7 Ideas for Rotisserie Chicken
aka "Dinner is in the Bag"

To shred a rotisserie chicken, pull off the breast and legs with your hands. Remove the bones and pull the meat off. A 2 1/2 pound rotisserie bird will yield 3 1/2 to 4 cups of meat.

Buffalo Chicken Sandwiches
Prep time: 10 minutes Serves 4
Melt 2 tablespoons margarine in a medium skillet, stir in 1/2 cup Buffalo Wing Sauce and 3 cups shredded rotisserie chicken and cook until warmed through, 2-4 minutes. Divide evenly among 4 split and toasted rolls and top with 1/2 cup blue cheese. Serve with celery stalks on the side.

Chicken and Tortellini Soup
Prep time: 20 minutes Serves 4
In a large saucepan, simmer 4 carrots cut into bite-size pieces in 5 cups low-sodium chicken broth until tender, 10-12 minutes. Add 8 ounces fresh or frozen cheese tortellini and simmer until tender, 2-4 minutes. Stir in 1 1/2 cups shredded rotisserie chicken; season with pepper and sprinkle with chopped parsley. Serve with spinach salad.

Gingery Peanut Noodles with Chicken
Prep time: 20 minutes Serves 4
In a blender, blend together 1 cup water, 1/2 cup peanut butter, 3 tablespoons each rice vinegar and soy sauce, 1 tablespoon brown sugar, and 1 teaspoon grated fresh ginger. Toss with 8 ounces cooked spaghetti noodles, 1 1/2 cups shredded rotisserie chicken, 1 sliced red pepper, 1/2 cucumber (cut into strips), and 2 sliced scallions. Sprinkle with chopped peanuts. Serve with fresh fruit on the side.

Cajun Chicken and Rice
Prep time: 20 minutes Serves 4
Cook 1 small sliced onion, 2 cloves sliced garlic and 1 bay leaf in olive oil in a skillet over medium heat until softened, 8-10 minutes. Remove bay leaf. Add one 14.5 ounce can diced tomatoes, 2 cups frozen cut okra, 1 cup frozen corn, and 1/4 teaspoon cayenne pepper; season with pepper. Cook until tender, 6-7 minutes. Stir in 1 1/2 cups shredded rotisserie chicken and serve over cooked rice. Serve with crusty bread.

Greek Lemon Soup with Chicken
Prep time: 30 minutes Serves 4
In a large saucepan bring 6 cups low sodium chicken broth to a boil. Add 1/3 cup orzo pasta and boil until tender, 8-9 minutes. In a bowl, beat 6 egg yolks; slowly whisk in 1 cup of the hot broth. Add the egg mixture to the saucepan and cook over medium heat, stirring until thickened, 5-7 minutes. Add 1 1/2 cups shredded rotisserie chicken and 1/4 lemon juice; season with pepper. Serve with steamed snow peas.

Buttermilk Chicken and Tomato Salad
Prep time: 10 minutes Serves 4
In a medium bowl, whisk together 1/4 cup buttermilk, 1/4 cup light mayonnaise, and 1 tablespoon lemon juice; add 4 chopped plum tomatoes and season with pepper. Divide 2 torn romaine hearts and 1 cut-up rotisserie chicken among plates. Spoon the dressing and tomatoes over the salad and sprinkle with chopped chives. Serve with whole grain crackers.

Chicken and Brown Rice Burritos
Prep time: 25 minutes Serves 4
Mix together 1 cup warm, shredded rotisserie chicken, 1 cup warm black beans, 1 cup cooked brown rice (or cooked quinoa), 1 cup grated Monterey Jack cheese, 1 cup cilantro sprigs, 1/2 cup fat-free Greek yogurt, and 1 sliced avocado. Divide evenly and roll 4 warm whole wheat tortillas. Serve with corn salsa on the side.

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