Turning Rotisserie Chicken into Delicious New Dishes

Pre-pandemic, on busy days when I had no time to cook, I often put one of those ubiquitous rotisserie chickens in my cart for dinner. Typically, I carved the bird and served it drizzled with some of the juices collected in its plastic container. Simple sides, roasted asparagus sprinkled with sea salt and quick couscous scented with a pinch of saffron or turmeric would complete a meal. Now, I am looking at that same rotisserie fowl with a different eye, re-purposing it to make more interesting dishes. 

A spring casserole prepared with diced chicken, snow peas, and sautéed mushrooms is a new all-in-one main course that I created recently for supper. Chicken salad with chutney, lime, and cilantro is tempting served on its own or used for open-faced sandwiches. Finally, a soup prepared with shredded chicken, black beans, and corn, all floating in a peppery tomato and chicken stock is another dish for which I rely on the supermarket bird.

I’ve included all three recipes here, along with suggestions for substitutions since grocery shopping today is often a hit or miss experience. The recipes serve four to six, but feel free to halve them or increase them to suit your needs.

I hope these dishes will provide some variety at your table, and lift your spirits as well. As always, stay safe and well.

My article contains affiliate links. All products are ones I love. If you choose to buy one of these products through the URL provided, I will receive a small commission at no extra cost to you. All proceeds help support the blog.

Leave a comment

Please note, comments must be approved before they are published