Rotisserie chickens make for a quick easy meal; they are hot and ready to go. Just add a few quick sides and dinner is done. Recently, I got to thinking about all the recipes that can be made easier by using rotisserie chicken. So I gathered a few of my favorite easy recipes to share with you.
Chicken and Spinach Stuffed Shells
15 oz. package of ricotta cheese
15 oz. jar of alfredo sauce
12 oz. box of jumbo pasta shells
1/2 package (10 oz) of frozen spinach, defrosted and drained of water)
1 rotisserie chicken
1 c. shredded mozzarella cheese
3/4 c. Parmesan cheese—divided
2 Tbs. Italian seasoning (or oregano and basil)
Directions: Preheat oven to 350ºF. Remove meat from chicken and shred. Cook shells according to package directions. In a large bowl, mix shredded chicken, ricotta cheese, egg, Italian seasoning, 1/2 parmesan cheese and spinach. Pour 1/2 jar of alfredo sauce into a 13”x9” glass baking dish. After shells are cooked, drain and let cool for a minute. Then stuff each shell with 2 Tbs. of the cheese mixture and place in baking dish. Cover with remaining alfredo sauce, remaining parmesan cheese and mozzarella cheese. Cover pan with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes.
Greek Chicken Salad
3/4 c. Greek yogurt
2 Tbs. freshly squeezed lemon juice
3 cloves garlic, minced
1 medium cucumber, chopped
4 c. shredded rotisserie chicken
6 cherry tomatoes, quartered
1/2 medium onion, chopped
3 oz. feta cheese, crumbled
1/4 c. kalamata olives, chopped
2 Tbs. fresh dill, chopped
2 Tbs. parsley, chopped
salt, to taste
6 pitas, for serving
Directions: In a large bowl, combine all of the ingredients except the pitas and mix well. Chill until ready to serve, at least 30 minutes. Serve on pita bread.
1 whole rotisserie chicken with all the meat picked off and shredded.
1 pack small tortillas, corn or flour (I prefer corn; you need 16-18)
2 cans of your favorite enchilada sauce
4 oz. cream cheese softened
1 8 oz. of shredded cheese, divided into two equal portions.
1 small onion diced finely (optional)
Toppings of your choice: sour cream, salsa, guacamole or diced avocado.
Directions: Start off with your shredded chicken in a mixing bowl. Add all of the onion, approximately 1/3 of the enchilada sauce, and half of the shredded cheese to your chicken. Mix well. Pour just enough enchilada sauce into the bottom of your baking dish to leave a thin layer. Spread approximately 1 tsp. of cream cheese onto a tortilla. Fill to desired amount with chicken mixture.
Roll tortilla. Place in baking dish with the seam down so it does not unroll. Repeat with tortillas until chicken mixture is gone, approximately 16-18 enchiladas. Arrange as needed to fill the baking dish. Cover with remaining enchilada sauce and top with remaining shredded cheese. Bake at 350ºF for 45 minutes.