Recipes with Rotisserie Chicken
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.
Classic eastern North Carolina barbecue sauce has a vinegar—not a tomato—base. It’s delicious tossed with pulled chicken instead of the usual pork, and served the traditional way: piled onto soft buns and smothered under cold, creamy coleslaw.
Southern Baked Chicken Casserole
This is a slightly modernized take on the very traditional Southern chicken casserole Jennifer Nettles’s mother likes to make. The recipe swaps out the usual canned cream of chicken soup in favor of a quick white sauce. A dash of hot sauce is the perfect finish.
Stovetop Chicken and Dumplings
Baking these easy dumplings right on top of the simmering stew makes them extra fluffy.
Crunchy Vietnamese Chicken Salad
Eric and Sophie Banh like to poach the chicken for this vibrant dish, then toss the salad with a homemade scallion oil. To save time, use store-bought rotisserie chicken and skip the scallion oil; the salad already gets plenty of flavor from the spicy, vinegary dressing and abundance of fresh herbs.
Skillet Chicken-and-Mushroom Potpie
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.
Chicken-Chili Tamale Pie
This chicken chili tamale pie recipe combines two Southern comfort foods in one dish: the spicy corn and chicken chili is topped with buttery and cheesy corn bread.
Chicken and Cabbage Tacos with Cilantro Cream
Roast Chicken Dosas
A dosa is an Indian-style crepe that’s crispy on the outside and tender on the inside.
Spicy Asian-Chicken-Salad Lettuce Cups
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.
Chicken and Biscuits in a Pot
The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish.
Crispy Corn Tortillas with Chicken and Cheddar
For these flautas, tortillas are rolled around a savory filling and pan-fried until crisp.
Green Goddess Chicken Salad
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.
Silky Tortilla Soup
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.
Creamy Piquillo Pepper and Chickpea Soup with Chicken
The secret to this speedy soup is buying ingredients with lots of built-in flavor, like hummus and jarred piquillo peppers.
Chinese Chicken Salad
Joanne Chang prepares this salad when she’s craving Chinese food but wants something light and easy. She sometimes makes it even crunchier by adding napa cabbage, cucumbers and carrots.
Kale Salad with Chicken
“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 Chicken Soup with Rice
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.
Coronation Chicken Salad with Mangoes and Almonds
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.
Chicken Salad with Blue Cheese and Grapes
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.
Indian Pulled-Chicken Sandwiches
This recipe relies on two time-saving, store-bought ingredients: rotisserie chicken and mango chutney, which adds a hit of instant flavor to the curry-yogurt sauce.
Chicken and Cheese Enchiladas Verdes
Marie Hejl made these easy enchiladas with a Spanish-speaking friend on a bilingual episode of her show, and she occasionally prepares them with her dad, Jim Hejl. Following her Mexican grandmother’s recipe, Marie first dips the tortillas in a fresh tomatillo sauce, then fries them in oil. Here, to avoid excessive spattering, the tortillas are first fried in oil and then coated with the tomatillo sauce.