What's your quick and easy dinner using a rotisserie chicken?

[Anonymous]

I'm looking for new ideas for quick and easy dinners using a rotisserie chicken. As an example: tonight I used a store bought chicken to make quesadillas and served it with Mexican rice and fruit salad.

[Anonymous]

Another 'mexican' style dish with rotisserie chicken.

1 rotisserie chicken - picked
1 block cream cheese
1 can corn, drained
1 can black beans, drained & rinsed
1 can rotel

Basically just toss it all in a large skillet and cook til its heated through. I serve it over rice or wrap it up in tortillas topped with cheese for burritos.

[Anonymous]

I serve mine with a salad and cornbread. Then I pick off the meat from the leftovers and make enchiladas or chicken salad for the next night.

[Anonymous]

Put the whole rotisserie chicken on a serving plate.

Cut off pieces of it, put the pieces on your own plate, eat the chicken.

[Anonymous]

Thanks, Captain Snarky

And thanks to the helpful posts as well!

[Anonymous]

Anonymous wrote:Put the whole rotisserie chicken on a serving plate.

Cut off pieces of it, put the pieces on your own plate, eat the chicken.

I was also thinking - does it really get any easier? I'm the PP with the salad and cornbread. I just make some simple sides. I don't reinvent the whole thing except with the leftovers.

[Anonymous]

rice a roni and a salad

[Anonymous]

Super chicken to go

[Anonymous]

White chicken enchiladas:

10 small soft flour tortillas (you can use corn but I like flour with chicken)
3 tablespoons flour
3 tablespoons butter
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
3 cups Monterey Jack cheese – shredded
3 tablespoons butter
4oz can diced green chillies (I like medium – they are not spicy at all)
Directions:
Preheat oven to 350 degrees
Combine shredded chicken and 1 cup of cheese
Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
Melt butter in a pan over medium heat
Stir flour into butter and whisk for 1 minute over heat.
Add broth and whisk together. Cook over heat until it’s thick and bubbles up
Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
Pour mixture over enchiladas and add remaining cheese to top.
Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.

[Anonymous]

I use a recipe from an old cookbook for young kids:

1c rice
1 big bunch of broccoli chopped fine
3 c chicken stock

Cook until the stock is absorbed. Add all the chopped up rotisserie chicken and as much shredded cheddar as you wish. My oldest who hates both broccoli and rice will eat this happily, and it takes a whopping 15 minutes or so.

[Anonymous]

Anonymous wrote:White chicken enchiladas:

10 small soft flour tortillas (you can use corn but I like flour with chicken)
3 tablespoons flour
3 tablespoons butter
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
3 cups Monterey Jack cheese – shredded
3 tablespoons butter
4oz can diced green chillies (I like medium – they are not spicy at all)
Directions:
Preheat oven to 350 degrees
Combine shredded chicken and 1 cup of cheese
Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
Melt butter in a pan over medium heat
Stir flour into butter and whisk for 1 minute over heat.
Add broth and whisk together. Cook over heat until it’s thick and bubbles up
Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
Pour mixture over enchiladas and add remaining cheese to top.
Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.

Plopping the chicken on a plate and serving sounds much better.

[Anonymous]

Anonymous wrote:Put the whole rotisserie chicken on a serving plate.

Cut off pieces of it, put the pieces on your own plate, eat the chicken.

Haha

[Anonymous]

I do the put on plate thing, but I like to make fried rice as a way to stretch the leftovers. Sometimes I substitute 1/2 shaved cauliflower for the rice, and I add frozen mixed veggies, and I add a few eggs if there's not a lot of chicken.

[Anonymous]

Anonymous wrote:

Anonymous wrote:White chicken enchiladas:

10 small soft flour tortillas (you can use corn but I like flour with chicken)
3 tablespoons flour
3 tablespoons butter
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
3 cups Monterey Jack cheese – shredded
3 tablespoons butter
4oz can diced green chillies (I like medium – they are not spicy at all)
Directions:
Preheat oven to 350 degrees
Combine shredded chicken and 1 cup of cheese
Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
Melt butter in a pan over medium heat
Stir flour into butter and whisk for 1 minute over heat.
Add broth and whisk together. Cook over heat until it’s thick and bubbles up
Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
Pour mixture over enchiladas and add remaining cheese to top.
Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.

Plopping the chicken on a plate and serving sounds much better.

I agree. Why add so much fat?

[Anonymous]

I make chicken and rice soup with it. Or a chicken pot pie using cream of mushroom soup, frozen mixed veggies, and Pillsbury refrigerated biscuits.