41 Best Recipes That Use Rotisserie Chicken Leftovers

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Burrito Bowl

Healthy Burrito Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 bowl’]

This healthy burrito bowl recipe gives you juicy, well-seasoned chicken, black beans, creamy avocado, and a heap of fresh vegetables all piled into one satisfying bowl. It’s the kind of thing you’ll want to make ahead, eat all week, and still not get sick of.

Ingredients

• 1/2 cup cooked chicken (You can cook your own or, for convenience, get prepared shredded rotisserie chicken from the grocery store.)
• 1 tablespoon taco seasoning
• 1/3 cup cooked rice
• 1/2 cup prepared pico de gallo or chopped tomatoes
• 1/4 cup cooked black beans, rinsed well
• 2 tablespoon shredded cheese, more if you’d like!
• 1 tablespoon finely sliced or diced red onion
• 1/2 avocado, sliced or chopped
• 1 tablespoon plain Greek yogurt or sour cream
• 1 tablespoon fresh chopped parsley or cilantro
• Lime wedge
• Sprinkle of chili flakes
• Drizzle of hot sauce

Instructions

1. Cook rice as per the packages directions.
2. Chop or shred the cooked chicken, then pop it into a small mixing bowl. Sprinkle some taco seasoning over it and toss to coat; set it aside.
3. Prepare any other ingredients you’re using (chop veggies and shred your cheese, etc.).
4. Scoop the rice into a bowl and top it with the chicken, beans, cheese, pico de gallo, onion, and avocado.
5. Sprinkle some taco seasoning over the beans. Add a generous scoop of plain Greek yogurt or sour cream on top, then add chili flakes for an extra kick and some hot sauce.
6. Finish your bowl off with some fresh chopped parsley or cilantro, and serve it with a lime wedge.

2. Parmesan Artichoke Chicken Salad

Parmesan-Artichoke Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 cups’]

This was one of my most popular items on my catering menu when I owned my catering business called The Occasional Gourmet. The flavors blend and develop best when chilled a few hours or overnight. Perfect for Thanksgiving turkey leftovers, too!

Ingredients

• 1 large rotisserie chicken ((4 cups cooked chicken or turkey))
• 1 (14-oz) can quartered artichokes, drained and chopped
• 1 cup mayonnaise
• 2/3 cup shredded Parmesan cheese
• 1/4 cup finely chopped green onions ((about 2 green onions))
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Instructions

1. Remove all the skin and bones from the chicken and throw it away. (Secretly, I love the skin so I have to eat a few bites before tossing). Cut the larger pieces of chicken in half so when you shred it, it won’t be long and stringy.
2. Place chicken on a cutting board and shred it by pulling the pieces apart with two forks. Place the shredded chicken in a large bowl. Add the artichokes, mayonnaise, Parmesan cheese, salt and pepper. (If you prefer chicken salad on the less creamy side, hold out some of the mayonnaise and add a little at a time after thoroughly stirring.). Stir all ingredients well. Cover and refrigerate at least 2 hours for flavors to blend.

3. Air Fryer Enchiladas

Air Fryer Enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT6M · Total: PT21M · Yield: [’10’]

Air fryer enchiladas are a delicious and classic Mexican dish that can easily be made in an air fryer. All you need is a simple enchilada sauce, some shredded chicken, and a few tortillas.

Ingredients

• 3 cups seasoned shredded chicken
• 8 ounces cream cheese (softened)
• 2 cups shredded cheese (divided in half)
• 4 ounces hatch green chili
• 20 yellow corn tortillas
• 18 ounces green enchilada sauce (divided in half)

Instructions

1. Add chicken, cream cheese, half of the shredded cheese, and chilies into a mixing bowl. Mix completely.
2. In a shallow pan fitting in your air fryer basket, add a layer of sauce. Roll tortillas with 1-2 tablespoons of chicken mix and place over sauce.
3. Once the pan is full cover with remaining sauce and remaining cheese. Divide sauce and cheese evenly.
4. Cook at 400°F for 6-8 minutes, until enchilada ends are crispy and cheese is melted.
5. Let cool and top with cilantro, green onions, sour cream, and/or your favorite Mexican toppings.

4. Chicken and Dumplings

Chicken and Dumplings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 4 cups chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup chopped onion
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup milk
• 2 tablespoons melted butter

Instructions

1. 1. Sauté onion, carrot, and celery in olive oil until softened.
2. 2. Add chicken, thyme, bay leaf, salt, and pepper; pour in broth and simmer until chicken is cooked through.
3. 3. Prepare dumpling batter by combining flour, baking powder, and salt, then stirring in milk and melted butter.
4. 4. Drop spoonfuls of batter onto the simmering soup, cover, and cook until dumplings are puffed and cooked through.

5. Chicken Tacos

Quick Rotisserie Chicken Tacos with Smashed Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: 8

These Rotisserie Chicken Tacos will surprise you with their unique flavors! Change up your Taco Tuesdays with this quick and easy recipe! Bonus for busy nights: these tacos can be prepped completely ahead … and assembled at dinnertime! • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Gluten Free (depending on choice of tortillas and toppings) •

Ingredients

• 1 avocado, chopped
• 1 tablespoon fresh lime juice, plus wedges for serving
• 1/4 teaspoon crushed red pepper flakes, plus more for serving
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 corn tortillas
• 1/2 of a 2- to 2 1/2-pound (907g to 1.2kg) rotisserie chicken, shredded
• 1 cup (240ml) store-bought salsa verde or pico de gallo (see note)
• 3 ounces (85g) cotija cheese, crumbled, or extra-sharp cheddar cheese, shredded
• 1/4 cup Quick-Pickled Red Onions (see separate recipe card and notes below)
• fresh cilantro leaves, for serving

Instructions

1. Mash the avocado with the lime juice, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
2. Using tongs, toast each tortilla directly on the grate of a gas burner turned to medium-high. Cook, flipping once, until the edges are charred and the tortilla is hot. (If you don’t have a gas burner, microwave the tortillas until hot, 15-30 seconds.)
3. Spread the mashed avocado mixture on the toasted tortillas, dividing it equally. Top with the chicken, salsa, cheese, and pickled onions. Sprinkle with cilantro leaves, additional red pepper flakes, and additional salt (if desired). Serve with lime wedges alongside.

6. Chicken Tater Tot Casserole

Chicken Tater Tot Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups shredded cooked chicken
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1 cup frozen mixed vegetables
• 1 1/2 cups shredded cheddar cheese
• 24 oz frozen tater tots
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 375°F (190°C) and grease a 9×13-inch dish.
2. 2. In a bowl, mix chicken, soup, sour cream, vegetables, garlic powder, onion powder, salt, and pepper.
3. 3. Spread the chicken mixture in the dish and top with cheddar cheese.
4. 4. Arrange tater tots in a single layer over the top and bake 25–30 minutes until tots are crispy and bubbling; garnish with parsley.

7. Buffalo Chicken Egg Rolls

Buffalo Chicken Egg Rolls in Air Fryer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’12’, ’12 egg rolls’]

These Buffalo Chicken Egg Rolls in Air Fryer are crunchy with a zesty, creamy gooey filling. Perfect for your game day spread or anytime you are craving something Buffalo.

Ingredients

• 2 cups shredded chicken
• 4 oz cream cheese (softened)
• 1 cup shredded cheddar cheese
• 1/2 cup blue cheese crumbles
• 2 green onions (chopped)
• 1/2 cup Buffalo wing sauce
• 12 egg roll wrappers

Instructions

1. In a large bowl add softened cream cheese, blue cheese, cheddar cheese and Buffalo sauce and mix well.
2. Add chicken and green onions and mix until combined.
3. Lay egg roll wrapper in a diamond shape.
4. Add 2 tablespoons of chicken mixture.
5. Fold bottom corner up, fold in sides, dampen top corner with warm water, close the top and seal the egg roll.
6. Repeat for 12 egg rolls.
7. Preheat air fryer to 370 degrees.
8. Spray air fryer basket with olive oil spray and place the egg rolls in the basket, making sure not to crowd.
9. Spray tops of the egg rolls and fry for 10 minutes or until golden brown.
10. Let cool for 2 minutes.
11. Serve and enjoy!

8. Chicken Congee

Leftover roast chicken congee (jook) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Yield: [‘4’]

A great way to use up your roast chicken leftovers is to make rice porridge (jook)

Ingredients

• Leftover roast chicken (I roasted my chicken with carrots, so will be using both in this recipe)
• 3/4 rice cup jasmine white rice, washed (slightly over 1/2 (9/16) a standard cup)
• 3 cloves Garlic, minced
• 5 slices ginger
• 2 Tablespoon Oil
• Water (If you have chicken or vegetable stock, feel free to use that)
• Dash of white pepper (ground) (White and black pepper are not interchangeable!)
• 1 teaspoon fish sauce
• Salt, to taste
• Drizzle of sesame oil
• Optional, spring onion, chopped

Instructions

1. Remove all the chicken bits from the leftover roast chicken bones as well as any leftover roasted vegetables. If the vegetables are large, make sure to cut them into smaller pieces. Keep the bones to make chicken stock.
2. Wash the white rice briefly but making sure all impurities are moved, drain then set aside.
3. Heat the pan over high heat (I used 9 on a Bosch induction cooker), add the oil and when the oil is simmering, add the ginger and garlic and stir-fry briefly till fragrant (note it will sizzle so be prepared!)
4. Add the rice, give everything in the pan a toss then add enough water to cover the rice by more than 1/2 inch. Once boiling, reduce the fire to medium (I used 6 on the induction.) Leave to boil for 20-30 minutes till the rice is almost cooked, stirring every now and then so that the rice does not burn the bottom of the pot. You may need to keep topping up with water as you go along.
5. Add the leftover roast chicken and vegetables and simmer for another 10 minutes on medium-low heat (i used 4 on an induction) till the chicken is warm and the rice cooked.
6. Add the fish sauce and pepper then salt to taste (I left this for the last step as your roast chicken may already have a very salty marinade).
7. When satisfied with the taste, switch off the fire, drizzle with sesame oil and sprinkle the spring onions. Serve and enjoy!

9. Chicken Stir Fry with Frozen Vegetables

Chicken Stir Fry with Frozen Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless skinless chicken breast, thinly sliced
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil, divided
• 12–16 oz bag frozen stir-fry vegetables
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 cup chicken broth
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 2 cups uncooked long-grain rice (yields about 4 servings)

Instructions

1. 1. Cook the rice according to package directions to yield about 4 servings.
2. 2. Toss chicken with cornstarch and soy sauce; heat 1 tablespoon oil in a skillet and stir-fry chicken until no longer pink; remove and set aside.
3. 3. In the same pan, add remaining oil and sauté garlic and ginger, then add frozen vegetables and cook until heated through.
4. 4. Return chicken to the pan, stir in broth and hoisin sauce, finish with sesame oil, and serve over the cooked rice.

10. White Bean and Chicken Chili

Shortcut White Bean and Chicken Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Shortcut White Bean Chicken Chili has all the flavor of slow cooked beans and chicken but uses canned beans so you can get dinner on the table quicker!

Ingredients

• 3 chicken breasts (about 1 1/2 pounds) (or 3 to 4 cups cooked shredded or chopped rotisserie chicken)
• 1 tablespoon canola or olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper (optional)
• 1 small onion, chopped (1 cup)
• 3 cloves garlic, minced (or 1/2 teaspoon garlic powder)
• 1 tablespoon olive oil
• 1 32 oz carton chicken broth or stock (4 cups)
• 3 15.5 oz cans Great Northern or Navy beans (drained)
• 1 4.5 oz can chopped green chiles
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon dried oregano or 1 tablespoon fresh
• 1/4 teaspoon salt
• 4 oz shredded Monterey Jack cheese
• Sour Cream (optional)
• Lime wedges and cilantro (optional)

Instructions

1. Skip this step of baking chicken breasts if you are using rotisserie chicken.
2. Preheat oven to 350F degrees.
3. Line a large, rimmed baking sheet with aluminum foil (for easy clean up) and place the chicken on the foiled coated with cooking spray. Sprinkle with salt (and pepper), if desired. Bake for 25 minutes or until the chicken reaches 165 degrees with an instant read thermometer.
4. Meanwhile, chop the onion and garlic. Cook the onion and garlic in 1 tablespoon oil in an 8 quart pot over medium heat, stirring often until onion is almost tender.
5. Add chicken broth to deglaze the pan then add the beans, green chiles, cumin, oregano, and salt.
6. When the chicken is done, place the breasts on a cutting board and shred by pulling it apart with two forks. You may have to cut some of the pieces into bite size pieces. Add the chicken to the soup mixture. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer and simmer 15 minutes.If you prefer a more creamy texture, partially mash the beans with a potato masher right in the pot.
7. Serve in bowls and top with cheese, and if you like, a squeeze of fresh lime, cilantro and sour cream.

11. Chicken Pot Pie

Easy Homemade Chicken Pot Pie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘6’, ‘6 -8’]

By using a couple strategic shortcuts this Easy Homemade Chicken Pot Pie recipe keeps all the old-fashioned flavor you remember in a fraction of the time. A flaky crust plus a hearty, creamy filling equals the perfect cozy dinner any night of the week.

Ingredients

• 6 tbsp butter
• 1 large onion (finely chopped)
• 2 celery ribs (sliced)
• ½ tsp kosher salt
• ¼ tsp ground pepper
• ½ cup flour
• ½ tsp dried thyme
• 1½ cups milk (2% or whole)
• 1½ cups chicken broth
• 3 tbsp dry sherry (optional)
• 3 cups rotisserie chicken (cubed or shredded)
• 1 10 ounce frozen peas and carrots
• 3 tbsp fresh parsley (chopped (optional))
• store-bought pie crusts (1 rolled out flat or 2 for decorative squares)

Instructions

1. Preheat oven to 450°.
2. In large pot melt butter and saute onions and celery over medium heat for 3-4 minutes until soft.
3. Add salt, pepper, and thyme for 30 seconds. Add in flour and whisk, cooking for 1-2 minutes.
4. Slowly add in the milk and chicken broth a little at a time. Bring to a gentle simmer and cook for 3-5 minutes until thickened.
5. Add sherry and cook for 1 minutes. Finally, dump in the chicken and frozen vegetables. Stir until well combined.
6. Pour into a 9×13 pan. Top with crust. If desired, put on egg wash. See note section below. Bake for 30 minutes. Allow to rest for 10 minutes before serving.

12. Buffalo Chicken Dip Recipe

Buffalo Chicken Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’12’, ’12 servings’]

This Buffalo Chicken Dip is everyone’s favorite game day or party appetizer! Made with simple ingredients, make this awesome recipe for your next party or gathering.

Ingredients

• 3 large boneless skinless chicken breasts (boiled and shredded)
• 8 ounces cream cheese (cubed)
• 1 cup ranch dressing (homemade or store-bought)
• 1 cup hot sauce ((I used Frank’s RedHot), plus more as needed)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 cup green onion (chopped)
• 1.5 cups mozzarella cheese (shredded, divided)
• 1.5 cups cheddar cheese (shredded, divided)

Instructions

1. Cook the chicken. If your chicken is not yet cooked, bring a large pot of water to a boil over high heat. Add the chicken breasts to the pot and return to a boil. Remove from heat and cover with a tight-fitting lid. Allow your chicken to poach, covered, for approximately 25 minutes. When fully cooked, remove from the pot and allow to rest until cool enough to handle (note- the cooking time for the chicken is not included in the total cooking time for this dish).
2. Prep. Preheat your oven to 350 degrees F. and spray a 9×9-inch baking pan (or approximate size) with non-stick cooking spray.
3. Warm the sauce. To a medium saucepot over medium-low heat add the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until the cream cheese has dissolved in the ranch and hot sauce. Remove from heat.
4. Combine. Add the cooked and shredded chicken, green onion, 1 cup of the shredded mozzarella cheese, and one cup of the shredded cheddar cheese to the sauce pot. Mix well to combine. Transfer to your prepared baking pan and top with remain mozzarella and cheddar cheese.
5. Bake. Bake for approximately 20-30 minutes, or until the cheese has melted and the sides are starting to bubble. Set oven to BROIL. Allow your buffalo chicken dip to cook for an additional 2-3 minutes, or until the top is golden brown. Remove it immediately.
6. Serve. Serve with tortilla chips, vegetable sticks, crackers, or enjoy leftovers wrapped in a tortilla with all your favorite greens. 

13. Buffalo Chicken Dip

Simple Buffalo Chicken Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 people’]

This Simple Buffalo Chicken Dip is creamy, spicy and cheesy blended all together making it a great game day snack or perfect comfort food!

Ingredients

• 2 cups cooked chicken (chopped)
• 8 oz cream cheese (softened)
• 2 cups sharp cheddar cheese (shredded)
• 1/2 cup blue cheese crumbles
• 1/3 cup ranch dressing
• 1/2 cup hot sauce (Frank’s Red Hot)
• 4 green onions (finely sliced)

Instructions

1. Preheat the oven to 375 degrees.
2. In a bowl add the cream cheese and stir or beat until smooth.
3. Add the hot sauce and ranch dressing and mix until incorporated.
4. Add the chicken, blue cheese, 1 cup of the cheddar cheese and half of the green onions. Combine well.
5. Pour into casserole dish and top with remaining 1 cup of cheddar cheese.
6. Bake for 15-20 minutes or until bubbly.
7. Let sit for 5 minutes, sprinkle remaining green onions.
8. Serve and enjoy!

14. Chicken Bacon Ranch Mac and Cheese

Low FODMAP Chicken & Bacon Ranch Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [’10’, ’10 Servings’]

Did the title get you excited? Every time I see the words “Low FODMAP Chicken & Bacon Ranch Mac and Cheese” I admit that my salivary glands respond on their own and I cannot wait to dive in! This is like a classic mac and cheese bumped up a notch or two. You do make a from-scratch cheese sauce, beginning with a butter/flour roux, but then in addition to lactose-free milk you whisk in Ranch Dressing!

Ingredients

• 12- ounces (340 g) low FODMAP gluten-free elbow, (penne, or ziti pasta, cooked al dente)
• 3 tablespoons unsalted butter, (cut into pieces)
• 2 tablespoons low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
• 1 ½ cups (360 ml) whole lactose-free milk, (at room temperature)
• 3/4 cup (180 ml) Low FODMAP Ranch Dressing
• 5- ounces (140 g) shredded cheddar cheese; (you can use mild, medium or sharp; yellow or white cheddar)
• 2 ½- ounces (70 g) shredded Monterey jack cheese
• 1/2 cup (50 g) grated Parmesan cheese
• 7- ounces (200 g; about 1 ¼ cups) coarsely chopped or shredded low FODMAP cooked chicken
• 6 strips meaty bacon, (cooked crisp, divided)
• 2 tablespoons minced scallion greens
• 1/3 cup (60 g) low FODMAP gluten-free panko breadcrumbs
• 2 tablespoons melted unsalted butter
• 1 tablespoon Low FODMAP Ranch Dressing
• 2 tablespoons minced fresh flat-leaf parsley; (optional)

Instructions

1. Preheat oven to 350° (180°C). Coat a 13-inch by 9-inch (33 cm by 22 cm) casserole with nonstick spray; or do what I did and use bacon fat!
2. Cook pasta according to package directions until al dente; drain well and return to pot (instead of dirtying an extra bowl).
3. For Sauce, Pasta & Chicken: Meanwhile, in a separate medium saucepan, melt butter over low-medium heat. Whisk in flour until smooth. Gradually whisk in the milk. Adjust heat and bring to a simmer, whisking constantly until thick and glossy, about 2 minutes. Whisk in Ranch Dressing, then stir in cheddar, Monterey jack and Parmesan cheeses. Pour over pasta in large pot. Add chicken to pot along with about half of the bacon (do this by eye) and scallion greens and fold everything together until thoroughly mixed. Scrape into prepared pan.
4. If you would like to freeze the casserole, do so at this time. Wrap very well with plastic wrap, then with foil. Defrost in refrigerator overnight, bring to room temperature, then proceed with topping and baking.
5. For Breadcrumb Topping: In a small bowl stir the panko together with the melted butter, Low FODMAP Ranch Dressing, and remaining bacon. Scatter evenly over the pasta and chicken. Bake uncovered for about 30 to 35 minutes or until topping is golden brown and casserole is bubbling. Sprinkle with parsley, if using, and serve.

15. Chicken Avocado Salad

Chicken Avocado Salad Recipes: Ready in Minutes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken breast, shredded
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 2 tablespoons lime juice
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• 4 cups mixed greens (for base)
• Optional: cilantro for garnish

Instructions

1. 1. Divide mixed greens onto four plates or bowls.
2. 2. In a bowl, toss chicken, avocado, tomatoes, and red onion with lime juice, olive oil, salt, and pepper.
3. 3. Evenly portion the salad mixture over the greens.
4. 4. Garnish with cilantro if desired and serve.

16. Tomato Chicken Rice Soup

Tomato Chicken Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can crushed tomatoes (14.5 oz)
• 4 cups chicken broth
• 1/2 cup long-grain rice (uncooked)
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. 1. Sauté onion and garlic in olive oil until translucent.
2. 2. Add chicken, crushed tomatoes, and broth; simmer until chicken is cooked through, about 15 minutes.
3. 3. Remove chicken, shred, return to pot, add rice, oregano, and paprika; simmer until rice is tender.
4. 4. Season to taste and garnish with parsley before serving.

17. Oven Baked Chicken Tacos

Oven Baked Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’12’, ’12 tacos’]

Rotisserie chicken tacos topped with gooey cheese, these oven baked chicken tacos are perfect for a weeknight dinner. Loaded with flavour but with none of the stress, this 30 minute dinner will become a family taco night favourite.

Ingredients

• 12 regular sized hard taco shells
• 1 ½ tablespoons extra virgin olive oil ((notes 1))
• ½ medium red onion, finely chopped
• 1 small clove garlic, minced
• 3 cups shredded cooked chicken (or leftover turkey)
• 2 ½ tablespoons taco seasoning (click for homemade recipe) ((notes 1))
• ¾ cup tinned black beans, drained
• 2 tablespoons tomato paste ((notes 1))
• ½ cup water
• 1 ¼ cups grated cheddar ((125g / 4.4oz) (notes) )
• ¾ cup grated mozzarella ((75g / 2.7oz) (notes))
• 1 medium lime
• ¾ cup sour cream
• 3-4 teaspoons minced chipotle in adobo, to taste (other chilli can be used too like hot sauce or chilli paste)
• 1 avocado
• ¼ cup fresh coriander (cilantro), finely chopped
• 1 jalapeno, finely sliced
• Lime wedges
• Tomato (lettuce and / or capsicum (bell pepper), finely chopped)

Instructions

1. Preheat the oven to 180C / 350F / 160C fan forced.
2. Arrange the taco shells in a 9×13 inch casserole dish, open side upwards. If you’re having trouble getting them to sit upright, use a few wedges of crumpled up aluminium foil to help.
3. Bake the taco shells on their own for 5 minutes.
4. Heat the oil in a frying pan or skillet over medium heat. Add the onion and cook 5-6 minutes until softened. Add the minced garlic and cook 1 extra minute, stirring often.
5. In a bowl, combine the chicken and taco seasoning. Add it to the pan along with the black beans, tomato paste and water. Cook for 3-4 minutes until heated through and the water has evaporated.
6. Mix together the cheeses and sprinkle just a little in the base of each taco shell. This will stop the bottom of the shells from softening.
7. Fill each taco shell with the chicken mixture to about ⅔ full (all the mixture will do 12 shells). Press it down a little but make sure not to break the shells.
8. Distribute the remaining cheese evenly among the taco shells.
9. Bake 10-12 minutes until the cheese is melted and gooey.
10. While they’re baking make the toppings.
11. In a small bowl, zest the lime, then squeeze all the juice in. Add the sour cream and chipotle and mix well to combine. Set aside.
12. Mash the avocado flesh and finely chopped coriander together. Set aside.
13. Serve the tacos immediately with the chipotle lime crema, avocado mix, jalapeno, lime wedges and vegetables if using so everyone can add their own.
14. Please take a moment to leave a comment & rating. It’s appreciated and so helpful.

18. Chicken Avocado Sandwich

Focaccia Sandwich Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘2’, ‘2 sandwiches’]

No need to spend money on a gourmet sandwich when you can easily make your own focaccia sandwich at home (and in just 5 minutes). Featuring rotisserie chicken, creamy avocado, roasted red peppers, and fresh spinach, this sandwich is perfect for a quick, healthy, and satisfying meal.

Ingredients

• 2 pieces (4″x5″ each) rosemary, garlic, or onion focaccia
• 2 Tablespoons light mayonnaise
• 1/2 cup fresh spinach
• 1/4 cup roasted red peppers, thinly sliced
• 1/2 cup cooked (or rotisserie) chicken
• 1/2 avocado (peeled, pitted, and sliced)
• 2 slices provolone or mozzarella cheese
• salt and pepper

Instructions

1. Cut focaccia pieces in half horizontally and place cut side up on cutting board.
2. Spread mayonnaise on all four halves. On one side of each sandwich, layer spinach, red peppers, chicken, avocado, and mozzarella. Season to taste with salt and pepper.
3. Add tops to both sandwiches and cut in half.

19. Chicken Dumpling Soup

Easy Chicken and Dumpling Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 people’]

Deliciously rich and creamy Chicken and Dumpling Soup have been warming hearts and soothing souls for generations. From the tender chicken pieces to the fluffy dumplings and the flavorful broth, this easy chicken and dumpling soup is comfort food at its best.

Ingredients

• 1 ¾ oz unsalted butter ((50 grams))
• 1 medium onion ((diced))
• 1 medium carrot ((diced))
• 1 stalk celery ((diced))
• 1 clove garlic ((finely chopped))
• ⅓ cup plain white flour / all-purpose flour
• 5 cups chicken stock
• 1 ½ tsp salt
• ½ tsp freshly ground black pepper
• 2 bay leaves
• 4 sprigs thyme ((chopped, leaves only))
• 1 tbsp Worcestershire sauce
• ½ cup double cream or heavy cream
• 5 oz frozen peas ((150 grams))
• 14 oz shredded chicken ((400 grams))
• 2 cups self-raising flour
• ½ tsp salt
• ⅓ stick melted butter ((40 grams))
• ⅔ cup whole milk or reduced fat milk
• dill, parsley, or chives to garnish ((finely chopped))

Instructions Preparing the Soup Base

1. In a large Dutch oven or a heavy-based pot, melt the butter over medium heat.
2. Add the diced onions and sauté until soft and translucent.
3. Stir in the carrots, and celery, and sauté until they are tender and fragrant.
4. Add the garlic, salt, and freshly ground pepper, and cook for an additional minute, allowing the flavors to meld.
5. Sprinkle the flour over the vegetables and stir well to coat. Cook for a couple of minutes to cook off the raw flour taste.
6. Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming.
7. Add the salt, freshly ground pepper, bay leaves, thyme, and Worcestershire sauce. Bring the mixture to a gentle simmer.
8. Add the double cream along with frozen peas and shredded chicken to the pot. Stir well to combine.
9. Allow the soup to simmer for about 15-20 minutes, allowing the flavors to develop and the chicken to heat through.

Preparing the Dumplings

1. In the meantime, prepare the dumplings. In a mixing bowl, combine the self-raising flour and salt.
2. Pour in the melted butter and milk. Stir until just combined, being careful not to overmix.

Dropping the Dumplings into the Soup

1. Drop spoonfuls of the dumpling mixture into the simmering soup, making sure to space them evenly.
2. Cover the pot with a lid and let the dumplings cook undisturbed for about 15 minutes. They should become light and fluffy.
3. Once the dumplings are cooked, remove the bay leaves from the soup. Taste and adjust the seasoning if needed.
4. Ladle the delicious Chicken and Dumpling Soup into bowls and serve hot. You can garnish the soup with fresh herbs like dill, parsley, or chives for an extra burst of flavor.

20. Stuffed Zucchini Boats

Stuffed Zucchini Boats (With Creamy Chicken) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 boats’]

Stuffed Zucchini Boats are filled with the flavors of creamy chicken parmesan. Easy and beautiful looking dinner that everyone in your family or friends will love. I provide bake zucchini in oven or read my grilling instructions instead!

Ingredients

• 2 medium zucchini
• 1 1/2 cup pre-cooked chicken (cut into cubes or shredded)
• 3 tablespoon olive oil (divided)
• ½ medium onion (finely diced)
• ½ teaspoon garlic powder
• 7 cherry/plum tomatoes (cut in half)
• 1/2 cup parmesan (grated)
• 1 teaspoon dried oregano (or mix of Italian Herbs)
• salt and pepper to taste
• 3/4 cup heavy cream
• 1/2 cup Colby jack cheese ((or sharp Cheddar), grated)

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or baking sheet with olive or avocado oil.
2. Prepare the zucchini: Trim the ends and cut each zucchini in half lengthwise. Scoop out the centers, leaving about ¼ inch around the edges to create sturdy boats. Finely chop half of the zucchini flesh and gently squeeze out any excess moisture.
3. Pre-bake: Arrange the zucchini halves cut-side up in the prepared baking dish. Drizzle with olive oil, season with salt and pepper, and bake for 15 minutes, or until just beginning to soften.
4. Cook the filling: Meanwhile, sauté the onion in a large skillet over medium heat until softened. Stir in the tomatoes, cooked chicken, chopped zucchini flesh, Italian seasoning, and garlic. Cook for 2 minutes, then stir in the cream and Parmesan. Simmer gently for 2–3 minutes, or until the sauce thickens slightly. Taste and season with salt and pepper if needed.
5. Fill and bake: Spoon the chicken mixture evenly into the zucchini boats and sprinkle with the shredded cheese. Bake for 10–15 minutes, or until the cheese is melted and bubbly and the zucchini is fork-tender.
6. Serve – Let the zucchini boats rest for a few minutes before serving. Enjoy on their own or with a fresh salad, roasted vegetables, or your favorite side dish.

Grilled Zucchini Boats Instructions

1. Heat your grill to medium-high (about 400°F). Brush olive oil on the zucchini and grill flesh-side down for roughly 5 minutes until you see grill marks.
2. Meanwhile cook the chicken mixture as per stovetop instructions above.
3. Transfer the zucchini to a baking sheet, flesh side up. Evenly divide the chicken mixture among them, then add Colby or Cheddar cheese on top.
4. Place the baking sheet on the grill, close the lid, and cook for another 5-10 minutes until the cheese is melted and bubbly.

21. Hot and Sour Soup

Hot and Sour Soup with Rotisserie Chicken and Crispy Wonton Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Some recipes for hot and soup soup can take hours and require hard-to-find ingredients. This simple version takes only 30 minutes from prep to table when using time-saving rotisserie chicken.

Ingredients

• 1 rotisserie chicken, (skinned, deboned and chopped)
• 8 cups chicken broth ( (See “Easy Chicken Broth” below.))
• 1 8 ounce carton shiitake (or portabella) mushrooms, ( sliced thin)
• 1 8 ounce can bamboo shoots, (drained and sliced thin)
• 1 inch piece ginger, peeled and grated
• 4 tablespoons low sodium soy sauce
• 5 tablespoons rice vinegar
• 1 tablespoon red pepper paste (located in produce section in tube)
• 1 tablespoon garlic paste (located in produce section in tube)
• 1 tablespoon white pepper
• 1 tablespoon dark brown sugar
• 3-4 tablespoons soup broth
• 2 tablespoons cornstarch
• 2 eggs beaten in bowl
• 4 green onions, chopped
• 1 package wonton wrappers, (sliced into thin strips and fried about 2 minutes)

Instructions

1. Heat the chicken in the broth until warm over medium heat. Add mushrooms, bamboo shoots, ginger, soy sauce, vinegar, pastes, pepper and brown sugar. Simmer about 5 minutes for flavors to infuse.
2. Ladle tablespoons of soup broth into small bowl. Cool, then whisk in cornstarch. Stir slurry into soup. Continue cooking the soup 7–8 minutes until thickened.
3. Slowly whirl eggs into soup. Remove from heat and serve.
4. Garnish with chopped green onions and crispy fried wonton wrapper strips.

22. Chicken Marsala Pizza

Chicken Marsala Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large pizza crust (store-bought or homemade)
• 2 cups cooked chicken, sliced
• 2 cups mushrooms, sliced
• 1/2 cup Marsala wine
• 1/2 cup heavy cream
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. In a skillet, sauté mushrooms in olive oil until browned; add Marsala wine and simmer to reduce slightly, then stir in cream and season.
2. 2. Roll out the crust and spread a thin layer of the Marsala-mushroom mixture over it.
3. 3. Top with chicken and both cheeses.
4. 4. Bake at 475°F (245°C) for 12–14 minutes until crust is golden and cheese is melted.

23. Grilled Cheese Chicken Cordon Bleu

Grilled Cheese Chicken Cordon Bleu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 large chicken breasts (pounded to 1/4 inch thickness)
• 4 slices deli ham
• 4 slices Swiss cheese
• 8 slices sourdough bread
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup flour
• 1/4 teaspoon paprika
• 1 tablespoon Dijon mustard
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. 1. Layer each pounded chicken breast with ham and Swiss cheese, then roll up and secure with toothpicks.
2. 2. Dredge the rolls in flour, dip in beaten eggs, then coat with breadcrumbs mixed with paprika; set aside.
3. 3. In a skillet, heat olive oil and butter; cook the breaded chicken rolls until browned and cooked through.
4. 4. Assemble each sandwich by spreading a small amount of Dijon mustard on bread slices, stacking chicken with extra Swiss if desired, then grilling sandwiches until the bread is toasted and cheese is melted.

24. Chicken Stacked Enchiladas

Chicken Stacked Enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Yield: [‘6’]

Chicken Stacked Enchiladas Quick and easy stacked chicken enchiladas with salsa verde and Mexican cheeses. Authentic Mexican chicken enchiladas that can be thrown together in a snap! The best stacked chicken enchiladas recipe.

Ingredients

• 12-14 Corn Tortillas ((cut into half))
• Oil ((for heating and softening tortillas))
• 2 cups Roasted Salsa Verde ((I buy the refrigerated kind in the grocery store))
• 4 cups Shredded Chicken ((I prefer to use rotisserie chicken))
• 3-4 cups Monterey or Pepper Jack Cheese ((or Mexican Cheese Blend))
• Avocados, Sour Cream or Mexican Crema, Jalapenos, Fresh Cilantro, Cilantro, Queso Fresco

Instructions

1. In a skillet, heat oil over medium-high heat. Let it heat up and then using tongs, carefully add each tortilla for about 8-10 seconds. Remove from skillet and let it drain on a paper-towel lined plate. Repeat for each tortilla. Cut each tortilla in half.
2. Preheat oven to 350 degrees. IIn a 9 x 13 baking dish or cast-iron skillet, spread some salsa verde on the bottom of the pan. Top with corn tortillas, trying not to overlap them. Top with shredded chicken, salsa verde, and a generous amount of cheese. Keep repeating until all of the tortillas are used.
3. Top with a generous amount of cheese. Spray foil with non-stick cooking spray and cover the enchiladas (place the side with the non-sticking cooking spray touching the cheese as this helps to ensure the cheese doesn’t stick to the foil). Bake for 30 minutes.
4. Remove the foil and continue to cook for 5-10 minutes or until cheese is completely melted and bubbly.
5. Garnish with fresh avocado, sour cream, queso fresco, jalapenos, cilantro, and anything else.

25. Thai Chicken Salad

Thai Chicken Salad with Peanut Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

This Thai inspired peanut chicken salad is the perfect mix of textures and fresh flavors! Crunchy cabbage and peanuts, chicken breasts, creamy peanut dressing, and a surprise guest – peaches. This delicious recipe will be on rotation all summer long.

Ingredients

• ¼ cup unsweetened natural peanut butter
• 3 tablespoons warm water
• 2 tablespoons low sodium soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice (from half of a lime)
• 1 tablespoon grapeseed oil (or any neutral oil)
• 2 teaspoons granulated sugar
• ½ teaspoon fish sauce
• 10 ounces shredded green or Napa cabbage (1 bag of ready-to-use from Trader Joe’s (or 1 small cabbage shredded))
• 2 medium carrots (grated (½ cup))
• 1 large cooked chicken breast (diced (2 cups))
• 2 medium peaches or nectarines (diced (or 2 apples))
• ¼ cup cilantro leaves (chopped (or Thai basil))
• 1 green onion (white and light green parts only, sliced thin (or 2 tablespoons sliced chives))
• ¼ cup chopped peanuts

Instructions To make the dressing

1. Place peanut butter and warm water in a well-sealed jar and shake vigorously until the peanut butter is incorporated with the water. Add the rest of the dressing ingredients and shake until combined. Chill in refrigerator. Can be made a day ahead. Shake again before use.

To make the dish

1. Layer all the chopped salad ingredients in a large bowl. Pour about ¾ of the dressing over the salad and toss. Add more dressing if desired. Serve immediately.

Make ahead directions

1. Most of the ingredients can be prepared the day before and kept in the refrigerator. Make dressing as directed and keep separate. Chop and assemble the salad the day before EXCEPT for the peaches and cilantro. An hour before serving, chop the peaches and cilantro. Just before serving, assemble all the salad ingredients in a large serving bowl and toss with dressing.

26. Chicken Noodle Soup

Rotisserie Chicken Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT9M · Cook: PT21M · Total: PT30M · Yield: 8

This Quick and Easy Rotisserie Chicken Noodle Soup has plenty of shortcuts and make-ahead options, and it’s freezable, too! But it’s still hearty and comforting – exactly what we all need on a cold day … or when the sniffles unexpectedly strike! • Ready in 30 Minutes or Less • Freezable • Make Ahead •

Ingredients

• 1 teaspoon extra virgin olive oil
• 1/2 cup small, thinly sliced celery (from about 1-2 stalks)
• 1/2 cup finely chopped sweet onion (about 1/4 of a large onion)
• 2/3 cup small, thinly sliced (peeled) carrot (about 2 thin carrots)
• 64 ounces fat-free, reduced-sodium chicken broth
• 2 cups shredded or chopped rotisserie chicken breast (see note)
• 1 tablespoon dried parsley
• 4 ounces whole wheat elbow pasta (or other small shape)
• 3/4 teaspoon kosher salt (or to taste)
• Optional: minced fresh parsley, for garnish

Instructions

1. In a large soup pot, heat oil briefly over medium heat. Add celery, onion, and carrots. Cook for 5 minutes, stirring occasionally to prevent browning.
2. Add broth, chicken, and dried parsley. Cover and bring soup to a simmer. Simmer for 5 minutes, and then increase heat to bring soup to a boil. Once boiling, add pasta and continue gently boiling (covered) until pasta is done (following time recommendation on pasta package).
3. Taste and season with salt, as needed, so the flavors pop. (This can vary a bit depending on your brand of chicken broth, but we find approximately 3/4 teaspoon typically works well.) Garnish with fresh parsley if desired.

27. Chicken Pasta Salad

Rotisserie Chicken Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [’10’, ’10 people’]

Simple and easy Pasta Salad recipe that can be made ahead and uses store-bought rotisserie chicken and greek yogurt. 

Ingredients

• 16 ounces farfalle pasta ((macaroni or shells would work too))
• 2 cups rotisserie chicken, diced
• 1 cup celery, diced
• 1 cup frozen peas
• ½ cup red onion, diced
• ½ cup mayo
• ½ cup greek yogurt ((nonfat works))
• ⅓ cup sweet relish
• 2 tablespoons lemon juice
• ¼ cup parmesan cheese, grated
• ½ teaspoon kosher salt

Instructions

1. Cook pasta according to package directions until al dente. Drain and pour into a large bowl.
2. With the pasta, add in the chicken, celery, peas, and red onion. 
3. To make the dressing, whisk together all of the dressing ingredients. Pour over the pasta salad and toss well to combine. Season with salt and pepper to taste. Refrigerate until ready to serve. 

28. Chicken Curry

Leftover Chicken Curry and Vegetabes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘8’]

Leftover Chicken Curry and Vegetables is Aversatile dish that can clean out the ‘fridge while making dinner a snap!

Ingredients

• 1 Tablespoon oil
• 1 onion (large, cut in big chunks)
• 2 cloves garlic (minced)
• 8 cups vegetables (mixed, of your choice)
• ½ teaspoon cinnamon
• 1/4 hot pepper flakes (or cayenne, or more to taste)
• 1 teaspoon coriander
• 1 teaspoon salt (since no broth or salted butter you do need this)
• 1 Tablespoon fresh ginger (grated)
• 2-3 Tablespoons curry powder (to taste)
• 28 ounces coconut milk (2 cans)
• 1 apple (cored and diced (a generous ½ cup diced))
• ½ cup raisins (chopped if large)
• 1/2 cooked chicken (or equivalent in turkey)
• 2 Tablespoons lime juice
• 2 Tablespoons flour (or 1 Tablespoon corn starch for gluten free)
• Cooked rice for serving
• Optional Cilantro or parsley as garnish, Chutney for serving

Instructions

1. Sautee onion in oil until just tender, abou4 4 minutes. Add garlic and cook another minute
2. Add remaining vegetables and cook until just slightly crisp, aboout 10 minutes. If using a combination of fresh and frozen, add frozen later so they don’t overcook.
3. Mix in spices and salt, until well distributed. Add coconut milk.When coconut milk is all melted, add pre-cooked chicken, diced apple and raisins.
4. Mix lime juice with two tablespoons of flour (or the cornstarch), then stir this in. Bring to a simmer and cook until slightly thickened.
5. Serve over rice—ideally with chutney.

29. Chicken Pesto Wrap

Chicken Pesto Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken, shredded
• 4 large tortillas
• 1/3 cup pesto
• 2 cups shredded mozzarella cheese
• 1 cup fresh spinach or arugula
• 1/2 cup sun-dried tomatoes in oil, chopped
• Salt and pepper to taste

Instructions

1. 1. Toss the shredded chicken with pesto until evenly coated.
2. 2. Lay tortillas flat and distribute the chicken mixture, greens, and sun-dried tomatoes among them.
3. 3. Roll tightly and secure with a toothpick if needed; grill on a skillet or press in a panini press until the outside is lightly crispy and cheese melts.
4. 4. Slice each wrap in half and serve.

30. Creamy Chicken Enchiladas

Creamy Chicken Enchiladas Recipe with White Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 people’]

Soft tortillas filled with flavorful chicken and shredded cheese then topped with a velvety white sauce made with flour, butter, chicken broth, sour cream, and jalapeños to create a perfect balance of authentic flavors.

Ingredients

• 3 tbsp butter ((40 grams))
• 5 tbsp plain white flour / all-purpose flour ((40 grams))
• ⅔ cups sour cream ((150 ml))
• 1 ¼ cups chicken stock ((300 ml))
• ⅓ cup jalapenos ((diced))
• ⅓ tsp cumin
• ¼ tsp freshly ground black pepper
• ½ tsp salt
• 3 cups cooked and shredded chicken ((400 grams))
• 1 cup frozen or canned sweetcorn ((150 grams))
• 4 green onions ((sliced))
• 1 cup grated cheddar cheese ((100 grams))
• ½ tsp salt
• ¼ tsp pepper
• 8 flour tortillas ((for wrapping))
• 1 cup shredded mozzarella ((100 grams))
• cilantro/coriander ((chopped))

Instructions Preparing the White Sauce for Enchiladas

1. In a medium-sized saucepan, melt the unsalted butter over medium heat.
2. Once the butter has melted, add the all-purpose flour and whisk continuously for about a minute to create a roux.
3. Slowly and gradually pour in the chicken broth while whisking vigorously to prevent any lumps from forming. Continue cooking and whisking until the mixture thickens.
4. Stir in the diced jalapeños, and season with cumin, salt, and pepper.
5. Reduce the heat to low and stir in the sour cream.
6. Keep stirring until the sour cream is incorporated and the sauce is smooth and creamy.
7. Remove from the heat, and set it aside while preparing the chicken filling.

Preparing the Chicken Filling and Assembling the Dish

1. In a medium-sized bowl, mix together cooked and shredded chicken with sliced green onions, sweetcorn, ¼ of the creamy white sauce, and grated cheese along with salt, and freshly ground black pepper.
2. Preheat your oven to 180 °C (360° F).
3. Prepare your baking dish by spreading a generous spoonful of white sauce on the bottom to prevent the tortillas from sticking.
4. Take a tortilla and spoon a generous amount of the chicken filling onto the center of the tortilla.
5. Roll it up tightly and place it seam-side down in a prepared baking dish. Repeat this process with the remaining tortillas and filling until the baking dish is filled with enchiladas.

Baking and Serving the Enchiladas

1. Pour the prepared white sauce evenly over the enchiladas, making sure to cover them entirely. The creamy white sauce will add a velvety richness to the dish.
2. Sprinkle the 1 cup (100 grams) of shredded mozzarella or any other melty cheese, such as Monterey Jack or Gruyère cheese, on top, creating a deliciously gooey layer that will melt to perfection in the oven.
3. Place the baking dish in the preheated oven and bake for approximately 30 minutes, or until the cheese is golden and bubbling.
4. Once the enchiladas are baked to perfection, remove them from the oven and let them cool for a few minutes.
5. Garnish with freshly chopped cilantro, adding a burst of freshness and color to the dish. The vibrant green cilantro will beautifully complement the creamy white sauce and the enticing flavors of the chicken filling.

31. Chicken Tinga Tacos

EASY Tinga de Pollo (Chicken Tinga Tacos with Rotisserie Chicken) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

This EASY Tinga de Pollo (Chicken Tinga Tacos with Rotisserie Chicken) is a quick and easy traditional Mexican dish made with smoky, slightly spicy chipotle tomato sauce that’s flavored with onion, garlic, and herbs. Stir in shredded chicken and you have a 20 minute dinner for busy weeknights that is wicked good!

Ingredients

• 2 tbsp olive oil
• 1 medium onion (roughly chopped)
• 4 cloves garlic
• 4 tsp dried oregano (Mexican if you have it)
• 1 tsp ground cumin
• 2-4 chipotle peppers in adobo
• 2 14.5 oz cans fire roasted tomatoes
• ½ cup chicken broth
• 1 tsp kosher salt
• 6 cups rotisserie chicken meat (shredded)
• 20-25 corn tortillas
• 1-2 limes, sliced (optional)
• 1 head cilantro, chopped (optional)
• cotija cheese (optional)
• avocado, diced (optional)
• red onion, diced (optional)
• salsa (see post for recommendation)

Instructions

1. Heat oil in a deep skillet or saucepan over medium-high heat. Once hot add onion and garlic. Cook until onion is translucent. Add in oregano and cumin. Cook, stirring constantly, for 30 seconds.
2. Add in chipotles in adobo, fire roasted tomatoes, chicken broth and salt. Bring to a simmer. Using an immersion blender (or regular blender/food processor) carefully blend ingredients until mostly smooth. This is a personal preference so go as smooth as you like. If using a blender or food processor add the sauce back into the skillet.
3. Add in shredded chicken and stir to coat in sauce. Allow to warm through.
4. To serve: On tostadas with a thin layer of beans, in a taco shell, over rice, or in a Mexican bowl. Layer on your favorite toppings and enjoy!

32. Chicken Taquitos

Low Calorie Air Fryer Taquitos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT8M · Total: PT38M · Yield: [’15’, ’15 Servings’]

These low calorie air fryer chicken taquitos are made with corn tortillas and a flavorful rotisserie chicken filling. Thanks to the amazing air fryer, you’ll need very little oil to make hot and crispy chicken taquitos from scratch!

Ingredients

• 2 teaspoons vegetable oil
• 1 small yellow onion (diced)
• 1 garlic clove (minced)
• 7 ounces diced green chiles
• 2 pounds rotisserie chicken (skin removed and meat shredded)
• 1 cup reduced-fat shredded Colby Jack cheese
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 30 6-inch corn tortillas

Instructions

1. Heat vegetable oil in a large skillet over medium heat until hot but not smoking. Add the onion and cook until soft and fragrant. Then, add the garlic and cook for another minute.
2. Next, add your green chilies, shredded chicken, shredded cheese, salt, and pepper to the skillet. Stir until the mixture is warmed through, then remove from the heat.
3. After warming the tortillas, spoon the chicken mixture down the center of each, and then roll-up. Repeat with the remaining tortillas.
4. Place taquitos, seam side down, in your greased air fryer basket, leaving space in between each, and cook at 400°F until crisp, flipping after the first 5 minutes. Repeat until all taquitos are hot and crispy.

33. Honey Pecan Chicken Salad

Honey Pecan Chicken Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 6

Honey Pecan Chicken Salad is a recipe I stumbled upon in the Longeraberger cookbook, Yes, the famous company that makes Longeraberger baskets. This was their most requested recipe from their restaurant.

Ingredients

• 1 cup mayonnaise
• 1/2 cup sweet relish
• 2 tablespoons minced onions
• 1 1/2 tablespoons sugar
• 1 tablespoon honey
• 1/4 teaspoon white pepper
• 1 teaspoon salt or liquid aminos
• 3/4 cup toasted pecans, chopped
• 3/4 cup celery, chopped fine
• 1 1/2 pounds shredded cooked chicken (approximately 4 cups)

Instructions

1. In a large bowl, combine the mayonnaise, relish, onion, sugar, honey, pepper, and salt. Mix well.
2. Stir in the toasted pecans, celery, and chicken.
3. Place your chicken salad in the refrigerator, covered and chill.
4. Serve on a bed of lettuce or in croissants.

34. Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘8’, ‘8 Servings’]

Cranberry pecan chicken salad is an easy recipe with only a few simple ingredients. This delicious recipe gives the perfect balance of sweet cranberries, crunchy celery and tender chicken for the ultimate quick lunch or snack.

Ingredients

• 2 ½ cups chicken, cooked (2 chicken breasts or 14 ounces cooked chicken)
• ½ cup dried cranberries (roughly chopped)
• ⅓ cup pecans (chopped)
• ⅓ cup celery (1 stalk, diced)
• ¼ cup green onion (chopped, 2 pieces)
• ¾ cup mayonnaise
• 4 teaspoons lemon juice
• 1 tablespoon honey
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ⅛ teaspoon black pepper

Instructions

1. Chop the chicken, pecans, cranberries, celery and green onions into small bite sized pieces.
2. In a large bowl, add chicken, chopped pecans, cranberries, celery, and green onion and mix together well.
3. In a second smaller bowl, add mayonnaise, lemon juice, honey, salt, garlic powder, and pepper. Blend this mixture well with a whisk or fork.
4. Pour the dressing mixture over chicken mixture. With a spoon, mix in the dressing until the chicken and vegetables are evenly coated.
5. Scoop and enjoy! Add to croissants or fluffy rolls or enjoy all by itself.

35. Chicken Bacon Ranch Pinwheels

Chicken Bacon Ranch Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT80M · Yield: [’24’, ’24 Pieces’]

Creamy and savory, these chicken bacon ranch pinwheels will be a hit at your next party as an appetizer, and make a great lunch too!

Ingredients

• 8 ounces cream cheese (softened)
• ½ cup sour cream
• ¾ teaspoon dill (dried)
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder
• 1 ½ cup chicken (cooked and diced small)
• 3 large flour tortillas (I used large 10 inch burrito sized tortillas.)
• 1 cup bacon (cooked and chopped)
• 1 ½ cup cheddar (shredded)
• 3 green onions (chopped)

Instructions

1. In a large bowl add cream cheese, sour cream, dill, onion powder, salt, pepper, and garlic powder. Mix together until smooth and creamy without lumps. Add the chopped chicken and mix into the cream cheese mixture.
2. Spread a third of the cream cheese chicken mixture filling and spread evenly over a tortilla. Repeat for all of the tortilla rolls.
3. Sprinkle one third of the bacon over the cream cheese mixture. Repeat for each tortilla.
4. Split the cheddar cheese and green onions, sprinkling one third of the cheese and green onions across each tortilla.
5. Roll the tortilla tightly and wrap tightly with plastic wrap, twisting the ends closed. Repeat for each tortilla, then refrigerate the pinwheels for an hour.
6. Slice the rolled tortilla into rounds with a large sharp knife that are about an inch thick, about 8 pinwheels per roll. Serve cold and enjoy!

36. Chicken Salad

Rotisserie Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This easy rotisserie chicken salad is layered with eggs, avocado, crunchy croutons, and a fresh green tahini dressing. A healthy, satisfying chicken salad that’s quick to assemble and perfect for weeknights.

Ingredients

• 3 slices bread
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 rotisserie chicken
• 80 g mixed leaves
• 1 avocado (small)
• 1 carrot
• 12 cherry tomatoes
• 2 eggs (room temperature)
• 1 cup flat leaf parsley (chopped)
• 1 tbsp tahini
• ½ lemon
• ¼ cup water
• 1 tbsp sour cream

Instructions Salad

1. Preheat the oven to 180°C or 350°F.
2. Cut up each slice of bread into 9-12 squares. Cover with 1 tbsp of olive oil and 1 tsp of garlic powder. Place bread onto a baking sheet lined dish and place in the oven for 10-15 minutes.
3. Remove the chicken breast as a whole with skin on and slice into pieces. Remove the wings of the chicken and set aside. Remove all the other meat and shred into thin pieces with your hands.
4. Wash mixed leaves, pat dry and set aside.
5. Cut avocado into cubes.
6. Remove the skin off the carrot. Using a Y peeler, peel wide strips. Select 6-8 of the best-looking strips and roll them into ribbons.
7. Cut cherry tomatoes in half.
8. Bring a small saucepan of water to the boil. Using a ladle, slowly submerge 2 room temperature eggs into the water and boil for 5 minutes. Remove and plunge eggs into ice water to stop the cooking process.

Salad Dressing

1. Chop parsley leaves to yield 1 cup.
2. In a food processor, add parsley, tahini, juice of ½ lemon, water and sour cream.
3. Blitz until well combined.

Assembly

1. In a medium sized mixing bowl, mix the mixed leaves and carrots strips (not the ones made into ribbons) and place them on a platter.
2. In this order, scatter the shredded chicken, avocado and cherry tomatoes on the platter.
3. Tuck some carrot ribbons in between the leaves.
4. Sprinkle croutons.
5. Add the 2 sliced chicken breasts on top and the 2 wings on the side.
6. Peel the eggs, cut in half and place on top of the salad.
7. Pour green tahini dressing on top.
8. Season with salt and pepper to taste.
9. Serve.

37. Creamy Chicken Pasta Bake

Easy Creamy Chicken Pasta Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT40M · Yield: [‘4’]

Easy Creamy Chicken Pasta Bake – leftover chicken, smoky bacon and pasta coated in a simple 2 ingredient cheese sauce

Ingredients

• 200 g leftover shredded chicken
• 250 g dried macaroni pasta ((see notes))
• pinch of fine salt
• 4 rashers smoked bacon (roughly chopped)
• 2 large garlic cloves (crushed)
• 1 tsp finely chopped fresh rosemary
• 300 ml pure cream
• 2 tsp salted butter
• 50 g fresh parmesan cheese
• 40 g shredded mozzarella

Instructions

1. Pre heat oven to 180c ff / 355 f.
2. Cook pasta according to packet directions (plus a pinch of salt to the water) minus 1 min, then drain & return to pot, adding 2 tsp of butter and stirring lightly to coat.
3. While pasta is cooking, place bacon in a small non-stick fry pan/skillet and fry for 6-8 mins, then add garlic and rosemary to pan & continue to fry for 1 min then remove pan from heat.
4. Add bacon mixture to cooked pasta & stir lightly to mix, then add cream & shredded parmesan to pasta, mixing to coat, then add chicken & mix again until incorporated.
5. Tip chicken and pasta mixture into an a baking dish, top with shredded mozzarella and bake uncovered for about 20 mins, or until peaks are lightly browned, then serve immediately.

38. Chicken Potato Salad

Leftover Roast Chicken Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT3M · Total: PT18M · Yield: [‘4’, ‘4 people’]

Transform your leftovers with this delicious and super easy Roast Chicken Potato Salad with crunchy vegetables and a herbaceous healthy green goddess dressing.

Ingredients

• 300 g roasted chicken (shredded)
• 300 g potatoes (roasted)
• 100 g green beans
• 1 bunch radish
• 2 tbsp capers
• 2 cup mixed herbs (flat leaf parsley, basil, chives)
• 1 cup Greek yoghurt
• 1 garlic clove
• 1 tsp lemon zest
• 1 tbsp olive oil (extra virgin)
• salt (to taste)
• pepper (to taste)

Instructions Salad

1. Shred leftover roast chicken into small pieces.
2. Cut leftover roast potatoes into bite-sized pieces.
3. Wash, trim and cut green beans in half.
4. Bring a medium sized pot of water to the boil. Add green beans and blanch quickly for 1-2 minutes.
5. Drain and run under cold water to stop the green beans from further cooking.
6. Trim and wash radishes well.
7. Cut into halves or quarters depending on size.

Salad Dressing

1. Wash parsley, basil and chives and shake dry.
2. In a small food processor, place parsley, basil, chives, garlic cloves, Greek yoghurt, lemon zest and extra virgin olive oil together.
3. Process together until smooth
4. Season with salt and pepper.

Assembly

1. In a large mixing bowl, add roast chicken, roast potatoes, green beans and radishes and toss together.
2. Use a large platter and scoop green goddess dressing, and spread on the bottom of plate.
3. Tumble roast chicken potato salad on top of green goddess dressing.
4. Scatter capers on top.
5. Season with salt and pepper to serve.

39. Chicken Pot Pie Casserole

Chicken Pot Pie Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Quick, comfort food at it’s best. This casserole is loaded with a creamy vegetable mixture and topped with flaky crescent rolls!

Ingredients

• ½ cup mayonnaise
• 2 Tablespoon all-purpose flour
• 1 teaspoon chicken bouillon granules
• ½ teaspoon pepper
• ¾ cup milk
• 10 ounces mixed vegetables, thawed
• 1 ½ cups cubed cooked chicken breast or rotisserie chicken
• 8 ounces refrigerated crescent rolls

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. In a saucepan, whisk first four ingredients until smooth. Gradually stir in milk. Bring mixture to a boil over medium heat. Cook and stir until thickened, about 2 minutes.
3. Add vegetables and chicken to mixture; cook and stir until heated through. Transfer to greased 8 x 8 inch baking dish.
4. Unroll crescent roll dough and separate into eight triangles. Arrange the crescent rolls over chicken mixture in baking dish. Bake until heated through and crescent topping is golden brown about 15-20 minutes.

40. Chicken Cobbler Pot Pie

Chicken Cobbler Pot Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘8’]

Chicken Cobbler Pot Pie is a very easy and delicious recipe that uses simple ingredients to get dinner on the table with m

Ingredients

• 1 Rotisserie Chicken* (deboned & shredded (or any cooked shredded chicken))
• ½ cup Butter (melted)
• 1 teaspoon Poultry Seasoning
• 2 teaspoons Garlic Powder
• 1 teaspoon Onion Powder
• 1 package Frozen Mixed Vegetables – optional ((carrots, peas, corn, green beans))
• 1 10.5 oz can Cream of Chicken Soup
• 1 ¼ cups Chicken Stock or Broth
• 2 cups Cheddar Bay Biscuit Mix ((with seasoning packet) or 2 cups Bisquick)
• 2 cups Milk

Instructions

1. Spread chicken evenly in 9×13” baking dish.
2. Melt butter and pour evenly over the chicken. Do not stir.
3. Mix together soup and broth. Pour over chicken mixture. Do not stir.
4. If using frozen mixed vegetables, add them evenly over the chicken mixture. Do not stir.
5. Mix together biscuit mix, seasoning packet, and milk. You can add some extra seasoning if you want (garlic powder, etc.). Pour over chicken. Do not stir.
6. Bake at 375° F for about 45 minutes-1 hour, or until center is cooked and top is golden brown.

41. Curry Chicken Sandwich

Curry Chicken Sandwich with Almonds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked shredded chicken
• 2/3 cup mayo
• dash of pepper
• 1/4 tsp salt
• 1/2 tsp curry powder
• 2 Tbsp sliced almonds

Instructions

1. Prepare chicken whether you’re boiling it yourself or you bought it precooked.
2. Combine all the ingredients in a small bowl and stir.
3. Scoop onto bread of choice(we like using kaiser rolls).
4. Sprinkle with more curry powder and sliced almonds if you wish.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.