5 Ways to Use Supermarket Rotisserie Chicken

Chicken

Rotisserie chicken makes dinner happen faster, whether that means you're eating it as is or incorporating it into other meals. Or doing a little bit of both!

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If there is a more convenient (and versatile!) convenience food than rotisserie chicken, I have yet to find it.

Even the most run-of-the-mill supermarkets have them, not to mention price clubs and specialty markets. You can also find pre-cooked birds at many butcher shops, and depending on the butcher, these might even be free-range or organic chickens.

One Meal…or Five Meals!

If you are planning to eat the chicken as is, you can bring one home, serve it up while it’s hot alongside a salad, and call it a day.

But stashing one of these chickens in the fridge means that all kind of future meals are in the cards. Use them as an ingredient for a quick weeknight dinner (see below!), or you can simply cut up the chicken and bring it cold to a picnic, or tuck some pieces into a lunchbox.

While sometimes rotisserie chickens have seasonings added—you might see teriyaki or Italian roast chickens, for instance—usually they are seasoned very simply, which make them easy to incorporate into other recipes. If you think you will want to use all or part of the chicken as a building block in a recipe, make sure to get a plain version.

Shred or dice or slice the meat, and use it as a springboard to make any of the ideas below!

(And by the way, any of the ideas below also work with a chicken you roast yourself!)

Curry Chicken Salad

1. Chicken Salad

Diced chicken tossed with a bit of mayonnaise, some salt and pepper, and perhaps a bit of minced onion makes a very respectable chicken salad.

You could also add in some chopped fresh herbs and other seasonings, since the simplicity of the mayo-coated chicken takes well to all kinds of add-ins.

Or try one of these versions of chicken salad for a deeper chicken salad experience:

 

Homemade Chicken Stroganoff Recipe serve the chicken stroganoff

2. Easy Pasta Dishes

Adding some shredded or cubed chicken to almost any pasta dish is a great way to add substance and protein. This works whether the pasta is made on the stovetop or baked, and it’s a great way to stretch those last two thighs or a breast into something that will feed a family.

Try one of these recipes:

Red Chili Chicken Enchiladas

3. Chicken Enchiladas

A full rotisserie chicken can make a generous pan of enchiladas. Don’t hesitate to mix the white and dark meat—once it is sauced and rolled and meets up with cheese and spices, the two kinds of meat blend together seamlessly.

If you don’t have a full chicken left, mixing the leftover meat with some beans is a great way to stretch what’s left of your chicken.

Try these recipes:

Apple Chicken Quesadilla

4. Quick Quesadillas

A cheese quesadilla is a great snack, but a chicken quesadilla feels like a meal. Shred the chicken pretty finely so it incorporates easily into the quesadillas and doesn’t fall out when you are cooking or eating them.

Try one of these recipes:

Easy Ramen Noodle Soup with Chicken

5 Weeknight Chicken Soups

Soup is another great way to use an entire chicken, or even just some of it! Use it to make any chicken-centric soup recipe, or to enhance a vegetable-based soup.

One of my favorite ways to make a quick chicken broth is to remove all of the meat from a rotisserie chicken, then simmer the skin, bones, and any leftover bits and pieces in a mixture of half chicken broth and half water to cover.

Simmer over medium-low heat for about 30 minutes, strain out all of the solids, and you have a lovely broth, which makes a great base for all kinds of soups. Taste before adding salt—the skins of rotisserie chickens can be salty.

Use the chicken meat — and broth! — in one of these recipes:

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Katie Workman

Katie Workman is on a mission to make people feel more comfortable with getting weeknight dinners on the table and entertaining friends. As she developed solutions to making her family meals easier and more universally liked, she created The Mom 100. Her cookbooks are The Mom 100 Cookbook and Dinner Solved.

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9 Comments

No Image5 Ways to Use Supermarket Rotisserie Chicken

  • LouisianaJoe

    I buy Cajun Injected Rotisserie Chickens. I remove the meat, then make a stock by boiling the bones. I strain the bones and put the stock in the refrigerator over night. I scoop the fat from the top if the stock the next day.

    I am now ready to make Gumbo using the chicken, stock, andouille.

    Here is my recipe:

    Joe’s Gumbo
    I have my own seasoning mix. I must admit that I have found different variations of mixes on line and I either alter them to make what I like or I may not have all of the ingredients that an on line recipe calls for. You can mix this and store it in a zip lock bag until you need it again. So here is my seasoning mix:
    • 2 tablespoons onion powder
    • 2 tablespoons garlic powder
    • 2 tablespoons dried oregano leaves
    • 2 tablespoons dried sweet basil
    • 1 tablespoon dried thyme leaves
    • 1 tablespoon black pepper
    • 1 tablespoon white pepper
    • 1 tablespoon cayenne pepper
    • 1 tablespoon celery seed
    • 5 tablespoons sweet paprika
    Note that I do not put salt in this. You can add that later if you want.

    Emeril’s Essence is simular but contains salt.

    Here is a recipe for Gumbo that I use. Quantities are not cast in stone. A lot will depend on the amount of meat used
    .
    Make a stock. I use either leftover Turkey or Rotisserie Chickens. Strip the meat and put in ziplock bags for use later. Put the bones and unused parts in a large pot of water, add some garlic and boil for several hours. Remove the bones, then strain the remaining liquid into a large pot and refrigerate overnight. Before using it the next day, I scoop the fat off the top.

    Make a Roux. Heat 1 cup of Extra Virgin Olive Oil in a large pot until it just starts to smoke. pour 1/2 cup of flour into the hot oil and stir until the color of the flower is what you want. I like a red-brown color. Pour several cups of the stock in to stop the browning. Please note that his a fast method of making a roux. I copied this method from a Paul Prudhomme cook book. He calls this Cajun Napalm. You must be careful with this because the oil is very hot and dangerous.

    Winn Dixie and Rouses sell a frozen seasoning blend that consists of chopped onions, celery, garlic and green and red peppers an parsley. I use one or more 12 oz bag of this. Cook this until the onions looked cooked.
    Pour in the remaining stock

    Add the meat.

    Add 2 tablespoons of my seasoning blend or to taste. I add more later if needed.

    1 or more 12 oz. bag sliced frozen okra

    Bring to a boil, then lower heat to a simmer, cover, and simmer 1 1/2 hours.

    1-2 lbs. sliced Andouille (or smoked sausage) depending on the amount of meat used. I prefer the Andouille since that is available here in Louisiana, and simmer 1 hour.

    After this check the seasonings and add salt or hot sauce to taste.

    I usually try to make a lot more than we will eat so I can freeze portion size containers.

    I also make more rice than we eat and put the leftover rice in a ziplock bag and refrigerate. It will stay moist and usable for over a week.

    I will heat the frozen Gumbo. When I feel like a meal and I make a single serving of rice by mixing 1/3 cup rice with 2/3 cups of water. I microwave that for 9 minutes in my microwave and let sit until the extra water is absorbed into the rice.

  • J

    Where is the recipe for the Bow tie pasta with greens? thanks

  • Helene Stephens

    Feed them to your cat. My very fussy cast will only eat rotisserie Chicken. This morning I cut up 3 to freeze in small quantities do the cat sitter will have it for feeding the cat.

  • Cal

    I would like to buy a chicken in a store that is not over cooked.
    Seems they roast it till done then another 15 nim. YUK!

  • Mary Torres

    I open a jar of Mexican Mole and heat it up as per instructions.. cut up chicken parts and add to piping hot mole. Heat corn tortillas in microwave. Slice up an avocado and walla! Add Spanish rice as a side dish as well.

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