Rotisserie Chicken 4 Ways

November 30, 2019 by Nicole Collins

Chicky chicky...buck buck buck!

It’s chicken day here at The Yummy Muffin! Hopefully, you're not "poultried" out yet.

Holiday season is upon us, and that means life is going to be pretty much “go, go, GO” for the next couple of weeks. These are also probably some of the most expensive months of the year for most of us, so we need to be responsible and save some pennies whenever we can.

For those of you also feeling like you're already exhausted from this holiday season, this post is for you. Because, we’re going to take some help from the grocery story to make 8 servings total of 4 totally different, totally delicious meals on a nice low budget.

Today, we’re making Rotisserie Chicken 4 Ways!

If you follow me on Instagram, you know I posted these recipes on there over the summer. I originally planned to get this post up shortly after so you could have printable versions of all of the recipes. But, you know...life. So instead, I thought these recipes would be GREAT for the busiest time of year. And bonus, you can swap all of the chicken out for leftover Thanksgiving turkey, and reimagine those leftovers!

Let’s start with the BBQ Chicken Flatbread. Shredded rotisserie chicken gets tossed with your favorite barbeque sauce, loaded on top of store bought mini naan breads, and topped with shredded cheese, red onion, and fresh corn. Bake it in the oven for about 12 minutes…first meal done!

Next up, we’ve got my favorite of the bunch…Chicken Pot Pie. Pot pies are one of my guilty pleasure meals; but this easy, homemade version rivals anything you’d get from the freezer section. We make a quick cream base with any kind of milk you have (I used 1%), butter, and flour. Add in your fav veggies and some diced rotisserie chicken, then throw it in a cute coquette with store bought pie crust glued to the top with a simple egg wash. Bake…done!

For our next trick, we’re taking it so easy that this probably shouldn’t even qualify as a recipe…Chicken Salad! Rotisserie chickens already have so much flavor in the meat thanks to being slow roasted with their skins on, so we don’t need to add much to make it amazing. Mayo, celery, a little onion powder, and lots of black pepper complete the round up of ingredients added to some shredded rotisserie chicken. Let it sit in the fridge to get it nice and chilled while the flavors mix, then serve it on whatever you like! That’s my favorite thing about chicken salad…you can serve it with crackers, bread, toast, from the spoon…it’s delicious on whatever it touches!

Last up, we finish our chicken challenge with Chicken Tostadas. Shredded rotisserie chicken mixed with your favorite kind of salsa tops store bought tostada shells. Finish it with some pepperjack cheese, red onion, and fresh corn; then pop it all in the oven to get crisp and melty. Finish with a dollop of sour cream and guac, and you’ve got a hearty, healthy meal ready to go!

The great thing about these chicken recipes is that they recycle a lot of the same ingredients, but they’re all completely different and unique. They’re quick, easy, healthy, and cheap. Does it really get better than that? Plus, these recipes each serve 2, but they are easily doubled or tripled for larger families. Winner, winner, chicken dinner…literally!

Alright guys! That's all we've got for today. I hope you feel less stressed already just having these amazing recipes at your fingertips!

Enjoy, and let’s eat!

BBQ Chicken Flatbread

Serves: 2 Print

Ingredients:

  • 2 mini naan flatbreads

  • 1 cup rotisserie chicken, shredded

  • 1/3 cup bbq sauce

  • 2 tbsp onion, sliced

  • 2 tbsp corn

  • ½ cup shredded pepperjack

  • green onion and ranch dressing for serving, optional

Directions:

  1. Preheat oven to 400 degrees. Brush the both sides of the naan bread with water. Lay naan on a sheet pan flat side up.

  2. In a small bowl, combine chicken and bbq sauce. Microwave for 30 seconds. Stir again to mix.

  3. Assemble the flatbreads: Divide bbq chicken evenly between flatbreads, and spread like you would a sauce. Top with sliced onion, corn, and pepperjack cheese. Bake for 10-12 minutes until the bread is crisp and golden brown.

  4. After removing from the oven, top with chopped green onions and a drizzle of ranch dressing, if desired. Cut and serve.

Recipe notes:

*This recipe would work just as well with regular pizza dough. I just really love naan bread pizzas.

*This recipe can be easily doubled.

*I used the cob of corn that I used for the pot pie and the tostadas. You could also use frozen corn that's been thawed.

Chicken Pot Pie

Serves: 2 Print

Ingredients:

  • 3 tbsp unsalted butter

  • ½ medium onion, diced

  • 1 stalk celery, diced

  • 1 clove garlic, minced

  • 3 tbsp flour

  • 1 cup chicken stock

  • ¼ cup milk

  • ½ tsp salt

  • ¼ tsp pepper

  • 1 bay leaf

  • 1 cup frozen mixed vegetables (like peas, green beans, corn, and carrots)

  • 1 cup rotisserie chicken, diced

  • 1 refrigerated pie crust

  • 1 egg mixed with 1 tsp water, well beaten

Directions:

  1. Melt butter in a medium saucepan over medium heat. Add onion, celery, and garlic, and saute until veggies start to soften, about 5 mins. Add flour, stir to coat the veggies, and cook for 1 min. Add chicken stock, milk, bay leaf, salt, and pepper. Stir well to combine. Bring to a simmer, and allow to simmer for 5 mins, stirring occasionally. Add frozen veggies and chicken. Stir to combine, and cook 1-2 more minutes. Remove bay leaf. Set aside.

  2. Preheat oven to 450 degrees. Bring pie crust to temperature according to package directions. Unroll dough, and use a 10-12oz ramekin to trace 2 circles in the crust, each roughly ½ inch bigger than the diameter of the ramekin. Fill ramekins with pot pie filling.

  3. Brush the outside rim of each ramekin with egg wash. Place the pie crust circle over the top of the ramekin, and press around the outsides to adhere the crust to the ramekin. Brush the top of the pie crust with egg wash. Cut two slits in the center of the crust. Bake for 15-20 mins until the crust is golden brown. If the edges of the crust start to darken too quickly before the center, lay a piece of aluminum foil over the ramekins, and continue baking. Enjoy immediately.

Recipe notes:

*These are best served straight from the oven, but they also reheat really well, too. You can even reheat them in the microwave, and the crust stays nice and crisp.

*I chose to cheat by using refrigerated pie crust, but you could certainly use you favorite pie crust recipe if you have one.

*I used mostly dark meat from the rotisserie chicken for this recipe.

*This recipe is easily doubled.

Chicken Salad

Serves: 2 Print

Ingredients:

  • 1 ½ cups rotisserie chicken, shredded

  • 1 stalk celery, diced

  • 1/3 cup mayonnaise

  • ½ tsp onion powder

  • ½ tsp pepper

Directions:

  1. Add all ingredients to a mixing bowl. Stir well to combine. Refrigerate for at least an hour to let the flavors mix. Serve!

Recipe notes:

*There are lots of ways to serve this chicken salad. Serve it on a sandwich. Serve it on crackers. Make a pita pocket. Or, make it a club sandwich by adding cheese, tomato, lettuce, and bacon. The options are endless!

Chicken Tostadas

Serves: 2 Print

Ingredients:

  • 1 cup rotisserie chicken, shredded

  • ½ cup salsa

  • 2 tbsp onion, minced

  • 1 avocado, peeled, pitted, and mashed

  • juice of ½ a lime

  • salt, to taste

  • 2 tbsp corn

  • ½ cup shredded pepperjack

  • 4 tostada shells

  • green onion and sour cream for serving, optional

Directions:

  1. Preheat oven to 350 degrees. In a small bowl, combine chicken and salsa. Microwave for 1 minute and 30 seconds. Stir again to mix. Set aside.

  2. In a mixing bowl, add mashed avocado, onion, lime juice, and salt, to taste. Stir well to combine. Set aside.

  3. Assemble the tostadas: Divide salsa chicken evenly between tostada shells. Top with pepperjack cheese. Bake for 5-6 minutes until the cheese has melted and the tostada starts to brown on the edges. Remove from oven, and top with avocado mix, corn, sour cream, and green onions, if desired. Serve immediately.

Recipe notes:

*I used store bought tostada shells for this recipe, but you can also make your own using corn tortillas. Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil. Arrange tortillas in a single layer. Lightly spray tortillas with olive oil cooking spray. Flip, and spray the other side with olive oil cooking spray. Bake for 8 minutes. Flip, and bake for another 7-8 mins until shells are crispy and just starting to brown. Remove from oven and top with a pinch of salt, per shell.

*This recipe can be easily doubled.

*I used the cob of corn that I used for the pot pie and the tostadas. You could also use frozen corn that's been thawed.

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