Tasty Easy Recipes

14 Easy Rotisserie Chicken Recipes for Busy Weeknights

14 Easy Rotisserie Chicken Recipes for Busy Weeknights

One store-bought rotisserie chicken can turn into two weeks of dinners if you know what to make with it. These 14 easy rotisserie chicken recipes use pre-shredded chicken to get dinner on the table fast — from taco bowls and creamy casseroles to soups, wraps, and sliders your whole family will love.

1. Chicken Taco Bowls

Chicken Taco Bowls

Seasoned shredded chicken over cilantro-lime rice with all your favorite taco fixings.

Ingredients

  • 3 cups shredded rotisserie chicken
  • 1 tbsp taco seasoning
  • 2 cups cooked cilantro-lime rice
  • 1 can black beans, drained
  • 1 cup corn kernels
  • 1 cup pico de gallo
  • 1 avocado, diced
  • 1/2 cup shredded cheddar
  • Lime wedges and sour cream, to serve

Instructions

  1. Toss the shredded chicken with taco seasoning and 2 tbsp water; warm in a skillet for 5 minutes.
  2. Spoon the cilantro-lime rice into serving bowls.
  3. Top with the seasoned chicken, black beans, corn, and pico de gallo.
  4. Finish with avocado, cheddar, a dollop of sour cream, and a squeeze of lime.

2. Chicken Alfredo Bake

Chicken Alfredo Bake

A comforting pasta bake with creamy alfredo sauce and a golden melted cheese crust.

Ingredients

  • 12 oz penne pasta
  • 3 cups shredded rotisserie chicken
  • 2 cups alfredo sauce
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella
  • 1/2 cup grated parmesan
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Fresh parsley, chopped

Instructions

  1. Cook the penne until al dente; drain.
  2. Mix the pasta with the chicken, alfredo sauce, ricotta, garlic powder, and Italian seasoning.
  3. Spread in a greased baking dish and top with mozzarella and parmesan.
  4. Bake at 375°F for 20-25 minutes until bubbly and golden; garnish with parsley.

3. Chicken Caesar Wraps

Chicken Caesar Wraps

Crisp romaine, creamy caesar dressing, and shredded chicken rolled in warm tortillas.

Ingredients

  • 3 cups shredded rotisserie chicken
  • 4 large flour tortillas
  • 2 hearts of romaine, chopped
  • 1/2 cup caesar dressing
  • 1/2 cup shaved parmesan
  • 1 cup croutons, lightly crushed
  • Cracked black pepper
  • Lemon wedges, to serve

Instructions

  1. Warm the tortillas in a dry skillet until soft and pliable.
  2. Toss the chicken, romaine, caesar dressing, parmesan, and croutons in a large bowl.
  3. Pile the filling down the center of each tortilla.
  4. Roll up tightly, slice in half, and serve with lemon wedges.

4. BBQ Chicken Flatbreads

BBQ Chicken Flatbreads

Sweet BBQ sauce, smoky chicken, and red onion on a crispy golden flatbread.

Ingredients

  • 2 large naan flatbreads
  • 2 cups shredded rotisserie chicken
  • 1/2 cup BBQ sauce
  • 1 1/2 cups shredded mozzarella
  • 1/2 red onion, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 tbsp olive oil
  • Salt and pepper

Instructions

  1. Heat the oven to 425°F and brush the flatbreads with olive oil.
  2. Toss the chicken with the BBQ sauce until well coated.
  3. Top the flatbreads with chicken, mozzarella, and red onion.
  4. Bake 8-10 minutes until the cheese melts; sprinkle with cilantro and serve.

5. Chicken Tortilla Soup

Chicken Tortilla Soup

A smoky tomato broth loaded with chicken, black beans, and crunchy tortilla strips.

Ingredients

  • 3 cups shredded rotisserie chicken
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes with green chiles
  • 4 cups chicken broth
  • 1 can black beans, drained
  • 1 cup frozen corn
  • 1 tbsp chili powder and 1 tsp cumin
  • Tortilla strips, avocado, and lime, to top

Instructions

  1. Sauté the onion and garlic in olive oil for 5 minutes.
  2. Add the tomatoes, broth, beans, corn, chili powder, and cumin; simmer 15 minutes.
  3. Stir in the chicken and simmer 5 more minutes.
  4. Ladle into bowls and top with tortilla strips, avocado, and lime.

6. Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

Rolled tortillas stuffed with seasoned chicken and smothered in red enchilada sauce.

Ingredients

  • 3 cups shredded rotisserie chicken
  • 8 flour tortillas
  • 2 cups red enchilada sauce
  • 2 1/2 cups shredded Monterey Jack
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 cup diced onion
  • Fresh cilantro
  • Sour cream, to serve

Instructions

  1. Heat the oven to 375°F; spread 1/2 cup enchilada sauce in a baking dish.
  2. Mix the chicken with cumin, garlic powder, onion, and 1 cup of the cheese.
  3. Roll the filling into the tortillas and place seam-side down in the dish.
  4. Cover with the remaining sauce and cheese; bake 20 minutes. Top with cilantro and sour cream.

7. Chicken Fried Rice Skillet

Chicken Fried Rice Skillet

Takeout-style fried rice with egg ribbons and tender chicken pieces.

Ingredients

  • 2 1/2 cups shredded rotisserie chicken
  • 3 cups cooked day-old rice
  • 2 tbsp sesame oil
  • 2 eggs, beaten
  • 1 cup frozen peas and carrots
  • 3 green onions, sliced
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp grated ginger

Instructions

  1. Scramble the eggs in a hot wok with sesame oil; set aside.
  2. Stir-fry the chicken and vegetables for 3 minutes.
  3. Add the rice, soy sauce, oyster sauce, and ginger; toss for 4 minutes.
  4. Fold in the eggs and green onions; serve hot.

8. Buffalo Chicken Stuffed Potatoes

Buffalo Chicken Stuffed Potatoes

Fluffy baked potatoes loaded with spicy buffalo chicken and blue cheese.

Ingredients

  • 4 large russet potatoes
  • 3 cups shredded rotisserie chicken
  • 1/3 cup buffalo hot sauce
  • 2 tbsp melted butter
  • 1 cup shredded cheddar
  • 1/4 cup blue cheese crumbles
  • Celery sticks, sliced
  • Ranch dressing, to serve

Instructions

  1. Bake the potatoes at 400°F for 50-60 minutes until tender.
  2. Toss the chicken with buffalo sauce and melted butter; warm through.
  3. Split the potatoes, fluff with a fork, and fill with the buffalo chicken.
  4. Top with cheddar, blue cheese, celery, and a drizzle of ranch.

9. Chicken Pot Pie Crescent Ring

Chicken Pot Pie Crescent Ring

Buttery crescent rolls baked in a ring around creamy chicken and veggies.

Ingredients

  • 2 cans crescent roll dough
  • 3 cups shredded rotisserie chicken
  • 1 can cream of chicken soup
  • 1 1/2 cups frozen mixed veggies
  • 1 cup shredded cheddar
  • 1 tsp poultry seasoning
  • Salt and pepper
  • 1 egg + 1 tbsp water, beaten, for egg wash

Instructions

  1. Heat the oven to 375°F; arrange the crescents in a ring on a baking sheet.
  2. Mix the chicken, soup, veggies, cheddar, and poultry seasoning.
  3. Spoon the filling around the ring and fold the dough points over.
  4. Brush with egg wash; bake 20-22 minutes until golden.

10. Teriyaki Chicken Lettuce Cups

Teriyaki Chicken Lettuce Cups

Sticky-sweet teriyaki chicken in crisp lettuce cups with a sesame crunch.

Ingredients

  • 3 cups shredded rotisserie chicken
  • 1/2 cup teriyaki sauce
  • 1 tbsp honey
  • 8-10 butter lettuce cups
  • 1 cup shredded carrots
  • 1/2 cup diced cucumber
  • 2 tbsp toasted sesame seeds
  • 2 green onions, sliced

Instructions

  1. Warm the chicken with teriyaki sauce and honey in a skillet for 5 minutes.
  2. Arrange the lettuce cups on a platter.
  3. Fill with the chicken, carrots, and cucumber.
  4. Sprinkle with sesame seeds and green onions; serve.

11. Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta

Creamy ranch pasta loaded with chicken, crispy bacon, and cheddar.

Ingredients

  • 12 oz rotini pasta
  • 2 1/2 cups shredded rotisserie chicken
  • 6 slices bacon, cooked and crumbled
  • 1 cup ranch dressing
  • 1/2 cup sour cream
  • 1 1/2 cups shredded cheddar
  • 1 tsp garlic powder
  • 2 green onions, sliced

Instructions

  1. Cook the rotini until al dente; drain.
  2. Stir the ranch, sour cream, and garlic powder into the warm pasta.
  3. Fold in the chicken, bacon, and half of the cheddar.
  4. Top with the remaining cheddar and green onions; serve.

12. Greek Chicken Pitas

Greek Chicken Pitas

Warm pitas stuffed with lemon-herb chicken, cucumber, and cool tzatziki.

Ingredients

  • 3 cups shredded rotisserie chicken
  • 4 pita breads
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • Juice of 1 lemon
  • 1 cup tzatziki
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, sliced
  • Crumbled feta

Instructions

  1. Toss the chicken with olive oil, oregano, and lemon juice; warm for 5 minutes.
  2. Warm the pitas and cut open pockets.
  3. Fill with the chicken, cucumber, tomatoes, and onion.
  4. Spoon in tzatziki and sprinkle with feta.

13. Chicken Broccoli Casserole

Chicken Broccoli Casserole

A cheesy chicken and broccoli bake with a buttery cracker topping.

Ingredients

  • 3 cups shredded rotisserie chicken
  • 4 cups broccoli florets
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded cheddar
  • 1/2 tsp garlic powder
  • 1 sleeve buttery crackers, crushed
  • 3 tbsp melted butter
  • Salt and pepper

Instructions

  1. Heat the oven to 350°F; steam the broccoli until just tender.
  2. Mix the soup, sour cream, garlic powder, and half the cheddar.
  3. Combine the chicken, broccoli, and sauce in a baking dish; top with the remaining cheese.
  4. Toss the cracker crumbs with butter; sprinkle over the top and bake 25 minutes.

14. Honey Mustard Chicken Sliders

Honey Mustard Chicken Sliders

Sweet-and-tangy honey mustard chicken piled onto soft Hawaiian rolls.

Ingredients

  • 3 cups shredded rotisserie chicken
  • 12 Hawaiian sweet rolls
  • 1/3 cup honey mustard
  • 2 tbsp mayonnaise
  • 6 slices Swiss cheese
  • 2 cups coleslaw mix
  • 3 tbsp melted butter
  • 1 tbsp sesame seeds

Instructions

  1. Heat the oven to 350°F; slice the rolls in half horizontally.
  2. Mix the chicken with honey mustard and mayo; spread on the bottom halves.
  3. Layer on the cheese and coleslaw; place the tops on.
  4. Brush with butter, sprinkle with sesame seeds, and bake 12-15 minutes.