18 Flavorful Leftover Rotisserie Chicken Recipes for Busy Nights

Busy weeknights call for quick, delicious meals—and leftover rotisserie chicken is the perfect shortcut to a flavorful dinner. Whether you’re craving comfort food, something spicy, or a light and fresh dish, these 18 recipes will transform your leftover chicken into mouthwatering meals in no time.

From creamy Chicken and Broccoli Alfredo Pasta to zesty Spicy Chicken Quesadillas, there’s something for every taste. Need a hearty option? Try the Creamy Chicken and Rice Casserole or Chicken and Dumplings. For a lighter bite, whip up a Chicken and Avocado Salad or Chicken Caesar Salad Wraps. Craving bold flavors? The Buffalo Chicken Stuffed Peppers or BBQ Chicken Pizza won’t disappoint.

With these easy recipes, you’ll never waste leftover chicken again—just pure, delicious convenience!

Chicken and Broccoli Alfredo Pasta

This creamy Chicken and Broccoli Alfredo Pasta is a weeknight hero—rich, comforting, and packed with just enough veggies to feel wholesome.

• 8 oz fettuccine pasta
• 2 cups broccoli florets
• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

1. Cook pasta according to package instructions. Add broccoli during the last 3 minutes of cooking, then drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Remove from skillet.
3. Reduce heat to medium, add remaining 1 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant.
4. Pour in heavy cream, stirring gently. Simmer for 2 minutes, then stir in Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using) until smooth.
5. Return chicken, pasta, and broccoli to the skillet. Toss to coat and heat through for 1–2 minutes.

The magic here? The broccoli cooks right with the pasta—no extra pans, and it stays perfectly crisp-tender.

Tip: For extra silkiness, reserve 1/4 cup pasta water to loosen the sauce if needed.

Spicy Chicken Quesadillas

These crispy, cheesy quesadillas pack a punch with tender spiced chicken and melty Monterey Jack—perfect for a quick weeknight dinner or game-day snack.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (adjust for heat)
• 1/2 tsp salt
• 1/2 cup diced red bell pepper
• 1/4 cup sliced jalapeños (optional)
• 4 large flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Sour cream and lime wedges, for serving

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add chicken, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne, and 1/2 tsp salt. Cook for 5–6 minutes until no longer pink. Transfer to a plate.
2. In the same skillet, sauté red bell pepper and jalapeños (if using) for 2 minutes until slightly softened.
3. Lay out tortillas. Sprinkle half of each with Monterey Jack cheese, then top with chicken, peppers, and cilantro. Fold tortillas over.
4. Wipe the skillet clean and heat over medium. Cook quesadillas one at a time for 2–3 minutes per side until golden and cheese melts.
5. Slice into wedges and serve with sour cream and lime wedges.

The smoky-spicy chicken paired with the cool, creamy Monterey Jack creates a crave-worthy balance—plus, the crispy edges are irresistible!

Tip: For extra crunch, brush the tortillas lightly with oil before cooking.

Chicken Caesar Salad Wraps

These wraps pack all the creamy, garlicky goodness of a classic Caesar salad into a handheld meal—perfect for lunches or light dinners.

Ingredients:

• 2 cups shredded rotisserie chicken
• 1/3 cup grated Parmesan cheese, plus extra for garnish
• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 garlic clove, minced
• 1/2 tsp black pepper
• 4 large flour tortillas (10-inch)
• 2 cups chopped romaine lettuce
• 1/2 cup Caesar dressing
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. In a bowl, mix shredded chicken, 1/3 cup Parmesan, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and black pepper until well combined.
2. Lay tortillas flat and divide the chicken mixture evenly among them, spreading it down the center of each.
3. Toss romaine lettuce with Caesar dressing and pile it on top of the chicken mixture. Sprinkle with extra Parmesan and parsley (if using).
4. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling. Slice in half diagonally and serve.

The tangy dressing and crispy lettuce contrast beautifully with the rich, savory chicken—no croutons needed for crunch!

Tip: Warm the tortillas for 10 seconds in the microwave for extra pliability before filling.

Creamy Chicken and Rice Casserole

This comforting casserole is a weeknight hero—creamy, hearty, and packed with flavor without any fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, diced
• 1 cup uncooked long-grain white rice
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1.5 cups chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced chicken and cook until no longer pink, about 5–6 minutes. Transfer to a greased 9×13-inch baking dish.
2. In the same skillet, sauté diced onion, celery, and minced garlic for 3–4 minutes until softened. Stir in 1 cup uncooked rice and cook for 1 minute.
3. In a bowl, whisk together 1 can cream of chicken soup, 1 cup sour cream, 1.5 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Pour over the chicken in the baking dish, then stir in the sautéed veggie-rice mixture.
4. Cover tightly with foil and bake for 45 minutes. Uncover, sprinkle with 1 cup shredded cheddar cheese, and bake for another 10 minutes until bubbly and golden.

The magic here? The rice cooks right in the casserole, soaking up all the creamy goodness while keeping the chicken tender. No pre-boiling required!

Tip: For extra crunch, top with buttery breadcrumbs before the final bake.

Buffalo Chicken Stuffed Peppers

These spicy, cheesy stuffed peppers are a game-day favorite—packed with bold buffalo flavor and ready in under an hour!

Ingredients:

• 4 large bell peppers (any color), halved lengthwise and seeded
• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1/2 cup crumbled blue cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped fresh cilantro
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Brush the bell pepper halves with 1 tbsp olive oil and season lightly with salt and pepper. Arrange cut-side up on a baking sheet.
2. In a bowl, mix the shredded chicken with 1/2 cup buffalo sauce, 1 tsp garlic powder, and 1/2 tsp onion powder until evenly coated.
3. Divide the chicken mixture among the pepper halves. Top with 1/2 cup cheddar cheese and 1/2 cup blue cheese.
4. Bake for 20–25 minutes until peppers are tender and cheese is bubbly. Let cool for 5 minutes.
5. Drizzle with 1/4 cup sour cream and sprinkle with 2 tbsp cilantro before serving.

The blue cheese and sour cream balance the heat perfectly, while the peppers stay crisp-tender for a satisfying crunch.

Tip: For extra smokiness, swap half the buffalo sauce for barbecue sauce!

Chicken Enchilada Soup

This cozy, flavor-packed soup brings all the comfort of enchiladas to your bowl—minus the fuss of rolling tortillas!

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts
• 2 cups low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 (10 oz) can red enchilada sauce
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add chicken breasts, 2 cups chicken broth, black beans, corn, enchilada sauce, diced tomatoes, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
3. Remove chicken, shred with two forks, and return to the pot. Stir in 1/2 cup heavy cream and cheddar cheese until melted.
4. Ladle into bowls and top with fresh cilantro.

The creamy, smoky broth and tender shredded chicken make this soup taste like it simmered all day—even though it’s ready in under 30 minutes!

Tip: For extra richness, swirl in a spoonful of sour cream just before serving.

BBQ Chicken Pizza

This smoky-sweet BBQ chicken pizza is a crowd-pleaser with its tangy sauce, melty cheese, and juicy chicken—perfect for game day or a cozy weeknight.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1 cup cooked shredded chicken
• 1/2 cup BBQ sauce, divided
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup thinly sliced red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface into a 12-inch circle, then transfer to a greased baking sheet.
2. Brush dough with olive oil, then spread 1/4 cup BBQ sauce evenly over the surface, leaving a 1/2-inch border.
3. Sprinkle shredded chicken evenly over the sauce, followed by mozzarella cheese and red onion. Drizzle remaining 1/4 cup BBQ sauce on top, then sprinkle with garlic powder and smoked paprika.
4. Bake for 15–18 minutes until crust is golden and cheese is bubbly. Remove from oven and let cool for 2 minutes before topping with fresh cilantro.

The double dose of BBQ sauce—both under and over the toppings—gives every bite a bold, caramelized flavor that pairs perfectly with the creamy mozzarella.

Tip: For extra smokiness, toss the shredded chicken with a spoonful of BBQ sauce before adding it to the pizza.

Chicken Fried Rice

Ingredients:

• 2 cups cooked and chilled white rice (day-old works best!)
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1 cup diced cooked chicken
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp white pepper

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Stir in chicken, peas, and carrots; cook for 2 minutes until heated through.
3. Add rice, breaking up clumps with a spatula. Cook for 3 minutes, stirring occasionally, until rice is lightly toasted.
4. Reduce heat to medium. Stir in soy sauce, sesame oil, garlic powder, and white pepper. Fold in scrambled eggs and green onions; cook 1 minute more.

The secret? Using chilled rice ensures those perfect, separate grains that soak up all the flavor without turning mushy.

Tip: For extra crunch, sprinkle with extra sliced green onions or a drizzle of sriracha!

Chicken Tortilla Soup

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 1 cup crushed tortilla chips, for serving
• 1 avocado, diced (optional)

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add diced onion and sauté for 5 minutes until softened. Stir in 3 cloves minced garlic, 1 tbsp cumin, 1 tsp smoked paprika, and 1 tsp chili powder; cook for 1 minute until fragrant.
2. Pour in fire-roasted tomatoes and chicken broth, then add chicken breasts. Bring to a simmer, cover, and cook for 15 minutes until chicken is tender.
3. Remove chicken, shred with forks, and return to the pot. Stir in black beans, corn, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 10 minutes.
4. Turn off heat and stir in lime juice and cilantro. Ladle into bowls and top with crushed tortilla chips and avocado (if using).

The magic here? Smoky spices mingle with bright lime and fresh cilantro for a soup that’s hearty but never heavy.

Tip: For extra depth, char fresh corn on the grill before adding it to the soup.

Chicken and Spinach Stuffed Shells

These cheesy, creamy stuffed shells are a crowd-pleaser—packed with tender chicken, fresh spinach, and a rich ricotta filling that bakes up bubbly and golden.

Ingredients:

• 20 jumbo pasta shells
• 2 cups cooked shredded chicken
• 1 (15 oz) container ricotta cheese
• 1 cup chopped fresh spinach
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a bowl, mix shredded chicken, ricotta, spinach, Parmesan, egg, garlic powder (1 tsp), salt (1/2 tsp), and black pepper (1/4 tsp) until combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Spoon filling into each shell and arrange seam-side up in the dish.
4. Top with remaining 1 cup marinara sauce and sprinkle mozzarella evenly over the shells.
5. Bake for 25 minutes until cheese is melted and sauce is bubbling. Let cool 5 minutes before serving.

The ricotta filling stays luxuriously creamy while the edges crisp up slightly—perfect for balancing textures. Serve with garlic bread for a cozy weeknight dinner!

Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the filling mixture.

Lemon Garlic Chicken Pasta

This bright and zesty pasta dish is weeknight magic—tender chicken, al dente noodles, and a garlicky lemon sauce that comes together in one pan.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 boneless, skinless chicken breasts, thinly sliced
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• Zest and juice of 1 lemon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta according to package instructions. Drain, reserving 1/2 cup pasta water.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 5–6 minutes until golden, then transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil, garlic, and red pepper flakes. Sauté 30 seconds until fragrant.
4. Pour in chicken broth, scraping up browned bits. Simmer 2 minutes, then stir in heavy cream, lemon zest, and juice. Cook 1 minute until slightly thickened.
5. Return chicken and pasta to skillet. Toss with sauce, adding reserved pasta water as needed. Sprinkle with Parmesan and parsley.

The lemon’s tang cuts through the rich cream, while the red pepper flakes add just enough warmth—no bland pasta here!

Tip: For extra depth, use the pasta water to loosen the sauce—the starch helps it cling to every noodle.

Chicken Pot Pie Soup

Chicken Pot Pie Soup

This creamy, comforting soup has all the cozy flavors of classic chicken pot pie—without the fuss of making a crust. It’s like a hug in a bowl!

Ingredients:

• 3 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp salt
• 2 cups cooked shredded chicken
• 1 cup frozen peas
• 1/2 cup heavy cream
• 1 sheet puff pastry, baked and cut into squares (optional, for serving)

Instructions:

1. In a large pot, melt 3 tbsp unsalted butter over medium heat. Add diced onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 cloves minced garlic and cook for 1 minute.
2. Sprinkle 1/3 cup all-purpose flour over the veggies and stir to coat. Cook for 1 minute to remove the raw flour taste.
3. Slowly whisk in 4 cups chicken broth and 2 cups whole milk until smooth. Add 1 tsp dried thyme, 1/2 tsp black pepper, and 1 tsp salt. Bring to a simmer, stirring occasionally.
4. Add shredded chicken and 1 cup frozen peas; simmer for 10 minutes until slightly thickened. Stir in 1/2 cup heavy cream and heat through (about 2 minutes).
5. Ladle into bowls and top with puff pastry squares if using. Serve warm.

The secret to this soup’s rich texture? A roux base and a splash of cream for velvety smoothness—just like the filling of a pot pie!

Tip: For extra flavor, swap half the broth for homemade stock or add a Parmesan rind while simmering.

Chicken and Avocado Salad

This bright, creamy salad is a protein-packed lunch that comes together in minutes—perfect for busy days when you need something fresh and satisfying.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie or grilled)
• 1 large avocado, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 2 tbsp mayonnaise
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. In a large bowl, combine the shredded chicken, diced avocado, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, mayonnaise, salt, black pepper, and garlic powder until smooth.
3. Pour the dressing over the chicken mixture and gently toss until everything is evenly coated. Avoid overmixing to keep the avocado chunks intact.
4. Taste and adjust seasoning with an extra pinch of salt or lime juice if needed.

The creamy avocado melts into the dressing, creating a luxe texture that clings to every bite of tender chicken—no sad, dry salads here!

Tip: For extra crunch, fold in a handful of toasted pepitas or crushed tortilla chips just before serving.

Chicken and Vegetable Stir-Fry

This quick and colorful stir-fry is a weeknight lifesaver—packed with tender chicken, crisp veggies, and a savory-sweet sauce that clings to every bite.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the pan. Toss in bell pepper, broccoli, and carrot; stir-fry for 3–4 minutes until crisp-tender. Add garlic and ginger; cook for 30 seconds until fragrant.
3. Return chicken to the pan. Pour in 3 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1/2 tsp red pepper flakes (if using). Toss everything together for 1–2 minutes until glossy and well-coated.
4. Garnish with green onions and serve immediately over rice or noodles.

The magic here? The honey caramelizes slightly in the hot pan, giving the sauce a subtle sticky-sweet depth that balances the salty soy.

Tip: For extra crunch, toss in a handful of cashews or peanuts with the veggies!

Chicken and Dumplings

Nothing says comfort like tender chicken and fluffy dumplings simmered in a rich, herby broth—this one-pot wonder is pure nostalgia in a bowl.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, sliced into coins
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 6 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 2 tbsp unsalted butter, melted

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add onion, carrots, celery, and garlic; cook for 5 minutes until softened. Stir in 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
2. Pour in 6 cups chicken broth and add chicken thighs. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until chicken is cooked through. Remove chicken, shred, and return to the pot.
3. For the dumplings: Whisk together 1 cup flour, 2 tsp baking powder, and 1/2 tsp salt. Stir in 1/2 cup milk and 2 tbsp melted butter until just combined (don’t overmix).
4. Drop tablespoon-sized dough balls into the simmering broth. Cover and cook for 15 minutes (no peeking—this keeps them fluffy!).

The magic here? Those dumplings steam right in the broth, soaking up all the savory flavor while staying pillowy-soft. Serve with a sprinkle of fresh parsley if you’re feeling fancy.

Tip: For extra richness, swap half the broth for whole milk or heavy cream in step 2.

Chicken Taco Salad

This zesty Chicken Taco Salad is a fiesta in a bowl—packed with fresh crunch, smoky spice, and a creamy lime dressing that ties it all together.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 tbsp olive oil, divided
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups chopped romaine lettuce
• 1 cup halved cherry tomatoes
• 1/2 cup diced red onion
• 1 avocado, sliced
• 1/3 cup sour cream
• 2 tbsp lime juice
• 1/2 cup crushed tortilla chips
• 1/4 cup chopped cilantro

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Toss chicken with taco seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6–7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice.
2. Whisk together sour cream, lime juice, and remaining 1 tbsp olive oil in a small bowl.
3. In a large bowl, layer romaine, tomatoes, red onion, avocado, and sliced chicken. Drizzle with dressing, then top with tortilla chips and cilantro.

The magic here? The warm, spiced chicken against the cool, creamy dressing—plus that irresistible crunch from the chips. Serve immediately for maximum texture contrast!

Tip: Swap sour cream for Greek yogurt if you prefer a tangier dressing.

Chicken and Mushroom Risotto

This comforting risotto balances tender chicken, earthy mushrooms, and rich Parmesan for a restaurant-worthy meal that’s totally doable at home.

Ingredients

• 1 lb boneless, skinless chicken thighs, diced
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 4 cups low-sodium chicken broth, warmed
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. In a large Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium-high. Cook chicken until browned (5–6 minutes). Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the pot. Sauté mushrooms until golden (4 minutes), then add onion and garlic, cooking until soft (3 minutes).
3. Stir in Arborio rice, coating it with the oils. Pour in ½ cup white wine, simmering until mostly absorbed (2 minutes).
4. Add warmed broth ½ cup at a time, stirring frequently until absorbed before adding more (20–25 minutes total).
5. Return chicken to the pot. Stir in remaining 2 tbsp butter, ½ cup Parmesan, 1 tsp salt, ½ tsp pepper, and thyme. Cook until creamy (2 minutes).

The key? Patience with the broth additions—it’s what gives this risotto its signature velvety texture.

Tip: For extra depth, swap 1 cup broth for porcini mushroom soaking liquid.

Chicken and Sweet Potato Hash

This hearty one-pan hash is the perfect way to turn leftover chicken into a vibrant, satisfying meal—packed with caramelized sweet potatoes and smoky spices.

Ingredients:

• 2 cups diced sweet potatoes (½-inch cubes)
• 2 cups shredded cooked chicken
• 1 small red bell pepper, diced
• ½ medium red onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, for 10 minutes until slightly softened.
2. Add the red bell pepper, red onion, and remaining 1 tbsp olive oil. Cook for 5 more minutes, stirring occasionally, until vegetables are tender.
3. Stir in the shredded chicken, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Cook for 3–4 minutes until everything is heated through and fragrant.
4. Garnish with fresh parsley and serve immediately.

The smoky paprika and caramelized sweet potatoes create a cozy depth of flavor, while the tender chicken keeps it hearty enough for breakfast or dinner.

Tip: For extra crispiness, press the hash down lightly with a spatula during the last minute of cooking.

Conclusion

This article features 18 quick and delicious recipes to transform leftover rotisserie chicken into flavorful meals. From comforting dishes like Creamy Chicken and Rice Casserole and Chicken and Dumplings to bold options like Spicy Chicken Quesadillas and Buffalo Chicken Stuffed Peppers, these ideas are perfect for busy nights. Other highlights include Chicken Caesar Salad Wraps, BBQ Chicken Pizza, and Chicken Tortilla Soup, ensuring variety and ease for any meal.