LOL! Substitute ”leftover” for ”rotisserie” and you've got a lot of classics there, very Southern creamy. You remind me of my first try having a couple dozen cousins over for Succoth. Trying to get the Succah up and decorated and chickens cooked and stored and vegetables prepped, even with minions, was making me nuts. My mother suggested the rotisserie chickens, which were cooked in store from quality birds. I can't remember if I brought them nome and broke them down to store, but I actually think one of the minions fetched them day of. I made four lasagna sized dishes of harvest chicken pot pie with biscuit crust. Mostly vegetables, with a portion of chicken. It worked out great. I used a simple recipe for stock based chicken gravy and let the root vegetables help with the thickening. I did the rotisserie chicken to make dishes several other times. Since I remodelled my kitchen more than a dozen years ago, and have better and bigger ovens and more refrigeration, cooking them myself is much less of an issue. Not that I wouldn't do it again! It's a great trick.

Definitely Southern creamy! Hard to beat them with the price, quality and convenience. I’ve made many a chicken pot pie, chicken tetrazzini, Mexican lasagna, chicken salad, soup and who knows what else with these tasty little birds.👍🏻

LoneJack, I know a certain DH who would especially enjoy that!

One of my top favorites for rotisserie chicken is Ina’s Chicken Stew With Biscuits.

https://barefootcontessa.com/recipes/chicken-stew-with-biscuits

I find it just as easy to roast a couple skin-on, bone-in thighs to use in various recipes.

Rotisserie chickens are a boon for singles who are often uninspired to cook a full meal :-) I like the sliced breast meat for sandwiches and I always have a stash of rotisserie chicken remains in the freezer for various purposes. Yesterday, I made chicken tortilla soup. Sometimes I make curried chicken or add to a salad. Chicken, broccoli and rice casserole. And chicken ala king is a cold weather favorite.

Rotisserie chickens are too easy and too cheap.

I went to the store for chicken stock. After looking at the prices of ready-to-use stock ($2+/quart), and jars of Better-Than-Boullion paste concentrate ($8-9), it occurred to me that a $5 Costco rotisserie chicken, $1 of veg, and some gas/electricity would make at least a few gallons of excellent stock, and the drained chicken would still have nutritional value.

John, I’ve used the carcasses for stock many times!