Leftover Rotisserie Chicken Recipes - 4 Meals From 1 Chicken! (2024)

Ingredients

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1. Combine all the spices.
2. Remove the giblets from chicken.
3. Rinse the chicken.
4. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
5. Place the seasoned chicken into a 9×13 inch pan, seal with foil and refrigerate overnight.
6. If you’re using chicken parts, just rub the seasoning over both sides of the parts.
7. When you’re ready to roast the chicken, stuff the cavity with onions or oranges.
8. Roast, uncovered, at 250° for 5 hours.
   Roast chicken parts 3-5 hours.
   Roast a turkey 8-10 hours.
9. After the first hour, baste the chicken with pan juices every half hour to 45 minutes.
10. If you don’t have enough juices after 3 hours to baste, add 1 cup of water to the pan.

The chicken will be golden to dark brown with caramelized juices on the bottom. Let the chicken rest about 10 minutes before carving.

Ingredients

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1. Add the chicken and water to a large stock pot or crockpot. If I have a bay leaf or a couple of carrots, I will throw them in.
2. Sprinkle with all of the following (to taste): salt and pepper, onion powder, garlic powder, 2 chicken bouillon cubes
3. Cover and simmer for 2-5 hours (depending on when I remember it).
4. Take out the chicken pieces.
5. Strain, cool and remove the fat.
6. Add the meat from the chicken back in and throw away the bones.

When I get ready to use it or reheat it, I taste it to see if it needs more salt, onion powder, etc.

Ingredients

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1. Rinse and cook the barley in the broth as instructed on the package.
2. Halfway through, add the vegetables, chicken and seasonings.

Ingredients

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Soup Ingredients

4 cups chicken broth
1/2–1 1/2 cups chicken or turkey, cooked
1/2 cup celery, sliced
1/2 cup carrots, sliced
1 bay leaf
1 tsp. parsley flakes

Dumplings Ingredients

2 cups baking mix

1/4 tsp. thyme, dried

1/2 tsp. parsley flakes

2/3 cup milk

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1. In a Dutch oven, combine broth, chicken, celery, carrots, bay leaf and parsley.
2. Bring to a boil.
3. In a bowl, combine the baking mix, thyme, and parsley.
4. Stir in milk just until moistened.
5. Drop by tablespoonfuls into the boiling broth.
6. Cook uncovered for 10 minutes.
7. Then cover and cook an additional 10 minutes. DO NOT PEEK or your dumplings will be soggy.
8. Remove the dumplings with a slotted spoon and serve in bowls.
9. Remove the bay leaf and spoon the broth over the top of the dumplings.

Ingredients

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1. Preheat oven to 400°.
2. In a bowl, combine the vegetables, chicken, soup and thyme.
3. Pour into an ungreased 9-inch pie plate.
4. Combine the biscuit mix, milk and egg.
5. Pour over the chicken mixture.
6. Bake for 25-30 minutes until golden brown.

*For a super easy and quick dish replace the biscuit mix, milk and egg and use canned biscuits or crescent rolls to top the chicken mixture.

Ingredients

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1. Cook the spinach in the broth until tender.
2. Drain and reserve broth. Remove excess liquid by mashing.
3. Cook pasta.
4. In a heavy skillet over medium heat, add the oil or vegetable spray.
5. Sauté the garlic, stirring constantly, until it is white (about 1 minute). Don’t allow it to brown.
6. Add the spinach, nutmeg or mace and salt and pepper.
7. Add the chicken pieces to the spinach and stir.
8. Add a small amount of the reserved cooking broth.
9. Stir the spinach until it is hot. If the spinach starts to get dry, add broth as necessary.
10. Add the cooked pasta to the spinach mixture and blend well.
11. Serve immediately with Parmesan cheese sprinkled on top.

Ingredients

Salad:

Spinach leaves

1 cup chicken chunks, cooked

1 cup mixed fruit (strawberries, grapes, oranges, kiwi, blueberries, apples), sliced

1/4 cup celery, sliced

1 Tbsp. nuts (walnuts, sliced almonds)

1 Tbsp. green onion, sliced

Dressing:

2 Tbsp. mayonnaise

4 tsp. orange juice

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1. Arrange spinach leaves on 2 plates.
2. Layer the other ingredients in order.
3. Mix the mayonnaise and orange juice.
4. Drizzle over salad.

Ingredients

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1. Sauté the chicken, onion and garlic in margarine.
2. Add water and bouillon cubes.
3. Simmer 5 minutes. Make sure the bouillon cubes are dissolved.
4. Then add everything else but the tomato and cook until the cheese is melted.
5. Sprinkle with tomato.
6. Serve immediately.

Check out our easy and delicioushomemade salsa recipe here!

Ingredients

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1. Preheat oven to 350°.
2. Mix the first three ingredients together in a casserole dish.
3. Bake for 20 minutes, until warmed.
4. Top with cheese.
5. Bake an additional 5 minutes or until cheese melts.

Ingredients

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1. Heat the oil in a large saucepan.
2. Saute the chicken, onion and garlic until the chicken is cooked through.
3. Mix the great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper and cayenne pepper into the chicken mixture.
4. Bring it to a boil.
5. Reduce the heat and simmer until the flavors have blended, about 30 minutes.
6. Mix the cornstarch with about 1/4 cup of water.
7. Pour it into the pan and bring it to a boil until the chili is thickened.
8. Remove from the heat.
9. Add butter, sour cream and whipped cream.

Ingredients

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1. Dissolve yeast in a bowl with warm water.
2. Add sugar, salt and oil.
3. Add spices as desired. Mix well.
4. Gradually add flour to form a stiff dough.
5. Knead on a floured surface until smooth.
6. Place in greased bowl. Turn dough over in the bowl in order to grease both sides. Cover and let rise until doubled.

To freeze after first rising wrap in plastic wrap, put in freezer bag and freeze for up to 6 months.

Ingredients

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1. Preheat oven to 400°.
2. Divide the dough in half for 2 medium pizzas or roll out the entire batch of dough for a 9×13 pan 1/4 – 1/2 inch thick. If you like, you can freeze the extra dough for a future pizza.
3. Bake the dough for 5 minutes so the dough does not become soggy.
4. Cover with pizza sauce.
5. Add your choice of toppings and cheese.
6. Bake at 400° for about 15 minutes.

Ingredients

All of these cans are the average size cans (around 15 oz.)

2 cans Great Northern beans

1 can corn

1 can diced tomatoes

1 small can green chilies

1 packet taco seasoning mix

1 packet ranch dressing mix

1 1/4 – 1 1/2 lb. chicken, cooked

1 1/2 cups water

Toppings (optional)

sour cream

cheese

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1. Dump all of the ingredients into a large pot, without draining anything.
2. Simmer 15 minutes.
3. Serve with sour cream or cheese.