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Each week I buy an already roasted chicken for $4.98 from Sam's and can put together a different quick meal from it using the following recipes.
Soup: Add chicken broth, mixed vegetables and pasta, noodles, rice or dumplings (cut can biscuits into 4 pieces), and drop in pot. Heat in pot until dumplings, rice or noodles are done.
Fried Rice: Add cooked rice, soy sauce, garlic, salt, pepper, peas and carrots, and stir-fry in wok or large frying pan. Stir in 2 beaten eggs while it's heating.
Divan: To chicken add cooked broccoli, white sauce or a cream of soup, top with cheddar cheese. Bake in casserole dish at 325* for one-half hour.
Sandwich: Slice chicken and place with (or w/out) cheese on bread which has been spread with mayonnaise or mustard. You can also place the chicken in the blender for a chicken spread.
Pulled Chicken: Warm with diced onions and BBQ sauce. Scoop onto rolls, add cheese slices.
Chicken and Gravy: Cover with cream of mushroom soup, add mushrooms and cook. Serve over mashed potatoes, stuffing or egg noodles.
Fettuccine Alfredo: Add 1/2 cup Parmesan cheese to cream of chicken soup, cook, pour over cooked fettuccine pasta and add cooked peas.
Chicken Salad: Dice chicken and mix with mayonnaise, sliced celery, onion, salt and pepper. Use for sandwiches or add to cooked pasta. You can use Italian salad dressing instead of mayonnaise
Stir Fry: Add to package of stir fry vegetables, with ginger, garlic, and soy sauce. Serve over rice.
Lo Mein: Cook with broccoli, garlic, olive oil and soy sauce, salt and pepper; adding cooked linguine and warm to bend favors before serving.
Scampi: Fry lots of garlic in butter, add yellow rice. When rice is done, add diced chicken, and heat.
Spanish Chicken with Rice: Dice chicken and heat with olives, tomato sauce, salt, pepper, garlic and, other spices you like (such as hot pepper, saffron, or chili powder). Pour over cooked yellow rice and peas.
Mexican: Add chicken to black beans and rice, diced tomatoes, and add chili powder cumin, garlic, pepper or other spices to taste.
Sweet and Sour: Sauce: cornstarch in cold water, smooth, add 1 small can of crushed pineapple, soy sauce, garlic, sugar, vinegar, salt and pepper. Add chicken pieces and heat until sauce is thick.
Greek Lemon: Heat chicken in olive oil, lemon juice, oregano, salt and pepper. Can sprinkle feta cheese on top.
Enchiladas: Roll tortillas with chicken, black beans, cheese, salsa. Place in casserole, pour enchiladas sauce over all, cover and bake 350 degrees F about 1/2 an hour.
Pot Pie: Mix together cooked mixed vegetables, chicken gravy, thyme and diced chicken in oiled dish. Lay prepared pie dough (or mix 1/2 cup milk, 1 egg, and 1 cup all-purpose baking mix, and pour over top. Bake 350 degrees for 30 minutes.
Pad Thai: Rice noodles sauteed with chicken, egg, bean sprouts, diced scallions, ground peanuts, a little peanut butter.
Cajun Chicken Salad: Cajun spice, hot sauce, romaine lettuce, reduced fat Caesar salad dressing, grated Parmesan cheese (tomatoes, olives, etc. optional).
By Dee Bee from Naples, FL
I know this is so simple it seems silly to write a recipe for it; however, I've been cooking for a family of 9 for over 25 years now, and I've thrown away many rotisserie chicken carcasses before it dawned on me that I could save $1.50 per quart by just taking a few minutes of my time. It makes the cost of our dinner of roasted chicken almost pay for itself
Can be prepared in crockpot.
I let the broth cool just a bit, then strain it and use a funnel to fill quart mason jars, tighten lids, then store for a week or so in my refrigerator.
These easy, filling chicken dinners have been a staple at our dinner table since our boys were in their teenage years with voracious appetites. I was a stay-at-home mom with a tight budget. Years later I am still serving this family favorite, now to our grandchildren. For the first dinner, there is no prep. Just purchase a precooked rotisserie chicken at the deli and add side dishes/salads of your choice. Reserve remaining chicken including juices, skin, and carcass and refrigerate.
For the first dinner, there is no prep. Just purchase a precooked rotisserie chicken at the deli and add side dishes/salads of your choice. Reserve remaining chicken including juices, skin, and carcass and refrigerate.
Place leftover chicken and 3 cups of water in a large stock pot and bring to a boil to cook chicken off the bone.
Remove chicken from the bones cut into pieces. Mix 2 cups of the chicken broth with the soup in a saucepan and bring to a boil.
Mix melted margarine, flour, milk, and salt in a separate bowl. Put chicken in bottom of a 9 x 12 inch casserole dish. Pour can of drained mixed vegetables over chicken. Pour broth mixture over the vegetables and chicken.
Spoon dough mixture over top. Bake at 425 degrees F for 25-30 minutes or until lightly browned.
Source: A combination of different recipes I've used for years. I still play with the recipe by adding fresh rosemary, using different kinds of creamed soups, or fresh or frozen vegetables.
By Sandy from Elon, NC
In a pinch for time? Too warm to cook? Instead of grilling chicken after a long day's work, stop by the market deli for a roasted chicken. Whip up a package of mashed potatoes and a second veggie, and feed your family in less than twenty minutes.
I also enjoy adding the chicken to a garden salad with fresh herbs, Monterrey jack cheese, tomatoes, red/yellow pepper, dried cranberries, cucumbers, other favorite fixings, and dressing.
If you find them on sale and your budget allows, buy extras. Slice and peel the meat into a container or bag and freeze. Use the chicken for enchiladas, chicken, and noodles casserole, chicken Alfredo pizza, soup, sandwiches, or any other favorite creation. It's great for extra meals or packing lunches. This works great for our house! Enjoy.
By bzsister from Kalamazoo, MI
Because I keep kosher (organic), everything is much more expensive and I simply can't afford to waste anything. When I purchase a rotisserie chicken, I strip the meat from the bones and use the bones and non-meaty part of the chicken wings to make chicken broth for my next batch of chicken soup, some of which I freeze in ice cube trays for a quick cup-of-soup. I save the skin to add as "seasoning" in my fresh veggies and afterwords, a nice "treat" for my dogs.
By Solartea from Tallahassee, FL
I often roast twice the vegetables and freeze them with chicken and minced rosemary for a really quick weeknight meal. A rotisserie chicken supplies enough meat for two soups and can be used to make homemade broth too.
Roast vegetables in 350 degree F oven, uncovered for 1 hour or until soft and browned. When vegetables are done, add to soup pot with chicken, rosemary and broth. Let simmer for at least 30 minutes, add salt and pepper to taste.
Jess from Portland, OR
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