There’s something so efficient about buying and cooking a whole chicken, eating bits of it the first day, making bone broth with the carcass, and then continuing to repurpose it into various dishes.
I give you some choices with the Chicken Cordon Bleu Casserole and the Buffalo Chicken Casserole but this chart has additional ideas on things that can be put together quickly with leftover cooked chicken. If you like canned chicken, you can use that. I usually just use chicken I’ve made in the Instant Pot or the air fryer for leftovers.
CHICKEN TACOS WITH SALSA AND GUACAMOLE
Eggs/Other Proteins: ¾ cup chopped rotisserie chicken
Fat: 2 Tbsp shredded Mexican-blend or cheddar cheese, guacamole
Seasonings/Condiments: 2 Tbsp salsa, pinch each salt and pepper
Vegetables/Herbs: 2 butter lettuce leaves
Microwave chicken, salsa, salt, and pepper in a glass bowl for 30 to 40 seconds. Divide between lettuce leaves. Top with cheese and guacamole.
CURRIED CHICKEN SALAD
Eggs/Other Proteins: 1 cup chopped rotisserie chicken, 1 Tbsp chopped roasted pistachios
Fat: 2 Tbsp mayonnaise
Seasonings/Condiments: 2 tsp fresh lemon juice, ¼ tsp curry powder, pinch each salt and pepper
Vegetables/Herbs: 1 Tbsp minced celery, 1 Tbsp minced red onion, 2 tsp chopped fresh cilantro
Stir everything together.
CHEESY CHICKEN-BACON “RICE”
Eggs/Other Proteins: ¾ cup chopped rotisserie chicken, ¼ cup chicken broth, 1 slice cooked and crumbled bacon
Fat: 2 Tbsp cream cheese, ¼ cup shredded cheddar cheese
Seasonings/Condiments: Pinch each salt and pepper
Vegetables/Herbs: 1 cup frozen riced cauliflower
Microwave cauliflower, covered, in a glass dish for 2 minutes. Stir in chicken, broth, cream cheese, cheddar cheese, and salt and pepper. Cover and microwave for 2 minutes; stir. Top with bacon.
STUFFED BELL PEPPERS
Eggs/Other Proteins: 1 cup chopped rotisserie chicken
Fat: 2 Tbsp cream cheese, ¼ cup shredded mozzarella cheese, 1 Tbsp grated
Parmesan, 1 Tbsp sour cream, 1 Tbsp mayonnaise
Seasonings/Condiments: ¼ tsp garlic powder, pinch each salt and pepper
Vegetables/Herbs: 1 bell pepper (halved and seeded), ¼ cup chopped baby spinach
Place pepper halves cut sides down in a glass dish. Cover and microwave for 3 minutes. Stir together the remaining ingredients. Divide between pepper halves. Cover and microwave until peppers are tender, 10 to 12 minutes.
CHICKEN QUESADILLA
Eggs/Other Proteins: ½ cup chopped rotisserie chicken
Fat: ½ cup shredded Colby Jack or cheddar cheese, 1 coconut-flour wrap, guacamole, sour cream
Seasonings/Condiments: Salsa
Sprinkle half of the cheese on one half of the wrap. Top with chicken. Top with remaining half of cheese. Fold over. Cook in a skillet over medium heat until wrap is browned and cheese is melted, turning once. Serve with guacamole, sour cream, and salsa.
CHICKEN NIÇOISE SALAD
Eggs/Other Proteins: ¾ cup chopped rotisserie chicken, 1 hard-cooked egg (halved)
Seasonings/Condiments: Vinaigrette, pinch each salt and pepper
Vegetables/Herbs: 2 Tbsp whole Kalamata or black olives (pitted), ½ cup whole cooked green beans (room temperature), 3 cherry tomatoes (halved)
Arrange chicken, egg, olives, green beans, and tomatoes in separate piles on a plate. Drizzle with vinaigrette. Sprinkle with salt and pepper.
CHICKEN “TORTILLA” SOUP
Eggs/Other Proteins: ¾ cup shredded rotisserie chicken, 2 cups chicken broth
Fat: 2 Tbsp cream cheese, ¼ cup shredded Colby or Colby Jack cheese, Cheese Crisps
Seasonings/Condiments: 2 Tbsp salsa, ¼ tsp chili powder, pinch each salt and pepper
Vegetables/Herbs: 1 green onion (sliced)
Heat chicken, broth, cream cheese, salsa, chili powder, salt, and pepper in a small saucepan over medium heat. Once hot, gradually add the shredded cheese, stirring to combine. Top with green onion and cheese crisps.
CHICKEN CAPRESE SALAD
Eggs/Other Proteins: ¾ cup chopped rotisserie chicken
Fat: 4 oz fresh mozzarella (sliced ¼-inch thick)
Seasonings/Condiments: 1 Tbsp extra-virgin olive oil, pinch each salt and pepper
Vegetables/Herbs: 1 small tomato (sliced), handful of fresh basil leaves
Arrange the chicken, tomato slices, mozzarella slices, and basil on a plate. Drizzle with olive oil and sprinkle with salt and pepper.
CHICKEN COUSCOUS
Eggs/Other Proteins: ¾ cup chopped rotisserie chicken
Fat: 1 Tbsp butter, 3 Tbsp full-fat Greek yogurt (plain and unsweetened), 1 Tbsp sliced almonds
Seasonings/Condiments: ¼ tsp Ras al Hanout, Harissa, Pinch of salt
Vegetables/Herbs: 1 cup frozen riced cauliflower, ¼ cup frozen peas, 1 green onion (sliced)
Microwave cauliflower, covered, in a glass dish for 2 minutes. Stir in chicken and peas. Cover and microwave for an additional 2 minutes. Stir in the butter, ras al hanout, and salt. Top with harissa, yogurt, green onion, and almonds.
QUICK CHICKEN-FRIED RICE
Eggs/Other Proteins: 1 egg (lightly beaten), ¾ cup chopped rotisserie chicken
Seasonings/Condiments: 2 tsp vegetable oil, 1 tsp soy sauce, dash each garlic powder and onion powder, 2 tsp toasted sesame oil, sesame seeds, pinch each salt and pepper
Vegetables/Herbs: 1 cup cooked riced cauliflower, ¼ cup frozen peas (thawed), 1 green onion (sliced)
Heat vegetable oil in a small skillet over medium-high heat. When hot, cook egg until scrambled. Add the cauliflower, peas, chicken, soy sauce, salt, pepper, garlic powder, and onion powder. Cook, stirring, until heated through. Stir in sesame oil. Sprinkle with green onion and sesame seeds.
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