10+ Leftover Rotisserie Chicken Recipes to Make Quick and Delicious Meals

Leftover rotisserie chicken really comes in handy when you want to save time. If you’ve got extra chicken, you don’t need to cook from scratch to whip up something good.

Using leftover rotisserie chicken lets you pull together meals that are satisfying and honestly pretty easy.

Maybe you’re wondering how to keep leftover chicken interesting. Here are a bunch of simple ways to transform your rotisserie chicken into meals that fit your mood and schedule.

1) Rotisserie Chicken Salad with Greens and Herbs

This salad is quick, fresh, and just what you need when you want something light. Mix shredded chicken with greens like arugula or a spring mix.

Toss in some fresh cilantro for brightness. Scallions or red onions give a little bite, and cherry tomatoes add a sweet pop.

Dress it all with olive oil and a squeeze of lemon juice or splash of vinegar. Keep it simple and let the fresh flavors do the work.

It’s perfect for lunch or a healthy dinner, and you probably have most of the ingredients already.

Ingredients

• 2 cups shredded rotisserie chicken
• 3 cups mixed greens or baby arugula
• A handful of chopped cilantro
• ½ cup sliced scallions or red onion
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or vinegar
• Salt and pepper to taste

Cooking Instructions

1. Combine chicken, greens, scallions, tomatoes, and cilantro in a big bowl.
2. Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
3. Pour dressing over salad and toss it gently.
4. Serve right away or chill for 10 minutes.

2) Chicken Tortilla Soup

Chicken tortilla soup is one of the easiest ways to use up rotisserie chicken. Just add chicken, beans, corn, and veggies to a spiced broth.

Top with tortilla strips, cheese, and cilantro for crunch and flavor. It’s flexible—use whatever you have around.

Usually takes about half an hour, tops. Protein, veggies, and warmth all in one bowl.

Ingredients:

• 2 cups shredded rotisserie chicken
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Tortilla strips, cheese, and cilantro for topping

Cooking Instructions:

1. Heat a large pot over medium. Add onion and garlic, cook until soft.
2. Add broth, tomatoes, beans, corn, chili powder, and cumin. Stir.
3. Bring to a boil, then lower heat and simmer 10 minutes.
4. Add chicken and cook 5 minutes more.
5. Season with salt and pepper.
6. Serve in bowls, topped with tortilla strips, cheese, and cilantro.

3) Rotisserie Chicken Pasta with Garlic and Herbs

This pasta is a fast way to turn leftovers into something you actually want to eat. Cook your favorite pasta, then toss it with garlic, fresh herbs, and olive oil.

The chicken adds protein and makes it feel like a real meal. Use parsley, basil, or thyme—whatever you’ve got.

Throw in some cherry tomatoes or spinach if you want to bulk it up.

Ingredients

• 2 cups cooked rotisserie chicken, shredded
• 8 ounces pasta (penne or spaghetti)
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup fresh herbs (parsley, basil, or thyme), chopped
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta according to package, drain.
2. Heat olive oil in a pan over medium.
3. Add garlic, cook until fragrant, about a minute.
4. Add chicken and herbs, stir together.
5. Toss with pasta.
6. Season with salt and pepper.

4) Crispy Wonton Chicken Wraps

Crispy wonton chicken wraps are a fun way to use up rotisserie chicken. Shred the chicken, mix it with crunchy veggies and a light sauce.

Use wonton wrappers to hold everything together. Fill, fold, and seal them up like little burritos.

Bake or air fry until golden and crispy. These make a great snack or lunch, and they’re super satisfying when you want something crunchy.

Ingredients

• 2 cups shredded rotisserie chicken
• 12 wonton wrappers
• 1 cup shredded lettuce or cabbage
• ½ cup shredded carrots
• ¼ cup mayonnaise or light dressing
• 1 tsp soy sauce
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Mix chicken, lettuce, carrots, mayo, soy sauce, salt, and pepper.
3. Place 2 tablespoons of filling in each wrapper.
4. Fold and seal the edges.
5. Arrange wraps on a baking sheet.
6. Bake 12-15 minutes until crispy.

5) BBQ Rotisserie Chicken Sandwich with Coleslaw

Make a BBQ chicken sandwich by shredding leftover chicken and mixing it with barbecue sauce. That’s your filling—easy.

Add coleslaw for crunch and a little creaminess. Toast the buns so everything’s warm and slightly crispy.

Store-bought coleslaw mix and mayo make this even faster. If you want, add celery seed or a splash of vinegar for extra zing.

Ingredients

• 2 cups shredded rotisserie chicken
• ½ cup barbecue sauce
• 2-3 cups coleslaw mix
• ½ cup mayonnaise
• ½ teaspoon celery seed (optional)
• 4 hamburger buns

Cooking Instructions

1. Mix chicken with barbecue sauce in a bowl.
2. In another bowl, toss coleslaw mix, mayo, and celery seed.
3. Toast buns in a skillet or oven at 350°F (175°C) for 5 minutes.
4. Layer BBQ chicken and slaw on the bottom bun.
5. Top with the other bun and eat right away.

6) Rotisserie Chicken Stroganoff

Chicken stroganoff is comfort food made easy with rotisserie chicken. Sauté mushrooms and onions, then add shredded chicken and a creamy sauce.

Serve it over egg noodles or rice. If you have leftovers, keep the sauce and noodles separate and reheat gently with a splash of water.

Great for busy nights when you just want something cozy but don’t want to fuss.

Ingredients

• 2 cups shredded rotisserie chicken
• 1 cup diced onion
• 8 ounces mushrooms, sliced
• 12 ounces egg noodles
• 1 cup sour cream
• 2 tablespoons flour
• 2 cups chicken broth
• 2 tablespoons butter
• Salt and pepper to taste

Cooking Instructions

1. Cook egg noodles following package directions, then drain.
2. Melt butter in a skillet, sauté onions and mushrooms until soft.
3. Sprinkle flour over veggies and stir for a minute.
4. Slowly add broth, stirring until thickened.
5. Add chicken and cook 3 minutes.
6. Take off heat, stir in sour cream.
7. Serve over egg noodles.

For more tips, check out this Rotisserie Chicken Stroganoff recipe.

7) Chicken Noodle Soup with Shredded Chicken

Chicken noodle soup is classic, and leftover rotisserie chicken makes it even easier. Shred the chicken, toss it into a broth with veggies and noodles.

This soup comes together fast and is perfect for chilly days. Use boxed broth or homemade—either works.

Cook noodles separately and add them just before serving so they don’t get mushy.

Ingredients

• 2 cups shredded rotisserie chicken
• 6 cups chicken broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, chopped
• 2 cups egg noodles
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Heat olive oil in a pot over medium.
2. Add onion, carrots, celery; cook until soft.
3. Pour in broth and bring to a boil.
4. Add chicken, reduce to a simmer.
5. Cook noodles in a separate pot until just tender.
6. Drain noodles, add to soup right before serving.
7. Season with salt and pepper. Serve warm.

8) Sour Cream Chicken Enchiladas

Sour cream chicken enchiladas are creamy, cheesy, and a great way to use up rotisserie chicken. Mix shredded chicken with sour cream sauce and cheese.

Add green chilies or mild salsa for a little extra flavor. Roll up the filling in tortillas and bake until bubbly.

The sour cream sauce makes these enchiladas rich without being too heavy. It’s a quick, comforting meal for any weeknight.

Ingredients

• 2 cups shredded rotisserie chicken
• 1 cup sour cream
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 can (4 oz) diced green chilies, drained
• 8 flour tortillas
• 1 cup enchilada sauce
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. In a bowl, combine chicken, sour cream, cheese, chilies, salt, and pepper.

3. Spread a thin layer of enchilada sauce in the bottom of a baking dish.

4. Spoon the chicken mixture into tortillas, roll them up, and line them up in the dish.

5. Pour the rest of the sauce right over the enchiladas.

6. Sprinkle extra cheese on top.

7. Bake for 20-25 minutes, or until everything’s hot and bubbly.

Honestly, these creamy sour cream chicken enchiladas are easy and totally hit the spot. If you’re curious, you can check out more details for a similar recipe at Easy Sour Cream Chicken Enchiladas.

9) Rotisserie Chicken Pot Pie

Leftover rotisserie chicken makes pot pie a breeze. Just shred the chicken and toss it with peas, carrots, and potatoes.

A creamy sauce pulls it all together.

Store-bought pie crust or biscuit dough keeps things simple. No fussing with homemade dough—honestly, who has time for that on a weeknight?

Bake at 375°F (190°C) until the crust turns golden and flaky.

Dinner’s ready and the kitchen smells amazing.

Ingredients

• 2 ½ cups shredded rotisserie chicken
• 1/3 cup frozen peas and carrots
• 15 oz diced potatoes
• 1 refrigerated pie crust or biscuit dough
• 1 cup creamy sauce or béchamel
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).

2. Mix chicken, vegetables, potatoes, and sauce in a bowl.

3. Spoon the mixture into a pie dish.

4. Top with pie crust or biscuit dough.

5. Bake for 30–35 minutes until the crust is golden.

6. Let it cool for a few minutes before serving.

Need more details? There’s a simple Rotisserie Chicken Pot Pie recipe you can check out.

10) Creamed Chicken over Biscuits

Got leftover rotisserie chicken? You can whip up a quick creamed chicken dish in no time.

Make a creamy sauce using chicken broth and milk. Stir in the shredded chicken.

Spoon the hot creamed chicken over fresh or store-bought biscuits. It’s cozy and filling—definitely comfort food.

If you want a little extra, toss in some peas or sliced almonds for crunch and color.

This comes together in about 20 minutes. Perfect for those nights when you just want dinner on the table, fast.

Honestly, it’s great over mashed potatoes too if you want to switch things up.

Ingredients

• 2 cups cooked, shredded rotisserie chicken
• 2 cups chicken broth
• 1 cup milk or cream
• 1/4 cup butter
• 1/4 cup flour
• 8 biscuits, cooked or store-bought
• Salt and pepper to taste
• Optional: 1/2 cup peas or sliced almonds

Cooking Instructions

1. Melt the butter in a pan over medium heat.

2. Stir in the flour. Let it cook for about 1-2 minutes, just until it turns a bit golden.

3. Slowly whisk in the chicken broth. Add the milk too, and keep whisking until the sauce thickens up.

4. Toss in the shredded chicken. Sprinkle in some salt and pepper.

5. Stir everything together. Let it heat through, then pile it on top of some biscuits and serve while it’s hot.