23 Easy Rotisserie Chicken Recipes

Chef Rembs Layman prepares rich gumbo with house-made stock and a jerk seasoning blend from Christina's Spice & Specialty Foods. To make this dish at home, use store-bought rotisserie chicken, canned chicken broth and supermarket jerk or Cajun seasoning.

Looking for the perfect lunch? Try these rotisserie chicken burritos. They are super fast and easy to make.

Poached chicken breasts or leftovers from a rotisserie chicken work beautifully in this recipe.

Jonathan Waxman's tasty chicken salad is dressed with a mix of tart yogurt and funky Gorgonzola cheese.

Grace Parisi proves that making potpie doesn't have to take a long time with this one-skillet version, prepared with store-bought rotisserie chicken and—her stroke of brilliance—buttered white bread in place of the usual labor-intensive puff pastry crust.

To make the most of rotisserie chicken, Food & Wine's Justin Chapple tosses it with a buttery Buffalo sauce, then bakes it into a calzone with Monterey Jack cheese. In keeping with traditional Buffalo wings, he serves the calzone with celery sticks and blue cheese dressing.

This easy taco recipe tosses red cabbage, scallions, and jalapeños together with shredded rotisserie chicken.

Ramen noodles add their unique texture and act as a foundation for rotisserie chicken and fresh pesto.

A dosa is an Indian-style crepe that's crispy on the outside and tender on the inside.

Melissa Rubel Jacobson uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise with chile sauce and toasted sesame oil and adds water chestnuts for crunch.

All of our chicken salads make great quick dinners, atop a bed of lettuce or inside a sandwich. If you don't have any leftover cooked chicken and don't have time to cook, store-bought rotisserie chicken is just the thing.

For these flautas, tortillas are rolled around a savory filling and pan-fried until crisp.

Green Goddess dressing—a mix of mayonnaise, sour cream, herbs, anchovies and lemon—was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess. The creamy dressing is typically tossed with a green salad, but it's also addictive in Melissa Rubel Jacobson's chicken salad, made with a rotisserie bird.

Chef Rene Ortiz serves modernist Mexican dishes at La Condesa in Austin. His smoky, tomatoey tortilla soup is a bit simpler and more classic than many of his recipes, but it still has an innovative touch: It's enriched with butter, not tortillas.

The secret to this speedy soup is buying ingredients with lots of built-in flavor, like hummus and jarred piquillo peppers.

This dish gets its name from the poppy seeds folded into its crunchy cracker topping. It's a rich and comforting meal that feeds four, but could easily be doubled to serve a crowd.

"Kale salads are great with a dressing that relies on cured fish, like anchovies or the salted oysters I make, which I call 'oy-chovies,'" says chef Spike Gjerde.

Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chicken turns it into a satisfying soup.

This sweet-tangy curried chicken salad, tossed with mango and crunchy toasted almonds, was invented to honor the crowning of Queen Elizabeth II in 1953, and served at her coronation luncheon. While chef Tom Aikens follows the original recipe closely, he brightens the dressing with minced hot chiles and chunks of sweet mango.

Grace Parisi considered many classic salads, like Waldorf and Cobb, before deciding on her version of chicken salad, which mixes store-bought roasted chicken with blue cheese, grapes, celery and sunflower seeds. She likes eating it wrapped in Bibb lettuce leaves.

The beauty of this recipe is that it takes advantage of an array of terrific prefab ingredients, from prepeeled garlic and precut butternut squash to rotisserie chicken and frozen sofrito (the Spanish green-pepper-and-onion seasoning paste). Poaching the prepeeled garlic cloves in milk helps bring out an extraordinary depth of flavor.

Sweet sugar snap peas give this light summer salad from Ivan Conill's Branch Line in Boston a satisfying crunch, while whole-milk ricotta adds heft with its creamy richness. Shredded rotisserie chicken may be omitted for a vegetarian version, or you can substitute with flaked hot smoked salmon.

Chef Spike Gjerde says this soup is his family staple. The flavors are bright and the dish is easy to make, especially with store-bought rotisserie chicken. Gjerde adds lemongrass, ginger and plenty of lime to create a broth that's light, tangy and aromatic.