Rotisserie Chicken Recipes

All of these recipes call for a Rotisserie chicken, either one you make or one bought from the store. The beauty of them is in the ease! 

Chicken Spaghetti Squash

• 1 large spaghetti squash (about 2 1/2 pounds)
• 2 tablespoons olive oil
• One 10-ounce package sliced mushrooms
• 1 red bell pepper, diced 
• 4 scallions, thinly sliced, white and green parts separated
• 1/2 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 1 cup half-and-half
• 2 cups shredded rotisserie chicken (skin and bones discarded)
• 3 cups shredded Cheddar

Prep the squash

1. Preheat the oven to 425 degrees F. 
2. Cut the squash in half crosswise using a serrated knife. 
3. Dig out the seeds with a spoon and discard them. 
4. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons of water. 
5. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the flesh can be easily flaked with a fork, 13 to 14 minutes. 
6. Use a fork to scrape the sides of the squash, separating the strands. 
7. Leave the scraped strands in the squash. 
8. Drain and dry the casserole dish.

Cook the filling

1. Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat 
2. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. 
3. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt, and a few grinds of pepper. 
4. Cook, stirring, until the peppers are soft, about 5 minutes. 

Make the sauce

1. Add the half-and-half and bring to a boil. 
2. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.  
3. Fold in the chicken and 2 cups of Cheddar and stir until the cheese has melted. 

Finish the dish

1. Add the spaghetti squash strands and stir until well combined. 
2. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. 
3. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. 
4. Sprinkle with the scallion greens before serving.

Chicken Jalapeño Popper Melt

• 8 jalapeños, halved, seeded and ribs removed (if you cannot do heat, replace with bell pepper)
• 1 tablespoon olive oil 
• Kosher salt and freshly ground black pepper
• 8 thick slices country white bread 
• 1 cup shredded Oaxaca cheese
• 1 cup tortilla chips 
• 2 cups shredded rotisserie chicken (white and dark meat) 
• 1 stick (8 tablespoons) unsalted butter, at room temperature

1. Preheat the oven to 425 degrees F.
2. Toss the jalapeño halves on a baking sheet with olive oil, then season with salt and pepper. Roast until charred and softened, about 15 minutes. Set aside.
3. Heat a griddle or nonstick skillet over medium heat.
4. On each of the 4 bottom slices of bread, layer about 2 tablespoons of shredded cheese, then 4 jalapeño halves, then about 4 chips, then 1/2 cup of the chicken, and then the remaining cheese. 
5. Top each with another slice of bread.
6. Spread both sides of the sandwiches with the butter. 
7. Cook the sandwiches, dome them with a metal bowl to help melt the middles, until the first side is golden brown, 2 to 3 minutes. 
8. Flip and repeat with the second side, until the bottoms are golden brown and the sandwiches are gooey in the middle, another 2 to 3 minutes. 
9. Cut in half and serve.

Chicken Parmesan Casserole

• Kosher salt
• 1 pound fettuccine
• 2 cups shredded chicken (about the breast meat of 1 rotisserie chicken)
• 3 cups (12 ounces) shredded mozzarella
• 1 cup panko breadcrumbs
• 1 cup grated Parmesan
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• Freshly ground black pepper
• 1 stick (8 tablespoons) unsalted butter, melted
• One 32-ounce jar of marinara sauce (about 4 cups)
• Fresh basil leaves, for garnish, optional

1. Preheat the oven to 425 degrees F. 
2. Bring a large pot of salted water to a boil over high heat.
3. Add the fettuccine to the boiling water and cook until al dente. 
4. Reserve 1 cup of the pasta cooking water, then drain the pasta. 
5. Set aside.
6. Meanwhile, combine the chicken and 2 cups of the mozzarella in a medium bowl.
7.  Combine the panko, Parmesan, garlic, oregano, 1 teaspoon salt, and a few grinds of black pepper in a separate medium bowl. 
8. Pour in the melted butter and mix until well combined.
9. Add the pasta, chicken mixture, marinara sauce, and reserved pasta water to a 9-by-13-inch baking dish and toss until well combined. 
10. Sprinkle with the remaining 1 cup of mozzarella, then top with the panko mixture. 
11. Bake until the breadcrumbs on top are golden brown, 25 to 30 minutes. 
12. Let cool for 15 minutes. 
13. Garnish with basil if desired.

Chicken Shepherd's Pie

• 2 Yukon gold potatoes, peeled and cut into large pieces (about 12 ounces )
• Kosher salt
• For the filling:
• 6 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 tablespoons all-purpose flour
• 3 large ripe tomatoes, cored, and diced
• 1 cup low-sodium chicken broth
• 1 cooked rotisserie chicken, (about 2 pounds)
• 1 (10-ounce) package frozen chopped spinach, thawed and excess moisture squeezed-out
• 1 cup loosely packed grated Cheddar cheese
• 1 large egg yolk

For the topping: 

1. Put the potatoes in a large pot with enough cold water to cover by about 1 inch, and add 1 teaspoon of salt. 
2. Bring to a boil over high heat. 
3. Reduce the heat to medium-high and cook until the potatoes are very tender, about 15 minutes

For the filling: 

1. Preheat the oven to 375 degrees F. Heat 2 tablespoons of butter in a large skillet over medium-high heat. 
2. Add the onion and cook, stirring often, until soft, 3 to 5 minutes. 
3. Stir in the flour, then cook for 1 minute longer. 
4. Add the tomatoes and broth.
5.  Cook, stirring often, until reduced and thickened, 7 to 10 minutes.
6. Remove the meat from the chicken, discarding all skin and bones. 
7. Cut or shred the meat into small pieces. (You should have about 2 cups.)
8. Stir the chicken and spinach into the sauce and season with salt and pepper. 
9. Transfer the filling to a 2-quart casserole dish or 4 to 6 individual oven-safe ramekins.

to finish

1. Drain the potatoes well and force through a ricer or food mill- you should have about 2 cups. Add the remaining 4 tablespoon butter, the cheese, and season with salt and pepper. 
2. Stir in the egg yolk. Spread the potatoes over the chicken or transfer to a large pastry bag fitted with a wide tip and pipe evenly over the chicken. 
3. Bake until the topping is lightly browned and the chicken is heated through, about 20 to 30 minutes.

Shortcut Chicken Enchiladas

• One 15-ounce can refried beans (about 1 cup)
• 1/2 teaspoon dried oregano
• 12 ounces (3 cups) shredded Monterey Jack cheese 
• 1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded 
• Freshly ground black pepper
• One 16-ounce jar medium-spicy tomato salsa
• Twelve 6-inch corn tortillas
• Sour cream and pickled jalapenos, for serving (optional)

1. Preheat the oven to 375 degrees F. 
2. Stir together the beans, oregano, and 1 cup of cheese in a bowl. 
3. Add the chicken, season with pepper, and stir until evenly combined.
4. Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish.
5.  Stack the tortillas, wrap them in damp paper towels, and microwave until warm and pliable, about 15 seconds. 
6. Arrange the tortillas on a workspace, then divide the chicken filling among them (about 1/4 cup per tortilla). 
7. Roll the tortillas up like cigars, then transfer them to the baking dish seam-side down, positioning the rolls so the dish is evenly filled. 
8. Press the rolls gently with your hands so they begin to absorb the sauce. 
9. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups of cheese. 
10. Bake the enchiladas until the cheese melts and the centers are hot, about 30 minutes.
11.  Serve hot with sour cream and pickled jalapenos.

Chicken Tamales

• 14 large corn husks (available at Latin markets and many grocery stores)
• 1 2- to 3-pound rotisserie chicken, skin removed and meat shredded (about 6 cups)
• 1 cup shredded Mexican-blend cheese
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 1/2 cup frozen green peas
• 1/2 cup pimiento-stuffed green olives, drained and halved
• 2 cups bottled green salsa
• 2 cups self-rising yellow cornmeal mix

1. Place the corn husks in warm water; soak for 30 minutes, or until they're soft and pliable.
2. While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl. 
3. Add the cornmeal mix and stir until combined.
4. Remove 2 corn husks from the water. 
5. Tear into 12 thin strips for tying up the tamales; set aside.
6. Unfold a soaked husk, wide-end up, on a work surface. 
7. Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2-inch rectangle, leaving room at the bottom for folding.
8. Roll the tamale jelly-roll style to enclose the filling. 
9. Fold up the bottom end of the husk and tie with one of the strips of husk. 
10. Repeat with the remaining husks, filling, and ties.
11. Add 1 inch of water to a deep pot with a tight-fitting lid; place a steamer basket in the pot. Arrange the tamales upright (closed-end down) in the basket. 
12. Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed.
13. Carefully remove the tamales from the steamer and let them stand for 5 minutes.
14.  Transfer to a platter; untie and open the husks, then garnish the tamales with chopped fresh cilantro.

Chicken Ramen Noodle Dump Dinner

• Six 3-ounce packages chicken-flavored instant ramen noodles (1 flavor packet reserved; the remaining discarded)
• One 8-ounce container scallion cream cheese
• 4 cups whole milk
• 2 cups shredded rotisserie chicken (skin and bones discarded)
• One 10.8-ounce bag frozen broccoli florets 
• 8 ounces shredded Cheddar

1. Preheat the oven to 400 degrees F.
2. Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish.
3.  Whisk together the cream cheese, milk, and the 1 reserved flavor packet from the ramen in a medium bowl. 
4. Pour the mixture over the ramen. 
5. Scatter the chicken over the sauce and noodles, and then scatter the broccoli. 
6. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.  
7. Bake until the noodles are cooked through, the cream sauce is bubbly, and the cheese melts, 30 to 35 minutes.

Lemon-Dill Chicken Cakes

• 2 1/2 cups shredded rotisserie chicken, finely chopped
• 1/4 cup panko, plus more for coating
• 1/4 cup mayonnaise
• 1 large egg
• 2 tablespoons chopped fresh dill
• 1 tablespoon Dijon mustard
• 1/2 teaspoon grated lemon zest, plus wedges for serving
• Kosher salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil

1. Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. 
2. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
3. Sprinkle some panko on a plate. 
4. Coat the patties on both sides in the panko, pressing gently to adhere.
5. Heat the butter and olive oil in a large skillet over medium-high heat. 
6. Add the patties and cook until golden, 3 to 4 minutes per side. 
7. Transfer to paper towels to drain and season with salt. 
8. Serve with lemon wedges. 

Cheesy Ditalini with Chicken and Spinach

• Kosher salt
• 1 1/2 cups ditalini
• 1 shallot, minced
• 2 teaspoons fresh thyme
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup milk
• Freshly ground pepper
• 2 cups shredded rotisserie chicken
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded gruyère cheese
• Toasted breadcrumbs, for topping

1. Bring a pot of salted water to a boil. 
2. Add the pasta and cook as directed on the label, then drain.
3. Meanwhile, melt the butter in a large saucepan over medium heat. 
4. Add the shallot and thyme and cook until softened. 
5. Whisk in the flour and cook, whisking, for 2 minutes, then whisk in the broth and milk. Season with 1/2 teaspoon salt and a few grinds of pepper. 
6. Cook, whisking, until thickened, about 5 minutes.
7. Stir in the chicken, spinach, and pasta, and cook until heated through. 
8. Stir in the gruyère and season with salt and pepper. 
9. Divide among 4 bowls and top with toasted breadcrumbs. 

Chicken Soup with Dumplings

• 1 tablespoon vegetable oil
• 2 tablespoons chopped ginger
• 2 cloves garlic, sliced
• 2 scallions, sliced, plus more for topping
• 2 celery stalks, sliced
• 4 cups low-sodium chicken broth
• 8 frozen dumplings or 16 frozen mini wontons
• 2 heads baby bok choy, trimmed and leaves chopped
• 1 cup shredded rotisserie chicken
• 1 teaspoon soy sauce
• Kosher salt
• Sesame oil, for drizzling

1. Heat the vegetable oil in a large saucepan oil over medium-high. 
2. Add the ginger, garlic, scallions and celery and cook, stirring, until softened, about 3 minutes. Add the chicken broth and 2 cups water, bring to a simmer and cook until the vegetables are tender, about 5 minutes.
3. Add the frozen dumplings or wontons, bok choy, chicken and soy sauce and simmer until warmed through, 3 to 5 minutes; season with salt. 
4. Divide the soup among 4 bowls, then drizzle with sesame oil and top with scallions. 

Skillet Chicken and Dumplings

• 1/4 cup stone-ground cornmeal
• 2 teaspoons paprika
• Kosher salt and freshly ground black pepper
• One 16.3-ounce tube refrigerated biscuit dough
• 3 tablespoons unsalted butter
• 1 large onion, diced
• 1/3 cup all-purpose flour
• One 32-ounce box of low-sodium chicken broth 
• 1 rotisserie chicken, skin discarded and meat cut into large chunks (about 4 cups)
• 2 stalks celery, diced
• 1 large carrot, diced
• 1/4 cup fresh flat-leaf parsley leaves, chopped

1. Combine the cornmeal, paprika, and 1/2 teaspoon salt in a medium bowl. 
2. Cut each biscuit dough round into quarters. 
3. Toss to coat with the cornmeal mixture. 
4. Set aside.
5. Melt the butter in a large skillet with a lid over medium-high heat. 
6. Add the onions and cook, uncovered and stirring often, until slightly softened, about 5 minutes. 
7. Sprinkle with the flour and stir to coat the onions. 
8. Slowly stir in the chicken broth 1 cup at a time. 
9. Add 2 teaspoons of salt and 1/2 teaspoon of pepper, and bring to a boil. 
10. Reduce the heat to a strong simmer and stir in the chicken, celery, and carrot.
11. Put the biscuit pieces on top of the chicken mixture, cover with the lid, and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. 
12. Sprinkle with the parsley before serving. 

Cold Peanut Soba Noodles with Chicken

• 12 ounces soba
• 1 cup frozen shelled edamame
• 1/2 cup peanut butter
• 2 tablespoons rice vinegar (not seasoned)
• 1 tablespoon soy sauce
• 2 teaspoons grated peeled ginger
• 1 teaspoon sesame oil
• 1 teaspoon Asian chili sauce (such as Sriracha or sambal oelek)
• Kosher salt
• 1 cup shredded rotisserie chicken
• 1 cup diced cucumber
• 1/2 cup chopped scallions

1. Bring a large pot of water to a boil. 
2. Add the soba and edamame, and cook as directed on the noodle label. 
3. Reserve 1 cup of cooking water, then drain the soba and edamame and run under cold water until cool.
4. Whisk the peanut butter, vinegar, soy sauce, ginger, sesame oil, and chili sauce in a large bowl. 
5. Add 1/2 cup of the reserved cooking water, whisking until smooth. 
6. Add the soba and edamame, season with salt, and toss to combine (add more cooking water to loosen, if needed).
7.  Divide among shallow bowls and top with the chicken, cucumber, and scallions.