Rotisserie chicken is a versatile and time-saving ingredient that can be used in countless dishes. Whether you’re looking for quick weeknight dinners or impressive meals for guests, these 20 rotisserie chicken recipes will make your life easier.

Below, you’ll find detailed recipes with ingredients and step-by-step instructions.

1. Classic Chicken Salad

Ingredients:

• 2 cups shredded rotisserie chicken
• 1/2 cup mayonnaise
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

• In a large bowl, combine the shredded chicken, mayonnaise, celery, and red onion.
• Add lemon juice and season with salt and pepper.
• Mix well until all ingredients are evenly coated.
• Serve on a bed of lettuce, in a sandwich, or with crackers.

Tip: For extra crunch, lightly toast the chopped nuts (if using) or add diced apples for a sweet contrast.

2. Chicken Enchiladas

Ingredients:

• 2 cups shredded rotisserie chicken
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 cup enchilada sauce
• 8 small tortillas
• 1/2 cup diced onions
• 1/4 cup chopped cilantro

Instructions:

• Preheat the oven to 375°F (190°C).
• In a bowl, mix the shredded chicken, half of the cheese, and half of the enchilada sauce.
• Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a baking dish.
• Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
• Bake for 20-25 minutes, or until the cheese is melted and bubbly.
• Garnish with cilantro before serving.

Tip: Warm the tortillas before rolling to prevent them from cracking and breaking.

3. Chicken Noodle Soup

Ingredients:

• 2 cups shredded rotisserie chicken
• 6 cups chicken broth
• 2 cups egg noodles
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

• In a large pot, sauté the onions, garlic, carrots, and celery until softened.
• Add the chicken broth, thyme, salt, and pepper, and bring to a boil.
• Stir in the egg noodles and cook until tender.
• Add the shredded chicken and simmer for 5-10 minutes.
• Serve hot.

Tip: Simmer the broth with a bay leaf for extra depth of flavor—just remember to remove it before serving.

4. BBQ Chicken Pizza

Ingredients:

• 2 cups shredded rotisserie chicken
• 1 pre-made pizza crust
• 1/2 cup BBQ sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped cilantro

Instructions:

• Preheat the oven to 425°F (220°C).
• Spread the BBQ sauce evenly over the pizza crust.
• Sprinkle the shredded chicken, mozzarella cheese, and red onion on top.
• Bake for 10-12 minutes, or until the cheese is melted and the crust is golden.
• Garnish with cilantro before serving.

Tip: For a crispier crust, pre-bake the pizza dough for 5 minutes before adding the toppings.

5. Chicken Tacos

Ingredients:

• 2 cups shredded rotisserie chicken
• 8 small tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheese
• 1/4 cup sour cream
• 1/4 cup salsa

Instructions:

• Warm the tortillas in a skillet or microwave.
• Fill each tortilla with shredded chicken, lettuce, tomatoes, and cheese.
• Top with sour cream and salsa.
• Serve immediately.

Tip: Char the tortillas over an open flame for a smoky, authentic flavor.

6. Chicken Alfredo Pasta

Ingredients:

• 2 cups shredded rotisserie chicken
• 8 oz fettuccine pasta
• 1 cup Alfredo sauce
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

• Cook the fettuccine pasta according to package instructions.
• In a large skillet, heat the olive oil and sauté the garlic until fragrant.
• Add the shredded chicken and Alfredo sauce, and stir to combine.
• Toss the cooked pasta in the sauce and sprinkle with Parmesan cheese.
• Season with salt and pepper, and serve hot.

Tip: Toss the pasta in the sauce while it’s still hot to help absorb the flavors better.

7. Chicken Caesar Salad

Ingredients:

• 2 cups shredded rotisserie chicken
• 1 head romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1 cup croutons

Instructions:

• In a large bowl, combine the chopped romaine lettuce and shredded chicken.
• Add the Caesar dressing and toss to coat.
• Sprinkle with Parmesan cheese and croutons.
• Serve immediately.

Tip: Massage the romaine lettuce with a bit of olive oil before adding the dressing for a softer texture.

8. Chicken Pot Pie

Ingredients:

• 2 cups shredded rotisserie chicken
• 1 cup frozen mixed vegetables
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 pre-made pie crust
• 1/4 cup diced onions
• 2 tablespoons butter
• 2 tablespoons flour
• Salt and pepper to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• In a skillet, melt the butter and sauté the onions until softened.
• Stir in the flour and cook for 1-2 minutes.
• Gradually add the chicken broth and heavy cream, stirring until thickened.
• Add the shredded chicken and mixed vegetables, and season with salt and pepper.
• Pour the mixture into a pie dish and cover with the pie crust.
• Bake for 25-30 minutes, or until the crust is golden brown.

Tip: Brush the pie crust with an egg wash for a golden, glossy finish.

9. Chicken Quesadillas

Ingredients:

• 2 cups shredded rotisserie chicken
• 4 large tortillas
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/4 cup diced green chilies
• 1/4 cup sour cream
• 1/4 cup salsa

Instructions:

• Heat a large skillet over medium heat.
• Place a tortilla in the skillet and sprinkle with half of the cheese.
• Add the shredded chicken and green chilies, then top with the remaining cheese.
• Place another tortilla on top and cook until the cheese is melted and the tortilla is golden brown.
• Flip and cook the other side.
• Serve with sour cream and salsa.

Tip: Cook over medium-low heat to allow the cheese to melt fully without burning the tortilla.

10. Chicken Fried Rice

Ingredients:

• 2 cups shredded rotisserie chicken
• 3 cups cooked rice
• 1 cup frozen peas and carrots
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/4 cup diced onions

Instructions:

• Heat the vegetable oil in a large skillet or wok.
• Sauté the garlic and onions until fragrant.
• Add the beaten eggs and scramble until cooked.
• Stir in the cooked rice, shredded chicken, and frozen peas and carrots.
• Add the soy sauce and cook until everything is heated through.
• Serve hot.

Tip: Use cold, day-old rice for the best texture—it won’t turn mushy when stir-fried.

11. Chicken and Broccoli Casserole

Ingredients:

• 2 cups shredded rotisserie chicken
• 2 cups cooked broccoli florets
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 cup cream of chicken soup
• 1/2 cup milk
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted

Instructions:

• Preheat the oven to 350°F (175°C).
• In a large bowl, mix the shredded chicken, broccoli, cheese, cream of chicken soup, and milk.
• Transfer the mixture to a baking dish.
• In a small bowl, combine the breadcrumbs and melted butter, then sprinkle over the casserole.
• Bake for 25-30 minutes, or until the top is golden and bubbly.

Tip: Blanch the broccoli before baking to keep it vibrant and slightly crisp.

12. Chicken and Dumplings

Ingredients:

• 2 cups shredded rotisserie chicken
• 4 cups chicken broth
• 1 cup flour
• 1/2 cup milk
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/4 cup diced onions
• 2 tablespoons butter
• 1 teaspoon baking powder
• Salt and pepper to taste

Instructions:

• In a large pot, melt the butter and sauté the onions, carrots, and celery until softened.
• Add the chicken broth and bring to a boil.
• In a bowl, mix the flour, baking powder, milk, and a pinch of salt to form a dough.
• Drop spoonfuls of the dough into the boiling broth.
• Reduce the heat and simmer for 15-20 minutes, or until the dumplings are cooked through.
• Add the shredded chicken and season with salt and pepper.
• Serve hot.

Tip: Avoid over-mixing the dumpling dough to keep them light and fluffy.

13. Chicken Stuffed Bell Peppers

Ingredients:

• 2 cups shredded rotisserie chicken
• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked rice
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup diced tomatoes
• 1/4 cup diced onions
• 1/4 cup salsa
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• In a bowl, mix the shredded chicken, cooked rice, cheese, tomatoes, onions, salsa, cumin, salt, and pepper.
• Stuff the mixture into the bell peppers and place them in a baking dish.
• Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.

Tip: Pre-bake the bell peppers for 10 minutes before stuffing to soften them.

14. Chicken and Spinach Lasagna

Ingredients:

• 2 cups shredded rotisserie chicken
• 9 lasagna noodles, cooked
• 2 cups spinach, chopped
• 2 cups ricotta cheese
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Instructions:

• Preheat the oven to 375°F (190°C).
• In a skillet, heat the olive oil and sauté the garlic until fragrant.
• Add the spinach and cook until wilted.
• In a bowl, mix the ricotta cheese, shredded chicken, and cooked spinach.
• Spread a layer of marinara sauce in the bottom of a baking dish.
• Place 3 lasagna noodles on top, followed by a layer of the chicken mixture.
• Repeat the layers, ending with marinara sauce on top.
• Sprinkle with mozzarella and Parmesan cheese.
• Bake for 25-30 minutes, or until the cheese is melted and bubbly.

Tip: Let the lasagna rest for 10 minutes after baking to help it set before slicing.

15. Chicken and Avocado Wrap

Ingredients:

• 2 cups shredded rotisserie chicken
• 4 large tortillas
• 1 avocado, sliced
• 1/2 cup shredded lettuce
• 1/4 cup diced tomatoes
• 1/4 cup ranch dressing

Instructions:

• Spread the ranch dressing evenly over each tortilla.
• Layer the shredded chicken, avocado slices, lettuce, and tomatoes on top.
• Roll the tortillas tightly and slice in half.
• Serve immediately.

Tip: Sprinkle a little lemon or lime juice over the avocado to prevent browning.

16. Chicken and Mushroom Risotto

Ingredients:

• 2 cups shredded rotisserie chicken
• 1 cup Arborio rice
• 4 cups chicken broth
• 1 cup sliced mushrooms
• 1/2 cup diced onions
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

• In a large skillet, heat the olive oil and butter.
• Sauté the onions and mushrooms until softened.
• Add the Arborio rice and cook for 1-2 minutes.
• Gradually add the chicken broth, stirring constantly until the rice is cooked and creamy.
• Stir in the shredded chicken and Parmesan cheese.
• Season with salt and pepper, and serve hot.

Tip: Stir the risotto frequently and add the broth gradually to achieve a creamy texture.

17. Chicken and Sweet Potato Hash

Ingredients:

• 2 cups shredded rotisserie chicken
• 2 cups diced sweet potatoes
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

• Heat the olive oil in a large skillet.
• Add the sweet potatoes and cook until tender.
• Stir in the onions and bell peppers, and cook until softened.
• Add the shredded chicken, paprika, salt, and pepper.
• Cook until everything is heated through.
• Serve hot.

Tip: Roast the sweet potatoes beforehand for a caramelized flavor.

18. Chicken and Corn Chowder

Ingredients:

• 2 cups shredded rotisserie chicken
• 4 cups chicken broth
• 2 cups corn kernels
• 1 cup diced potatoes
• 1/2 cup diced onions
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons flour
• Salt and pepper to taste

Instructions:

• In a large pot, melt the butter and sauté the onions until softened.
• Stir in the flour and cook for 1-2 minutes.
• Gradually add the chicken broth, stirring until thickened.
• Add the potatoes and corn, and cook until the potatoes are tender.
• Stir in the shredded chicken and heavy cream.
• Season with salt and pepper, and serve hot.

Tip: Blend a portion of the soup to make it creamier without adding extra dairy.

19. Chicken and Black Bean Nachos

Ingredients:

• 2 cups shredded rotisserie chicken
• 1 bag tortilla chips
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup diced tomatoes
• 1/4 cup sliced jalapeños
• 1/4 cup sour cream
• 1/4 cup salsa

Instructions:

• Preheat the oven to 375°F (190°C).
• Spread the tortilla chips on a baking sheet.
• Top with shredded chicken, black beans, cheese, tomatoes, and jalapeños.
• Bake for 10-12 minutes, or until the cheese is melted.
• Serve with sour cream and salsa.

Tip: Layer the cheese between the chips and toppings for even melting.

20. Chicken and Pesto Pasta

Ingredients:

• 2 cups shredded rotisserie chicken
• 8 oz pasta (penne or fusilli)
• 1/2 cup pesto sauce
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 tablespoons olive oil

Instructions:

• Cook the pasta according to package instructions.
• In a large bowl, combine the cooked pasta, shredded chicken, pesto sauce, and olive oil.
• Toss to coat evenly.
• Sprinkle with Parmesan cheese and pine nuts.
• Serve hot.

Tip: Reserve some pasta water to loosen the pesto sauce if it becomes too thick.

Conclusion

Rotisserie chicken is a lifesaver when it comes to preparing quick, delicious, and satisfying meals. From salads and soups to casseroles and pizzas, these 20 recipes showcase the versatility of this humble ingredient. Whether you’re cooking for yourself or feeding a crowd, these recipes will help you create effortless meals that everyone will love. Enjoy!