1 Rotisserie Chicken, 7 Easy Dinners
How to break down a store-bought rotisserie chicken and seven fast dinners to make with the meat.
A rotisserie chicken is one of the best shortcuts in the grocery store. A typical bird gives you 3 to 4 cups of meat, enough for two family dinners or several lunches.
Break it down while it's warm
Pull the meat off the bones while the chicken is still warm; it comes away easily. Shred the breast and thigh meat, keep the skin if you like it, and save the carcass in the freezer for broth.
Refrigerate cooked food within 2 hours (1 hour if it is above 90°F), in shallow containers so it cools quickly. Eat leftovers within 3 to 4 days and reheat them to 165°F. Cooked chicken also freezes well for up to 4 months.
BBQ chicken sliders
- 3 cups shredded chicken
- 3/4 cup barbecue sauce
- 12 slider rolls
- 6 slices provolone
Warm the chicken in the sauce, layer on the rolls with cheese and bake at 350°F for 20 minutes.
Cheesy chicken quesadillas
- 2 cups shredded chicken
- 2 cups shredded Monterey Jack
- 8 flour tortillas
- 1/2 cup salsa
Fill tortillas with chicken and cheese, fold and cook in a dry skillet over medium heat for 2 to 3 minutes per side.
Chicken fried rice
- 3 cups cold cooked rice
- 1 1/2 cups chopped chicken
- 2 eggs
- 1 cup frozen peas and carrots
- 3 tablespoons soy sauce
- 2 green onions
Scramble the eggs in a hot oiled skillet, add the vegetables and chicken, then the rice and soy sauce. Stir-fry until hot.
20-minute chicken noodle soup
- 6 cups chicken broth
- 1 cup chopped carrots and celery
- 2 cups egg noodles
- 2 cups shredded chicken
- 1 tablespoon lemon juice
Simmer the vegetables in the broth for 8 minutes, add the noodles for 6 to 8 minutes, then the chicken and lemon.
BBQ chicken pizza
- 1 ball pizza dough
- 1 1/2 cups shredded chicken
- 1/3 cup barbecue sauce
- 2 cups shredded cheese
- 1/4 red onion
Bake at 500°F on a preheated surface for 11 to 13 minutes.
Chicken Caesar wraps
- 2 cups chopped chicken
- 3 cups chopped romaine
- 1/3 cup Caesar dressing
- 1/4 cup Parmesan
- 4 large tortillas
Toss everything except the tortillas, fill and roll. Toast seam-side down if you like.
Buffalo chicken stuffed potatoes
- 4 baked potatoes
- 2 cups shredded chicken
- 1/4 cup hot sauce
- 2 ounces cream cheese
- 1 cup cheddar
Stuff the potatoes with the mixed filling, top with cheese and bake until melted.
