Food cooking in an oven

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?

Food cooking in an oven

 

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 and Cheddar Omelet

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

  • 1 tablespoon butter
  • 1 teaspoon bottled barbecue sauce
  • 1/4 cup dark rotisserie chicken dark meat, shredded
  • 3 eggs
  • salt and pepper
  • 1/4 cup grated sharp Cheddar cheese
  • 1 tablespoon sliced scallion

Melt the butter 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. 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

LUNCH

Chicken Salad

  • 2 cups rotisserie white chicken, diced
  • 2 tablespoons mayonnaise
  • 1/2 cup finely diced onion up
  • 1/2 cup finely chopped celery
  • salt and pepper

Combine the first four ingredients into a mixing bowl. Lightly season the mixture 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

SNACK

Chicken Quesadillas

  • 1 teaspoon chili powder
  • 1 teaspoon Cumin Powder
  • 1 1/2 cups dark rotisserie chicken, shredded
  • 4 teaspoons butter, separated
  • 4 large flour tortillas
  • 2 cups Monterey Jack cheese, grated
  • salsa
  • sour cream

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. Serves: 4

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.

  • 1 (10 oz.) package frozen chopped broccoli, thawed.
  • 3 cups white and dark rotisserie chicken, chopped
  • 1 can cream of mushroom soup
  • 1 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups grated sharp Cheddar cheese
  • hot cooked rice

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. Combine the remaining ingredients except the cheese 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 oven and bake 30 to 35 minutes until browned and bubbly. Serve over hot cooked rice. Serves: 4-6.

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12 replies
  1. Kay says:

    Yes, broth for sure. But don’t stop there! What about the skin or the fatty parts? Do you have a dog who eats dry food? Take that cooked chicken skin and puree it in a food processor along with some healthy-for-dogs vegetables such as sweet potatoes, asparagus, brussels sprouts, and a LITTLE spinach (not too awful much). Puree them together and freeze in ice cube trays. Pop a meat cube into a pitcher with a little water and defrost/heat up; pour on Puppy’s dinner and he/she will be in heaven! Gets some variety and good nutrients into their meal and the smell of that little bit of chicken skin makes them think they’re having a feast!

    Reply
  2. Karen Halstead says:

    THANK YOU! for the Chicken Divan recipe. My other half is allergic to onions & bell peppers so I am always looking for recipes to use up leftovers that don’t have those ingredients. One way I use up leftover chicken is to make a chicken alfredo with it.

    Reply
  3. crabbyoldlady says:

    Yes, always 3 meals from a chicken, if not more. One meal of chicken, second meal of a casserole-y type thing using chicken meat, and the third meal of chicken soup. Usually from the second and third meals there are leftovers, so that chicken goes even further!

    Reply
  4. Julie says:

    I also use the carcass to make a broth, but I also use the leftover meat to make chili. I’m not a fan of white meat so I throw most of it in a pot with tomatoes, beans, maybe some leftover rice, onion, and spices. So from a single rotisserie chicken, I get a meal of chicken, several meals of chili, and several meals of soup.

    Reply
  5. Pamela Martin says:

    You forgot the “Cheapskatiest” thing of all – tossing all the bones in the pot with a quart of water, 1/2 large onion, 1 clove garlic, 1 quartered carrot, 1 stick celery, 5 peppercorns, 1 bay leaf, 1 t salt. Bring to a boil, simmer 45 minutes, strain. Pick bones totally clean of meat, set aside. Add 1/2 c chopped onion, 1 clove chopped garlic, 1 stalk chopped celery, 1 chopped carrot, 1/4 t pepper, 1/2 t salt (to taste), simmer 20 minutes until vegetables are tender. Add cooked noodles or rice, reserved chicken. Voila, chicken soup!!

    Reply
    • Diana says:

      I am going to say the same thing. I always make broth. If I don’t want to do it right then, I put the bones in a baggie and put it in the freezer.
      Found lamb bones at the store this week for about $1, with a lot of meat on them. So I made some yummy soup (we love lamb). My husband got annoyed that I called it lamb soup when it was made with lamb bones and not just pieces of lamb. He thought there would be more meat. It was really good and super cheap since we had all the veggies already, including some roasted potatoes that needed to be used.

      Reply
  6. Ester Tomasette says:

    MAKE CHICKEN BROTH WITH THE CARCASS:
    After you use a large portion of the meat on your rotisserie chicken, toss all of the remains into a pot. Add a couple of whole carrots, celery, an onion and a few bay leaves and cover all with water. Bring to a boil, then simmer for an hour or so. Strain removing the bones. Add any usable meat back into the broth. At this point I usually season to taste and add more chopped celery, carrots and onion. Cook another 10 minutes. Add noodles of choice. Voile… Yummy chicken soup!

    Reply

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