Not sure what to do with leftover rotisserie chicken? A store-bought rotisserie bird is one of the best dinner shortcuts there is — the meat is already seasoned and cooked, so these recipes come together fast. Shred the meat off the bones and pick a recipe below. Have other bits to use up? DinnerForToday turns whatever you have into a recipe in seconds.
Warm, smoky tacos using pre-cooked rotisserie meat — on the table in 15 minutes.
Ingredients 2 cups rotisserie chicken, shredded 6 small tortillas 1 tsp smoked paprika 1 tsp cumin 1/2 lime, juiced 1/2 cup salsa Coriander and onion to serve Method 1 Warm the chicken in a pan with the paprika, cumin, lime and a splash of water. 2 Heat the tortillas in a dry pan until soft. 3 Fill with the chicken and top with salsa, coriander and onion. A comforting pie with a flaky top, built on leftover rotisserie chicken.
Ingredients 2 cups rotisserie chicken, shredded 1 sheet puff pastry 2 cups mixed vegetables 2 tbsp butter 2 tbsp flour 1.5 cups chicken stock 1/2 cup cream Method 1 Melt the butter, stir in the flour and cook 1 minute. 2 Whisk in the stock and cream; simmer until thick. 3 Stir in the chicken and vegetables, then pour into a baking dish. 4 Top with puff pastry, cut a vent, and bake at 200°C for 25 minutes until golden. A creamy, make-ahead chicken salad for sandwiches or lettuce cups.
Ingredients 2 cups rotisserie chicken, diced 1/3 cup mayonnaise 1 celery stalk, diced 2 tbsp red onion, minced 1 tsp Dijon mustard Salt, pepper, lemon juice Method 1 Combine all the ingredients in a bowl. 2 Mix well and adjust seasoning with salt, pepper and lemon. 3 Serve in sandwiches, wraps or over greens. A 20-minute noodle bowl that makes leftover chicken feel brand new.
Ingredients 1.5 cups rotisserie chicken, shredded 2 portions ramen noodles 4 cups chicken stock 2 tbsp soy sauce 1 tsp sesame oil 2 eggs 2 spring onions, sliced Method 1 Simmer the stock with the soy sauce and sesame oil. 2 Soft-boil the eggs for 7 minutes, then peel and halve. 3 Cook the noodles in the broth until tender. 4 Divide into bowls and top with chicken, egg and spring onions. Rolled tortillas baked in sauce — a crowd-pleaser from leftover chicken.
Ingredients 2.5 cups rotisserie chicken, shredded 8 tortillas 2 cups enchilada or tomato sauce 2 cups grated cheese 1 tsp cumin 1/2 onion, diced Method 1 Mix the chicken with the onion, cumin and a third of the cheese. 2 Roll the filling in the tortillas and place seam-down in a dish. 3 Pour over the sauce and scatter with the remaining cheese. 4 Bake at 190°C for 20 minutes until bubbling. Add what’s already in your fridge and DinnerForToday’s AI builds the perfect recipe around it in seconds.
