You walk past them all the time when you’re grocery shopping – store-made rotisserie chickens. But what should you do with them, you ask? Go ahead and grab one and I’ll show you four simple, versatile ways to get the most out of that five-dollar bird. Winner winner chicken dinner! Read on!
Method #1 – Just Eat It!
Seriously! For five dollars, someone else has done all the work of cooking a whole bird for you. Serve it up with some mashed potatoes and veggies of your choice and you’ve got dinner to share.
Don’t know how to carve up a chicken? Its pretty simple. Lay the chicken breast side up on a cutting board and cut off any twine. The legs on a rotisserie chicken should pull away easily by hand, but if you have to, use a knife to separate them where they meet the body as you gently pull. For the breast, simply run a sharp knife along the bone on either side of the breast and remove the meat. Then, slice it crosswise. You’ll look like a pro!
Method #2 – Chicken Quesadillas
These are perfect for lunch or dinner and only take about 10 minutes to make. Here’s what you need:
2 T salsa of your choice
1/2 cup shredded cheddar cheese
1 cup rotisserie chicken, skin removed and shredded
2 medium flour tortillas
1/2 cup frozen corn, steamed in the microwave per package instructions (optional)
Sour cream and guacamole (optional)
Spread the salsa on one of the tortillas. Cover with the shredded chicken, followed by the corn if you’re using, and top with the shredded cheese. Cover with the other tortilla.
Spray a skillet with non-stick cooking spray and heat on medium heat. Cook each side until golden brown, about 2 minutes per side. Remove to a cutting board and cut into triangles. Serve with extra salsa, guacamole and sour cream, if using. Serves one. Double the recipe if you are sharing it with a friend.
Method #3 Rotisserie Chicken Salad On A Croissant
2 cups chicken, skin removed and shredded
3 T Mayonnaise or more to taste
1 rib celery, diced
2 teaspoons of dried tarragon
Lettuce leaves (optional)
In a medium bowl, mix together the chicken, mayonnaise, celery, and dried tarragon. Taste for seasoning and add some salt and pepper if it needs it.
Cover with plastic wrap and refrigerate for at least one hour.
Slice croissants lengthwise and fill with the chicken salad and lettuce, if using. This recipe should make up to 4 sandwiches. Use leftovers by serving over a bed of field greens or on a piece of toast for a quick on-the-go meal.
Method #4 – Semi-Homemade Chicken Pot Pie
Nothing says comfort food like a chicken pot pie, golden and crispy and right out of the oven. This recipe takes a fraction of the time by using frozen pie crust, a can of cream of chicken soup, frozen peas and carrots, and shredded rotisserie chicken. All you have to do is assemble it and pop it in the oven.
Two 9-inch frozen pie shells like Marie Callender’s, thawed
1 cup frozen peas and carrots
1 can cream of chicken soup
2 cups shredded rotisserie chicken, skin removed
1/2 can water or milk
Preheat the oven to 350 degrees.
Unwrap the thawed pie shells and remove one from the aluminum container, leaving the other in the shell. You’ll be using one as the top layer of the pie. Lay it out on a cutting board.
In the meantime, spray non-stick spray into a skillet and heat over medium heat. Add the peas and carrots, the chicken and the can of soup. Toss until warm. Add up to 1/2 a can of water or milk to the mixture, but don’t let it get too watery. Remove from heat.
Add the mixture to the pie shell. Cover it with the second crust and use a fork to seal the edges together, pressing around the sides of the pie. Use a sharp knife to make an ‘X’ in the middle of the crust for venting. Place on a cookie sheet lined with foil for easy cleanup and put in the oven. Bake for 30-40 minutes, until bubbling and golden brown.