20 Quick Recipes You Can Make With Costco’s Rotisserie Chicken
1 Chicken Noodle Casserole
With cold weather upon us, a casserole sounds so cozy. This chicken noodle casserole recipe is sure to keep everyone’s tummies warm and happy.
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 2 cups cubed cooked chicken
- 1 small onion, chopped
- 1/4 cup chopped carrots
- 1/4 cup chopped mushrooms
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded sharp cheddar cheese, divided
- 12 ounces egg noodles, cooked and drained
- In a large bowl, combine the soup, mayonnaise, and lemon juice. Stir in the chicken, onion, carrots, mushrooms, 1/2 cup Monterey Jack cheese, and 1/2 cup cheddar cheese. Add noodles and toss to coat.
- Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake until cheese is melted, about 10 minutes longer.
2 Chicken Parmesan Casserole
If you’re looking for a delicious week-night dinner, then you’ll love this recipe for Chicken Parmesan Casserole. This dish is not only easy to make, but it’s budget-friendly as well.
- 8 oz rotini or penne
- 24 oz marinara sauce, divided
- 1/2 teaspoon Italian seasoning
- 2 cups rotisserie chicken, shredded or diced
- 14.5 oz diced tomatoes canned, well-drained
- 1 1/2 cup mozzarella cheese
- 1 tablespoon parsley fresh
- Preheat oven to 375°F.
- Mix all topping ingredients together. Set aside.
- Cook pasta al dente according to package directions. Toss with 2 cups pasta sauce, Italian seasoning, chicken, diced tomatoes, and parsley.
- Place in a 9×9 dish or 2QT casserole dish and top with remaining pasta sauce. Sprinkle with mozzarella cheese and topping mixture.
- Baked 23-25 minutes or until golden and bubbly and topping is browned.
3 Chicken Tater Bake
This hearty casserole will please even the pickiest eater in your family, and this one-pan dish cooks up in no time. Tater tots for the win!
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1/2 cup 2% milk
- 1/4 cup butter, cubed
- 3 cups cubed cooked chicken
- 1 package (16 ounces) frozen peas, corns, and carrots, thawed
- 1-1/2 cups shredded cheddar cheese, divided
- 1 package (32 ounces) frozen Tater Tots
- In a large saucepan, combine the soup, milk, and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese.
- Transfer to 2 greased 8-in. square baking dishes. Top with Tater Tots.
- Cover and freeze 1 casserole for up to 3 months. Bake the remaining casserole at 400° until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake until cheese is melted, about 5 minutes longer.
- To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Sprinkle with 1/4 cup cheese. Cover and bake at 350° until heated through, 1-1/2 to 1-3/4 hours.
4 Chicken And White Corn Chowder
This recipe for Chicken and Corn Chowder it’s full of rich corn flavor. We like that it takes about 30 minutes to make.
- 3 strips bacon, roughly chopped
- 1 medium onion, diced
- 3 tablespoons flour
- One 15-ounce can of chicken broth
- 3 cups of milk
- 3 ears white corn, kernels removed and cobs reserved
- 2 sprigs fresh thyme
- 2 1/2 cups shredded chicken from a store-bought rotisserie chicken
- 1 cup peppers, diced
- Salt and freshly ground black pepper
- In a large pot over medium heat, add the bacon and cook until browned, about 5 minutes.
- Add the onions and cook until softened, about 5 minutes.
- Add the flour, stirring constantly for 1 minute, until the flour is just slightly golden. Slowly add the chicken stock, whisking constantly to avoid lumps.
- Whisk in the milk and add the corn cobs and thyme to the pot.
- Bring to a simmer and cook for about 15 minutes, stirring occasionally to infuse the corn flavor into the soup.
- Remove the cobs and thyme from the pot.
- Stir in the corn kernels, peppers, and shredded chicken.
- Bring back to a simmer, remove from the heat, ladle into bowls, and serve hot.
5 Barbecue Chicken Sliders
If you’re looking to make an easy finger-food then be sure to check these BBQ Chicken Sliders. This recipe would be just right for a picnic or pot-luck dinner.
- 2 cups vegetables, cut small (cabbage, carrots, peppers)
- 1/2 red onion, thinly sliced
- 1/4 cup white vinegar
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon sugar
- Kosher salt and pepper
- 3 cups shredded rotisserie chicken
- 1 cup barbecue sauce
- 1 tablespoon Dijon mustard, plus more for the buns
- 8 little buns
- Combine the vegetables, red onion, vinegar, 1/4 cup water, the mustard seeds, sugar, and 1/2 teaspoon each salt and pepper in a bowl; toss and let stand 30 minutes.
- Combine the chicken, barbecue sauce, and mustard in a large skillet over medium heat. Cook, tossing until heated through, about 4 minutes.
- Spread mustard on the cut side of each bun, then divide the chicken among the bun bottoms. Top with some of the vegetable mixture, then close with the top rolls.
6 BBQ Chicken Tacos
Who doesn’t love taco night? And this dish is pretty quick and easy to make!
- 2 cups shredded rotisserie chicken
- 1/2 cup BBQ sauce
- 16 white corn tortillas
- 2 tablespoons (or more as needed) vegetable oil
- 1 cup crumbled feta cheese
- sea salt
- 1/2 cup corn
- 1/2 cup black beans, drained and rinsed
- 1/2 cup red pepper
- lime wedges and cilantro if desired
- In a large bowl, toss shredded chicken with BBQ sauce to coat and set aside.
- Pour a 1/2 teaspoon of vegetable oil into a small skillet and heat on medium-high heat. Place a tortilla and heat until the bottom is slightly toasted, then flip and toast the other side. This usually only takes a minute per side. Remove the taco shell to a paper towel and sprinkle with sea salt. Repeat with remaining tortillas, adding more oil to the pan as needed. Be careful not to leave the oil in the pan unattended.
- Fill the taco shells with about 1/4 cup of the chicken, then top with corn, black beans, pepper, and cheese. Add a squeeze of lime and sprinkle with cilantro if desired.
7 Chicken Pesto with Pasta
This recipe takes advantage of packaged pesto so it takes only minutes to prepare. It’s amazing how just a few tasty ingredients can create such a delicious meal with minimal effort.
- 1 package (16 ounces) gemelli pasta
- 2 cups cubed rotisserie chicken
- 2 medium tomatoes, chopped
- 1/2 cup broccoli
- 1 container (7 ounces) prepared pesto
- 1/4 cup parmesan cheese, grated
- In a Dutch oven, cook pasta according to package directions; drain and return to pan.
- Stir in chicken, tomatoes, broccoli, and pesto; heat through.
- Sprinkle with parmesan cheese.
8 Southwestern Chicken Wraps
Costco’s rotisserie chicken comes in handy for lunch dishes as well. This Southwestern Chicken Wrap comes together in about 20 minutes. So fast and simple.
- 3/4 cup sour cream
- 2 tablespoons fresh lime juice
- 1 can (15 ounces) drained and rinsed black beans
- 1 large tomato, thinly sliced
- 1 cup corn
- 1 avocado, thinly sliced
- Coarse salt and ground pepper
- 4 sandwich wraps (10 inches each)
- 3 cups baby spinach
- 3 cups shredded cooked chicken
- 1 cup cheddar cheese, grated
- In a bowl, whisk together sour cream and lime juice; season with salt and pepper.
- Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In the center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, corn, avocado, and cheese. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.
9 Spicy Peanut Chicken Chili
Doesn’t a pot of chili sound good on a frosty night? This recipe incorporates peanut butter, which gives it a distinctive flavor. The spices give the dish an extra kick.
- 1 can (15 ounces) pinto beans, rinsed and drained
- 3 tablespoons creamy peanut butter
- 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 package (12 ounces) frozen Southwestern corn
- 1 to 2 tablespoons minced chipotle peppers in adobo sauce
- 2 teaspoons chili powder
- 1/2 teaspoon ground cinnamon
- 3 cups coarsely shredded rotisserie chicken
- 6 tablespoons reduced-fat sour cream
- Minced fresh cilantro, optional
- Place the first 8 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.
- Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro.
10 Chicken Hash with Eggs
Chef Jonathan Waxman created this hearty brunch recipe that was featured on Food and Wine. It would be the perfect dish to impress the most distinguished foodie houseguests.
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 cup finely chopped red pepper
- 3/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1/2 teaspoon finely chopped thyme
- Kosher salt
- Freshly ground pepper
- 1 large baked potato, peeled and cut into 1/2-inch dice (2 1/2 cups)
- 2 beef smoked sausages
- 2 cups diced or shredded cooked chicken
- 4 large eggs
- Freshly grated Parmigiano-Reggiano cheese for sprinkling (optional)
- In a large cast-iron skillet, melt the butter in the olive oil. Add the red pepper, onion, garlic, thyme, and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the potato, sausage, and chicken, and flatten the mixture with a spatula. Cook over high heat until crusty on the bottom, about 5 minutes. Working in sections, turn the hash over and cook until browned on the other side, 3 to 5 minutes.
- Using the back of a spoon, make 4 depressions in the hash. Carefully crack the eggs into the depressions and season with salt and pepper. Cover the skillet and cook over moderate heat until the egg whites are just set, but the yolks are runny about 4 minutes. Sprinkle the hash with grated cheese and serve right out of the skillet.
11 Chicken Caesar Salad
Looking for a healthier meal option? This Chicken Ceaser Salad from MyRecipes should do the trick. We like that the dressing is a vinaigrette, which means fewer calories.
- 1 (2-pound) whole roasted chicken, skinned
- 11 cups torn romaine lettuce (about 1 1/4 pounds)
- 1 cup cauliflower, previously grilled
- 3 tablespoons olive oil
- 1 ½ tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 garlic clove, crushed
- 1 ½ cups plain croutons
- ½ cup (2 ounces) grated fresh Parmesan cheese
- To prepare salad, remove chicken from bones; shred with 2 forks to measure 3 cups of meat. Combine chicken, lettuce, and grilled cauliflower in a large bowl.
- To prepare vinaigrette, combine oil and next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk. Pour over salad; toss well. Sprinkle with croutons and cheese; toss gently to combine.
12 Chicken Salad-Stuffed Peppers
We featured this recipe because it combines the crisp taste of red peppers with yummy chicken salad. It’s a fresh take on a traditional dish.
- 4 green onions, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 cups finely chopped rotisserie chicken
- 1/2 cup shredded Monterey Jack cheese
- 1 celery rib, finely chopped
- 1/2 cup cherry tomatoes
- 1/2 cup cucumbers
- Preheat oven to 350°. In a small bowl, mix the first six ingredients. Add chicken, cheese, and celery; toss to coat.
- Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook peppers in boiling water for 3-4 minutes or until crisp-tender; drain.
- Place in a greased 13×9-in. baking dish. Fill with chicken mixture. Bake, uncovered, 15-20 minutes or until filling is heated through.
- Add the cherry tomatoes and cucumbers on top.
13 Chicken Shepherd’s Pie
This recipe for Chicken Shepard’s Pie it’s worth all the fuss. The creamy potatoes make this dish a winner for warming up on a chilly day.
- 2 Yukon gold potatoes, peeled and cut into large pieces (about 12 ounces )
- Kosher salt
- 5 tablespoons butter
- 1 medium onion, chopped
- 2 tablespoons all-purpose flour
- 3 large ripe tomatoes, cored and diced
- 1 cup chicken broth
- 1 cooked rotisserie chicken
- 1 (10-ounce) package frozen chopped spinach, thawed and excess moisture squeezed-out
- 1 cup loosely packed grated Cheddar cheese
- 1 large egg yolk
- For the topping: Put the potatoes in a large pot with enough cold water to cover by about 1 inch, add 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat to medium-high and cook until the potatoes are very tender about 15 minutes.
- For the filling: Meanwhile, preheat the oven to 375 degrees F. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring often, until soft, 3 to 5 minutes. Stir in the flour and cook 1 minute longer. Add the tomatoes and broth. Cook, stirring often, until reduced and thickened, 7 to 10 minutes.
- Remove the meat from the chicken, discarding all skin and bones. Cut or shred the meat into small pieces (you should have about 2 cups).
- Stir the chicken and spinach into the sauce and season with salt and pepper. Transfer the filling to a 2-quart casserole dish or 4 to 6 individual oven-safe ramekins.
- Drain the potatoes well and force through a ricer or food mill. (You should have about 2 cups). Add the remaining 4 tablespoon butter, the cheese, and season with salt and pepper. Stir in the egg yolk. Spread the potatoes over the chicken or transfer to a large pastry bag fitted with a wide tip and pipe evenly over the chicken. Bake until the topping is lightly browned, and the chicken is heated through about 20 to 30 minutes.
14 Buffalo Chicken Biscuits
Chicken Buffalo Muffins would be a great addition to a potluck or tailgate party. This recipe is spicy and savory all at once.
- 3 cups chopped rotisserie chicken
- 1/4 cup Louisiana-style hot sauce
- 2 cups biscuit/baking mix
- 1/4 teaspoon celery seed
- 1/8 teaspoon pepper
- 1 large egg, room temperature
- 1/2 cup milk
- 1/4 cup ranch salad dressing
- 1 cups shredded Colby-Monterey Jack cheese, divided
- 2 green onions, thinly sliced
- Preheat oven to 400°. Toss chicken with hot sauce. In a large bowl, whisk together baking mix, celery seed, and pepper. In another bowl, whisk together egg, milk, and dressing; add to dry ingredients, stirring just until moistened. Fold in 1 cup cheese, green onions, and chicken mixture.
- Spoon into 12 greased muffin cups. Sprinkle with remaining cheese. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes.
- Cool 5 minutes before removing from pan to a wire rack. Serve warm. If desired, serve with additional dressing and hot sauce. Refrigerate leftovers.
15 Shortcut Chicken Enchiladas
One great thing about using rotisserie chicken in your recipes is that it cuts down on cooking time. This recipe is super easy to throw together and doesn’t skip on flavor.
- One 15-ounce can refried beans (about 1 cup)
- 1/2 teaspoon dried oregano
- 12 ounces (3 cups) shredded Monterey Jack cheese
- 1/2 rotisserie chicken, meat shredded, bones and skin discarded
- Salt and pepper
- One 16-ounce jar medium-spicy tomato salsa
- Twelve 6-inch corn tortillas
- Sour cream, for serving
- Preheat the oven to 375 degrees F. Stir together the beans, oregano, and 1 cup cheese in a bowl. Add the chicken, season with salt and pepper, and stir until evenly combined.
- Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels, and microwave until warm and pliable, about 15 seconds.
- Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups of cheese.
- Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream.
16 Asian Chicken Rice Bowl
This Asian-inspired dish is packed with protein. If you’re hoping to cook a healthy meal that is quick, then you should give this recipe a try.
- 1/4 cup rice vinegar
- 1 green onion, minced
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon toasted sesame seeds
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon minced fresh ginger root
- 1 package (8.8 ounces) ready-to-serve brown rice
- 3 cups red cabbage
- 2 cups shredded rotisserie chicken, chilled
- 2 cups frozen edamame, thawed
- For the dressing, whisk together the first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls.
- In a large bowl, toss the red cabbage and the chicken with half of the dressing. Serve edamame and cabbage mixture over rice; drizzle with remaining dressing.
17 Chicken and Poblano Stew with Polenta
If you like cooking with smoky flavors, then you’ll enjoy this Chicken and Poblano Stew with Polenta by Cooking Light. This Mexican twist on chicken stew is sure to be a crowdpleaser.
- 3 poblano peppers
- 2 tablespoons olive oil, divided
- 2 cups thinly sliced yellow onion
- 2 tablespoons chopped fresh oregano
- 8 medium garlic cloves, minced
- 2 cups chopped tomato
- 2 tablespoons adobo sauce from canned chipotle chiles in adobo
- 3/4 teaspoon salt
- 1 tablespoon fresh lime juice
- 4 ounces skinless, boneless rotisserie chicken breast, shredded
- 3 cups whole milk
- 1 cup uncooked quick-cooking polenta
- Preheat broiler to high.
- Place peppers on a foil-lined baking sheet; rub with 1 1/2 teaspoons oil. Broil 10 minutes or until blackened on all sides, turning occasionally. Wrap peppers in foil; let stand 10 minutes. Unwrap; remove skins and seeds. Coarsely chop peppers.
- Heat remaining 1 1/2 tablespoons oil in a large skillet over high. Add onion, oregano, and garlic; sauté 3 minutes. Add tomato, adobo sauce, and 1/2 teaspoon salt; cook 4 minutes, stirring occasionally. Stir in peppers, juice, and chicken; cook 2 to 3 minutes or until slightly thickened.
- Bring milk to a boil in a saucepan over medium-high. Reduce heat to medium-low; add remaining 1/4 teaspoon salt and polenta, whisking constantly. Cook 2 minutes or until thickened, stirring constantly. Place polenta in each of 4 shallow bowls; top each serving with 3/4 cup chicken mixture.
18 30-Minute Chicken Noodle Soup
This fast and simple chicken noodle soup recipe is soothing on a wintry day. It’s the best cure for a scratchy throat and could be just what the doctor ordered during cold and flu season. We like that it cooks up in 30 minutes.
- 4 cups of water
- 1 can chicken broth
- 1 1/2 cups cubed cooked chicken breast
- 1 can condensed cream of chicken soup, undiluted
- 1 cup sliced celery
- 1 cup sliced carrots
- 1 small onion, chopped
- 1 1/2 teaspoons dried parsley flakes
- 1 teaspoon chicken bouillon granules
- 1/4 teaspoon pepper
- 3 cups uncooked egg noodles
- In a Dutch oven, combine the first 10 ingredients.
- Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender.
- Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender.
19 Chicken Ramen Noodle Dump Dinner
You can’t get more low-maintenance than this Chicken Ramen Noodle Dump Dinner. We like dishes that take cheap ingredients and transform them into a high-profile meal. Everyone will enjoy this creamy casserole.
- Six 3-ounce packages of chicken-flavored ramen noodles (1 flavor packet reserved; the remaining discarded)
- One 8-ounce container scallion cream cheese
- 4 cups whole milk
- 2 1/2 cups shredded rotisserie chicken (skin and bones discarded)
- One 10.8-ounce bag of frozen broccoli florets
- 8 ounces shredded Cheddar
- Preheat the oven to 400 degrees F.
- Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.
- Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes.
20 One-Skillet Chicken Pot Pie
This recipe for One-Skillet Chicken Pot Pie is comfort food at its finest. We like that it’s a one-skillet meal and that it only takes 30 minutes to make. That’s a double win if you ask us.
- 3 Tbsp unsalted butter
- 1 lb rotisserie chicken breast, cut into bite-size pieces
- ½ tsp salt
- ¼ cup all-purpose flour
- 3 cups chicken stock
- 2 cups vegetables, (corn, peas, and carrots)
- 3 oz fresh Parmesan cheese, grated
- 1 tsp dried parsley
Cheesy Drop Biscuits:
- 2 cups all-purpose flour
- 2 oz fresh Parmesan cheese, grated
- 1 Tbsp baking powder
- 1 Tbsp granulated sugar
- ½ tsp salt
- ½ cup butter, melted
- 1 cup whole milk
- Preheat oven to 450°F.
- Melt butter in a (10-inch) oven-safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.
- Add flour and whisk to combine. Slowly add chicken stock while whisking the skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
- Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar, and salt. Whisk to combine well. Add butter and milk. Stir to combine.
- Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on a cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.
- Sprinkle with fresh parsley, serve and enjoy.