10+ Rotisserie Chicken Recipes Leftover Ideas to Make Delicious Meals

Leftover rotisserie chicken can really save the day. It’s a handy shortcut for making all sorts of meals without having to cook chicken from scratch.

Using leftover rotisserie chicken means you can whip up quick, delicious dishes that actually fit into a busy week. Whether you want something easy or you’re in the mood to try something new, cooked chicken in the fridge makes dinner feel a lot less daunting.

1) Rotisserie Chicken Tortilla Soup

Rotisserie chicken tortilla soup is one of the fastest ways to use up leftover chicken. You can finish it in about 20 minutes, which is pretty great. The soup’s got shredded chicken, beans, veggies, and those crunchy tortilla strips that make it way more fun to eat.

Top it with cheese, avocado, or sour cream if you’re feeling fancy. It’s a simple meal, but it never feels boring.

You can stash leftovers in the fridge for up to four days. When it’s time to reheat, just use the stove or microwave, and add a splash of water if it looks thick.

Ingredients

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

Cooking Instructions

1. Heat a pot over medium and sauté onion and garlic until soft.
2. Stir in chili powder and cumin for about a minute.
3. Add chicken broth, diced tomatoes, black beans, and corn.
4. Bring to a boil, then lower the heat and simmer for 10 minutes.
5. Toss in shredded chicken and let it cook for 5 more minutes.
6. Serve hot, topped with tortilla strips.

2) Chicken and Black Bean Rice Casserole

This casserole is a go-to for using up leftover rotisserie chicken. You just mix chicken, black beans, and rice all together for a meal that’s both filling and comforting. Salsa or cheese on top? Always a good idea.

No need to cook the chicken again, which is a relief. Just mix everything and bake. The flavors lean a bit Mexican, but you can tweak the spices however you want.

Pantry staples make this one come together fast. It’s colorful, too, which never hurts.

Chicken and Black Bean Casserole

Ingredients

• 2 cups cooked rotisserie chicken, shredded
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup salsa
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix chicken, rice, black beans, salsa, cumin, salt, and pepper.
3. Pour into a baking dish.
4. Sprinkle cheese over the top.
5. Bake for 25-30 minutes, until it’s hot and the cheese melts.
6. Let it cool a bit before serving.

3) Spicy Asian-Style Chicken Stir Fry

Try this stir fry when you want something fast with a kick. Hot honey or spicy sauce with sesame oil gives it a punchy flavor. Fresh veggies like bell peppers and green beans add some crunch.

Start by heating oil, then sauté garlic and onion. Add your chicken and veggies next.

Pour in soy sauce, honey, and chili for heat. Cook until the veggies are just right—tender but still a bit crisp.

Serve over rice or noodles. It’s a weeknight lifesaver when you want something bold.

Ingredients

• 2 cups shredded rotisserie chicken
• 1 bell pepper, sliced
• 1 cup green beans, trimmed
• 2 cloves garlic, minced
• 1 small onion, sliced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp chili flakes or hot honey
• 1 tbsp sesame oil
• 1 tbsp vegetable oil

Cooking Instructions

1. Heat vegetable oil in a pan over medium.
2. Add garlic and onion, cook until you can smell them.
3. Toss in bell pepper and green beans, stir-fry for 3-4 minutes.
4. Add chicken, soy sauce, honey, and chili flakes.
5. Stir and cook for 3 more minutes, just until it’s all hot.
6. Finish with a drizzle of sesame oil and serve.

4) Garlic Herb Rotisserie Chicken Pasta

Leftover rotisserie chicken makes pasta night way easier. Garlic, fresh herbs, and olive oil pull everything together for a meal that tastes fresh but takes hardly any time.

Start by sautéing garlic until it smells amazing. Then add cooked pasta and chicken.

Toss in olive oil and chopped herbs like parsley and basil. The result? Light, herby, and surprisingly satisfying.

Serve it warm or at room temp. It’s a solid way to stretch leftovers without feeling like you’re eating the same meal twice.

Ingredients

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

Cooking Instructions

1. Heat olive oil in a pan over medium.
2. Add garlic and cook for about 1-2 minutes.
3. Stir in chicken and cook for a couple more minutes.
4. Add pasta, parsley, and basil, then mix everything up.
5. Season with salt and pepper. Serve warm.

5) Chicken Salad with Greens and Herbs

Chicken salad is a classic use for leftover rotisserie chicken. Just shred or chop the chicken into bite-sized pieces.

Mix it with greens—baby arugula works great—and toss in some chopped cilantro and sliced scallions for a bright, herby flavor.

Dress it lightly or go for something creamy if that’s your style. It’s flexible and quick, which is always a win.

You can swap in whatever herbs or veggies you have. Lunch, sorted.

Ingredients

• 2 cups shredded rotisserie chicken
• 2 handfuls baby arugula
• 1/2 cup sliced scallions
• 1/2 cup chopped cilantro
• 1/4 cup mayonnaise or dressing of choice (optional)
• Salt and pepper to taste

Cooking Instructions

1. Shred or chop chicken into bite-sized bits.
2. Toss chicken, arugula, scallions, and cilantro in a big bowl.
3. Add mayo or dressing if you want, then mix well.
4. Season with salt and pepper.
5. Serve chilled or at room temp.

For more details, check out the Rotisserie Chicken Salad With Greens and Herbs Recipe.

6) Buffalo Chicken Quesadillas

Buffalo chicken quesadillas are a spicy, cheesy way to use up rotisserie chicken. Mix the chicken with buffalo sauce and ranch for that classic flavor combo.

Pile on the cheese and cook in a skillet until the tortillas are crisp and the cheese is gooey.

Cut them into wedges and dip in blue cheese or ranch. It’s a quick meal—usually done in under 30 minutes.

Ingredients

• 2 cups shredded rotisserie chicken
• ¼ cup buffalo sauce
• ¼ cup ranch dressing
• 1½ cups shredded cheese (cheddar or mozzarella)
• 4 flour tortillas
• Butter or oil for cooking

Cooking Instructions

1. Combine chicken, buffalo sauce, and ranch in a bowl.
2. Heat a skillet over medium and add a little butter or oil.
3. Put one tortilla in the skillet.
4. Spread half the chicken mixture over it.
5. Sprinkle with cheese.
6. Top with another tortilla.
7. Cook 3-4 minutes per side, until golden and melty.
8. Slice and serve with extra dressing.

7) BBQ Chicken Sandwich with Coleslaw

A BBQ chicken sandwich is hard to beat for a quick, satisfying meal. Shred the rotisserie chicken and mix it with BBQ sauce for that sweet, smoky flavor.

Pile it onto soft hamburger buns. Top with fresh coleslaw for crunch and a little tang.

It comes together fast. Add pickles or extra sauce if you’re in the mood.

Ingredients:

• 2 cups shredded rotisserie chicken
• 1/2 cup BBQ sauce
• 2-3 cups coleslaw mix
• 1/2 cup mayonnaise
• 1/2 teaspoon celery seed (optional)
• 4 hamburger buns

Cooking Instructions:

1. Mix chicken with BBQ sauce in a bowl.
2. In a separate bowl, combine coleslaw mix, mayo, and celery seed.
3. Toast buns if you want.
4. Put BBQ chicken on buns.
5. Top with coleslaw.
6. Serve right away.

You can find more details at Easy BBQ chicken sandwich topped with coleslaw.

8) Sour Cream Chicken Enchiladas

Sour cream chicken enchiladas are a cozy way to use up leftover chicken. Mix the chicken with a creamy sauce made from sour cream and cheese.

Roll the chicken mixture in tortillas. Cover with more sauce and bake until bubbly and golden.

This one’s easy and uses ingredients you probably already have.

Ingredients

• 3 to 4 cups shredded rotisserie chicken
• 12 flour tortillas
• 3 cups shredded Monterey Jack cheese
• 1 (16 oz) container sour cream
• 1 can chopped green chilies (about 4 oz)
• ½ cup water
• ¼ cup taco seasoning

Cooking Instructions

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

2. Mix chicken, 2 cups of cheese, sour cream, green chilies, water, and taco seasoning in a bowl.

3. Fill each tortilla with some of the chicken mixture. Roll them up.

4. Place the rolled tortillas in a baking dish, seam side down.

5. Spread any leftover sauce over the top. Sprinkle with the rest of the cheese.

6. Bake for 25-30 minutes. The cheese should be melted and everything hot.

This recipe is a tasty way to use up leftover chicken with a creamy twist. You can find more details at Easy Chicken Enchiladas with Sour Cream Sauce.

9) Chicken Stroganoff with Mushrooms

Chicken stroganoff is such a good way to use any leftover rotisserie chicken. It’s creamy, comforting, and mushrooms bring in a lot of extra flavor.

You can cook it fast on the stove, so it works well for a weeknight dinner. Start by sautéing mushrooms and onions in butter.

Add the cooked chicken and a creamy sauce—sour cream or cream of mushroom soup, your call. Serve it over wide egg noodles for that classic feel.

Ingredients

• 3 cups shredded rotisserie chicken
• 8 oz sliced mushrooms
• 1 small onion, chopped
• 2 tablespoons butter
• 1 cup sour cream or 1 can cream of mushroom soup
• 12 oz wide egg noodles
• Salt and pepper to taste

Cooking Instructions

1. Cook the egg noodles according to the package. Drain them.

2. Melt butter in a large skillet over medium heat (about 350°F / 175°C).

3. Toss in the onions and mushrooms. Sauté until they’re soft, about 5-7 minutes.

4. Stir in the chicken and sour cream or the cream of mushroom soup. Heat it through.

5. Add salt and pepper to taste.

6. Spoon the chicken stroganoff over the noodles and dig in.

10) Classic Chicken Pot Pie

If you’ve got leftover rotisserie chicken, a homemade chicken pot pie is calling your name. Just toss shredded chicken with frozen mixed veggies and tuck it all into a flaky pie crust.

The sauce? It’s usually a cozy mix of butter, flour, and chicken broth that thickens up nicely. You bake everything until the crust turns golden and the filling bubbles up.

Store-bought pie crusts save you a bunch of time here. It’s the kind of meal that feels like a hug, especially when you’re short on time.

Ingredients

• 2 cups shredded rotisserie chicken
• 1 cup frozen mixed vegetables
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 store-bought pie crusts

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Melt butter in a saucepan over medium heat.
3. Stir in flour, salt, and pepper until it’s smooth.
4. Slowly pour in chicken broth and milk, stirring until the sauce thickens.
5. Add chicken and vegetables.
6. Pour the mixture into one pie crust in a baking dish.
7. Place the second crust on top, seal the edges, and cut a few slits for steam.
8. Bake for 30–35 minutes until the crust looks golden.
9. Let it cool about 10 minutes before digging in.

Want more details and a few extra tips? Check out the Classic Chicken Pot Pie recipe.