Sometimes cooking from scratch every day of the week can be very difficult, especially after a long day at work.
This is why I rounded up 25 Different Ways to Use Rotisserie Chicken that will make your meal prep much easier. From soups, noodle bowls, salads, sandwiches, casseroles, enchiladas, and more, these ideas are the perfect way to enjoy a home cooked meal without too much effort.
The best part about rotisserie chicken? Some of the times ,it’s less expensive than raw chicken and you can use one to cook more than one meal. Take a look at the list below, pick one rotisserie chicken at the supermarket today and make one of these delicious and easy meals in just a few minutes. Enjoy!
Chicken Enchiladas with Sour Cream White Sauce || Gonna Want Seconds
Southern New Years Day Dinner Skillet || Family Food on The Table
Barbecue Chicken Cornbread Casserole || The Seasoned Mom
Salsa Verde Chicken Enchiladas || Inspired Taste
Thai Chicken Salad Appetizer || Family Fresh Meals
Chicken Hash Baked Potato || Family Food on The Table
The Best Home Made Chicken Pot Pie || Family Fresh Meals
20 Minute Chicken Parmesan Soup || Chelsea’s Messy Apron
Cheesy Chicken Enchilada Dip || Family Fresh Meals
Slow Cooker Enchiladas || Spending with Pennies
Greek Yogurt Chicken Salad || Family Fresh Meals
Cheesy Hot Wing Dip || Family Fresh Meals
Buffalo Chicken Pasta Salad || Family Fresh Meals
Lightened Up Greek Yogurt Chicken Salad Sandwich || Damn Delicious
Chicken Taco Pizza with Secret Sauce || The Country Cook
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Corey, Darryl, Big D & Little D
- 4 Tablespoons butter
- 2 medium potatoes, peeled and cut into 1 in pieces
- 3 medium carrots, cut into 1in pieces
- 1 medium onion
- 1 rib of celery
- 2-3 garlic cloves, minced
- 6 Tbsp all purpose flour
- 3 cups chicken (or veg broth for veg version)
- 4 cups cooked chicken meat, shredded or cubed
- ⅔ cups frozen peas
- ½ cup plus 1 Tablespoon heavy cream, divided
- 1 Tablespoon minced parsley
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 package (15 oz) refrigerated pie pastries (2 will be in the package)
- 1 egg
- In a large pot, add butter, potatoes carrots, onion, celery and garlic. Sauté until tender. Stir in flour until blended.
- Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in peas, ½ cup cream, parsley, garlic salt and pepper. Stir in chicken.
- Spoon into two ungreased 9 in pie plates. In a small bowl, whisk egg and 1 Tbsp or cream, set aside.
- Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges. Cut slits in pasty to vent. Brush top of pies with egg mixture. Bake at 375 for 40-45 minutes or until golden. Let stand for 10 mins before cutting.
- NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie,remove from the freezer 30 minutes before baking.
- Cover pie loosely with foil. Place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350, remove foil. Bake 55-60 minutes longer or until golden brown.