10+ Recipes with Rotisserie Chicken for Easy, Delicious Meals

Using rotisserie chicken just makes life easier. It’s a go-to when you’re hungry and don’t want to start from scratch.

Rotisserie chicken is a versatile ingredient that you can use in many different recipes to create tasty and simple meals.

Whether you want something light or a meal with some heft, rotisserie chicken slides right into salads, sandwiches, soups, you name it.

You don’t have to be a chef to make this ready-made chicken feel like a home-cooked dinner.

Ingredients

• Rotisserie chicken
• Your choice of salad greens, bread, vegetables, or pasta (depending on recipe)

Cooking Instructions

1. Pull the chicken meat off the bones.
2. Toss the chicken into salads, sandwiches, or whatever dish you’re craving.
3. Heat or mix with other ingredients as your recipe calls for.

1) Rotisserie Chicken Caesar Salad

This salad is a fast, tasty way to use rotisserie chicken. Just chop some Romaine lettuce and pile shredded chicken on top.

Toss it all with Caesar dressing—store-bought is fine, but hey, homemade works if you’re feeling fancy.

Croutons add crunch and a sprinkle of Parmesan finishes it off. You’ll have lunch or dinner in under 10 minutes.

Ingredients

• Rotisserie chicken (shredded)
• Romaine lettuce (chopped)
• Caesar dressing
• Croutons
• Grated Parmesan cheese

Cooking Instructions

1. Chop Romaine and put it in a big bowl.
2. Add the shredded chicken.
3. Pour on Caesar dressing and toss everything together.
4. Top with croutons and Parmesan.
5. Serve right away.

Check out more ideas at Rotisserie Chicken Caesar Salad.

2) Chicken Tortilla Soup with Rotisserie Chicken

Chicken Tortilla Soup gets a lot easier with rotisserie chicken. Just toss shredded chicken, beans, corn, and spices into broth.

Top with crispy tortilla strips for a little crunch. Add cheese, avocado, or sour cream if you’re into it.

This soup is ready in about 30 minutes—great for busy nights.

You can use canned beans and frozen corn to keep things simple.

Ingredients

• 2 cups shredded rotisserie chicken
• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 4 cups chicken broth
• 1 can diced tomatoes with green chilies
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Tortilla strips for topping
• Optional: shredded cheese, avocado, sour cream

Cooking Instructions

1. Sauté onion and garlic in a big pot until soft.
2. Add broth, tomatoes, beans, corn, chili powder, and cumin.
3. Bring to a boil, then lower heat and simmer for 10 minutes.
4. Stir in the chicken and heat through.
5. Season with salt and pepper.
6. Serve hot with tortilla strips and your favorite toppings.

3) Rotisserie Chicken Pesto Pasta

Pesto pasta gets a boost from rotisserie chicken. Cook your pasta, then toss in the chicken and pesto sauce.

If you want, sauté a little garlic in olive oil first for extra flavor. Mix it all together while the pasta’s hot so the sauce coats every bite.

Sprinkle on some shaved Parmesan. Want more veggies? Add spinach or cherry tomatoes.

Ingredients

• 12 ounces penne or fettuccine pasta
• 2 cups shredded rotisserie chicken
• ½ cup basil pesto
• 1 tablespoon olive oil
• 2-3 garlic cloves, minced
• ½ cup shaved Parmesan cheese (optional)

Cooking Instructions

1. Cook pasta as the box says and drain it.
2. Heat olive oil in a pan, sauté garlic for a minute or two.
3. Add chicken and pesto, stir until it’s warm.
4. Toss cooked pasta with the chicken-pesto mix.
5. Serve hot, Parmesan on top if you like.

4) Chicken Avocado Salad with Rotisserie Chicken

Chicken Avocado Salad is fresh, simple, and doesn’t need mayo or sour cream. The avocado brings all the creaminess you’ll want.

Dice or shred your chicken and mix with ripe avocado. Squeeze on some lime juice, salt, and pepper.

Serve it solo or on greens for a light meal. It holds up in the fridge, so it’s good for meal prep.

Ingredients

• 2 cups shredded rotisserie chicken
• 1 ripe avocado, diced
• 1 tablespoon lime juice
• Salt and pepper to taste

Cooking Instructions

1. Put chicken in a bowl—shred or dice it up.
2. Peel and dice the avocado, toss it in.
3. Pour lime juice over the mix.
4. Gently toss everything together.
5. Add salt and pepper before eating.

5) Rotisserie Chicken Fried Rice

Rotisserie chicken fried rice is weeknight gold. Use leftover chicken and a few basics—done in about 30 minutes.

Add veggies like peas, carrots, or onions for color and taste. Day-old rice fries best and won’t turn mushy.

It all cooks in one pan, so cleanup is minimal. Splash on soy sauce or sesame oil for that classic flavor.

Ingredients

• 2 cups cooked rice (preferably day-old)
• 2 cups shredded rotisserie chicken
• 1 cup mixed vegetables (carrots, peas, onions)
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• 2 tablespoons oil (sesame or olive oil)
• 1 teaspoon minced garlic

Cooking Instructions

1. Heat oil in a big pan over medium-high.
2. Add garlic, cook for a minute.
3. Toss in veggies, cook till soft, about 3-4 minutes.
4. Push veggies aside, scramble eggs on the other side.
5. Stir in chicken and rice.
6. Add soy sauce, mix it all up.
7. Cook 5 more minutes, stirring often.
8. Serve warm.

More tips here: one-pan rotisserie chicken fried rice recipe.

6) Crispy Rotisserie Chicken Skin Salad Topping

Don’t toss that chicken skin—make it crispy for salad topping. It adds crunch and flavor, no extra ingredients needed.

Just crisp the skin in the oven until golden. Works on green salads or veggie bowls.

Carefully remove the skin from the chicken. Roast at 375°F (190°C) until crispy, about 15-20 minutes. Watch it so it doesn’t burn.

Ingredients

• Rotisserie chicken skin
• Salt, to taste
• Optional: pepper or your favorite seasoning

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Lay chicken skin flat on a parchment-lined baking sheet.
3. Sprinkle with salt and any other seasoning you like.
4. Roast 15-20 minutes until crispy.
5. Let cool, break into pieces.
6. Sprinkle over salad right before serving.

Get more ideas from this crispy chicken skin salad.

7) Rotisserie Chicken Stroganoff

Stroganoff with rotisserie chicken is pure comfort. Sauté mushrooms and onions, then stir in shredded chicken and a creamy sauce.

Serve it over egg noodles—they soak up all that sauce. If you’ve got wild mushrooms, toss them in for extra flavor.

This one’s hearty and comes together quickly. Feeds a crowd or just yourself, honestly.

Ingredients

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

Cooking Instructions

1. Cook egg noodles as directed.
2. In a pan, melt butter and sauté onions and mushrooms until soft.
3. Stir in flour, cook 1 minute.
4. Slowly add broth, stir till sauce thickens.
5. Add chicken, heat through.
6. Take off heat, mix in sour cream.
7. Salt and pepper to taste.
8. Serve over noodles.

Find more at Rotisserie Chicken Stroganoff – Simply Recipes.

8) Chicken Taco Casserole with Rotisserie Chicken

Chicken taco casserole is a weeknight winner with rotisserie chicken. Just mix shredded chicken, taco seasoning, black beans, corn, and cheese.

No need to cook the chicken—it’s already done. Layer everything in a baking dish and bake till bubbly and golden.

It’s creamy, cheesy, and super easy. Perfect for taco fans who want dinner without the fuss.

Ingredients

• 3 cups shredded rotisserie chicken
• 1 packet taco seasoning
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup salsa
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 8 to 10 crushed tortilla chips

Cooking Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, toss together the chicken, taco seasoning, black beans, corn, salsa, and sour cream.

3. Scoop half of the chicken mixture into a baking dish.

4. Sprinkle on half the cheese and half the crushed tortilla chips.

5. Layer the rest of the chicken mixture right on top.

6. Finish it off with the remaining cheese and tortilla chips.

7. Slide the dish into the oven and bake for 25-30 minutes, or until the cheese gets all melty and bubbly.

8. Let it sit for about 5 minutes before you dig in.

You can check out a similar recipe over at The Recipe Well.

9) Rotisserie Chicken Pot Pie Soup

Rotisserie chicken pot pie soup just hits the spot when you need something warm and easy. It’s basically chicken pot pie, but in soup form—honestly, sometimes that’s even better.

You can grab a bag of frozen veggies and a few basic seasonings to get this done fast. No shame in making dinner as simple as possible.

If you happen to have leftover rotisserie chicken, this is the way to use it up. The soup comes out creamy, savory, and just really satisfying.

Want to read more or see tips for using rotisserie chicken in pot pie soup? There’s a good breakdown here.

Ingredients

• 2 cups shredded rotisserie chicken
• 1 cup frozen peas and carrots
• 1 cup frozen corn
• 1/2 cup diced onion
• 3 cups chicken broth
• 1 cup milk
• 1/3 cup all-purpose flour
• 3 tablespoons butter
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Cooking Instructions

1. Melt the butter in a large pot over medium heat.

2. Toss in the onion and cook until it softens up.

3. Stir in the flour and let it cook for a minute or two.

4. Slowly whisk in the chicken broth and milk until the mixture looks smooth.

5. Add the shredded chicken, frozen veggies, and Italian seasoning.

6. Let the soup simmer for about 15 minutes, so it thickens up a bit.

7. Taste it, then add salt and pepper if you think it needs more.

10) Rotisserie Chicken and Cheddar Bay Biscuit Cobbler

Here’s a cozy, no-fuss way to use rotisserie chicken. You just shred the chicken and toss it with frozen veggies and a creamy soup base.

Top the whole thing with cheddar bay biscuit mix. It’s easy, and honestly, who doesn’t love biscuits on top of dinner?

Bake it all in one dish. The biscuits puff up golden, while the filling stays warm and creamy underneath.

Perfect for those nights when you want something fast and comforting. Rotisserie chicken and biscuit mix keep things simple—no shame in shortcuts.

Ingredients

• 4 cups shredded rotisserie chicken
• 1 bag frozen mixed vegetables (15 ounces)
• 1 can cream of chicken soup (10.5 ounces)
• 1 cup chicken broth
• 1 cup milk
• 2 cups Cheddar Bay biscuit mix
• 1/2 cup butter (melted)

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Mix chicken, veggies, soup, broth, and milk in a large bowl.
3. Pour the mixture into a baking dish.
4. Stir the biscuit mix with melted butter until it’s crumbly.
5. Sprinkle the biscuit topping over the chicken mixture.
6. Bake for 25-30 minutes, until the biscuits turn golden and look cooked through.
7. Let it cool for a few minutes before digging in.

Craving more details? Here’s a solid easy chicken cobbler recipe.