How to Turn Leftover Rotisserie Chicken Into Dinner (3 Recipes for Tonight)

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.

I love a rotisserie chicken. If I'm at the market and don’t have a full sense of what dinners are going to be in the days to come (read: every time), I pick up a rotisserie chicken. Sometimes I serve it that night and, if timing allows, still warm from the ovens. I make a salad, maybe a pot of rice, and call it a day. Especially now, these are the kinds of shortcuts we need. (Note: If your local grocery store doesn't have rotisserie chickens right now, then you could cook and shred your own breasts, thighs, or drumsticks. You could even "rotisserie" your own bird in the slow cooker.)

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Delicious though a fresh rotisserie chicken is, sometimes the leftover meat on its own just doesn’t seem, I don’t know, interesting enough—especially if it's been tucked in the fridge for a day or two. That’s when the true magic of the rotisserie chicken comes into play: So many opportunities for dinner reside in that domed plastic container. Here are but a few of the directions you could take, whether with a supermarket chicken or any leftover meat you might have sitting in the refrigerator.

1. Chicken Parmesan Baked Ziti

This is pure Italian comfort food—chicken Parmesan translated into a baked pasta casserole. When I first plunked this on the table, there were choruses of “Oh, damn!” and “That’s what I’m talking about.” Which is my family’s way of saying: “Why, thank you, mother, that looks scrumptious.” Saucy, cheesy, homey, and quite sustaining. You can make this casserole ahead of time, too, and keep it covered in the fridge for up to a day.

2. The Easiest Shortcut Chicken Ramen Noodle Soup

To make this rich and satisfying soup, you simply simmer the bones of a rotisserie chicken (everything but the meat, which you can shred and save for the dish itself). Add a few chunks of carrot, celery, and onion if you'd like. Then, strain the broth and stir in the cooked ramen noodles; you can toss those little packets of chicken base or save them for another day). Instant bowls of happiness.

3. Overstuffed Chicken & Broccoli Quesadillas

And lastly, these overstuffed chicken quesadillas, filled to the brim with sautéed onion, broccoli, and greens—and cheese, of course. The vegetables listed in the recipe are a lovely combo, but you can use whatever you have around: a bit of asparagus from last night’s dinner, that extra cup of sautéed collard greens. You do you. Complete with homemade guacamole, sour cream, and pico de gallo, quesadillas are the easiest, quickest weeknight dinner.

Overstuffed Chicken & Broccoli Quesadillas

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Ingredients

1	tablespoon vegetable or olive oil
1	cup chopped onion
2	cups chopped broccoli
	Kosher salt and freshly ground black pepper
1	cup roughly chopped spinach or kale
1/2	teaspoon minced garlic
1	teaspoon chili powder
2	tablespoons minced fresh cilantro (optional)
2	cups shredded cooked chicken (see Author Notes)
4	teaspoons unsalted butter, divided
8	(8-inch) flour tortillas
3	cups (12 ounces) shredded white cheddar, or another type of combo or shredded cheese
	Guacamole, sour cream, and salsa, for serving

1	tablespoon vegetable or olive oil
1	cup chopped onion
2	cups chopped broccoli
	Kosher salt and freshly ground black pepper
1	cup roughly chopped spinach or kale
1/2	teaspoon minced garlic
1	teaspoon chili powder

2	tablespoons minced fresh cilantro (optional)
2	cups shredded cooked chicken (see Author Notes)
4	teaspoons unsalted butter, divided
8	(8-inch) flour tortillas
3	cups (12 ounces) shredded white cheddar, or another type of combo or shredded cheese
	Guacamole, sour cream, and salsa, for serving

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