Did you know that one of the best ways to make your life easier when it comes to making dinner is to buy a rotisserie chicken?
I’m not talking about simply buying the chicken and serving that for dinner. Anybody can do that!
Let me tell you why a rotisserie chicken is one of my favorite supermarket secrets.
A rotisserie chicken is already seasoned. It’s already cooked. It saves you time, plus, it’s a kitchen magician when it comes to its versatility!
When you’re strapped for ideas on what to make for dinner, grab a rotisserie chicken and transform it into one of the delicious and easy recipes I’m sharing below.
From a simple barbeque sandwich to comfort food casserole, here are five recipes I use regularly when I pick up a rotisserie chicken from the grocery store.
No Recipe Required
Let’s start with something so quick and easy… no recipe required. Because when your kids are hungry, there’s no time to roast a chicken!
But if you have a rotisserie chicken, all you need is some barbecue sauce and your favorite rolls and you’re ready to make a pretty tasty sandwich!
I basically remove the meat from the chicken, shred it in a bowl, and pile it high on a soft roll, topped off with a classic barbecue sauce.
It couldn’t be any easier, quicker or more delicious!
Rotisserie Chicken Salad
When it’s hot and humid, the last thing I want to do is spend a lot of time in the kitchen figuring out what to make for dinner.
That’s why I like to have a batch of chicken salad in the refrigerator, ready for a sandwich or to top off a green salad.
And it’s even easier to make when you start with rotisserie chicken!
Rotisserie Chicken Salad
Ingredients
- 2 cups shredded cooked rotisserie chicken
- 1/3 c. mayonnaise
- 1/3 c. sour cream
- 1/4 c. finely diced onion
- 1/2 c. red grapes, quartered
- 1/2 c. diced celery
- 1/2 tsp. kosher salt (or more to taste)
- 1/4 tsp. black pepper (or more to taste)
- 1/4 c. chopped walnuts or almonds (optional)
Instructions
- In medium bowl, mix together sour cream and mayonnaise, salt and pepper.
- Add shredded chicken, onion, celery, grapes and nuts. Mix together until all ingredients are covered by mayo mixture.
- Let chicken salad sit for at least an hour in the refrigerator to allow flavors to develop.
- Serve on toasted bread, croissants, in a pita or scooped on top of a green salad.
My Grandma’s Chicken Casserole
When the mood for food like Grandma used to make strikes, you’re going to love having a shortcut like having a rotisserie chicken on hand.
This chicken, broccoli, rice and cheese casserole is one of my favorite recipes from my Grandma’s recipe box.
Kids love it. Adults love it. It’s hearty comfort food at its best.
Grandma Metzger's Best Casserole
My Grandma Metzger's casserole tops the list of best casseroles. A little cheesy, an unexpected crunch, and wonderfully satisfying.
Ingredients
- 2 Tbsp vegetable oil
- 1/2 cup onion, diced
- 1/2 cup celery, chopped
- 1 (10 oz) package frozen broccoli, thawed
- 1 can cream of celery soup
- 1/2 soup can milk
- 1 soup can water
- 1 cup minute rice, uncooked
- 1 small jar cheese whiz
- 2 cups leftover cooked turkey or chicken
- 1 small can sliced water chestnuts
Instructions
- Preheat the oven to 350°.
- Lightly grease a 2 qt. baking dish.
- Heat the oil over medium-low heat in a large stockpot or 12" skillet. (You need a little depth to the pan so that ingredients all fit and don't overflow)
- Sauté the onions and celery until the onions are translucent. Add the broccoli.
- Cook for about 10 minutes on low heat.
- Add in the soup, milk, water, rice, cheese and turkey. Bring the mixture to a boil. Remove from the heat and add the water chestnuts.
- Pour into the greased casserole dish.
- Top with parsley and bake for about 30 minutes.
Notes
Freezing tip! Before you pop this in the freezer, bake it FIRST and let it cool. After freezing and when you're ready to eat it, defrost the casserole overnight in the refrigerator, and then reheat it until warmed through. About 30 minutes in a 350-degree oven.
And when I’m craving this casserole, I certainly don’t want to take the extra time to cook up chicken!
Rotisserie chicken is perfect to bring this recipe to life!
Lite And Easy Buffalo Chicken Bake
Here’s a recipe that I make at our home several times a month and using rotisserie chicken makes an already easy recipe come together in less than 15 minutes.
You can adjust the heat of this chicken bake depending on the buffalo sauce you select.
It’s great as an appetizer served with chips, cucumber and celery sticks.
But I also love to use it as a filling to stuff pepper and mushrooms for a low-carb and filling meal.
Buffalo Chicken Bake
I’ll never forget the first time I tried Buffalo chicken dip. So creamy. So cheesy. So flavorful. SO GOOD!
Ingredients
- 4 cooked boneless chicken breasts, shredded or chopped into small pieces
- 1/4 cup Frank's Hot Sauce
- 1/4 cup Frank's Wing sauce
- 1/2 cup Light Hidden Valley Ranch dressing
- 4 tbsp reduced fat cream cheese
- 1 cup 2% reduced fat cheddar cheese
- Blue cheese crumbles (optional)
Instructions
- Preheat oven to 350°.
- In small sauce pan, heat sauces, ranch dressing and cream cheese over medium low heat until cream cheese is melted into sauces. Remove from heat.
- Put chicken into a separate mixing bowl.
- Pour sauce mixture over chicken. Mix until chicken is coated evenly.
- Place chicken mixture in baking dish (2-3Qt. in size or 11×8 works well). If using as stuffing for mushrooms or green peppers, do that here instead of putting into baking dish. Top mixture with cheddar cheese.
- Bake for about 20 minutes, or until cheese has melted.
- Garnish with blue cheese crumbles, if desired.
- Serve with chips for dipping or if making stuffed pepper wedges and mushrooms, use as appetizer or as a light dinner with a nice salad.
Nacho Night!
Here’s another easy way to use rotisserie chicken when you’re not in the mood to do much cooking.
When in doubt? NACHOS!!
Here’s one thing you should know about me. I always, ALWAYS have the following ingredients in my home: cheese, chips, salsa, avocado, and plain greek yogurt (my favorite supermarket swap for sour cream!).
So, given those ingredients, when you add some rotisserie chicken… you have NACHO NIGHT!
I don’t know about you, but I can’t resist a lot of melty cheese and chicken on top of a salty, crunchy chip, with the creaminess of sour cream and avocado a little kick of salsa. Yum!
Excuse me while I head into the kitchen…
What I love about nachos (I like to bake them on a sheet pan) is that whatever I have is what I use.
From black beans, diced tomatoes and green chilies, and even leftover roasted vegetables, nachos have been my “when there’s nothing else to eat” meal for as long as I can remember.
And can I tell you something? My family NEVER complains when nachos are on the menu!
Rotisserie Round UP!
So the next time you pass those rotisserie chickens at the supermarket, I hope you’re inspired to pick one up and try some of my recipes and ideas for easy and delicious meals.
Oh! And one more idea…
Once you’ve used up all of the meat from the chicken, consider making a little homemade stock too!
Simply put the carcass in a large pot, cover it with water or broth, add some onions, carrots, celery and garlic, and simmer for a few hours over low heat. Season accordingly and then freeze once cooled.
Just one more way my little supermarket secret can add a touch of homemade to your recipes!
From my kitchen to yours,
Jill
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