Rotisserie chicken or even just leftover roast chicken from Sunday dinner can be a tasty time-saver when making soups, stews, pies, and casseroles. Here are 10 hearty recipes that make good use of that delicious roasted chicken, and help you get dinner on the table a little faster.
Rave Review: “This is a great and quick cold day recipe. It’s also a great way to use leftover chicken.” — holliyargo
Rave Review: “I made a huge batch of chicken cacciatore in the slow-cooker and recycled the leftovers in this dish… As a quick cook after a busy work day this recipe is awesome. I really enjoyed cooking and eating this meal. I served it with brown rice and garlic bread. Five stars may not be enough.” — laughingmagpie
Rave Review: “My very picky 7-year-old said “Best dinner EVER”. Cleaned her plate, which never happens. She helped me make them – measuring and stirring, and rolling, then pouring. I think having a hand in making them made a difference too. My even pickier husband said it was tasty, and to add it to my rep of weeknight dinners. Easy, tasty, and a great way to use leftover chicken.” — Sharlasop
Rave Review: “This is my favorite “I’m really too tired to cook, but don’t feel like takeout” recipe. Quick, easy and tastes great! I use stuffing mix on the top instead of the breadcrumbs.” — Suemck
Rave Review: “With a little creativity, this became one of the best soups I have ever made. The key is to add an ENTIRE cooked rotisserie chicken to the broth with the veggies. Be sure to pour in the drippings from the pan. Let this simmer for about 15 minutes, then remove chicken and add the meat back in. This gives it the most amazing flavor! I also added peas, carrots, fresh garlic, basil, bay leaves and fresh cracked pepper. Superb!” — CHESSACAT
Rave Review: “Quick basic recipe made quicker with the addition of frozen stir fry veggies, rotisserie chicken, leftover scrambled eggs with ham, pepper, fresh grated or 1/2 t powdered ginger. Top it off with the addition of shrimp which cooks in minutes while the rice is steaming makes a wonderful, quick weeknight meal. You can use anything you have left in the refrigerator that you want to use up. Makes this a very versatile dish.” — Geri V.
Rave Review: “WOW. I made this for a quick family dinner the other night and served with shredded cheddar cheese, sour cream and corn chips since I didn’t have any corn meal for cornbread. Everyone LOVED it and enjoyed the spicy kick it gave. I’m glad I doubled the recipe because we had lunch for a whole week and I was even able to freeze some for a quick dinner next month.” — KissTheCook35
Rave Review: “This really was an excellent all-around recipe. I made it with refrigerated biscuit dough, which made it all that much quicker and easier. Kids loved it. Generally a hearty, very family-friendly meal.” — GOOFBALL30
Rave Review: “Delicious! The fresh lemon and cilantro create a bright flavor and not too oily or salty. I made this recipe exactly as written, using a leftover roasted chicken from the night before. This was a big hit with my husband and he asked me to make it again.” — PiliPili
Rave Review: “This was my first risotto attempt and am I pleased! Absolutely delicious, easy, and makes great use of leftover roasted chicken. Best of all, my picky husband loves it.” — GRACIE2
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