Your Guide to Rotisserie Chicken: Meals, Storage, and More

 

Rotisserie chicken has become a convenient and economical way to quickly prepare delicious meals.  It is widely available at grocery stores.  You can also make roasted chicken at home.  A good idea is to set time aside to make a couple of roasted chickens to have ready as needed.  Make them, cut them up and freeze them is a smart thing to do.

Check out Mary Hunt's informative article on everything you need to know about rotisserie chickens from her blog Everyday Cheapsake.  

Click here to go to the article.  While you are on her blog, subscribe to her newsletter . . . you will be glad you did.  I've been subscribed for many years and is one of my favorite blogs.

9 Chicken Casseroles

Many of these recipes are chicken-a-la-kingish and since that is one of my favorite meals, I can't wait to try some of these recipes.

If you like these recipes, consider subscribing to Jennifer's You Tube Channel, Cook Clean Repeat . . . you will love it.  It is one of my favorites and I highly recommend it!

13 Ways to Use Crescent Roll Dough (Chicken Dumplings, Donuts & More) |

 

Nicole has several videos on YouTube about using Crescent Roll Dough and Pizza Dough that are fast and easy, but more importantly, they look delicious.  I plan on trying them soon since it looks like it will be easy to adapt to cooking for one person.

I have subscribed to her YouTube Channel and love most of those recipes.  Subscribe here.

https://www.allrecipes.com

Farmhouse Chicken Cornbread Casserole

 

By: Blair Lonergan from The Seasoned Mom

Watch How to Make It

Click here for this delicious recipe featuring chicken and cornbread from The Seasoned Mom.

Skinny Rotisserie Chicken and Grits Casserole

 

I have never put cream cheese in grits, but it sounds like a good idea to try.  

I'm not convinced about bbq sauce for a garnish!

Source: https://www.theseasonedmom.com/skinny-rotisserie-chicken-grits-casserole/

Ingredients

• 2 cups 1% low-fat milk
• ¾ cup fat-free reduced-sodium chicken broth
• 1 cup uncooked quick-cooking grits
• ¼ teaspoon salt
• ½ cup 2 ounces finely-grated Cheddar cheese
• 2 tablespoons butter 
• 3 ounces 1/3-less-fat cream cheese
• 2 large egg whites
• 1 ½ cups about 9 ounces diced rotisserie chicken
• ¼ cup barbecue sauce
• Sliced green onions for garnish

Instructions

Preheat oven to 375 degrees F. Spray an 11-inch by 7-inch baking dish with cooking spray and set aside.

Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk.

Cook for 5 minutes, or until thick, stirring constantly. Remove from heat. Stir in Cheddar, butter, and cream cheese until smooth.

• 
  

Stir in egg whites and chicken.

Spoon mixture into prepared baking dish.

Bake at 375 degrees for 25 minutes, or until set.

Just before serving, drizzle with barbecue sauce and garnish with green onions.

Homemade Cracker Barrel Chicken and Dumplings

 

The perfect comfort food that comes from Cracker Barrel Restaurant, one of my favorites.  I've had this dish many times at the restaurant.  It will be awesome to make it myself.

Click here for the source recipe page with more photos and complete description from the website All Free Copycat Recipes.

Ingredients

• For the Chicken Stock:
• 1 chicken, whole or cut up
• 3 carrots, peeled and cut in half
• 4 stalks of celery, cut in half
• 1 onion, peeled and cut in half
• 1 teaspoon dried thyme
• 2 teaspoons dried sage
• Salt and pepper to taste
•  
• For the Dumplings:
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons crisco
• 3/4 cup milk
•  
• 2 carrots, chopped (optional)
• 2 stalks of celery, chopped (optional)
• 1 small onion
• 2 teaspoon dried sage

       Salt and pepper to taste

To Make the Chicken Stock:

Place all ingredients for the chicken stock in a large stock pot. Fill with water until all the ingredients are covered.

Bring the ingredients to a light simmer and let simmer over low heat for about 2 hours. Then remove the pieces of chicken and set aside. 

Strain the rest of the stock, discarding all the vegetables.

After the chicken cools, cut it into pieces or shred it, depending on how you like your chicken and dumplings.

To Make the Dumplings:

Mix together all of the dumpling ingredients in a mixing bowl until they come together and form a ball. 

Add more flour if dough is too sticky and more milk if dough is too dry.

Place the ball of dough on a floured surface. 

Knead a few times until smooth. 

Roll out the dough with a rolling pin until it is about 1/8 inch thick.

Cut the rolled out dough into slices, then smaller bite-sized pieces. These will be your dumplings.

To Assemble:

Heat the remaining ingredients in a large pot with 6 cups of the strained stock. 

Add the reserved chicken. 

Add more water if the ingredients are not covered. Bring to a boil.Put the heat on low and add the cut-up dumplings.

Simmer on low for 30 minutes or until dumplings are cooked through and the broth has thickened.

If the broth is not thick enough, create a slurry by mixing together 1 teaspoon of flour and a 1/4 cup water in a small bowl. Then whisk into the broth and let simmer an additional 5 minutes.

18 Chicken Enchilada Casserole Recipes

 

Here are links to more than just one more chicken recipe.  

If you love enchiladas, this post is for you!

Yes, I love chicken.

Chicken Enchilada Casseroles

• 4-Ingredient Chicken Enchilada Casserole  - The 4-Ingredient Chicken Enchilada Casserole recipe is a great choice for a quick and easy Mexican chicken casserole. While it's easy to make, it's also easy on your budget.
   
• Smothered Chicken Enchilada Bake - Chicken enchiladas are wonderful any day of the week. Take this Smothered Chicken Enchilada Bake for a test drive on the day of your choosing.
   
• Cheesy Mexican Chicken Casserole - This Cheesy Mexican Chicken Casserole Recipe incorporates three kinds of cheese and green chillies. It's not only colorful, but packed with flavor!
   
• "Layered" Chicken Enchiladas - If you are in the mood for chicken, try "Layered" Chicken Enchiladas. This Mexican casserole is made in layers like lasagna.
   
• Cheesy Chicken Enchilada Casserole - Cheesy Chicken Enchilada Casserole redefines the enchilada casserole. The crumbly, cheesy tortilla crust may just be the best part.
   
• Easy Chicken Enchilada Bake - Easy Chicken Enchilada Bake is one of the tastiest recipes for chicken enchilada casserole. You can throw it together quickly, so it makes for a great weeknight meal.

 

Slow Cooker Chicken Enchilada Recipes

• 5-Ingredient Chicken Enchilada Casserole (shown) - This 5-Ingredient Chicken Enchilada Casserole is a very zesty meal! This slow cooker casserole calls for red enchilada sauce, boneless chicken breast, olives and Cheddar cheese, with a bottom layer of tortillas.
   
• Slow Cooker Cornbread Chicken Enchiladas - This Mexican enchilada casserole has got it all: an enchilada base and a cornbread topping. You can't pass up chicken enchilada casserole recipes like this one.
   
• Chicken Enchilada Slow Cooker Casserole - This Chicken Enchilada Slow Cooker Casserole is a colorful and tasty chicken enchilada casserole recipe, made with chicken, sour cream, salsa, tortillas, olives and other delicious ingredients.

 

Chicken Enchilada Recipes

• Chicken and Chile Enchiladas - Made with roasted chicken, fresh spices, diced green chili peppers, sour cream and cheese, this Mexican enchilada casserole is spicy and delicious.
   
• Green Chile Chicken Enchiladas with Black Beans - Green Chile Chicken Enchiladas With Black Beans is sure to be satisfying. There's no chicken soup in sight, just fresh ingredients. This Mexican meal will really make you say, "Wow."
   
• Skinny Chicken Enchiladas - If you're in search of low-fat Mexican casserole, this recipe for Skinny Chicken Enchiladas is a tasty option.
   
• Creamy Chicken and Chile Enchiladas - This casserole is like one big enchilada that everyone will enjoy. Topped with green chili peppers, this enchilada casserole really has a kick to it.
   
• Chicken Enchilada with Avocado Cream Sauce (shown) - This Chicken Enchilada with Avocado Cream Sauce is a great way to spice up any meal. The creamy avocado sauce is so delicious and tastes like it could be served in a four star restaurant.
   
• Chicken, White Bean, and Chorizo Enchiladas - This is an incredible chicken enchilada casserole recipe that is so easy to make at home.
   
• Easy Green Chile Chicken Enchiladas - Filled with cheese and moist chicken, this chicken enchilada recipe is a must-have for your dinner menu. By using cans of already made green chili sauce, you cut out time from cooking without cutting the flavor.
   
• Chicken and Spinach Enchiladas Verdes - Take a break from your run-of-the-mill recipes for chicken enchilada casserole by making recipes for chicken enchilada casserole with spinach!
   
• Daring Chicken Enchiladas - Daring Chicken Enchiladas is one of the spicier recipes for chicken enchilada casserole because it is made with chili peppers and poblano peppers.

 

SOURCE:  https://www.allfreecasserolerecipes.com/ 

Potato Chip Chicken Tenders

I watched this episode of The Kitchen on the Food Channel with great delight as I could see so many variations using this recipe.  Links are listed at the end of the recipe.

The crispiness of the finished chicken was especially of interest to me.  Can't wait to try them!

Ingredients:

1 quart (4 cups) vegetable oil, for frying

1 pound chicken tenders

Kosher salt and freshly cracked black pepper

1 cup potato flakes

1 cup wavy potato chips, crushed

1 cup all-purpose flour

4 large eggs, beaten



Directions:

Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer. Heat over medium heat until it reaches 350 degrees F.

Season the chicken with salt and pepper. 

Mix the potato flakes and crushed chips together in a shallow dish. 

In a second shallow dish, mix the flour and some salt and pepper. 

Add the eggs to a third shallow dish. 

Dredge the chicken tenders on all sides first in the seasoned flour. Shake to remove any excess flour, then dip into the egg. Allow the egg to drip off. Dredge in the potato mixture until evenly coated.

Carefully add the chicken tenders to the hot oil and cook until golden brown, 3 to 4 minutes per side. Transfer to a cooling rack over a paper towel-lined baking sheet. Sprinkle with more salt and serve warm.

RECIPE COURTESY OF GEOFFREY ZAKARIAN

Show: The Kitchen
Episode: Cook Smart

Watch how to make this recipe.

Chicken Bacon Ranch Tater Tots Casserole

This recipe sounds and looks delicious and easy!



Ingredients

1 teaspoon vegetable oil

1/2 cup chopped onion 

1 can (10.5 oz) condensed cream of chicken soup

1 cup sour cream

1/2 cup milk

2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

1 package (1 oz) ranch dressing & seasoning mix

1/4 teaspoon black pepper

3 cups shredded cooked chicken

1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes

1/2 cup chopped cooked bacon 

1/2 cup chopped tomatoes 

1/4 cup sliced green onions

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Heat oil over medium heat in nonstick skillet (8- or 10-inch). Cook onion in oil, stirring occasionally, until tender (3 to 5 minutes).

In medium bowl, combine and stir onion, condensed soup, sour cream, milk, 1 cup of the cheese, 2 tablespoons of the dressing mix and the black pepper until mixed well.  Stir in chicken.

Place half of the frozen potatoes in single layer on bottom of baking dish. 

Spoon and spread chicken mixture on top of potatoes and sprinkle 1/4 cup of the bacon on top.

In large resealable food-storage plastic bag, add remaining potatoes with remaining dressing mix.  Seal and shake bag to coat.  Arrange on top of casserole.

Bake 40 minutes; top casserole with remaining 1 cup cheese and 1/4 cup bacon.

Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned. Top with tomatoes and green onions.

Source

Buffalo Chicken Salad

Looks delicious . . . a salad version of Buffalo Chicken Wings.

Ellie’s Real Good Food is one of my new favorite cooking shows.  When I watched the episode that included this buffalo chicken salad, I had to save it so I can make it in the future.

Ingredients

• 4 cups chopped, cooked chicken breast
• ⅓ cup nonfat or low-fat Greek yogurt
• 2 ½ tablespoons mayonnaise
• 3 tablespoons cayenne pepper sauce, preferably Frank’s Red Hot
• 6 celery stalks from the tenderer, inner part of the bunch, cut thinly on the bias, with leaves (4 cups)
• 2 large scallions, while and green parts, thinly sliced

For serving:

• 1 head of Romaine lettuce
• 1/3 cup crumbled blue cheese
• Additional cayenne pepper sauce, to taste

Directions

In a large bowl, combine yogurt, mayonnaise, and hot sauce.

Stir in chicken, celery, and scallions . . . toss to combine. 

Salad may be refrigerated.

Serve over a bed of whole Romaine lettuce leaves, garnished with the blue cheese and additional hot sauce if desired.



Makes 6 servings

Serving size: 1 1/3 cup salad and 3-4 lettuce leaves

Per serving: Calories 300; Total Fat 13g (Mono Fat 5.1g, Poly Fat 2.4g, Sat Fat 2.6g); Protein 38g; Carb 7g; Fiber 3g; Cholesterol 120mg; Sodium 550mg



Source

Slow Cooker Garlic Chicken

Love this type of recipe where you can throw everything together and forget about it, leaving a delicious aroma as it cooks.

Many who reviewed this recipe were concerned about the lack of liquid and added chicken broth or salad dressing.  I would agree that adding a little chicken broth isn't a bad idea . . . neither is adding more onion and some fresh chunky sliced mushrooms. 

During the end step in the oven (I would use a normal oven temperature like 350 instead of broiling), I would take some of the juices and make a gravy.  I'd also use boneless skinless chicken breasts or tenderloins which is my personal preference.  Use what you like and adjust the recipe accordingly.  

This recipe, from the Betty Crocker website, would be a great one for a beginner cook to try out and impress your guests who will think you worked in the kitchen cooking for hours.

Ingredients

1 large onion, halved, cut into thin slices 

1 tablespoon chopped garlic

1 1/2 teaspoons dried thyme leaves

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1 teaspoon salt

1/2 teaspoon pepper

1 cut-up whole chicken (3 1/2 to 4 lb)



Directions

Spray 5- to 6-quart slow cooker with cooking spray and place onion and garlic in slow cooker.

Mix thyme, basil, oregano, salt and pepper in a small bowl and rub each piece of chicken with the herb mixture. 

Arrange chicken pieces over onion and garlic.

Cover and cook on High heat setting 3 hours 30 minutes (or Low heat setting 6 to 7 hours) or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Set oven control to broil and line broiler pan or cookie sheet with foil.  Place chicken skin side up on pan. 

Broil with tops 6 inches from heat 4 to 6 minutes or until golden brown.

Photo and recipe source

Chicken-Bacon-Ranch Foil Packs

Whether you make this meal in a foil pack or as a casserole, the prep is quick and easy, using a few different ingredients.

I would make this as a casserole by placing the ingredients in a casserole dish and bake covered in a 400 degree oven (which may need to be tweaked a bit).  The foil pack method is attractive as a no-mess alternative.

Many reviewers of this recipe used sliced potatoes instead of brocolli with great results.  Some used italian dressing instead of ranch.  Of course I would add fresh mushrooms!

Ingredients

3 boneless skinless chicken breasts, each cut in half lengthwise

1 cup ranch dressing

1 bag (12 oz) frozen broccoli florets, cooked 

2 cups shredded Cheddar cheese (8 oz)

6 slices bacon, cooked, crumbled

Directions

Heat oven to 400°F. Spray 6 sheets of heavy-duty foil with cooking spray.

Place 1 boneless skinless chicken breast half in center of each sheet of foil. Sprinkle each with salt and pepper. Top each with 2 tablespoons ranch dressing, 1/4 cup cooked Green Giant™ Valley Fresh Steamers™ broccoli florets, 1/3 cup shredded Cheddar cheese and 1 tablespoon crumbled cooked bacon.

Wrap each foil pack.  Bring 2 sides of foil up over chicken-broccoli mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again.  Allow space on sides for heat circulation and expansion. Fold other sides to seal. Place foil packets on ungreased large cookie sheet.

Bake 30 minutes. (Some reviewers reported having to bake longer for 50 minutes)

Remove from oven and let stand 5 minutes before serving. 

Serve with additional ranch dressing, if desired.

The photo and recipe is from Pillsbury.com.

Lemon Chicken with Potatoes

Looks easy, delicious and economical . . . great for a beginner in the kitchen.

What I would change . . . substitute thighs with boneless skinless chicken breasts or tenderloins.

This recipe comes from Pillsbury.

Ingredients

3 tablespoons butter

2 tablespoons packed brown sugar

1 1/2 teaspoons Italian seasoning

1 teaspoon salt

1 package (28 oz) boneless skinless chicken thighs

1 lb baby red potatoes, quartered

1/2 medium yellow onion, cut into large pieces

1 lemon, sliced

1/4 teaspoon pepper


Directions

Heat oven to 400°F. 

Spray 13x9-inch (3-quart) baking dish with cooking spray.

Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. 

In small bowl, stir together brown sugar, Italian seasoning and 1/2 teaspoon of the salt. Sprinkle over chicken.

Cook chicken in skillet 3 to 4 minutes on each side or until golden brown and crispy.

Arrange chicken, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.

Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut (at least 165°F).

Photo and recipe source

Rustic Chicken Gratin

This recipe will be an experiment in spices and flavors since I have never used curry and have no idea what it tastes like.  I'm broadening my horizons!

I would make a simple change . . . use fresh vegetables, it is what is preferred. Maybe I'm weird, but I don't usually like the taste of frozen vegetables and prefer fresh.  As far as mushrooms, canned is ok, but I absolutely love fresh mushrooms.

Cheddar cheese?  I will use it the first time, but I'm not convinced this will be as good as it could be with another type of cheese.

Serving Size / Yield
4-6 servings



Ingredients

• 1 C. butter
• 1 C. onion, chopped
• 1 C. flour
• 1 tsp . salt
• 1/2 tsp. curry powder
• 1 (4-oz.) can sliced mushrooms, drained
• 1 (13-oz.) can evaporated milk
• 1 (10-oz.) pkg. frozen broccoli spears, drained
• 3 chicken breasts, chopped
• 2 C. cheddar cheese, shredded
• 4 C. white rice, cooked

Directions

Preheat oven at 375 degrees F. 

Melt butter in skillet, add onions and saute until tender. Remove skillet from heat. 

Stir in flour, salt and curry. 

Drain mushrooms. Add water to 1/2 C. mushroom liquid and add to flour mixture in skillet. 

Blend in evaporated milk until smooth and add mushrooms. 

Cook over medium heat, stirring until sauce thickens. 

Spread cooked rice on bottom of 13-by-9-inch baking dish. 

Arrange chicken and broccoli over rice. 

Pour sauce over mixture and cover with cheese. 

Bake for 20 to 25 minutes.

Photo and recipe source