10 Quick Dinners You Can Make From a Rotisserie Chicken This Month
Rotisserie chicken makes dinner a lot easier on busy nights. It is already cooked, easy to use, and works in all kinds of quick meals. These simple ideas can help you get a good dinner on the table without much extra work.
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Chicken Alfredo Pasta
This is the kind of dinner that feels filling and cozy without taking much effort at the end of the day. Tender rotisserie chicken slips right into a creamy Alfredo sauce, and the pasta gives it enough body to feel like a full meal. It is a good pick for nights when everyone wants something warm and familiar.
You’ll need 8 ounces fettuccine, 2 cups shredded rotisserie chicken, 2 tablespoons butter, 2 cloves garlic minced, 1 cup heavy cream, 3/4 cup grated Parmesan, 1/4 teaspoon black pepper, 1/2 teaspoon salt, and 2 tablespoons chopped parsley if you want a little color at the end.
Cook the pasta in salted water for about 10 minutes, then drain and set it aside. While that cooks, melt the butter in a large skillet over medium heat, stir in the garlic for 30 seconds, then pour in the cream and let it warm for 2 to 3 minutes before adding the Parmesan, salt, and pepper. Stir in the chicken and cooked pasta, toss for another 2 minutes until coated and hot, then serve right away. Total time is about 20 minutes.
BBQ Chicken Flatbreads
These flatbreads come together fast and still feel fun enough for a casual family dinner. The barbecue sauce gives the chicken a smoky sweet taste, while melted cheese and red onion make each bite feel hearty. A little cilantro on top gives it a fresh finish, though it is still good without it.
You’ll need 2 naan or flatbreads, 1 1/2 cups shredded rotisserie chicken, 1/3 cup barbecue sauce, 1 cup shredded mozzarella, 1/4 cup thinly sliced red onion, and 2 tablespoons chopped cilantro if desired.
Heat the oven to 400°F and line a sheet pan if you want easier cleanup. Stir the chicken with the barbecue sauce, spread it over the flatbreads, then scatter on the cheese and onion. Bake for 10 to 12 minutes until the edges are crisp and the cheese is melted, then cut into pieces and serve. Total time is about 15 minutes.
Rotisserie Chicken Tacos
These tacos are quick, flexible, and easy to put on the table when everyone is hungry now. Warm seasoned chicken, soft tortillas, and whatever toppings you have in the fridge turn into dinner with very little work. They are especially handy for using up bits of salsa, lettuce, cheese, or avocado.
You’ll need 2 cups shredded rotisserie chicken, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 8 small tortillas, and toppings such as shredded lettuce, salsa, diced avocado, sour cream, and shredded cheese.
Warm the oil in a skillet over medium heat, add the chicken and seasonings, and cook for 4 to 5 minutes until hot and lightly coated. Heat the tortillas in a dry pan or microwave for about 20 seconds, then fill each one with the chicken and your toppings of choice. Dinner is ready in about 15 minutes, and any extra chicken can be saved for lunch the next day.
Chicken Caesar Wraps
These wraps work well for a dinner that feels cool, crisp, and filling at the same time. Caesar dressing coats the chicken nicely, while lettuce and Parmesan keep everything fresh and crunchy. They are especially nice on warm evenings when you do not want to cook much.
You’ll need 2 cups chopped rotisserie chicken, 1/3 cup Caesar dressing, 2 cups chopped romaine, 1/4 cup grated Parmesan, 1/2 cup croutons lightly crushed, and 4 large flour tortillas.
Mix the chicken with the Caesar dressing in a bowl, then fold in the romaine, Parmesan, and croutons just before serving so the lettuce stays crisp. Spoon the filling into the tortillas, fold in the sides, and roll them up tightly. Slice in half and serve right away. Total time is about 10 minutes.
Chicken Fried Rice
This is one of the easiest ways to turn leftover rice and rotisserie chicken into dinner. The rice gets coated in soy sauce and sesame oil, while the vegetables and eggs make it feel complete enough for one pan. It is a good clean-out-the-fridge meal that still tastes like you meant to make it.
You’ll need 3 cups cooked cold rice, 2 cups chopped rotisserie chicken, 2 eggs beaten, 1 cup frozen peas and carrots, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon vegetable oil, and 2 green onions sliced.
Heat the vegetable oil in a large skillet or wok over medium high heat, scramble the eggs first, then remove them to a plate. Add the peas and carrots, rice, and chicken, cook for 4 to 5 minutes while stirring, then pour in the soy sauce and sesame oil and toss well. Return the eggs to the pan, add the green onions, and cook for 1 more minute before serving. Total time is about 15 minutes.
Lemon Garlic Chicken Pasta
This pasta feels a little lighter than a cream sauce dinner, though it still has plenty of flavor. Lemon and garlic give the chicken a fresh edge, and a small handful of Parmesan brings it all together. It is a nice choice when you want something warm that does not feel too rich.
You’ll need 8 ounces spaghetti or linguine, 2 cups shredded rotisserie chicken, 2 tablespoons olive oil, 3 cloves garlic minced, 1 lemon zested and juiced, 1/4 cup grated Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped parsley.
Cook the pasta in salted water until tender, about 9 to 10 minutes, then save 1/4 cup pasta water before draining. Warm the olive oil in a skillet, cook the garlic for 30 seconds, then stir in the lemon zest, lemon juice, chicken, salt, and pepper. Toss in the pasta, Parmesan, and a splash of pasta water until glossy, then finish with parsley and serve. Total time is about 20 minutes.
Rotisserie Chicken Stuffed Baked Potatoes
Stuffed baked potatoes are a good answer for nights when you want something hearty with very little planning. The fluffy potato, warm chicken, and melted cheese make each serving feel filling, and you can add whatever toppings your family likes. It is also an easy way to use one rotisserie chicken across more than one meal.
You’ll need 4 medium russet potatoes, 2 cups shredded rotisserie chicken, 1 cup shredded cheddar, 1/2 cup sour cream, 2 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped green onions.
Bake the potatoes at 400°F for 45 to 50 minutes until tender, or microwave them for 10 to 12 minutes if you need a faster option. Split them open, fluff the insides with butter, salt, and pepper, then fill each one with chicken and cheddar. Return them to the oven for 5 minutes to melt the cheese, then top with sour cream and green onions. Total time is about 20 minutes with microwaved potatoes or 1 hour if baked in the oven.
Chicken Enchilada Casserole
This casserole has all the comfort of enchiladas without the extra rolling and filling. Layers of tortillas, sauce, chicken, and cheese bake into something soft, warm, and very easy to scoop onto plates. It is a nice dinner for busy evenings when you still want a hot meal from the oven.
You’ll need 2 cups shredded rotisserie chicken, 8 corn tortillas, 2 cups red enchilada sauce, 2 cups shredded Mexican blend cheese, and 1/4 cup chopped cilantro if desired.
Heat the oven to 375°F and spread a little enchilada sauce in the bottom of a greased 9 by 13 inch baking dish. Layer tortillas, chicken, sauce, and cheese, then repeat until everything is used, finishing with cheese on top. Cover with foil and bake for 20 minutes, uncover and bake 10 minutes more until bubbling, then let it rest for 5 minutes before serving. Total time is about 40 minutes.
Chicken Pesto Tortellini
This is a fast dinner with soft cheese filled pasta and plenty of flavor from jarred pesto. The rotisserie chicken blends right in, and a few spoonfuls of pasta water help make the sauce cling to every bite. It feels a little richer than plain pasta, yet it still comes together quickly.
You’ll need 20 ounces refrigerated cheese tortellini, 2 cups shredded rotisserie chicken, 1/3 cup basil pesto, 1/4 cup grated Parmesan, and 2 to 3 tablespoons pasta water.
Cook the tortellini according to the package, usually about 3 to 5 minutes, and save a little pasta water before draining. Return the pasta to the pot, add the chicken, pesto, Parmesan, and just enough pasta water to loosen the sauce. Stir over low heat for 1 to 2 minutes until everything is hot, then serve. Total time is about 15 minutes.
Cheesy Chicken Broccoli Bake
This bake is creamy, filling, and very family friendly. Broccoli gives it some freshness, while the rice, chicken, and cheese make it feel like a full dinner in one dish. It is especially useful when you want something hot from the oven without a lot of fuss.
You’ll need 2 cups shredded rotisserie chicken, 3 cups cooked rice, 2 cups small broccoli florets, 1 can 10.5 ounces cream of chicken soup, 1/2 cup sour cream, 1/2 cup milk, 1 1/2 cups shredded cheddar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Heat the oven to 375°F and steam the broccoli for 3 minutes so it softens a bit before baking. In a large bowl, mix the chicken, rice, broccoli, soup, sour cream, milk, salt, pepper, and 1 cup of the cheese, then spread it into a greased baking dish. Top with the rest of the cheese and bake for 25 to 30 minutes until hot and bubbling. Total time is about 40 minutes.
This article originally appeared on Avocadu.