Rotisserie Chicken Dinners: 7 Nights of Delicious & Easy Meals

Rotisserie chicken – the ultimate weeknight savior! Tender, juicy, and already cooked, it’s a blank canvas for creating a week’s worth of incredible dinners. Say goodbye to mealtime stress and hello to flavorful, easy-to-prepare meals. This guide provides seven delicious rotisserie chicken recipes, one for each night of the week, complete with detailed instructions and tips to ensure culinary success.

## Why Rotisserie Chicken is a Weeknight Hero

Before diving into the recipes, let’s appreciate the magic of rotisserie chicken. Here’s why it’s a game-changer:

* **Convenience:** The chicken is already cooked! This saves you tons of time and effort.
* **Affordability:** Rotisserie chickens are often more cost-effective than buying and cooking a whole chicken yourself.
* **Versatility:** You can use rotisserie chicken in countless dishes, from salads and soups to tacos and casseroles.
* **Flavor:** Rotisserie chickens are typically seasoned and cooked perfectly, resulting in a juicy and flavorful bird.
* **Less Mess:** No raw chicken to handle and clean up after.

## Essential Tips for Using Rotisserie Chicken

* **Buy Fresh:** Choose a chicken that’s still warm or has been recently cooked. Avoid chickens that look dry or have been sitting out for a long time.
* **Shred Immediately (or Soon After):** Shred or cut the chicken while it’s still warm for easier handling. If you’re not using it right away, store it in an airtight container in the refrigerator.
* **Don’t Waste Anything:** Save the bones and carcass to make chicken broth. You can also use the leftover skin for crispy chicken cracklings.
* **Proper Storage:** Cooked chicken should be refrigerated within two hours of cooking and consumed within 3-4 days.

## 7 Rotisserie Chicken Dinner Recipes

Here’s a week’s worth of delicious and easy rotisserie chicken dinners:

### **Monday: Rotisserie Chicken & Avocado Salad with Lime Dressing**

Kick off the week with a light and refreshing salad.

**Ingredients:**

* 3 cups shredded rotisserie chicken
* 2 ripe avocados, diced
* 1/2 red onion, thinly sliced
* 1/2 cup cherry tomatoes, halved
* 1/4 cup chopped cilantro
* 1/4 cup crumbled cotija cheese (optional)

**For the Lime Dressing:**

* 3 tablespoons lime juice
* 2 tablespoons olive oil
* 1 tablespoon honey or maple syrup
* 1/2 teaspoon cumin
* Salt and pepper to taste

**Instructions:**

1. In a large bowl, combine the shredded chicken, avocado, red onion, cherry tomatoes, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, honey, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for later. Garnish with cotija cheese, if desired.

**Tips & Variations:**

* Add other vegetables like corn, black beans, or bell peppers.
* Use a different type of cheese, such as Monterey Jack or cheddar.
* For a spicier kick, add a pinch of chili powder to the dressing.
* Serve the salad with tortilla chips or lettuce cups.

### **Tuesday: Rotisserie Chicken Tacos with Mango Salsa**

Taco Tuesday gets an upgrade with the convenience of rotisserie chicken.

**Ingredients:**

* 3 cups shredded rotisserie chicken
* 1 tablespoon taco seasoning
* 12 corn or flour tortillas

**For the Mango Salsa:**

* 1 ripe mango, diced
* 1/2 red onion, finely chopped
* 1/4 cup chopped cilantro
* 1 jalapeño, seeded and minced (optional)
* 2 tablespoons lime juice
* Salt to taste

**Toppings (optional):**

* Shredded lettuce
* Sour cream or Greek yogurt
* Shredded cheese
* Hot sauce

**Instructions:**

1. In a bowl, toss the shredded chicken with the taco seasoning.
2. Prepare the mango salsa by combining the diced mango, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Mix well.
3. Warm the tortillas according to package instructions.
4. Assemble the tacos by filling each tortilla with the seasoned chicken and mango salsa.
5. Add your favorite toppings and serve.

**Tips & Variations:**

* Use different types of salsa, such as pineapple salsa or black bean salsa.
* Add other fillings like guacamole, rice, or beans.
* Grill the tortillas for a smoky flavor.
* For a creamier taco, add a drizzle of queso fresco.

### **Wednesday: Rotisserie Chicken Noodle Soup**

Comfort food at its finest, ready in minutes with rotisserie chicken.

**Ingredients:**

* 4 cups chicken broth
* 2 cups shredded rotisserie chicken
* 1 cup egg noodles
* 1 cup chopped carrots
* 1 cup chopped celery
* 1/2 cup chopped onion
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)

**Instructions:**

1. In a large pot or Dutch oven, bring the chicken broth to a boil.
2. Add the carrots, celery, and onion. Cook until softened, about 5-7 minutes.
3. Add the egg noodles, thyme, and rosemary. Cook according to package instructions, usually about 8-10 minutes.
4. Stir in the shredded chicken and heat through.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley and serve.

**Tips & Variations:**

* Use different types of noodles, such as rotini or ditalini.
* Add other vegetables like peas, corn, or green beans.
* For a richer flavor, use homemade chicken broth.
* Add a squeeze of lemon juice for a bright flavor.

### **Thursday: Rotisserie Chicken Quesadillas**

A quick and easy dinner that everyone will love.

**Ingredients:**

* 4 large flour tortillas
* 2 cups shredded rotisserie chicken
* 1 cup shredded cheddar cheese
* 1/2 cup shredded Monterey Jack cheese
* 1/4 cup chopped green onions
* Salsa and sour cream for serving

**Instructions:**

1. Sprinkle half of each tortilla with the cheddar and Monterey Jack cheeses.
2. Top with the shredded chicken and green onions.
3. Fold the tortillas in half.
4. Heat a large skillet or griddle over medium heat.
5. Cook the quesadillas for 2-3 minutes per side, or until golden brown and the cheese is melted.
6. Cut the quesadillas into wedges and serve with salsa and sour cream.

**Tips & Variations:**

* Add other fillings like black beans, corn, or bell peppers.
* Use different types of cheese, such as pepper jack or Oaxaca cheese.
* Spread a thin layer of refried beans on the tortillas before adding the cheese.
* Serve with guacamole or pico de gallo.

### **Friday: Rotisserie Chicken Pizza**

Pizza night made easier with pre-cooked chicken.

**Ingredients:**

* 1 pre-made pizza crust or homemade dough
* 1/2 cup pizza sauce
* 2 cups shredded rotisserie chicken
* 1 cup shredded mozzarella cheese
* 1/2 cup sliced mushrooms
* 1/4 cup sliced red onions
* 1/4 cup sliced black olives
* Italian seasoning to taste

**Instructions:**

1. Preheat oven to 450°F (232°C).
2. Spread the pizza sauce evenly over the pizza crust.
3. Sprinkle with mozzarella cheese.
4. Top with shredded chicken, mushrooms, red onions, and black olives.
5. Sprinkle with Italian seasoning.
6. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
7. Let cool slightly before slicing and serving.

**Tips & Variations:**

* Use different types of cheese, such as provolone or parmesan.
* Add other toppings like bell peppers, spinach, or pepperoni.
* Use a pesto sauce instead of pizza sauce.
* Drizzle with olive oil or balsamic glaze after baking.

### **Saturday: Rotisserie Chicken Pot Pie**

A comforting and hearty meal that’s perfect for a weekend dinner.

**Ingredients:**

* 1 tablespoon olive oil
* 1 cup chopped carrots
* 1 cup chopped celery
* 1/2 cup chopped onion
* 1/4 cup all-purpose flour
* 3 cups chicken broth
* 1 cup frozen peas
* 1 cup frozen corn
* 3 cups shredded rotisserie chicken
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* 1 sheet of puff pastry, thawed
* 1 egg, beaten

**Instructions:**

1. Preheat oven to 400°F (200°C).
2. In a large pot or Dutch oven, heat the olive oil over medium heat.
3. Add the carrots, celery, and onion. Cook until softened, about 5-7 minutes.
4. Stir in the flour and cook for 1 minute.
5. Gradually whisk in the chicken broth until smooth.
6. Bring to a boil, then reduce heat and simmer for 5 minutes.
7. Stir in the peas, corn, chicken, thyme, and rosemary.
8. Season with salt and pepper to taste.
9. Pour the chicken mixture into a 9-inch pie dish.
10. Top with the puff pastry, cutting slits to allow steam to escape.
11. Brush the pastry with the beaten egg.
12. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
13. Let cool slightly before serving.

**Tips & Variations:**

* Add other vegetables like potatoes or green beans.
* Use a different type of pastry, such as pie crust or biscuits.
* Add a splash of cream or milk for a richer sauce.
* Sprinkle the pastry with herbs or seeds before baking.

### **Sunday: Rotisserie Chicken and Rice Bowls**

End the week with a customizable and satisfying bowl meal.

**Ingredients:**

* 2 cups cooked rice (white, brown, or quinoa)
* 3 cups shredded rotisserie chicken
* 1 can (15 ounces) black beans, rinsed and drained
* 1 cup corn kernels (fresh, frozen, or canned)
* 1 avocado, diced
* 1/2 cup salsa
* 1/4 cup chopped cilantro
* Lime wedges for serving

**Optional Toppings:**

* Shredded cheese
* Sour cream or Greek yogurt
* Hot sauce
* Pickled onions
* Jalapeños

**Instructions:**

1. Prepare the rice according to package instructions.
2. Divide the rice among bowls.
3. Top with shredded chicken, black beans, corn, avocado, and salsa.
4. Garnish with cilantro and lime wedges.
5. Add any desired toppings and serve.

**Tips & Variations:**

* Use different types of beans, such as pinto beans or kidney beans.
* Add other vegetables like bell peppers or tomatoes.
* Use a different type of salsa, such as mango salsa or pineapple salsa.
* Add a drizzle of lime crema or chipotle mayo.

## Making Chicken Broth from the Carcass

Don’t throw away that rotisserie chicken carcass! It’s perfect for making a flavorful and nutritious chicken broth.

**Ingredients:**

* 1 rotisserie chicken carcass (bones and leftover skin)
* 8 cups water
* 1 onion, quartered
* 2 carrots, chopped
* 2 celery stalks, chopped
* 1 bay leaf
* 1 teaspoon salt
* 1/2 teaspoon black peppercorns

**Instructions:**

1. Place the chicken carcass, water, onion, carrots, celery, bay leaf, salt, and peppercorns in a large pot or stockpot.
2. Bring to a boil, then reduce heat and simmer for at least 2 hours, or up to 4 hours.
3. Strain the broth through a fine-mesh sieve, discarding the solids.
4. Let the broth cool completely, then refrigerate for at least 4 hours, or overnight. This will allow the fat to solidify on the surface, making it easier to remove.
5. Skim off the fat from the surface of the broth.
6. Store the chicken broth in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

## Conclusion

Rotisserie chicken is a culinary superstar, transforming weeknight dinners from stressful to simple. With these seven recipes and tips, you can create delicious and satisfying meals every night of the week. So grab a rotisserie chicken and get cooking! Enjoy the convenience, flavor, and endless possibilities this versatile ingredient offers. Happy cooking!