Rotisserie Chicken- the Ultimate Last-Minute Meal Maker!

We think the store-bought rotisserie chicken is one of the greatest foundations for delicious, versatile & healthy meals that you can have in your kitchen. While they’re often delicious just as-is, paired with a veggie side or salad, they can also become a little ho-hum after a while. So here are some great options to jazz up the rotisserie chicken (or any leftover chicken you have). All require 30 min. or less prep time, serve at least four, and for the most part feature ingredients you are already likely to have on hand, or can obtain easily.

They are favorites in our homes and hope they’ll be in yours too!

Chicken Tortilla Soup

A smorgasbord of textures in a hearty, healthy soup: black beans, sweet corn kernels, crunchy tortillas and a delicious broth ensure that everyone will want seconds (and thirds!) Adding cilantro, lime, and cheese make it the perfect comfort food! Using shredded rotisserie chicken also makes this a quick & easy dish to make.

Serves: 8 Preparation time: approximately 20 minutes

Instructions

  1. Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.

  2. Add all remaining ingredients, except the chicken and toppings, and simmer 20 minutes.

  3. Add the chicken to the pot and simmer for 3 minutes.

  4. Spoon soup into bowls and and top with tortilla chips, lime wedges, sliced avocado, and cheese, if using.

Ingredients

  • 1 tablespoon olive oil

  • 1 onion chopped

  • 3 large cloves garlic, minced

  • 1 jalapeño, diced and seeded

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1½ cans of 28 oz canned crushed tomatoes (brands that include chilis with the tomatoes are especially good)

  • 3 cups chicken broth

  • 10 oz pouch Your Organics Ready-to-Use Black Beans, rinsed & drained

  • 1.5 cups Pinwheel Local Sweet Corn (frozen)

  • 3 cups shredded rotisserie chicken (white & dark meat)

    Toppings

  • ¼ cup cilantro, chopped

  • juice of 1 lime

  • 1 avocado sliced

  • 1 cups tortilla chip in strips or broken into pieces

  • 1 cup shredded Cotija cheese, Mexican cheese mix, or cheddar (optional)

Chicken Couscous with Peas & Cheese

A universal favorite and just the right combination of elements to give you both comfort and a bit of zing; the perfect choice for consolation on a dreary day!

Serves: 4 Preparation time: approximately 20 minutes

Ingredients

  • 2 tbsp extra-virgin olive oil

  • 1/2 small onion, chopped

  • 1-1/4 cups uncooked Agrozimi Pearl Couscous

  • 3 cups chicken broth

  • juice from 1 lemon

  • 1/2 tsp salt

  • 1/2 tsp ground black pepper

  • 3 cups rotisserie chicken, cut into chunks

  • 1/2 cup grated Parmesan cheese, plus more to garnish

  • 1 cup Pinwheel Frozen Local Sweet Peas 

  • Optional: 1 cup fresh arugula

Instructions

  1. - Heat the olive oil in a sauté pan set over medium-high heat. Once hot, add the onion, salt and pepper and cook until brown and fragrant, about 3 minutes. Throw in the dry couscous and continue cooking for another 2 to 3 minutes, stirring often, until the couscous is slightly toasted.

  2. - Add the chicken broth and lemon juice and bring to the boil; Reduce the heat to medium-low, cover and simmer for 8 to 10 minutes – until about 3/4 of the broth has been absorbed by the couscous.

  3. - Remove from heat, stir in the cooked chicken, Parmesan cheese, green peas and arugula (if using) and mix until well combined. Cover and allow to rest for about 5 minutes, until the arugula is completely wilted and the peas and chicken are heated all the way through. Adjust salt & pepper quantities, if needed. Serve immediately, garnished with additional grated Parmesan cheese if desired.

Rotisserie Chicken Skillet Casserole

Ultra-cozy, like a chicken pot pie in a skillet! A great meal for households with even very picky eaters! Healthy, satisfying and so easy.

Serves: 4 Prep time: 10 minutes/Bake time 30 min.

Instructions

  1. Preheat your oven to 375° F

  2. Heat butter in a 12” cast iron or other oven-safe skillet over medium heat. Add onion, carrots, celery and garlic and sauté for 3-4 minutes. Season with salt and pepper.

  3. Add in flour and cook for a minute stirring continuously. Stir in chicken broth and cream and cook stirring for 3 minutes, till the sauce thickens up a bit.

  4. Add chicken, peas and corn, and noodles to the skillet. Mix well.

  5. Mix parmesan and panko in a bowl and sprinkle it evenly over the top of the casserole.

  6. Pop the skillet in the oven to bake uncovered for 25-30 minutes. Remove from oven and allow to cool for a few minutes before serving.

Ingredients

  • 2 cups rotisserie chicken, shredded or diced

  • 1 cup onion, chopped

  • 1/2 cup carrots, chopped

  • 1/2 cup celery, chopped

  • 1 cup Pinwheel Local Corn (thawed by running under warm water)

  • 1 cup Pinwheel Local Sweet Peas (thawed by running under warm water)

  • 3-4 garlic cloves, finely chopped

  • 2 Tbsp flour

  • 2 cups chicken broth

  • 2 cups heavy cream

  • 3 cups Di Martino Hollow Fusili pasta, or other short pasta like maccheroni (cooked al dente- don’t overcook)

  • 1/2 cup panko bread crumbs

  • 1/4 cup parmesan

  • 2 Tbsp butter

  • Salt to taste

  • Pepper to taste


recipesAnjali Guptachicken, couscous, jyoti, beans, peas, mom'sComment