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A Dozen Quick Ways to Use Rotisserie Chicken

By: , – Bryn Mooth
1/25/2013 12:00 PM   :  24 comments   :  54,847 Views

That lovely, roasty aroma hits you when you walk into the grocery on your way home from work and you spy a display case of rotisserie chickens near the checkout aisle. Of all the convenience foods on the store shelves, this one’s a good choice—a simple roast chicken, a good tossed salad and a loaf of whole-grain bread can make a satisfying, healthful and easy dinner.
 
A store-bought roast chicken can easily feed a family of four—and there’s more you can do with it than simply slicing and serving. Shredded or diced roast chicken can star in all kinds of easy meals. 
 
For these meal ideas, start with a store-bought chicken, or try this slow cooker version.

 

Peanut Noodles With Shredded Chicken And Vegetables

At just 226 calories per serving, this Asian-inspired dish stars shredded chicken, a peanutty-gingery sauce and whole-wheat spaghetti. Use shredded rotisserie chicken to make things even easier.
 

Healthy Chicken and Vegetable Casserole

Chef Meg’s inexpensive and good-for-you casserole calls for cooked chicken; store-bought rotisserie chicken would add a great roasted flavor. Prep the vegetables ahead of time to make quick work of this easy meal.
 

Mexican Chilaquiles

This south-of-the-border comfort food couldn’t be easier: A can of diced tomatoes, some spices and shredded chicken come together quickly in a pan. Served over a sensible portion of crushed tortilla chips or brown rice and topped with non-fat Greek yogurt, it’s a delicious and healthful.
 
 

Classic Chicken-Noodle Soup

Ahhh, doesn’t this make you happy? Chef Meg’s recipe for a heart- and belly-warming chicken soup starts with homemade stock, but you could save time by swapping low-sodium organic chicken broth (Swanson’s is recommended) and diced rotisserie chicken.
 

Thai Chicken Coconut Soup

This better-for-you version of the Asian restaurant favorite is sweet, spicy and warming. Chef Meg’s recipe is less expensive and lower in sodium, too! Skip the step of poaching the chicken and use shredded roast chicken instead.
 
 

White Chicken Chili

Instead of cooking boneless chicken breast at the beginning of Chef Meg’s recipe, use diced rotisserie chicken.

 

Brown Rice Salad with Shredded Chicken

Packed with veggies and brightened up with a zing of lime juice, this hearty salad makes a great evening meal, and leftovers can be easily packed up for lunch the next day.


 

Roast your own chicken.

Love the store-bought rotisserie chicken? Roasting a chicken at home is almost as easy as picking up a prepared one. (Almost.) Here’s a great recipe to try.
 

Freeze the leftovers.

Once you realize how versatile roast chicken is, you’ll want to have it on hand all the time. Separate any leftover meat from the chicken, dice or shred it, and transfer 1-cup portions to small zip-top plastic bags. Store in the freezer for up to 6 months.
 

Make chicken stock.

Stop! Don’t throw away the bones and skin. Set them aside in a plastic bag until you have an hour or two to make homemade stock. Simply toss the bones into a big pot, add a few vegetables, cover with water and simmer. Here’s an easy recipe for homemade chicken stock.
 

Quick Chicken Curry

Indian food fans, don't miss this recipe! Four ingredients, 10 minutes. Dinner is ready!
 

Quick Chicken Paprika

An old family favorite ready in half the time, with all the creaminess you crave.
 
What is your favorite use for roast chicken? Do you prefer to cook it yourself or buy it?

 
Bryn Mooth is extending her 20-year career in publishing as an independent journalist and copywriter. She shares seasonal recipes, kitchen techniques, healthy eating tips and food wisdom on her blog writes4food.com.
 


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Comments

  • 24
    Sometimes I buy one at the grocery store and sometimes I cook one fresh. In either case, I take the meat off the bones right away and put the carcass in a ziplock bag in the freezer to use later to make stock. - 1/5/2014   5:18:45 PM
  • 23
    Appreciate the new ideas...rotisserie chickens are just simply a great value and a good go-to for easy, nutritious options. We have a specialty store who has them every Wed. For $3.99! Love the value. - 12/19/2013   4:26:20 PM
  • 22
    Appreciate the new ideas...rotisserie chickens are just simply a great value and a good go-to for easy, nutritious options. We have a specialty store who has them every Wed. For $3.99! Love the value. - 12/19/2013   4:26:16 PM
  • 21
    Although I'm a single woman, I still buy or make the rotisserie chickens at least once a month. I often use some of the recipes (or ones of my own) to use up the leftovers. I typically eat it with a salad the first night, then tear the rest of the meat off the bones to use in other meals. Well...technically I only keep the white meat. My 3 dogs get a special treat on chicken night because they get all the dark meat! - 2/18/2013   10:12:40 AM
  • 20
    These are marvelous suggestions--going to try several out, especially the Thai soup! - 2/6/2013   6:36:37 AM
  • 19
    I don't know--to me, making these recipes kind of defeats the whole purpose of buying a ready made chicken in the first place. - 1/30/2013   7:02:04 PM
  • 18
    When we have a roast chicken (or turkey), i clean it of as much meat as possible then make stock. The stock and some of the leftover meat are used to make chicken tortilla soup - yum! - 1/28/2013   10:34:26 PM
  • 17
    Great ideas for chicken. I get bored eating food prepared in the same way. - 1/28/2013   8:51:57 PM
  • 16
    Thanks for the great ideas. - 1/28/2013   3:13:03 PM
  • 15
    Made a roasted chicken for dinner last night thinking I would have leftovers for the week. Hubby took it all for work today. So now I have to make dinner tonight. LOL - 1/28/2013   7:42:02 AM
  • 14
    great ideas for the Rotisserie chicken! - 1/28/2013   1:44:42 AM
  • NURSETALL
    13
    I use my crock pot to make chicken stock, I saved the bones and trimmings from when I make a chicken. I put the bones, vegetables and water and turn the crock pot on low and cook for 4-6 hours. cool, strain and freeze. I skim the fat off while it is frozen before I use it. - 1/27/2013   5:00:41 PM
  • 12
    Yummy! Although I have had poor luck making stock out of rotisserie chicken, it just has a funny taste, IMO. - 1/26/2013   4:20:11 PM
  • 11
    Frequently make chicken stock from rotisserie chicken. Simple, money saving, and a recipe one cannot 'mess up.' One of my husband's favorite dinners is chicken stew and dumplings. - 1/26/2013   12:24:10 PM
  • PMORENA
    10
    I agree with Sandlady48 about the Costco chicken...delicious and economical. I consider myself a good cook but this is one shortcut I'm proud to take - 1/26/2013   9:49:18 AM
  • 9
    Costco has the most economical and well flavored Rotisserie Chickens on the market, IMHO. Three pounders for $4.99. We start with a chicken dinner, mashed potatoes and a green veggie like broccoli. I pull the rest of the chicken off the bone, save it for other meals, thanks for the new suggestions. I boil the bones and the juice in the bottom of the container, just covering the bones with water for a few hours. I often add onions, carrots and/or celery for flavor. I strain the broth, return it to the stove and let it reduce further while pulling the extra meat off the bones. I put the cooled broth and the extra meat into a big zip lock bag and put it in the freezer. In less than a half hour on a busy day I can add potatoes or beans, carrots, green beans, whatever I have a taste for, or whatever I have in the freezer or crisper and bingo, hot chicken soup! - 1/26/2013   8:29:57 AM
  • 8
    Love this! I love Chef Meg's chicken soup recipe! I made it this morning-so yummy! - 1/26/2013   2:44:17 AM
  • FITCLARALYN
    7
    To shred chicken, I just cook it until it's well done and then just pull it apart. - 1/26/2013   1:45:15 AM
  • MIZINFO2003
    6
    how does one shred chicken?
    - 1/26/2013   12:04:32 AM
  • BSFUZZYTREESTAR
    5
    I'm excited to try the Thai Coconut Soup and the White Chilli - 1/25/2013   6:07:01 PM
  • 4
    I love the Sticky Chicken Recipe that I found in SparkRecipes. I can roast it low and slow, put it in my rotisserie, or in the Crock Pot. It is so flavorful and the "leftovers" can be removed from the bones and shredded fro later. - 1/25/2013   3:08:53 PM
  • 3
    I like rotisserie chicken in a pinch, but I roast my own because I can then use a spice blend to make the chicken more flavorful to suit my taste. For example, jerk, creole, italian, greek. The spice blends are many! Just check the spice isle for your favorite or try a new one. - 1/25/2013   1:38:17 PM
  • 2
    I buy them all the time, but NEVER use them for anything other than a regular meal since we LOVE the flavor of the Rotisserie chicken. For recipes like you have here, I would just use canned chicken. That is cheaper than the Rotisserie, but since it doesn't have the flavor, I used the canned chicken in recipes with rice, etc. - 1/25/2013   1:15:11 PM
  • 1
    Awesome ideas! Rotisserie chicken is one of my favorites, and we always have leftovers. In fact, there's half of one in my fridge now! Guess I need to decide which one we're doing... - 1/25/2013   12:50:30 PM

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