Chicken salad. A little mayo, some diced onion and celery, some seasoning, the leftover chicken shredded...delish.

I remove the meat, add a little water to the carcass and cook it for stock.

Strain it, cook some veggies in it, thicken it, add the meat back in and put in individual ramekins and top with a frozen biscuit. Bake until the biscuit rises and is golden brown.

Individual Chicken Pot Pies! YUM!

You can put the filling in a casserole and top with the biscuits also, or make homemade biscuits. The frozen Pillsbury Buttermilk Biscuits are delish though!

salad, soup, wraps... tons of things to do with leftover chicken, rotisserie or otherwise!

I use it in my white chili!

Plus this is excellent! Tried and true for family!

Sandra Lee's Gnocchi gargonzola chicken **This is my changed rendition
1 pound potato gnocchi
1 pkg Knorr's three cheese sauce mix
2 cups milk
3 garlic cloves jarred crushed not minced
6 ounces Gorgonzola crumbles
1 store-bought roasted chicken (approximately 2 pounds), shredded
2 tablespoons chopped fresh parsley leaves

To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.

Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.

I use it often in soups. I used to buy the ones that were older that were put on for $2 and freeze them for use with lots of meals, strip the meat off, boil the carcass for stock.
Chicken fajitas, chicken salad, use it in casseroles, with pasta.

This is a recipe I created to use with the left over chicken

Rotisserie chicken soup

1 store bought rotisserie chicken
1can sante fe veggies (corn,black beans etc)
1/2 head of cabbage chopped
1medium onion diced
1can rotel tomatoes and chilies
1can diced tomatoes
1can black beans with juice
2cups or so of carrots either the baby carrots or some sliced carrots
seasonings. TonyâÂÂs Cajun seasoning, garlic salt, pepper.

Cut all the meat off of the chicken then cut into bite size pieces include skin( or you can remove all the skin but the skin has most of the flavor from the rotisserie). Take the carcass and put in about 2 to 3 quarts of water and boil for 30-40 mins. Remove the bones from the stock, skim, and add all the remaining ingredients to the stock pot. Season to your taste. Cook on medium for about 15 mins then turn to lower temp and let simmer for 30 mins or longer. You can add some cut up Cajun sausage or tasso for flavor. If you want to add a hand full or 2 of dry macaroni or noodles you can.(makes it chicken noodle soup)

Cut up some slices and have a chicken Caesar salad.
Curried chicken salad
Hot chicken salad
Chicken ala King served over rice or in puff pastry shells

We had leftover chicken on our homemade Chicken Bacon Pizza last night, but without the bacon. I believe it is a Pioneer Woman recipe, but I got it from another site. Instead of pizza sauce it was barbeque sauce for the topping. Very good!

We really only like the white meat, so when we buy a rotisserie chicken, we eat that the first night. Then we sit at the table and pick all the rest off the bones. Next night, I'll add some sauted onions, and bottled BBQ sauce, some grated carrots, maybe some bell pepper, and simmer a bit (maybe only 15-20 minutes) then we have that as bbq sandwiches, or as a topper for baked potatoes (in which case we add a sprinkling of Cheddar cheese).

Here's a bunch of ideas... found this link in Pinterest!

Here is a link that might be useful: 52 uses for rotisserie chicken

Lydia--I saw that on Pinterest this morning.

Lindalou, only two of us also, so I take all the meat off the bone and I'm another one who cooks the bones for stock. It makes a really nice one. I diced the leftover meat and freeze in 2 c. portions. I use the dark meat, some of the scrapes and some white meat for soup or a casserole and the rest for soup or salad. Sure is nice after a day out to come home and have something easy to fix--like a salad with chicken on top--or like Georgysmom said, curried chicken salad. Yum!

It's amazing how many meals you can get out of one little old chicken!

Left over with part in baggies and frozen, some cut up with onions mixed with cooked macaroni/noodles, sprinkled with cheese, with either salsa sauce or Alfredo type or scrambled eggs in a frying pan, and sometimes I even put a few olives it. I call it creative cooking.

Nothing better than slabbing mayo on wheat bread, lettuce and chicken for a great sandwich. Gotta have some heat with few dashes of tobasco sauce!

thanks, for all the ideas. i can't understand why we can buy a whole chicken for $4.99 completely prepared and ready to eat, but if we want to roast our own a whole raw chicken costs around $7 or $8. i think this fixed chicken will be on my grocery list every week. :)

I'm planning on chicken quesadillas for our leftover chicken.

Linda, keep in mind that they are usually heavily seasoned (salted). I know what you mean that they are cheaper than buying one and doing it yourself, but watch the sodium levels.

Raven, are the $2 birds at Costco?

I also buy the whole chickens uncooked when on sale, cook them, cut them up and freeze on a cookie sheet and put in plastic zip lock bags and have cooked chicken on hand to make the various dishes mentioned here with little last minute fuss.

I made chicken tacos yesterday and chicken, rice and bean burritos tonight.
I also make soup out of the carcass.

Gina posted this in the Cooking Forum, it's made easy because of the rotisserie chicken; someone said they froze this minus the cream and peas, and it was great, they added the last 2ingredients at warm up time.

Butter Chicken (Indian Chicken in Tomato Cream Sauce)

Recipe courtesy Carla Fitzgerald Williams, Rotisserie Chickens to the Rescue!, Hyperion Books, 2003 ---- Gina

Spice Blend:
1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne

Sauce:
3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 teaspoons minced garlic
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream

Hot basmati rice, for serving
Pita bread, warmed according to package directions, for serving

To make the spice blend: Stir the ingredients together in a small bowl and set aside.

To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently.

Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil.

Serve with rice and warmed pita bread.

Serves 4

I have one in the fridge right now that will be transformed for dinner. It will either be Chicken Noodle Soup, Chicken and Dumplings, Chicken Salad or Chicken Casserole.

lindalou - I agree with Jasdip re the sodium levels in rotisserie chickens. Also, I have a problem with them because back in the day when they were first introduced to grocery stores, said stores did not know they were to be kept at a certain temperature - and where I boarded during college - well they like to serve them to the students - I think you can guess the problems we had! So I don't buy them. Re the price, nothing is cheap in Toronto but I do know that stores here often cook them on the last sell by date - and that scares me as well since everyhing perishable seems to sit in non-refrigerated aisles for so long - starting at the plants, then the distribution centers for supermarkets, then at said designated supermarkets, then in the aisles of the supermarkets - on carts - while the staff goes to lunch. We have had bad milk, cottage cheese, eggs, meat - you name it - and I carry ice packs in a cooler whenever I buy anything perishable and only buy such things on my way home. Maybe a little paranoid, but it has happened to us so many times. And of course, when the dog gets a little taste of what we are having, well, you don't want the dog to get sick!

I love the rotisserie chickens. I happen to like the dark meat, so I eat that first, as is. Then some of the white meat is made into chicken salad, and the rest is sliced and packaged for the freezer, to be used in various ways.

I noticed in Kroger's ad they have them for $5.99 this week. I will be getting one for sure. At Kroger where I shop, and I expect it is the same in all their stores, they tell you what time they will be ready, so I plan to be there at 2 in the afternoon.

Yummy!

Sue

We usually don't have much left over since everyone eats it in our house, but quesadillas are the favorite. We also add to soups or make sandwiches.