15 Easy Rotisserie Chicken Recipes

You'll discover that rotisserie chicken is your secret weapon for quick, satisfying meals that don't compromise on flavor. Whether you're craving comfort food like a creamy wild rice casserole or looking for lighter fare such as Mediterranean pasta salad, these 15 recipes transform store-bought chicken into impressive dishes. Let's start with the basics of breaking down your rotisserie chicken, then explore how to turn this convenient protein into memorable meals your family will request again and again.

Creamy Chicken and Wild Rice Casserole

Creamy Chicken and Wild Rice Casserole transforms leftover rotisserie chicken into a comforting, hearty meal that's perfect for chilly evenings. This classic dish combines tender shredded chicken with nutty wild rice, creating a satisfying texture complemented by a rich, creamy sauce.

The casserole draws inspiration from traditional Midwestern cuisine, where wild rice is a staple ingredient. The combination of mushrooms, celery, and onions adds depth to the dish, while the cream-based sauce binds everything together into a cohesive, memorable meal.

• 3 cups shredded rotisserie chicken
• 2 cups cooked wild rice
• 1 cup celery, diced
• 1 cup onion, diced
• 8 oz mushrooms, sliced
• 2 cups heavy cream
• 2 cups chicken broth
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Preheat the oven to 350°F and grease a 9×13 inch baking dish. In a large saucepan, melt butter over medium heat and sauté onions, celery, and mushrooms until softened, about 5-7 minutes. Add flour and cook for 2 minutes, stirring constantly. Gradually whisk in chicken broth and heavy cream, cooking until the sauce thickens.

Combine the sauce with shredded chicken, cooked wild rice, frozen peas, and seasonings in a large bowl. Transfer the mixture to the prepared baking dish, top with shredded cheese, and bake for 25-30 minutes until bubbly and golden brown.

For best results, cook the wild rice ahead of time and let it cool before combining with other ingredients. The casserole can be assembled up to 24 hours in advance and refrigerated; add an extra 10-15 minutes to the baking time if cooking from cold. To prevent a runny casserole, ensure the cream sauce is properly thickened before combining with other ingredients.

Quick BBQ Chicken Sliders

BBQ chicken sliders are the perfect way to transform leftover rotisserie chicken into a delicious and satisfying meal. These mini sandwiches combine tender, shredded chicken with tangy barbecue sauce and crispy coleslaw, all nestled between soft slider buns.

These crowd-pleasing sliders come together in minutes and can easily feed a hungry family or serve as party appetizers. The combination of warm, saucy chicken and cool, crunchy slaw creates an irresistible contrast of flavors and textures that will have everyone reaching for seconds.

In a large skillet over medium heat, combine the shredded chicken with barbecue sauce. Heat until warmed through, stirring occasionally to ensure even coating. While the chicken warms, mix the melted butter with honey, garlic powder, and onion powder in a small bowl.

Arrange the bottom halves of the slider buns in a baking dish and top with the warm BBQ chicken mixture. Add a generous portion of coleslaw on top of the chicken, then cover with the top buns. Brush the prepared honey-butter mixture over the tops of the buns and sprinkle with sesame seeds if desired. Bake at 350°F for 10-12 minutes until the buns are lightly toasted and everything is heated through.

For best results, use a thick, high-quality barbecue sauce and avoid oversaturating the chicken, as this can make the buns soggy. The sliders can be assembled up to an hour in advance and kept covered until ready to bake, but add the coleslaw just before serving to maintain its crunch. If reheating leftovers, wrap them in foil and warm in a 300°F oven for about 10 minutes.

• 1 rotisserie chicken, meat removed and shredded
• 1 cup barbecue sauce
• 12 slider buns
• 2 cups prepared coleslaw
• 1/4 cup butter, melted
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Sesame seeds for garnish (optional)

Buffalo Chicken Dip

Buffalo Chicken Dip transforms ordinary rotisserie chicken into a crowd-pleasing appetizer that perfectly captures the bold flavors of classic buffalo wings. This creamy, spicy dip combines shredded rotisserie chicken with tangy hot sauce, rich cream cheese, and melted cheese for an irresistible game day snack or party favorite.

Originally popularized in sports bars and tailgate parties, this dip has become a staple at social gatherings due to its simple preparation and familiar flavor profile. The use of pre-cooked rotisserie chicken not only saves time but also adds a depth of flavor that enhances the overall taste of the dish.

Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the softened cream cheese with buffalo hot sauce and ranch dressing until smooth. Fold in the shredded rotisserie chicken, half of the cheddar cheese, and half of the blue cheese crumbles until well combined.

Transfer the mixture to a 9-inch baking dish and top with remaining cheddar cheese and blue cheese crumbles. Bake for 20-25 minutes until the dip is hot and bubbly, with the cheese melted on top. Remove from oven and garnish with diced green onions.

For best results, let the cream cheese come to room temperature before mixing to ensure a smooth consistency. The dip can be assembled up to 24 hours in advance and refrigerated until ready to bake. If the dip seems too spicy, add more ranch dressing to mellow out the heat level. Always serve with sturdy chips or vegetables that can hold up to the thick consistency of the dip.

• 2 cups shredded rotisserie chicken
• 8 oz cream cheese, softened
• 1/2 cup buffalo hot sauce
• 1/2 cup ranch dressing
• 1/2 cup blue cheese crumbles
• 1 cup shredded cheddar cheese
• 1/4 cup diced green onions
• Celery and carrot sticks for serving

Mediterranean Chicken Pasta Salad

Mediterranean Chicken Pasta Salad combines the convenience of rotisserie chicken with the fresh, vibrant flavors of Mediterranean cuisine. This versatile dish features tender pasta, shredded chicken, colorful vegetables, and a zesty lemon-herb dressing that brings everything together perfectly.

This cold pasta salad is ideal for meal prep, picnics, or potlucks, as it can be made ahead and actually tastes better after the flavors have had time to meld. The combination of protein-rich chicken, whole grain pasta, and fresh vegetables creates a satisfying and nutritious meal that's both refreshing and filling.

• 8 oz rotini pasta
• 2 cups shredded rotisserie chicken
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup kalamata olives, pitted
• 1 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cook pasta according to package directions in salted water until al dente. Drain and rinse under cold water to stop the cooking process. In a large bowl, combine the cooled pasta, shredded chicken, tomatoes, cucumber, red onion, olives, and feta cheese.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the dressing. Pour the dressing over the pasta mixture and toss gently to combine. Add the fresh herbs and toss again until everything is well distributed. Refrigerate for at least 30 minutes before serving to allow flavors to develop.

For best results, allow the pasta salad to come to room temperature for about 15 minutes before serving, as cold temperatures can dull flavors. The pasta may absorb the dressing over time, so consider reserving some dressing to add just before serving. To prevent the cucumber from making the salad watery, you can salt it and let it drain for 30 minutes before adding it to the mixture.

Chicken Enchilada Soup

Chicken Enchilada Soup transforms a beloved Mexican dish into a comforting, hearty soup that's perfect for any season. This soul-warming meal captures all the flavors of traditional enchiladas – from the tender shredded chicken to the rich, spicy broth infused with authentic Mexican spices.

Using rotisserie chicken not only saves precious time but also adds a depth of flavor that would typically take hours to develop. The pre-cooked chicken combines seamlessly with enchilada sauce, creating a robust base that's enhanced with traditional ingredients like black beans, corn, and diced tomatoes.

• 1 rotisserie chicken, meat removed and shredded
• 2 cans (10 oz each) red enchilada sauce
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, tortilla strips, diced avocado, fresh cilantro

In a large pot over medium heat, sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Pour in the enchilada sauce, diced tomatoes, chicken broth, and seasonings, bringing the mixture to a simmer. Add the shredded rotisserie chicken, black beans, and corn, then let the soup simmer for 15-20 minutes to allow the flavors to meld together.

For best results, let the soup sit for 5-10 minutes before serving to allow it to slightly thicken and for the flavors to fully develop. The soup can be stored in an airtight container in the refrigerator for up to 4 days, and it often tastes even better the next day as the flavors continue to intensify. For a thicker consistency, crush some tortilla chips and add them to the soup while cooking.

Classic Chicken Salad Sandwiches

Classic chicken salad sandwiches transform leftover rotisserie chicken into a creamy, satisfying meal that's perfect for lunch or a light dinner. The combination of tender chicken chunks, crisp celery, and tangy mayonnaise creates a familiar comfort food that has stood the test of time.

This version of chicken salad strikes the perfect balance between simplicity and flavor, incorporating just enough ingredients to enhance the chicken without overwhelming it. The recipe can be prepared in minutes and stays fresh in the refrigerator for several days, making it an excellent option for meal prep or quick sandwiches on busy days.

Ingredients:

• 3 cups shredded rotisserie chicken
• 3/4 cup mayonnaise
• 2 celery stalks, finely diced
• 1/4 cup finely diced red onion
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 slices bread of choice
• Lettuce leaves
• Sliced tomatoes (optional)

Remove the meat from the rotisserie chicken, discarding the skin and bones. Shred or chop the meat into bite-sized pieces and place in a large mixing bowl. Add mayonnaise, diced celery, red onion, Dijon mustard, and lemon juice to the bowl. Season with salt and pepper, then mix thoroughly until all ingredients are well combined and evenly coated. For best results, cover and refrigerate for at least 30 minutes to allow flavors to meld.

When ready to serve, spread the chicken salad on your choice of bread and add lettuce and tomato if desired. For the best results, chill the chicken salad thoroughly before serving, and avoid letting it sit at room temperature for more than 2 hours. The consistency can be adjusted by adding more mayonnaise if needed, and the recipe can be customized with additional ingredients like chopped apples, grapes, or nuts for extra texture and flavor. Always use fresh lemon juice rather than bottled for the brightest taste.

Easy Chicken Pot Pie

This recipe serves 6-8 people and takes approximately 45 minutes to prepare and cook. The combination of rotisserie chicken and store-bought pie crust makes this traditionally time-consuming dish achievable for busy weeknight dinners, while still delivering the satisfying results of a home-cooked meal.

Ingredients:

• 2 cups shredded rotisserie chicken
• 2 refrigerated pie crusts
• 1 can cream of chicken soup
• 2 cups frozen mixed vegetables
• 1 cup chicken broth
• 1/2 cup milk
• 1 medium onion, diced
• 2 tablespoons butter
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 egg (for egg wash)

Preheat oven to 375°F. Line a 9-inch pie dish with one pie crust. In a large saucepan, melt butter and sauté onions until translucent. Add mixed vegetables, cream of chicken soup, chicken broth, and milk, stirring until combined. Mix in the shredded chicken, thyme, pepper, and salt. Simmer for 5 minutes until the mixture thickens slightly.

Pour the filling into the prepared pie crust. Cover with the second crust, seal and crimp the edges, and cut several slits in the top to allow steam to escape. Brush the top crust with beaten egg for a golden finish. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.

For best results, let the pie cool for 10-15 minutes before serving to allow the filling to set. To prevent the edges of the crust from burning, cover them with aluminum foil during the last 15 minutes of baking if they begin to brown too quickly. The pot pie can be frozen before baking and stored for up to 3 months – just add an extra 15-20 minutes to the baking time when cooking from frozen.

Asian-Inspired Chicken Lettuce Wraps

Asian-Inspired Chicken Lettuce Wraps transform store-bought rotisserie chicken into a fresh, light meal that captures the essence of Asian cuisine. This dish combines the convenience of pre-cooked chicken with crisp vegetables and aromatic Asian seasonings, all wrapped in cool, crisp lettuce leaves.

The beauty of these lettuce wraps lies in their versatility and quick preparation time. Ready in under 30 minutes, they offer a perfect balance of protein and vegetables while delivering a satisfying crunch and burst of umami flavors.

Ingredients:

• 3 cups shredded rotisserie chicken
• 1 head butter lettuce or iceberg lettuce
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup water chestnuts, diced
• 1/4 cup carrots, julienned
• 3 green onions, chopped
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha sauce
• 1/2 cup crushed peanuts
• Salt and pepper to taste

Heat sesame oil in a large skillet over medium heat. Add garlic and ginger, sautéing until fragrant. Add the shredded chicken, water chestnuts, and carrots to the pan, stirring to combine. Pour in the hoisin sauce, soy sauce, rice vinegar, and sriracha, mixing well to coat all ingredients. Cook for 5-7 minutes until the mixture is heated through and the flavors have melded together.

Gently separate and wash the lettuce leaves, ensuring they remain intact to form cups. Spoon the warm chicken mixture into the lettuce cups, top with crushed peanuts and green onions.

For best results, serve the lettuce wraps immediately while the filling is warm and the lettuce is crisp. The filling can be made ahead and reheated, but assemble the wraps just before serving to prevent the lettuce from wilting. Consider offering extra hoisin sauce and sriracha on the side for guests to adjust the flavors to their liking.

Loaded Chicken Quesadillas

Loaded chicken quesadillas transform leftover rotisserie chicken into a mouthwatering Mexican-inspired meal that's perfect for busy weeknights. The combination of tender shredded chicken, melted cheese, and fresh vegetables creates a satisfying blend of flavors and textures that the whole family will love.

This versatile dish can be customized with your favorite toppings and comes together in less than 30 minutes. The crispy tortilla exterior gives way to a warm, gooey interior packed with protein and vegetables, making it both delicious and nutritious.

Ingredients:

• 2 cups shredded rotisserie chicken
• 6 large flour tortillas
• 2 cups shredded Mexican cheese blend
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 2 tablespoons taco seasoning
• 2 tablespoons butter
• Sour cream (for serving)
• Guacamole (for serving)
• Salsa (for serving)

Heat a large skillet over medium heat. While the pan heats, assemble the quesadillas by laying out the tortillas and sprinkling cheese on one half of each. Add the shredded chicken, bell peppers, onions, black beans, and corn, then season with taco seasoning. Top with another layer of cheese and fold the empty half of the tortilla over the filling. Melt butter in the skillet and cook each quesadilla for 2-3 minutes per side until golden brown and crispy, with the cheese fully melted.

For optimal results, let the quesadillas rest for 1-2 minutes before cutting into wedges, allowing the cheese to set slightly. This prevents the filling from spilling out when serving. Cut into triangles and serve hot with sour cream, guacamole, and salsa on the side.

To ensure the best texture, avoid overfilling the quesadillas as this can make them difficult to flip and may cause the ingredients to fall out. If making multiple quesadillas, keep the finished ones warm in a 200°F oven while cooking the remaining batches. For extra crispiness, use a cast-iron skillet or griddle, and make sure the pan is properly heated before adding the quesadillas.

Chicken and Broccoli Alfredo

Transform leftover rotisserie chicken into a creamy, comforting pasta dish that the whole family will love. This chicken and broccoli alfredo combines tender shredded chicken with perfectly cooked broccoli florets in a rich, homemade alfredo sauce.

The beauty of this recipe lies in its simplicity and convenience. Using pre-cooked rotisserie chicken cuts down on preparation time significantly, while still delivering restaurant-quality flavor. The combination of garlic, parmesan cheese, and heavy cream creates a silky sauce that coats every strand of fettuccine perfectly.

• 8 oz fettuccine pasta
• 2 cups shredded rotisserie chicken
• 3 cups fresh broccoli florets
• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons olive oil

Cook fettuccine according to package directions in salted water. In the last 3 minutes of cooking, add broccoli florets to the pasta water. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg until cheese melts and sauce thickens. Add shredded chicken to warm through.

Drain pasta and broccoli, reserving 1/2 cup of pasta water. Add pasta and broccoli to the sauce, tossing gently to combine. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.

For best results, use freshly grated Parmesan cheese instead of pre-grated varieties, as it melts more smoothly and provides better flavor. If the sauce becomes too thick upon standing, simply thin it with a splash of warm milk or cream. The sauce can be made ahead and reheated gently, though fresh is always best for optimal creaminess.

Southwest Chicken Taco Bowl

Southwest Chicken Taco Bowl transforms leftover rotisserie chicken into a vibrant, Mexican-inspired meal that's both satisfying and nutritious. The combination of warm shredded chicken, fresh vegetables, and zesty seasonings creates a perfect balance of flavors and textures in every bite.

This versatile dish can be customized to suit individual preferences and dietary needs, making it an excellent option for family dinners or meal prep. The bowl format allows for easy portion control and beautiful presentation, while the mix of protein, vegetables, and grains provides a complete, balanced meal.

Ingredients:

• 2 cups shredded rotisserie chicken
• 2 cups cooked brown rice
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 2 cups chopped romaine lettuce
• 1 diced tomato
• 1 diced avocado
• 1/2 red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 lime
• 2 tablespoons taco seasoning
• 1/2 cup Mexican-blend cheese
• Sour cream (optional)
• Hot sauce (optional)

Start by warming the shredded chicken in a skillet over medium heat, adding the taco seasoning and 2-3 tablespoons of water. Stir until the chicken is well-coated and heated through. Meanwhile, if using leftover rice, warm it slightly in the microwave or in a separate pan. In a small skillet, heat the corn kernels until slightly charred, and warm the black beans.

Assemble the bowls by creating a base layer of brown rice, followed by the seasoned chicken, black beans, and corn. Add the fresh ingredients: lettuce, tomatoes, avocado, and red onion. Sprinkle with cheese and cilantro, then finish with a squeeze of fresh lime juice. Add optional toppings like sour cream or hot sauce according to preference.

For best results, prep all ingredients before assembly to ensure everything is ready at the optimal temperature. The chicken can be reheated with a splash of chicken broth to maintain moisture, and the avocado should be diced just before serving to prevent browning. This dish can be meal-prepped for the week by storing the hot and cold components separately and assembling just before eating.

Chicken Noodle Soup From Scratch

Chicken noodle soup made from rotisserie chicken brings comfort and nourishment without hours of cooking time. The pre-cooked chicken adds deep, roasted flavors while significantly reducing preparation time, making this a perfect weeknight dinner option that still tastes completely homemade.

The key to transforming store-bought rotisserie chicken into a rich, flavorful soup lies in properly seasoning the broth and choosing fresh vegetables. This recipe combines classic aromatics with tender noodles and chunks of juicy chicken to create a satisfying soup that tastes like it's been simmering all day.

• 1 rotisserie chicken, meat removed and shredded (about 3-4 cups)
• 8 cups chicken broth
• 2 carrots, sliced
• 3 celery stalks, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried thyme
• 8 oz egg noodles
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped
• 1 tsp dried oregano

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until vegetables soften, about 5-7 minutes. Add garlic and cook for another minute until fragrant. Pour in the chicken broth, bay leaves, thyme, and oregano, bringing the mixture to a boil. Reduce heat and simmer for 10-12 minutes until vegetables are tender.

Add egg noodles to the simmering broth and cook according to package directions, usually 6-8 minutes. Once noodles are almost tender, add the shredded rotisserie chicken and continue cooking until the chicken is heated through and noodles are done. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

For best results, store the noodles separately from the soup if planning to have leftovers, as they tend to absorb too much broth and become mushy when stored together. The soup can be made ahead and frozen without the noodles for up to 3 months, adding fresh noodles when reheating.

White Chicken Chili

White Chicken Chili offers a creamy, comforting alternative to traditional red chili, featuring tender shreds of rotisserie chicken in a rich, flavorful broth. This Southwestern-inspired dish combines mild green chilies, white beans, and warm spices for a satisfying meal that's perfect for cold weather or casual entertaining.

The beauty of using rotisserie chicken in this recipe is that it saves significant preparation time while adding a depth of flavor that might otherwise take hours to develop. The pre-cooked chicken allows you to focus on building the complex flavors of the broth and ensuring the perfect balance of ingredients.

Ingredients:

• 1 rotisserie chicken, meat removed and shredded (about 4 cups)
• 2 cans (15.5 oz each) great northern beans, drained
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cans (4 oz each) diced green chilies
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1/2 teaspoon white pepper
• Salt to taste
• Optional toppings: sour cream, shredded cheese, lime wedges, fresh cilantro, tortilla strips

Heat olive oil in a large pot over medium heat. Sauté onions until translucent, about 5 minutes, then add garlic and cook for another minute. Add cumin, oregano, and coriander, stirring to bloom the spices. Pour in the chicken broth, green chilies, and beans. Bring to a simmer and cook for 15 minutes to allow the flavors to meld. Stir in the shredded chicken and heavy cream, and simmer for an additional 10 minutes until heated through.

For best results, allow the chili to sit for 10-15 minutes after cooking to thicken slightly and let the flavors develop further. The cream can be adjusted to taste, adding more for a richer consistency or less for a lighter version. Store leftover chili in an airtight container in the refrigerator for up to 3 days, reheating gently to prevent the cream from separating.

Chicken Caesar Wrap

Chicken Caesar Wrap transforms leftover rotisserie chicken into a fresh and satisfying meal that combines the classic flavors of Caesar salad with the convenience of a handheld wrap. This portable dish features tender chicken, crisp romaine lettuce, and tangy Caesar dressing all wrapped in a soft tortilla.

The beauty of this recipe lies in its versatility and quick preparation time. Using pre-cooked rotisserie chicken eliminates lengthy cooking steps, making it perfect for busy weeknight dinners or packed lunches. The combination of warm chicken and cool, crisp vegetables creates an appealing texture contrast that elevates this simple wrap to a memorable meal.

Ingredients:

• 2 cups shredded rotisserie chicken
• 4 large flour tortillas
• 4 cups chopped romaine lettuce
• 1/2 cup Caesar dressing
• 1/2 cup shaved Parmesan cheese
• 1/4 cup crispy bacon bits
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• Black pepper to taste

Warm the tortillas slightly in a dry skillet or microwave to make them more pliable. In a large bowl, combine the shredded chicken with half of the Caesar dressing, ensuring the meat is evenly coated. Add the romaine lettuce, tomatoes, red onion, and bacon bits to the bowl, tossing gently to combine.

Layer each tortilla with the chicken mixture, then sprinkle with Parmesan cheese and drizzle with the remaining Caesar dressing. Roll the tortillas tightly, tucking in the sides as you go, then slice diagonally before serving.

For best results, avoid overfilling the wraps as this can lead to difficult rolling and potential tearing of the tortilla. If preparing in advance, keep the lettuce separate and add it just before serving to maintain its crispness. The wraps can be held together with toothpicks or wrapped tightly in foil for easier handling and storage.

Cheesy Chicken and Rice Skillet

Cheesy Chicken and Rice Skillet transforms leftover rotisserie chicken into a comforting, one-pan meal that combines tender meat with creamy rice and melted cheese. This budget-friendly dish requires minimal preparation and clean-up, making it perfect for busy weeknight dinners.

The combination of sharp cheddar and mozzarella creates a gooey, satisfying texture, while the addition of garlic and onions provides a savory base. Fresh vegetables add both nutrition and color, turning this simple dish into a complete meal that will satisfy the whole family.

• 2 cups shredded rotisserie chicken
• 2 cups cooked white rice
• 1 cup sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas and carrots
• 2 tablespoons butter
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste

Heat butter in a large skillet over medium heat and sauté onions until translucent. Add garlic and cook for another minute until fragrant. Stir in the cooked rice, chicken broth, and heavy cream, bringing the mixture to a gentle simmer. Add the shredded chicken, frozen vegetables, and thyme, stirring occasionally until the vegetables are tender and the liquid is mostly absorbed.

Reduce heat to low and sprinkle both kinds of cheese over the top. Cover the skillet and let the cheese melt completely, about 3-5 minutes. Once melted, give the mixture a final stir to incorporate the cheese throughout the dish.

For best results, use room-temperature ingredients to ensure even cooking. The dish can be customized with different cheese combinations or vegetables based on preference. Leftovers can be stored in an airtight container for up to 3 days and reheated with a splash of milk or cream to maintain the creamy consistency.