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11 Smart Ways to Use Leftover Rotisserie Chicken to Make Quick, Tasty Meals

Last night, that perfectly seasoned, golden-brown rotisserie chicken from the shop seemed like a brilliant idea. But now you’re looking at the leftovers in your fridge and not knowing what to do. It’s not exciting to think about eating basic chicken again, but throwing away that tasty, easy-to-make protein feels like a travesty.

You’re busy. You need a quick and easy meal plan that doesn’t leave you with a lot of dirty dishes. You want to turn that boring leftover into something fun that everyone in the family will look forward to eating, and you don’t want to spend another hour in the kitchen.

The trick is that a rotisserie chicken from the store is the best way to make great dishes quickly. It’s the pre-cooked, precisely seasoned, and very flexible base for making tasty soups, casseroles, pastas, and salads in less than 30 minutes. This saves you a lot of time in the kitchen and helps you cut down on food waste.

Do you have any leftover rotisserie chicken? Here’s how to make it magical for dinner.
I know how useful a store-bought rotisserie chicken is since I cook a lot at home. I use these recipes all the time to make a quick, tasty dinner. I’ve gotten really good at them over the years. That fowl is more than simply a quick supper; it’s the start of a lot of interesting and tasty meals that will come later. It’s about being smart in the kitchen, not working harder.

Why a rotisserie chicken is the best way to save time in the kitchen

Using a rotisserie chicken to cook on weeknights is a game-changer because it saves a lot of time, is very flexible, is cheap, and helps cut down on food waste. This one purchase makes it easier to get dinner ready and gives you a lot of quick and easy options.

The chicken is already cooked and seasoned, so you may save time. This saves you 15 to 20 minutes of active prep time and means you don’t have to touch raw chicken, which means less cleaning up.

The simple, tasty taste of a rotisserie chicken makes it a great blank canvas. You can shred it for tacos and enchiladas, dice it for Italian pastas, or chunk it for American-style casseroles and soups.

Affordable: A rotisserie chicken usually costs between $5 and $8 and can be used to make several meals for a family, so it’s one of the best protein options for people on a budget.

Less Food Waste: By using every portion of the bird, you make sure that nothing goes to waste. You may use the remaining meat to make new dishes, and you can cook the carcass to make a delicious, handmade chicken broth for very little money.

Pro Tip: I always use the bones to make broth. Put it in a pot with water, some onion ends, carrot peels, and celery tops, and let it boil for a few hours. This liquid gold makes any soup or sauce infinitely better than store-bought.

11 Smart Ways to Use Leftover Rotisserie Chicken to Make Quick, Tasty Meals

Are you ready to find out what that leftover chicken can really do? I’ve put up a list of the greatest leftover rotisserie chicken dishes that I’ve tried and tested. They are sure to taste great with very little work. There is an option here for every craving, from warm, comforting soups and hearty casseroles to spicy salads and family favorites like pizza and tacos. Each meal is quick and easy, making it excellent for busy weeknights.

1. Chicken noodle soup in 30 minutes

This recipe makes homemade chicken noodle soup in just 30 minutes, so it’s excellent for a cold night or a busy weeknight. The pre-cooked rotisserie chicken is what makes it quick and tasty.

○ 1 tablespoon of olive oil
○ 1 chopped onion
○ 2 sliced carrots
○ 2 sliced celery stalks
○ 8 cups of chicken broth
○ 2 cups of shredded rotisserie chicken
○ 2 cups of egg noodles
○ Salt
○ pepper
○ fresh parsley

1. In a big pot over medium heat, sauté the onion, carrots, and celery in olive oil until they are tender, about 5 to 7 minutes.
2. Add the chicken broth and bring the whole thing to a boil.
3. Add the egg noodles and cook them for 7 to 10 minutes, as the packet says.
4. Add the shredded rotisserie chicken and simmer for about 2 minutes, or until it is just warm.
5. Add salt and pepper to taste, and before serving, sprinkle a lot of fresh parsley on top.

Pro Tip: If you have time, utilize the broth you created from the chicken carcass to make a soup base that tastes much better. At the end, a squeeze of fresh lemon juice makes all the flavors pop.
Keep this warm soup recipe for a day when it’s cold!

2. Chili with Creamy White Chicken

This chili is a great dish that is creamy, filling, and tasty. It comes together quickly because it uses canned beans and cooked chicken. This is a nice departure from regular red chili and is great for a comfortable night at home.

○ 1 tbsp olive oil
○ 1 chopped onion
○ 2 minced garlic cloves
○ 1 can (4oz) diced green chiles
○ 2 cans (15oz) white beans (like cannellini or Great Northern, rinsed)
○ 1 can (15oz) corn (drained)
○ 4 cups chicken broth
○ 2 cups shredded chicken
○ 1 tsp cumin
○ 1/2 cup heavy cream or 4oz cream cheese
○ cilantro
○ lime for garnish

1. In a big saucepan or Dutch oven, heat some olive oil and cook the onion until it is tender. Add the garlic and green chiles and simmer for another minute, or until the smell is strong.
2. Put one can of washed beans and half a cup of broth in a blender and process until the beans are fully smooth. This is how to make a creamy base without using a lot of dairy.
3. Add the bean puree, the rest of the chicken stock, the second can of whole beans, the drained corn, the shredded chicken, and the cumin to the pot.
4. Bring to a boil and let it cook for 15 to 20 minutes so the flavors can mix.
5. Set the heat to low and mix in the heavy cream or cream cheese until it is completely melted and the chili is creamy. Serve hot with fresh cilantro and a wedge of lime on top.

Tip: Toast the cumin in the dry pan for 30 seconds before adding the onions to provide more flavor. This chili tastes better the next day, so it’s great for meal prep.
For your next game day, save this creamy chili recipe!

3. Baked Chicken and Broccoli with Cheddar

This casserole is the best comfort food ever. It has a creamy sauce, succulent chicken, broccoli, and melted cheddar cheese all in one dish that everyone in the family will adore. It’s quite quick to put together because you use leftover chicken and cooked rice.

○ 3 cups of shredded chicken
○ 4 cups of steamed broccoli florets
○ 2 cups of cooked rice
○ 1 can (10.5oz) of cream of chicken soup
○ 1 cup of milk
○ 1.5 cups of shredded sharp cheddar cheese
○ 1/2 cup of buttery crackers (like Ritz, crushed)

1. Set your oven to 375°F (190°C) before you start. Grease a 9×13 inch baking dish lightly.
2. In a large bowl, combine the shredded chicken, steamed broccoli, cooked rice, cream of chicken soup, milk, and 1 cup of the cheddar cheese. Mix everything together until it’s all mixed in.
3. Pour the mixture into the baking dish you made and spread it out evenly.
4. Put the last 1/2 cup of cheddar cheese on top and spread the crumbled crackers equally over the top.
5. Bake for 20 to 25 minutes, or until the casserole is bubbling and the topping is golden brown.

Don’t overcook the broccoli before putting it to the casserole, because it will keep cooking in the oven. It only requires a fast steam or blanch for 2 to 3 minutes to stay bright green and tender-crisp.
Add this dish to your dinner routine as the ultimate comfort food!

4. Chicken Enchiladas in a Hurry

Using shredded rotisserie chicken for the filling, you can have cheesy, saucy chicken enchiladas on the table in about 30 minutes. This shortcut makes a supper that is usually only eaten on the weekends possible on weeknights as well.

○ 3 cups of shredded chicken
○ 1 cup of shredded Mexican cheese blend
○ 1/2 cup of sour cream
○ 8–10 flour or corn tortillas
○ 1 can (15oz) of red enchilada sauce
○ fresh cilantro (optional topping)
○ sliced black olives (optional topping)
○ diced onion (optional topping)

1. Preheat your oven to 375°F (190°C).
2. Mix the shredded chicken, half a cup of the cheese blend, and the sour cream in a medium bowl until they are all mixed together.
3. Pour a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
4. Put the chicken mixture in each tortilla, roll it up tightly, and put it seam-side down in the baking dish.
5. Spread the rest of the enchilada sauce equally over the rolled tortillas. Add the last half cup of cheese on top.
6. Bake for 20 minutes, or until the sauce is bubbly and the cheese is completely melted and golden. Add whatever toppings you choose before serving.

Pro Tip: If you don’t want your corn tortillas to crack when you roll them, heat them in the microwave for 30 to 60 seconds. Before you heat it up, just wrap the stack in a wet paper towel.
For your next Taco Tuesday, keep this simple enchilada recipe handy!

5. Chicken Pasta with Garlic Butter

This meal is quick and tasty, and it only takes as long to boil pasta to make it. The garlic butter sauce covers every piece of chicken and pasta, making a delicious and filling meal with very few ingredients.

○ 8 ounces of penne or your favorite pasta
○ 4 tablespoons of butter
○ 4 minced garlic cloves
○ 2 cups of shredded chicken
○ 1/2 cup of conserved pasta water
○ 1/4 cup of grated Parmesan cheese
○ salt
○ pepper
○ red pepper flakes (optional)
○ fresh parsley

1. Follow the directions on the package to cook the pasta in water that has a lot of salt in it. Set aside about 1/2 cup of the starchy cooking water before draining.
2. Put the butter in a big skillet over medium heat while the pasta cooks. Add the minced garlic and heat for about a minute, or until it smells good. Be careful not to burn it.
3. Put the shredded rotisserie chicken in the skillet and toss it around to coat it in the garlic butter.
4. Put the drained pasta, the conserved pasta water, and the grated Parmesan cheese directly into the skillet.
5. Stir everything together until a light, creamy sauce emerges and covers the chicken and noodles. Add salt, pepper, and a little bit of red pepper flakes if you like things spicy. Add fresh parsley as a garnish.

Don’t forget to save the pasta water! This is the most important stage, in my opinion. The starch in the water helps the butter and cheese mix together, making a smooth sauce that sticks to the pasta instead of a greasy, divided one.
Pin this quick pasta dinner!

6. Chicken Salad in the Old Way

This classic recipe makes a chicken salad that is creamy, crunchy, and a little sweet. It’s great for a quick lunch or a light dinner. You can make it in less than 10 minutes if you use diced rotisserie chicken.

○ 3 cups of shredded or diced rotisserie chicken
○ 1/2 cup of mayonnaise
○ 1/4 cup of chopped celery
○ 1/4 cup of finely diced red onion
○ 1/2 cup of halved red grapes (optional but suggested)
○ 1 tbsp of lemon juice
○ salt
○ pepper

1. Put the chicken, mayonnaise, celery, red onion, and grapes (if using) in a medium bowl.
2. Stir slowly until the mayonnaise coats all of the ingredients well.
3. Add the fresh lemon juice and salt & pepper to taste.
4. Mix one last time to make sure everything is mixed.
5. Serve right now on crusty bread, in a buttery croissant, with crackers for dipping, or on a bed of fresh greens.

Pro Tip: I typically use plain Greek yogurt instead of half of the mayonnaise to make it healthier and taste better. A handful of toasted, chopped pecans or walnuts also gives a great crunch and nutty flavor that goes well with the chicken.
Put this great lunch idea on your recipe board!

7. Pizza with BBQ chicken in 15 minutes

This super-fast recipe for homemade pizza night uses store-bought pizza crust and rotisserie chicken to get dinner on the table in under 15 minutes. It is the right mix of smokey, sweet, and cheesy.

○ 1 pre-baked pizza dough or flatbread
○ 1/2 cup BBQ sauce
○ 1.5 cups shredded rotisserie chicken
○ 1 cup shredded mozzarella cheese
○ 1/4 red onion (thinly sliced)
○ fresh cilantro to decorate

1. Set your oven to 425°F (220°C).
2. Put the pizza dough on a baking sheet. Spread the BBQ sauce evenly over the crust, leaving a small space around the edge.
3. Put the shredded chicken in a small bowl and toss it with one or two tablespoons of excess BBQ sauce to cover it.
4. Spread the BBQ-coated chicken and the thinly sliced red onion over the sauce on the crust.
5. Spread the mozzarella cheese equally over all the other ingredients.
6. Bake for 10 to 12 minutes, or until the cheese is melted, bubbling, and slightly browned, and the crust is golden. Before cutting and serving, add a little fresh cilantro on top.

Tip: If you want a little extra heat, add a tablespoon of hot sauce to your BBQ sauce before putting it on the crust. In my opinion, mixing mozzarella with smoked Gouda cheese makes the flavor even better.
One Pin away is the recipe for your new favorite pizza night.

8. Tacos with Rotisserie Chicken

These tacos are perhaps the fastest you’ll ever make. The seasoned chicken filling is ready in less than five minutes. It’s a great “build-your-own” dinner that enables each person make their own meal.

○ 2 cups of shredded chicken
○ 1 tablespoon of taco seasoning
○ 2 tablespoons of water or chicken broth
○ 8 small corn or flour tortillas
○ shredded lettuce (favorite taco topping)
○ chopped tomatoes (favorite taco topping)
○ shredded cheese (favorite taco topping)
○ salsa (favorite taco topping)
○ sour cream (favorite taco topping)
○ avocado (favorite taco topping)

1. In a non-stick skillet over medium heat, cook the shredded chicken.
2. Sprinkle the taco seasoning on the chicken and add the 2 tablespoons of water or chicken stock.
3. Mix everything together and cook for 2 to 3 minutes, or until the chicken is hot all the way through and evenly coated in the spice.
4. Follow the package directions to warm up your tortillas while the chicken cooks.
5. Put the seasoned chicken on each heated tortilla and add the toppings you want to make the tacos.

Important Lesson: When you add the taco seasoning, you need to add only a little bit of water or broth. It helps the spices dissolve and make a thin sauce that covers the chicken evenly, so it doesn’t dry out.
Make Taco Night every night! Save this simple recipe.

9. Casserole with Chicken and Stuffing

This casserole is like a mini-Thanksgiving dinner in one dish. It’s flavorful, cozy, and very quick to make with canned stuffing mix and leftover chicken. It takes almost no work to make this comfort dish.

○ 1 box (6oz) of stuffing mix (like Stove Top)
○ 1 can (10.5oz) of cream of chicken soup
○ 1/2 cup of sour cream or milk
○ 3 cups of shredded chicken
○ 1 cup of frozen mixed veggies (thawed)

1. Set your oven to 400°F (200°C) before you start. Follow the instructions on the box to make the stuffing mix.
2. While the stuffing is sitting, mix the cream of chicken soup, sour cream (or milk), shredded chicken, and frozen mixed veggies in a big bowl.
3. Evenly spread this creamy chicken mixture in the bottom of an 8×8-inch baking dish that has been buttered.
4. Spread the prepared stuffing evenly over the chicken mixture to finish it off.
5. Cook for 20 to 25 minutes, or until the filling is hot and bubbling and the stuffing topping is golden brown and a little crunchy.

Tip: I always use low-sodium chicken broth instead of water when I make boxed stuffing mix. It makes the flavor stronger. It gives an extra depth of savory flavor that truly makes the whole dish better.
You can have this Thanksgiving flavor any night of the week!

10. Salad with shredded chicken from the Southwest

This salad is a nutritious, colorful, and tasty main meal that doesn’t need any cooking. The lime dressing, black beans, corn, and avocado make this a tasty and refreshing dinner.

○ Four cups of chopped romaine lettuce
○ two cups of shredded chicken
○ one can (15oz) of black beans (rinsed and drained)
○ one can (15oz) of corn (drained)
○ one avocado (diced)
○ one-half of a red onion (thinly sliced)
○ 1/4 cup olive oil (for dressing)
○ juice of 2 limes (for dressing)
○ 1 tsp cumin (for dressing)
○ 1/2 tsp chili powder (for dressing)
○ salt (for dressing)
○ pepper (for dressing)

1. Whisk or shake together all the dressing ingredients in a small dish or mason jar. These are olive oil, fresh lime juice, cumin, chili powder, salt, and pepper.
2. Mix the chopped romaine lettuce, shredded chicken, black beans, corn, and thinly sliced red onion in a big salad dish.
3. Put about half of the dressing on the salad and mix it up. Add extra dressing until it covers everything to your delight.
4. To keep the avocado from going mushy, fold it in shortly before serving.

Pro Tip: Add a scoop of cooked and cooled quinoa to this salad to make it more heartier and a great lunch for meal prep. Add a handful of crumbled tortilla chips on top shortly before you eat it to make it crunchy.
Keep this colorful and healthful salad recipe!

11. Chicken Fried Rice Made Easy

You may make this one-pan meal to use up both rotisserie chicken and rice that is a day old. It’s a quick, tasty, and completely customized dinner that’s much better for you than takeout.

○ 1 tablespoon of sesame oil
○ 2 softly beaten eggs
○ 1 cup of frozen peas and carrots
○ 2 cloves of garlic (minced)
○ 2 cups of shredded chicken
○ 3 cups of cold cooked rice
○ 3 tablespoons of soy sauce
○ 1 teaspoon of ginger (grated or paste)
○ chopped scallions for garnish

1. Put a big skillet or wok on the stove over medium-high heat. Add a little bit of neutral oil, pour in the beaten eggs, and quickly scramble them. Take the eggs out of the pan and put them on a plate.
2. Put the sesame oil in the heated pan that is now empty. Stir-fry the frozen peas and carrots with the minced garlic for 2 to 3 minutes, or until the veggies are tender-crisp.
3. Put the cooled rice and shredded chicken in the skillet. If there are big clumps of rice, use a spoon to break them apart. Stir-fry for 3 to 4 minutes, or until everything is hot.
4. Add the soy sauce and ginger to the rice mixture. Stir everything together well with a lot of force.
5. Put the scrambled eggs back in the fried rice. Before serving, top with sliced scallions.

What I learned is that you HAVE to use cold, day-old rice. I can’t say this enough. Rice that is still warm and fresh has too much moisture in it, which will make it stick together and make your fried rice a sticky, mushy mess. This is the most critical tip for making great fried rice every time.
Pin this recipe for fried rice that is better than takeout!

Quick Guide to Leftover Rotisserie Chicken Recipes: Key Takeaways

• Shred and Store: I always shred the chicken while it’s still a little warm so it’s easier to work with. You can keep the beef in the fridge for up to four days or in the freezer for up to three months for later meals.
• Don’t Throw Away the Bones: Always keep the carcass! For a few hours, cook the bones with water, onions, and carrots. This makes a delicious, rich homemade chicken broth that will make your soups and sauces taste better.
• For the fastest meals on weeknights, stick to one-pan items. When I don’t have much time to make dinner, I always make the Garlic Butter Pasta or the Easy Chicken Fried Rice.
• Use leftover chicken to cut down on the time it takes to make family favorites like comfort food classics. The Chicken & Broccoli Casserole and Quick Chicken Enchiladas taste like they belong on a special occasion, yet they’re easy enough to make on a Tuesday night.

People often want to know how to use leftover rotisserie chicken.

How long can you keep rotisserie chicken in the fridge?

If you store leftover rotisserie chicken correctly, the USDA says it’s safe to eat for three to four days. You should put the chicken in an airtight container in the fridge within two hours of buying it to keep it safe and fresh. This will stop bacteria from growing. Always trust your senses; before you eat, be sure there are no strange smells or a slimy texture.

What can I do with leftover rotisserie chicken?

There are many tasty ways to use leftover rotisserie chicken. For quick tacos, delicious enchiladas, or BBQ chicken pizza, shred it. Cut it up for a classic chicken salad sandwich or use it to substantial casseroles. You can quickly get more protein by adding it to soups like chicken noodle or white chicken chili, or by tossing it into pasta dishes and fresh, colorful salads.

What do you do with all of a rotisserie chicken?

To make the most of the whole chicken, cut off all the meat for your dishes and save it. After that, put the whole body, bones, and skin into a big stockpot. Put vegetable scraps like onion peels and carrot ends in it, cover it with water, and let it simmer for a few hours. This method makes a tasty and very healthy homemade chicken broth, making sure that nothing goes to waste.

Last Thoughts

That leftover rotisserie chicken in your fridge is more than simply a dinner; it’s the start of a cooking journey. It’s your secret weapon for making weeknight dinners taste great and look great. With these easy, quick, and tasty ideas, you can handle any busy schedule with ease, knowing that a great supper is only a few minutes away.

How do you like to use up a rotisserie chicken that you have left over? Please leave your brilliant ideas in the comments below.

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