onions, sliced

Instructions:

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
Add the remaining oil to the pan, then add the onion and garlic. Sauté until the onion is translucent.
Add the peas and carrots, and cook until they are warmed.
Increase the heat to high and add the cooked rice. Cook, stirring occasionally, until heated through.
Stir in the shredded chicken, soy sauce, and scrambled eggs. Cook for a couple more minutes.
Sprinkle with green onions before serving.

Chicken and Biscuit Casserole

Ingredients:

2 cups shredded rotisserie chicken
1 cup chopped carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth
2/3 cup milk
2 (10 oz each) packages refrigerated biscuit dough, torn into pieces

Instructions:

Preheat the oven to 375°F (190°C).
In a saucepan, combine the chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
In another saucepan over medium heat, cook onions in butter until they are soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until it thickens.
Combine the chicken mixture and the sauce, then pour it into a casserole dish. Layer biscuits on top of the mixture.
Bake in the preheated oven until the biscuits are golden brown, about 20 to 25 minutes.

Chicken, Bacon, and Ranch Quesadillas

Ingredients:

2 cups shredded rotisserie chicken
1/2 cup ranch dressing
1/2 cup cooked and crumbled bacon
1 cup shredded cheddar cheese
4 large flour tortillas
1 tablespoon butter or oil

Instructions:

In a bowl, mix the shredded chicken with the ranch dressing and bacon.
Spread half of the chicken mixture on half of a tortilla, sprinkle with half of the cheese, then fold the tortilla over.
Repeat with a second tortilla and the remaining chicken mixture and cheese.
Heat the butter or oil in a skillet over medium heat. Add the filled tortillas and cook until golden brown on both sides and the cheese is melted, about 3 to 5 minutes per side.
Cut the quesadillas into wedges and serve.

Chicken Caesar Pasta Salad

Ingredients:

2 cups shredded rotisserie chicken
8 ounces rotini or other short pasta
1 romaine lettuce head, chopped
1/2 cup Caesar dressing
1/4 cup shredded Parmesan cheese
1 cup croutons

Instructions:

Cook the pasta according to the package instructions. Rinse under cold water to cool and stop the cooking process.
In a large bowl, combine the cooled pasta, shredded chicken, chopped lettuce, Caesar dressing, and shredded Parmesan. Toss until everything is well mixed and coated in dressing.
Top with croutons before serving.

Chicken and Corn Chowder

Ingredients:

2 cups shredded rotisserie chicken
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
3 cups corn kernels, fresh or frozen
4 cups chicken broth
1 cup cream
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions:

In a large pot, sauté the onion, garlic, and bell pepper until softened.
Add the corn kernels and chicken broth to the pot and bring to a boil.
Reduce the heat and simmer for 10-15 minutes, until the vegetables are tender.
Add the shredded chicken and cream to the pot and cook for another 5-10 minutes, until heated through.
Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Chicken and Black Bean Tacos

Ingredients:

2 cups shredded rotisserie chicken
1 can (15 oz) black beans, drained and rinsed
1 cup salsa
1 teaspoon cumin
1/2 teaspoon chili powder
8 small flour tortillas
1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup shredded cheese
Sour cream and guacamole for serving

Instructions:

In a large skillet, combine the chicken, black beans, salsa, cumin, and chili powder. Cook over medium heat until heated through.
Warm the tortillas in a dry skillet or in the microwave.
Fill each tortilla with the chicken mixture, lettuce, tomatoes, and cheese. Top with sour cream and guacamole, if desired.

Chicken Tetrazzini

Ingredients:

2 cups shredded rotisserie chicken
8 ounces spaghetti
1 can (10.75 oz) cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Instructions:

Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
Cook the spaghetti according to the package instructions, then drain.
In a large bowl, mix together the cream of mushroom soup, sour cream, cheddar cheese, salt, and pepper. Add the cooked spaghetti and shredded chicken, and mix well.
Pour the mixture into the prepared baking dish and sprinkle with the Parmesan cheese.
Bake for 30-35 minutes, until bubbly and golden.

Chicken and Wild Rice Soup

Ingredients:

2 cups shredded rotisserie chicken
1 cup wild rice
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
4 cups chicken broth
2 cups water
1 teaspoon dried thyme
Salt and pepper to taste

Instructions:

In a large pot, combine the wild rice, onion, carrots, celery, chicken broth, water, and thyme. Bring to a boil, then reduce heat and simmer for 45 minutes, until the rice is tender.
Add the shredded chicken to the pot and cook for another 10-15 minutes, until heated through.
Season with salt and pepper to taste before serving.

These recipes are easy to prepare and are a delicious way to use up leftover rotisserie chicken. Enjoy!