rack of Costco rotisserie chickens

How to Use Up Every Last Bit of a Supermarket Rotisserie Chicken

If you’ve ever ducked in the supermarket to pick up a yummy, hot rotisserie chicken for dinner then tossed the remains in the garbage when no one was looking, this is for you. Don’t do that anymore, hear?

rack of Costco rotisserie chickens

There are so many ways you can turn all of that remaining chicken meat, if any, into at least one more meal—and I’m not talking about a meal of leftover rotisserie chicken.

I’m talking brand new meals, using that remaining chicken meat (so easy to pick off the bones) as a key ingredient.

Breakfast

BBQ Chicken Omelet

As odd as this might sound, barbecue for breakfast is fabulous. The flavors in this omelet are just right, too.

You will need:

  • butter
  • bottled barbecue sauce
  • dark rotisserie chicken dark meat, shredded
  • eggs
  • salt and pepper
  • sharp Cheddar cheese
  • scallion (optional)

bbq chicken omelet

BBQ Chicken and Cheddar Omelet

As odd as this might sound, barbecue for breakfast is fabulous. The flavors in this omelet are just right, too.
4.5 from 4 votes
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Course: Breakfast
Cuisine: American
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 1
Calories: 460kcal
Cost: $.75

Ingredients

  • 1 tbsp butter
  • 3 eggs
  • 1 tspn bottled barbecue sauce
  • 1/4 cup rotisserie chicken dark meat, shredded
  • salt and pepper to taste
  • 1/4 cup sharp Cheddar cheese, grated
  • 1 tbsp chopped scallion, or onion

Instructions

  • Melt the butter in a non-stick skillet over medium-high heat.
  • Meanwhile, add barbecue sauce to the chicken and mix well.
  • Whisk eggs with salt and pepper until combined and frothy; add to pan. 
  • Allow the eggs to cook for 1 minute, setting in the pan.
  • Using a wooden spatula, carefully lift the cooked portions of the egg from the pan, allowing the runny portions to reach the heat. Do not scramble. Continue in this manner until no runny portion remains, about 2 minutes.
  • Generously arrange chicken, cheese, and green onions onto one side of the egg mixture.
  • Using a spatula, fold over the other side. Continue to cook just until cheese is melted. 
  • Remove from pan and serve. Serves: 1

Nutrition

Calories: 460kcal | Carbohydrates: 2g | Protein: 34g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 582mg | Sodium: 595mg | Potassium: 286mg | Sugar: 1g | Vitamin A: 1411IU | Vitamin C: 1mg | Calcium: 278mg | Iron: 3mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Lunch

Chicken Salad

You will need:

  • rotisserie white chicken, diced
  • mayonnaise
  • finely chopped onion
  • finely chopped celery
  • salt and pepper
A close up of a bowl of salad, with Chicken and Teaspoon

Chicken Salad

Quick and easy, this chicken salad is perfects served as a salad or in a sandwich.
4.5 from 4 votes
Print Pin Rate
Course: lunch
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 161kcal
Cost: $.35 per serving

Ingredients

  • 2 cups rotisserie white chicken diced
  • 2 tbsp mayonnaise
  • 1/2 cup finely chopped red onion, or any onion
  • 1/2 cup finely chopped celery
  • salt and pepper to taste

Instructions

  • Combine chicken, mayonnaise, onion, and celery in a small mixing bowl. Lightly season with salt and pepper; mix thoroughly.
  • Taste the mixture, adding more salt and pepper to adjust flavoring or mayonnaise for added moisture based on your preference. 
  • Cover and keep refrigerated until ready to serve. Serves: 4

Nutrition

Calories: 161kcal | Carbohydrates: 2g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 293mg | Potassium: 269mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Snack

Chicken Quesadillas

Super quick and tasty snack! Healthy, too.

  • chili powder
  • cumin
  • dark rotisserie chicken, shredded
  • butter
  • large flour tortillas
  • grated Monterey Jack cheese, grated
  • salsa
  • sour cream
rotisserie chicken quesadillas

Chicken Quesadillas

Quick and easy snack or lunch using last night's leftover rotisserie chicken!
4.5 from 4 votes
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Course: Snack
Cuisine: Mexican
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 4
Calories: 415kcal
Cost: $1

Ingredients

  • 1 tspn chili powder
  • 1 tspn cumin
  • cups dark rotisserie chicken, shredded
  • 4 tspns butter, divided
  • 4 large flour tortillas
  • 2 cups grated Monterey Jack cheese
  • 4 tbsp salsa
  • 4 tbsp sour cream

Instructions

  • Season the chicken with the chili and cumin powder, mix and set aside.
  • Add a teaspoon of butter to a non-stick skillet over medium heat. When the butter has melted, lay the tortilla flat in the melted butter. On one side of the tortilla, evenly disperse the chicken and cheese.
  • Using tongs, carefully fold the tortilla in half to cover the contents. 
  • Allow the quesadilla to cook until the underside of the tortilla is evenly browned. Carefully flip the quesadilla and brown on the remaining side making sure the cheese is melted.
  • Remove from heat and repeat the procedure for the remaining three quesadillas. (You can keep quesadillas warm in a 200 F oven.)
  • To serve, slice the quesadilla into wedges and serve with salsa and sour cream.

Nutrition

Serving: 1quesadilla | Calories: 415kcal | Carbohydrates: 17g | Protein: 32g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 105mg | Sodium: 822mg | Potassium: 310mg | Fiber: 1g | Sugar: 3g | Vitamin A: 685IU | Vitamin C: 1mg | Calcium: 479mg | Iron: 2mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Dinner

Easy Chicken Divan

Served along with rice and a green salad, this is a great comforting meal that is sure to satisfy the entire family.

  • frozen chopped broccoli, thawed.
  • white and dark rotisserie chicken, chopped
  • cream of mushroom soup
  • mayonnaise
  • lemon juice
  • curry powder
  • salt
  • black pepper
  • sharp Cheddar cheese
  • hot cooked rice

 

chicken divan casserole

Rotisserie Chicken Divan

Served along with rice and a green salad, this is a great comforting meal that is sure to satisfy the entire family.
4.5 from 4 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 678kcal
Cost: $2

Ingredients

  • 1 10-oz pg frozen chopped broccoli, thawed
  • 3 cups white and dark rotisserie chicken, chopped
  • 1 can cream of mushroom soup
  • 1 cup mayonnaise
  • 1 tbsp lemon juice
  • ½ tspn salt
  • ½ tspn black pepper
  • 2 cups grated sharp Cheddar cheese can substitute Monterey Jack cheese
  • 6 cups hot, cooked rice

Instructions

  • Preheat oven to 350 F.
  • Drain broccoli and add to the bottom of a greased 9 x 13 casserole dish along with the chopped chicken.
  • Add soup, mayonnaise, lemon juice, curry powder, salt, and pepper into a mixing bowl and stir until combined.
  • Pour the mixture over the top of the broccoli and chicken and top with grated cheese. 
  • Place the casserole in the oven and bake 30 to 35 minutes until browned and bubbly. 
  • Serve over hot cooked rice. Serves: 4-6.

Nutrition

Serving: 1cup | Calories: 678kcal | Carbohydrates: 33g | Protein: 35g | Fat: 44g | Saturated Fat: 14g | Cholesterol: 120mg | Sodium: 1104mg | Potassium: 352mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 1mg | Calcium: 297mg | Iron: 1mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Prepare these quick and easy meals from that one chicken and what do you have? A pile of bones known as chicken carcass. Now what? Make chicken stock!


 

 

rack of Costco rotisserie chickens
A piece of cake sitting on top of a table
chicken with homemade teriyaki sauce
Iced coffee in a tall glass
apple pie in cast iron skillet
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7 replies
  1. Arlene Rogers says:

    5 stars
    How about good old Chicken soup? I take the carcass the left over meat and add it to my slow cooker with water. I then strain the broth once it has cooked for awhile and remove the bones and skin, cut up the chicken and add chopped vegetables. If I’m ambitious I use raw veggies. If I’m lazy, I use frozen mixed veggies. Add some rice or noodles, some dill and voila, a wonderful hot filling soup.

    Reply
  2. elaine says:

    4 stars
    All recipes are wonderful except for the chicken stock which is way too professional for me. I do remember another chicken stock and soup recipe you had posted before which I couldn’t locate. It was much simpler but very satisfying. If you could find it and send it to me, I’d appreciate it very much. Thank you!

    Reply
  3. Karen says:

    I use the legs as a meal, then freeze the breasts for making chicken pot pie. I then make chicken soup with the carcass and leftover meat on the chicken. If it needs more meat, I just add some of the breasts that I had frozen. No waste!

    Reply
    • Robyn Jensen says:

      4 stars
      Also, you can make chicken stir-fry, chicken enchiladas, chicken fajitas, and chicken asian salad (use an asian ready mix-just add drained mandarin oranges). I buy chicken thighs on sale, bake them with BBQ sauce, and then use them like the rotisserie chickens.

      Reply

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