Transform your recipes for leftover rotisserie chicken into delicious dishes with these easy and versatile recipes for leftover rotisserie chicken recipes. Not only do they save you time and money, but they also offer a delightful way to reduce food waste. Here are ten mouth-watering ways to give your leftover rotisserie chicken a second life,
1. Classic Chicken Pot Pie
Ingredients:
- 2 cups leftover rotisserie chicken, shredded
- 1 sheet puff pastry, thawed
- 1/2 cup onions, diced
- 1/2 cup carrots, diced
- 1/2 cup peas
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup cream
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large skillet, sauté onions, carrots, and garlic until soft. Sprinkle flour over the vegetables and stir to combine.
- Gradually pour in the chicken broth and cream, stirring constantly until the mixture thickens. Add the shredded chicken and peas. Season with salt and pepper.
- Pour the mixture into a pie dish. Cover with the puff pastry, sealing the edges. Cut slits in the top to allow steam to escape. Brush with egg wash.
- Bake for 25-30 minutes or until the pastry is golden brown. Let it cool slightly before serving.
A comfort food favorite, this pot pie uses “Leftover Rotisserie Chicken” to create a hearty meal that’s perfect for chilly evenings. Find more comforting recipes here.
2. Chicken Caesar Salad Wrap
Ingredients:
- 2 cups leftover rotisserie chicken, shredded
- 2 cups romaine lettuce, chopped
- 1/2 cup Caesar dressing
- 1/4 cup Parmesan cheese, grated
- Croutons, crushed
- 4 large tortillas
Instructions:
- In a large bowl, combine the shredded chicken, romaine lettuce, Caesar dressing, and Parmesan cheese.
- Lay out the tortillas and divide the chicken mixture among them. Sprinkle with crushed croutons.
- Fold in the sides of the tortilla and roll tightly. Cut in half and serve immediately.
This wrap is a refreshing take on the classic Caesar salad, incorporating “Leftover Rotisserie Chicken” for a protein-packed lunch. Discover other salad ideas here.
3. Chicken and Leek Pie
Ingredients:
- 2 cups leftover rotisserie chicken, shredded
- 1 sheet shortcrust pastry, for the bottom
- 1 sheet puff pastry, for the top
- 1 cup leeks, sliced
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup cream
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a pan, sauté leeks, mushrooms, and garlic until softened. Add flour and stir well.
- Slowly mix in the chicken broth and cream, stirring until the sauce thickens. Add the shredded chicken. Season with salt and pepper.
- Place the shortcrust pastry in a pie dish. Add the chicken and leek mixture. Cover with puff pastry, seal the edges, and cut slits in the top. Brush with egg wash.
- Bake for 35-40 minutes or until the pastry is golden. Let it cool slightly before serving.
4. Chicken Avocado Salad
Ingredients:
- 2 cups leftover rotisserie chicken, shredded
- 1 ripe avocado, diced
- 1/2 red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Instructions:
- In a large bowl, combine the shredded chicken, diced avocado, chopped red onion, and cherry tomatoes.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the chicken mixture and gently toss to combine.
- Garnish with fresh cilantro, if desired, and serve immediately.
5. Chicken Fried Rice
Ingredients:
- 2 cups leftover rotisserie chicken, shredded
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 2 eggs, lightly beaten
- 3 cups cooked rice, chilled
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Green onions, sliced for garnish
Instructions:
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
- Add the onion and garlic, sautéing until translucent. Add the peas and carrots, cooking until heated through.
- Push the vegetables to the side of the skillet and add the beaten eggs to the empty side, scrambling them until fully cooked.
- Add the shredded chicken and cooked rice, breaking up any clumps. Stir to combine all ingredients.
- Drizzle soy sauce and sesame oil over the rice mixture. Stir well to ensure everything is evenly coated.
- Cook for an additional 3-5 minutes, then garnish with green onions before serving.
6. Chicken Tortilla Soup
Ingredients:
- 2 cups leftover rotisserie chicken, shredded
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) chopped green chiles
- 4 cups chicken broth
- Salt and pepper to taste
- 1 cup frozen corn
- Fresh cilantro, chopped (optional)
- Tortilla strips, sour cream, and shredded cheese for garnish
Instructions:
- In a large pot, heat the oil over medium heat. Add the onion and garlic, sautéing until soft.
- Stir in cumin, chili powder, diced tomatoes, green chiles, and chicken broth. Season with salt and pepper.
- Bring the soup to a boil, then reduce heat and simmer for about 10 minutes.
- Add the shredded chicken and frozen corn, cooking until heated through.
- Serve hot, garnished with tortilla strips, a dollop of sour cream, shredded cheese, and chopped cilantro if desired.
7. Chicken Quesadillas
Ingredients:
- 2 cups shredded leftover rotisserie chicken
- 4 large flour tortillas
- 1 cup shredded cheese (a mix of cheddar and Monterey Jack works well)
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- Olive oil or butter for cooking
Instructions:
- Preheat a skillet over medium heat and lightly oil it.
- On half of each tortilla, spread an equal amount of chicken, cheese, tomatoes, green onions, and cilantro. Season with salt and pepper.
- Fold the other half of the tortilla over the filling.
- Cook each quesadilla until golden brown on both sides and the cheese has melted, about 2-3 minutes per side.
- Cut into wedges and serve with sour cream, salsa, or guacamole.
8. Chicken Caesar Pasta Salad
Ingredients:
- 2 cups shredded leftover rotisserie chicken
- 8 oz pasta (penne or fusilli work well), cooked and cooled
- 1 cup Caesar salad dressing
- 1/2 cup grated Parmesan cheese
- 2 cups chopped romaine lettuce
- 1 cup croutons
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the cooked pasta, shredded chicken, and Caesar dressing. Toss until well coated.
- Add the Parmesan cheese and chopped romaine lettuce. Toss again gently.
- Season with salt and pepper to taste.
- Just before serving, mix in the croutons for added crunch.
9. Asian Chicken Salad
Ingredients:
- 2 cups shredded leftover rotisserie chicken
- 4 cups mixed salad greens
- 1 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/4 cup sliced green onions
- 1/4 cup cilantro leaves
- 1/4 cup toasted almonds or peanuts
- Dressing: 3 tablespoons soy sauce, 2 tablespoons sesame oil, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 minced garlic clove, and 1 teaspoon grated ginger
Instructions:
- In a small bowl, whisk together all the ingredients for the dressing until well combined.
- In a large bowl, combine the salad greens, shredded chicken, carrots, cucumber, green onions, and cilantro.
- Pour the dressing over the salad and toss to combine.
- Sprinkle toasted almonds or peanuts on top before serving.
10. Chicken and Vegetable Soup
Ingredients:
- 2 cups shredded leftover rotisserie chicken
- 1 tablespoon olive oil
- 1 cup diced onions
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups chopped spinach or kale
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, cooking until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for about 10 minutes.
- Add the shredded chicken, dried thyme, and salt and pepper. Simmer for an additional 10 minutes.
- Stir in the chopped spinach or kale and cook until the greens are wilted, about 3 minutes.
A nutritious soup that brings together “Leftover Rotisserie Chicken” and a variety of vegetables, embodying comfort in a bowl. For more soup inspiration, visit here.
These recipes showcase the versatility of leftover rotisserie chicken, from refreshing salads to comforting soups and hearty fried rice. They are perfect for quick weeknight dinners or easy lunches, ensuring that your leftover chicken is put to delicious use.
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