Type what you have

Ingredients

• ✓ rotisserie chicken breast
• butter
• buffalo sauce
• ranch dressing mix
• cream cheese
• chicken broth
• blue cheese
• flatbread
• mozzarella cheese

Instructions

1. 1 Chop chicken into bite-sized pieces.
2. 2 Melt butter in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Scatter chicken in the bottom of the pot. Top with Buffalo sauce, then ranch mix, and finally cream cheese cubes; do not stir. Pour in chicken broth and hit Cancel.
3. 3 Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in blue cheese.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Place 2 flatbreads on a baking sheet. Spread 1/2 of the dip on each one and top with mozzarella cheese.
7. 7 Bake in the preheated oven until cheese is golden brown, about 14 minutes. Cut into 16 slices to serve.

By thedailygourmet

Ingredients

• ✓ rotisserie chicken breast
• potato nugget
• cheddar cheese
• salsa
• ranch dressing
• buffalo wing sauce
• cayenne pepper
• cilantro

Instructions

1. 1 Heat air fryer to 370 degrees F (190 degrees C) for 2 minutes.
2. 2 Add potato nuggets and cook until all pieces are cooked and crispy, shaking basket frequently, about 12 minutes. You may need to cook them in batches.
3. 3 Divide potato nuggets between plates and top with even amounts of chicken, Cheddar cheese, and salsa.
4. 4 Blend the ranch and buffalo sauce together in a bowl. Drizzle sauce over totchos. Garnish with cayenne pepper and cilantro.

By thedailygourmet

Ingredients

• ✓ rotisserie chicken breast
• walnut
• red grape
• cranberry
• apple
• red onion
• mayonnaise
• vanilla yogurt
• lemon juice

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Spread chopped walnuts onto a baking sheet.
3. 3 Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
4. 4 Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.

By Jackie

Ingredients

• ✓ rotisserie chicken breast
• cooking spray
• puff pastry
• butter
• flour
• chicken broth
• milk
• lemon-garlic blend
• swiss cheese
• parmesan cheese
• california blend vegetables
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly spray an 8-inch casserole dish with nonstick spray.
2. 2 Lightly flour a work surface and roll 1 pastry sheet into an 11-inch square. Cut remaining pastry sheet crosswise into strips and wave into a lattice on a baking sheet. Freeze lattice while preparing the filling.
3. 3 Melt butter in a saucepan over medium heat. Add flour and whisk thoroughly until blended. Slowly pour in chicken broth and milk, whisking continually. Stir in Hidden Cove lemon-garlic blend, Swiss cheese, and Parmesan cheese. Mix well until everything is combined, about 5 minutes. Add chicken and vegetables.
4. 4 Fit puff pastry square into the prepared casserole dish, trimming corners as needed. Pour chicken filling into the dough. Top with latticed puff pastry, pressing and crimping the edges to seal. Brush with beaten egg.
5. 5 Bake, uncovered, in the preheated oven until filling is bubbly and top is golden brown, 45 to 55 minutes. Let stand 15 minutes before serving.

By thedailygourmet

Ingredients

• ✓ rotisserie chicken breast
• butter
• onion
• carrot
• celery
• garlic
• all-purpose flour
• russet potato
• corn kernel
• yellow corn kernel
• chicken stock
• half and half
• nutmeg
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat; cook and stir onion, carrot, celery, and garlic in hot butter until slightly softened, about 2 minutes.
2. 2 Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully as flour burns easily. Remove saucepan from heat and set aside to cool slightly.
3. 3 Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.
4. 4 Whisk remaining 1 cup stock into vegetables and flour mixture until thoroughly combined. Stir mixture into the soup pot; bring to a simmer. Cook and stir until thick, about 5 minutes.
5. 5 Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

By Athyna