14 Rotisserie Chicken Dinners That Turn One Store Bought Bird Into Easy Meals

Be honest: how many times have you grabbed a warm rotisserie chicken at the store because you had no energy left to cook? You are not alone, and that little golden bird might be the smartest thing in your cart. It is already seasoned, juicy and fully cooked, so it can become tacos, soups, pasta and casseroles in minutes. These rotisserie chicken dinners will help you stretch one chicken into several happy meals..

Cheesy Chicken and Broccoli Rice Bake, the Easiest Rotisserie Chicken Dinners

Let us start with the ultimate comfort dish. Shredded rotisserie chicken, tender broccoli and fluffy rice get folded into a creamy cheddar sauce, then baked until bubbly with a crunchy buttery cracker topping. There is no raw chicken to handle and almost no chopping. It is the kind of meal picky kids and tired grown ups agree on. Rotisserie chicken dinners do not get much easier than this. Ready to scoop?

You will need: 3 cups shredded rotisserie chicken, 3 cups cooked rice, 3 cups small broccoli florets, 2 tablespoons butter, 2 tablespoons flour, 2 cups milk, 2 cups shredded cheddar, 1/2 teaspoon garlic powder, salt and pepper, 1 cup crushed buttery crackers, 2 tablespoons melted butter.

How to make it: 1. Heat the oven to 375°F. 2. Steam the broccoli for 3 minutes. 3. Melt the butter, whisk in the flour, then the milk, and simmer until thick. 4. Stir in the cheese and seasonings. 5. Fold in the chicken, rice and broccoli and spread in a baking dish. 6. Top with the crackers mixed with melted butter and bake 25 minutes.

Start Here: How to Strip the Bird for Rotisserie Chicken Dinners

Here is the trick that makes rotisserie chicken dinners so fast: shred the whole bird soon after you get home, while it is still warm. The meat comes off the bones easily, and one chicken usually gives you 3 to 4 cups. Keep the dark and white meat together for the best flavor. Store it in the fridge for 3 to 4 days, and save the bones for a quick broth. Do you eat the crispy skin while you work?

You will need: 1 store bought rotisserie chicken, 2 forks or clean hands, a cutting board, a large bowl, airtight containers or freezer bags.

How to make it: 1. Let the chicken cool for 10 minutes so you can handle it. 2. Pull off the legs and wings. 3. Slice down each side of the breastbone and lift off the breast meat. 4. Pull the meat from the thighs, legs and back. 5. Shred with forks and remove any bones. 6. Refrigerate up to 4 days or freeze up to 3 months.

Shortcut Chicken Pho in 30 Minutes

Real pho broth simmers for hours, but this shortcut gets you close in about 30 minutes. Store bought broth gets a big flavor boost from charred onion and ginger, star anise, cinnamon and a splash of fish sauce. Add rice noodles and shredded chicken, then pile on fresh herbs, lime, bean sprouts and chili. It is warm, fragrant and so comforting on a cold night. Do you add lots of toppings or keep it simple?

You will need: 8 cups chicken broth, 1 onion (halved), 3 inch piece ginger (halved), 3 star anise, 1 cinnamon stick, 2 tablespoons fish sauce, 1 tablespoon sugar, 8 ounces rice noodles, 3 cups shredded rotisserie chicken, bean sprouts, basil, cilantro, lime, sliced chili.

How to make it: 1. Char the onion and ginger in a dry pan until blackened in spots. 2. Add them to the broth with the star anise and cinnamon and simmer 20 minutes. 3. Strain and add the fish sauce and sugar. 4. Cook the noodles as the package says. 5. Divide the noodles and chicken into bowls. 6. Pour over the hot broth and add toppings.

Crispy Chicken Quesadillas in 10 Minutes

When dinner needs to happen right now, quesadillas save the day. Shredded chicken, melty cheese and a few spoonfuls of salsa get tucked into a tortilla and toasted in a skillet until golden and crisp. Add black beans, corn or leftover peppers if you have them. Cut into wedges and serve with sour cream and guacamole. Quick poll: what goes on top? A) Sour cream B) Salsa C) Guacamole D) All three.

You will need: 4 large flour tortillas, 2 cups shredded rotisserie chicken, 2 cups shredded Mexican cheese, 1/2 cup salsa, 1/2 cup black beans (optional), 1 teaspoon taco seasoning, 1 tablespoon butter, sour cream and guacamole.

How to make it: 1. Toss the chicken with the salsa and taco seasoning. 2. Sprinkle cheese on half of each tortilla. 3. Add the chicken, beans and more cheese, then fold. 4. Cook in a buttered skillet over medium heat 2 to 3 minutes per side. 5. Rest 1 minute so the cheese sets. 6. Cut into wedges and serve with toppings.

Saucy Chicken Enchiladas, Rotisserie Chicken Dinners for the Family

Enchiladas usually take a while, but cooked chicken cuts the work in half. Shredded chicken gets mixed with cheese, green chiles and a little sour cream, rolled into tortillas and smothered in red enchilada sauce. Bake until the cheese bubbles and the edges get a little crispy. Top with avocado, cilantro and a squeeze of lime. It is one of those rotisserie chicken dinners that tastes like you worked hard.

You will need: 3 cups shredded rotisserie chicken, 2 cups shredded Monterey Jack or cheddar, 1 can (4 ounces) green chiles, 1/2 cup sour cream, 1 teaspoon cumin, 8 flour or corn tortillas, 1 can (19 ounces) red enchilada sauce, avocado, cilantro, lime.

How to make it: 1. Heat the oven to 375°F. 2. Mix the chicken, 1 cup of cheese, the chiles, sour cream and cumin. 3. Spread 1/2 cup of sauce in a baking dish. 4. Roll the filling in the tortillas and place them seam side down. 5. Pour over the rest of the sauce and top with cheese. 6. Bake 20 to 25 minutes and add toppings.

Better Than Takeout Chicken Fried Rice

Fried rice is the best way to use up leftovers, and cooked chicken makes it even faster. Cold rice fries up crispy in a hot pan with scrambled eggs, peas, carrots, green onions and garlic, then soy sauce and a little sesame oil tie it all together. Toss in the chicken at the end just to warm it through. It is ready in 15 minutes, faster than delivery. What is your secret fried rice add in?

You will need: 4 cups cold cooked rice, 2 cups chopped rotisserie chicken, 3 eggs, 1 cup frozen peas and carrots, 3 green onions, 2 garlic cloves, 3 tablespoons soy sauce, 1 teaspoon sesame oil, 2 tablespoons oil.

How to make it: 1. Heat 1 tablespoon of oil in a large skillet, scramble the eggs and set aside. 2. Add the rest of the oil, the garlic and the peas and carrots for 2 minutes. 3. Add the rice and press it flat to crisp for 2 minutes, then stir. 4. Add the chicken and soy sauce. 5. Stir in the eggs and green onions. 6. Finish with sesame oil.

Chicken Street Tacos With Quick Pickled Onions

Taco night gets so much easier when the chicken is already cooked. Warm the shredded chicken in a skillet with a little lime, chili powder and cumin until the edges crisp up. Pile it into small warm tortillas and top with quick pink pickled onions, radishes, cilantro and a drizzle of crema. Everyone builds their own, so even picky eaters are happy. How many tacos is a normal amount for you?

You will need: 3 cups shredded rotisserie chicken, 1 tablespoon oil, 1 teaspoon chili powder, 1 teaspoon cumin, juice of 2 limes, 12 small corn tortillas, 1 red onion (thinly sliced), 1/2 cup vinegar, 1 teaspoon sugar, radishes, cilantro, crema or sour cream.

How to make it: 1. Cover the onion with the vinegar, sugar and a pinch of salt and let it sit 15 minutes. 2. Heat the oil and add the chicken, spices and half the lime juice. 3. Cook until warm and a little crispy. 4. Warm the tortillas in a dry pan. 5. Fill them with chicken and toppings. 6. Squeeze the rest of the lime on top.

Creamy Chicken Alfredo, Cozy Rotisserie Chicken Dinners

Homemade Alfredo sauce is easier than most people think. Butter, garlic, heavy cream and freshly grated parmesan melt into a silky sauce in about 5 minutes. Toss in fettuccine and shredded chicken and you have a restaurant style dinner without the restaurant bill. Add steamed broccoli or peas for some color. It is one of the coziest rotisserie chicken dinners on a cold night. Who else always wants extra sauce?

You will need: 1 pound fettuccine, 4 tablespoons butter, 3 garlic cloves (minced), 2 cups heavy cream, 1 1/2 cups freshly grated parmesan, 3 cups shredded rotisserie chicken, salt and pepper, parsley.

How to make it: 1. Cook the pasta and save 1 cup of the water. 2. Melt the butter and cook the garlic for 1 minute. 3. Add the cream and simmer 4 minutes. 4. Stir in the parmesan until smooth. 5. Add the chicken and pasta and toss, adding pasta water to loosen. 6. Season and top with parsley.

Cheesy Chicken and Tomato Pasta Bake

This pasta bake is the definition of a crowd pleaser. Short pasta, shredded chicken, marinara, a little cream cheese and lots of mozzarella bake together until the top is golden and the edges are crispy. You can assemble it in the morning and bake it when everyone gets home. It also freezes well for a busy week. Looking for more ways to save money? Our cheap family dinners are full of ideas.

You will need: 1 pound penne or rotini, 3 cups shredded rotisserie chicken, 1 jar (24 ounces) marinara, 4 ounces cream cheese, 1 teaspoon Italian seasoning, 2 cups shredded mozzarella, 1/2 cup grated parmesan, basil.

How to make it: 1. Heat the oven to 375°F. 2. Cook the pasta 2 minutes less than the package says. 3. Warm the marinara with the cream cheese until smooth. 4. Stir in the pasta, chicken and seasoning. 5. Spread in a baking dish and top with both cheeses. 6. Bake 20 to 25 minutes until golden and bubbly.

Buffalo Chicken Wraps With Ranch

Love buffalo wings but not the mess? These wraps give you all the spicy, tangy flavor in a handheld dinner. Shredded chicken gets tossed in buffalo sauce and butter, then rolled into big tortillas with crunchy lettuce, celery, carrots and a drizzle of ranch or blue cheese dressing. Toast them in a skillet for a crispy outside. They are also great for lunch the next day. Ranch or blue cheese?

You will need: 3 cups shredded rotisserie chicken, 1/3 cup buffalo hot sauce, 1 tablespoon melted butter, 4 large flour tortillas, 2 cups chopped romaine, 1 celery stalk (sliced), 1 carrot (shredded), 1/2 cup shredded cheddar, ranch or blue cheese dressing.

How to make it: 1. Toss the chicken with the hot sauce and butter. 2. Lay out the tortillas. 3. Add the lettuce, celery, carrot, cheese and chicken. 4. Drizzle with dressing. 5. Fold in the sides and roll tightly. 6. Toast seam side down in a skillet for 2 minutes per side and slice in half.

Classic Chicken Salad Sandwiches

Sometimes a cold dinner is exactly right, especially after a long day. Chicken salad with crunchy celery, grapes, toasted pecans and a creamy mayo and Greek yogurt dressing is a classic for a reason. Pile it on toasted bread or croissants with lettuce and tomato. It also makes great lettuce wraps if you want something lighter. Grapes in chicken salad: yes or no? This one always starts a friendly debate.

You will need: 3 cups chopped rotisserie chicken, 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 2 celery stalks (diced), 1 cup halved grapes, 1/3 cup toasted pecans, salt and pepper, bread or croissants, lettuce, tomato.

How to make it: 1. Whisk the mayo, yogurt, mustard and lemon. 2. Add the chicken, celery, grapes and pecans. 3. Stir and season with salt and pepper. 4. Chill 30 minutes if you have time. 5. Toast the bread. 6. Fill with lettuce, tomato and chicken salad.

Chicken Tortilla Soup, Spicy Rotisserie Chicken Dinners in a Bowl

This soup tastes like it simmered all day, but it is ready in about 30 minutes. Tomatoes, onions, garlic, chili powder, cumin and a little chipotle make a smoky, slightly spicy broth. Black beans, corn and shredded chicken make it hearty. The fun part is the toppings: crispy tortilla strips, avocado, cheese, sour cream and lime. It is one of the most satisfying rotisserie chicken dinners for chilly nights.

You will need: 1 tablespoon oil, 1 onion, 3 garlic cloves, 2 teaspoons chili powder, 1 teaspoon cumin, 1 chipotle pepper in adobo (minced), 1 can (15 ounces) fire roasted tomatoes, 6 cups chicken broth, 1 can black beans, 1 cup corn, 3 cups shredded rotisserie chicken, lime, tortilla chips, avocado, cheese.

How to make it: 1. Cook the onion in oil until soft. 2. Add the garlic, spices and chipotle for 1 minute. 3. Add the tomatoes and broth and simmer 15 minutes. 4. Stir in the beans, corn and chicken and simmer 10 minutes. 5. Add lime juice and salt to taste. 6. Serve with crushed chips, avocado and cheese.

Loaded Sheet Pan Chicken Nachos

Nachos for dinner? Absolutely, when they are loaded with chicken, beans and veggies. Spread tortilla chips on a sheet pan, then layer seasoned chicken, black beans, plenty of cheese and jalapenos. Bake just until the cheese melts, then pile on tomatoes, onions, avocado and sour cream. Put the pan in the middle of the table and let everyone dig in. Is this the most fun dinner on the list?

You will need: 1 large bag tortilla chips, 2 cups shredded rotisserie chicken, 1 teaspoon taco seasoning, 1 can black beans (drained), 3 cups shredded cheddar and Jack cheese, pickled jalapenos, 1 tomato, 1/4 red onion, avocado, sour cream, cilantro.

How to make it: 1. Heat the oven to 400°F. 2. Toss the chicken with the taco seasoning and a splash of water. 3. Spread half the chips on a lined sheet pan and add half the chicken, beans and cheese. 4. Repeat the layers. 5. Bake 8 to 10 minutes until melted. 6. Add the fresh toppings and serve right away.

Chicken Pesto Flatbread to Finish Your Rotisserie Chicken Dinners

Our last idea is a fresh, fast flatbread that feels a little fancy. Store bought naan or flatbread gets a layer of basil pesto, shredded chicken, cherry tomatoes and fresh mozzarella, then bakes until crisp. Finish with fresh basil and a drizzle of balsamic glaze. So, which rotisserie chicken dinners will you try this week: A) enchiladas B) pho C) Alfredo D) nachos?

You will need: 2 naan or flatbreads, 1/3 cup basil pesto, 1 1/2 cups shredded rotisserie chicken, 1 cup halved cherry tomatoes, 6 ounces fresh mozzarella, fresh basil, balsamic glaze.

How to make it: 1. Heat the oven to 425°F. 2. Place the flatbreads on a baking sheet. 3. Spread the pesto on each one. 4. Top with the chicken, tomatoes and torn mozzarella. 5. Bake 10 to 12 minutes until the cheese melts and the edges crisp. 6. Add basil and balsamic, slice and serve.