Type what you have

Ingredients

• ✓ rotisserie chicken
• chicken broth
• long grain rice
• egg
• parmesan cheese
• black pepper
• parsley

Instructions

1. 1 Combine chicken broth, chicken, and rice in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Meanwhile, whisk eggs and Parmigiano-Reggiano cheese together in a small bowl. Season with black pepper. Set aside.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Change the pressure cooker setting to Saute. Pour egg mixture into the broth in a slow steady stream while whisking. Cook for 1 minute. Serve immediately and garnish with parsley.

By Kim's Cooking Now

Ingredients

• ✓ rotisserie chicken
• hatch chile pepper
• butter
• onion
• corn
• chicken bouillon granules
• black pepper
• crema

Instructions

1. 1 Place Hatch chiles directly on grates of a gas stove; cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place blackened chiles in a resealable plastic bag, seal, and cool for 7 to 8 minutes. Remove and discard skins and seeds; cut flesh into 1-inch squares.
2. 2 Melt butter in a large sauté pan over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in corn, chiles, bouillon granules, and black pepper until well combined. Stir in chicken and crema; simmer until heated through, about 5 minutes.

By Yoly

Ingredients

• ✓ rotisserie chicken
• broccoli
• mayonnaise
• heavy cream
• chicken soup base
• dill weed
• black pepper
• cheddar cheese
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli.
3. 3 Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down.
4. 4 Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.

By Robyn Stone

Ingredients

• ✓ rotisserie chicken
• pecan
• apple
• green grape
• mayonnaise
• vanilla yogurt
• mustard
• lemon juice
• cumin
• salt
• black pepper

Instructions

1. 1 Place shredded chicken, pecans, apple, and quartered grapes in a bowl. Stir.
2. 2 Mix mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper together in a small bowl. Pour over chicken mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.

By RANDRUSH

Ingredients

• ✓ rotisserie chicken
• pie crust
• butter
• onion
• all-purpose flour
• salt
• black pepper
• chicken broth
• milk
• mixed vegetable

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.
2. 2 Remove skin from rotisserie chicken and shred meat.
3. 3 Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes.
4. 4 Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast.
5. 5 Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

By Lynnette

Ingredients

• ✓ rotisserie chicken
• chicken broth
• salsa
• sweet corn
• black bean
• corn
• cream of chicken soup
• green chile pepper
• cumin
• chili powder
• garlic powder
• salt

Instructions

1. 1 Combine shredded chicken, chicken broth, salsa, sweet corn, black beans, southwest-style corn, condensed soup, diced green chiles, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil.
2. 2 Reduce heat to medium-low and simmer until heated through and flavors have blended, about 20 minutes.

By Stacy

Ingredients

• ✓ rotisserie chicken
• baking potato
• olive oil
• kosher salt
• mixed vegetables
• butter
• garlic
• half-and-half
• heavy cream
• parmigiano-reggiano cheese
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack on a rimmed baking sheet.
2. 2 Rinse and scrub potatoes, then prick with a fork. Drizzle with olive oil and sprinkle with salt. Set on the prepared rack.
3. 3 Bake potatoes in the preheated oven until the internal temperature is 205 to 212 degrees F (96 to 100 degrees C), about 50 minutes.
4. 4 While potatoes are baking, remove meat from rotisserie chicken; discard skin and bones. Pull or cut meat into chunks and keep warm.
5. 5 Prepare Alfredo sauce: Melt butter in a skillet over medium heat until sizzling. Add garlic in a single layer; cook until soft and fragrant but not brown, about 1 minute. Reduce heat and pour in half-and-half and cream; whisk to incorporate. Add Parmesan cheese and pepper and continue to whisk, until cheese is melted.
6. 6 Place vegetables in a microwave-safe bowl. Microwave on high power until warm, about 3 minutes. Chop vegetables into bite-sized pieces if desired, and mix with chicken.
7. 7 When potatoes are finished baking, remove from the oven. Cut a slit into each potato with a fork or a knife, leaving 1/2 inch uncut on edge. Use both hands to press each potato in towards the center so it opens up. This will help let you stuff the potato.
8. 8 Top potatoes with chicken mixture and drizzle with Alfredo sauce.

By thedailygourmet

Ingredients

• ✓ rotisserie chicken
• cooking spray
• elbow macaroni
• sour cream
• cream cheese
• evaporated milk
• buffalo wing sauce
• ranch dressing mix
• cheddar cheese
• panko bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. 3 Stir sour cream and cream cheese together in a bowl until smooth; add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture; mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese; drizzle melted butter over the top.
4. 4 Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.

By tamara

Ingredients

• ✓ rotisserie chicken
• crescent roll
• butter
• chicken breast
• mixed vegetable
• potato
• cream of chicken soup
• cream of mushroom soup
• milk
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an ungreased 9x13-inch baking dish with one can of crescent roll dough, pinching the seams together.
2. 2 Melt butter in a saucepan over medium heat. Add chicken breast, rotisserie chicken, frozen vegetables, and sliced potatoes. Cook, stirring frequently, until vegetables are thawed and mixture is heated through, 5 to 7 minutes.
3. 3 Meanwhile, warm both cans of condensed soup in a separate pan over medium-low heat. Slowly pour in milk and cook, stirring frequently, until combined and heated through, about 3 minutes.
4. 4 Add soup mixture to chicken mixture; stir until well combined. Season with salt and pepper. Pour mixture into the prepared baking dish. Top with the second can of crescent roll dough; do not pinch the seams on these. Cover lightly with aluminum foil to prevent crescent rolls from browning too quickly.
5. 5 Bake in the preheated oven until heated through and rolls are golden brown, 40 to 50 minutes.

By sweetface1905

Ingredients

• ✓ rotisserie chicken
• mixed vegetable
• cooking spray
• pie crust
• cream of chicken soup
• mayonnaise
• milk
• celery salt
• garlic powder
• black pepper
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
3. 3 Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
4. 4 Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.

By Ashley Harris Hardin

Ingredients

• ✓ rotisserie chicken
• vegetable oil
• onion
• great northern bean
• chicken broth
• tomato
• green chile
• garlic
• cumin
• oregano
• cayenne pepper
• monterey jack cheese

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Remove from heat. Add 1 can of beans and smash into the onion using a potato masher.
2. 2 Transfer onion mixture to the bottom of a slow cooker and add remaining beans, chicken broth, shredded chicken, tomatoes, chiles, garlic, cumin, oregano, and cayenne.
3. 3 Cover and cook on High until reduced and thickened, about 4 hours. Garnish with Monterey Jack cheese.

By Angela Boyles

Ingredients

• ✓ rotisserie chicken
• cooking spray
• broccoli
• cream of chicken soup
• mayonnaise
• lemon juice
• curry powder
• salt
• black pepper
• cheddar cheese
• corn flakes cereal
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Place broccoli into a microwave-safe dish with 2 tablespoons water. Cover and microwave on high until broccoli is steaming and bright green, 2 to 3 minutes.
3. 3 Meanwhile, whisk condensed soup, mayonnaise, lemon juice, curry powder, salt, and pepper together in a bowl until well combined.
4. 4 Transfer broccoli to the bottom of the prepared baking dish. Layer cooked chicken over broccoli, then pour soup mixture over top. Sprinkle Cheddar cheese over the casserole, followed by crushed cornflakes and almonds.
5. 5 Bake, uncovered, in the preheated oven until casserole is bubbling, cheese is melted, and topping is browned, about 30 minutes.

By Sean Greene

Ingredients

• ✓ rotisserie chicken
• rapini
• olive oil
• red onion
• garlic
• red pepper flakes
• white wine
• penne pasta
• chicken bouillon granules
• salt
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Trim thick stems off rapini and coarsely chop.
2. 2 Bring a large pot of salted water to a boil. Add rapini, return to a boil, and cook until stems are crisp-tender, 2 to 3 minutes. Remove from the water with a slotted spoon and allow to drain completely. Save the pot of water to cook the penne in.
3. 3 Heat olive oil in a large frying pan over medium heat. Add red onion and cook for 2 minutes. Add garlic and red pepper flakes; cook for 30 seconds. Add rapini and white wine; cook until the wine is reduced by half.
4. 4 Meanwhile, return the pot of water to a boil. Add penne and cook until almost tender, about 10 minutes. Drain penne, reserving 1/2 cup of the starchy cooking water.
5. 5 Add the penne to the pan with the rapini. Add chicken, reserved cooking water, and chicken bouillon. Continue to cook until penne is tender yet firm to the bite, 2 to 3 minutes. Season with salt and pepper. Stir in 1/4 cup Parmigiano-Reggiano cheese. Divide among serving bowls and serve with remaining cheese.

By Kim's Cooking Now

Ingredients

• ✓ rotisserie chicken
• farfalle pasta
• olive oil
• shallot
• garlic
• white wine
• gorgonzola cheese
• chicken stock
• salt
• black pepper
• sun-dried tomato
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
2. 2 Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
3. 3 Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

By Brian Graves

Ingredients

• ✓ rotisserie chicken
• water
• onion
• butter
• garlic
• carrot
• celery
• whole kernel corn
• parsley
• oregano
• black pepper
• whole wheat noodle
• water
• cornstarch

Instructions

1. 1 Place rotisserie chickens, with juices, in a very large stockpot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove chickens and let cool until safe to handle. Remove meat from bones and cut into small pieces.
2. 2 Strain stock, if needed, into another container; set aside.
3. 3 Combine onions and butter in the stockpot over medium heat. Cook and stir onions until translucent, 5 to 7 minutes. Add garlic and cook for 5 minutes. Stir in carrots and celery. Cook, stirring occasionally, until nearly tender, about 15 minutes. Stir in corn, parsley, and pepper.
4. 4 Pour chicken stock back into the pot and bring to a boil. Cook until carrots are tender, 6 to 7 minutes. Add noodles and cook until starting to soften yet still firm to the bite, 5 to 6 minutes.
5. 5 Mix water and cornstarch together in the meantime. Reduce heat to medium. Stir cornstarch slurry into the soup, a little at time, to reach desired thickness. Add chicken to the soup and heat through, about 5 minutes.

By GreyhoundMom

Ingredients

• ✓ rotisserie chicken
• cream of chicken soup
• cottage cheese
• sour cream
• cream cheese
• creole seasoning
• onion powder
• garlic powder
• parsley
• cracker
• butter
• mozzarella cheese
• scallion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth.
3. 3 Fold in chicken and parsley until evenly coated.
4. 4 Combine crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
5. 5 Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then top with cracker mixture.
6. 6 Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 35 minutes. Garnish with scallions, if desired. Recipe developed by Amanda Stanfield

By Corey Williams

Ingredients

• ✓ rotisserie chicken
• egg noodle
• vegetable oil
• garlic
• onion
• carrot
• celery
• bay leaf
• thyme
• chicken broth
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Add garlic and onions and sauté, about 2 minutes.
2. 2 Add carrots, celery, bay leaves, thyme, chicken, and broth. Bring to a boil. Add noodles. Reduce heat to medium and simmer for 10 minutes. Remove bay leaves and thyme sprigs. Season with salt and pepper to taste.

By NO YOLKSR

Ingredients

• ✓ rotisserie chicken
• egg noodle
• butter
• onion
• garlic
• milk
• half and half
• all-purpose flour
• chicken broth
• sour cream
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until cooked through but firm to the bite, 7 to 9 minutes. Drain and transfer to a large serving bowl.
2. 2 Melt butter in a large skillet over medium heat; cook and stir onion and garlic in hot butter until onion is translucent, about 5 minutes. Place milk, half-and-half, and flour into a jar with a lid and shake until flour well combined. Pour mixture into the skillet and whisk until smooth and thick, about 5 minutes.
3. 3 Gradually whisk in chicken broth; bring to a simmer while whisking constantly. Stir cooked chicken and sour cream into sauce; season with salt and black pepper. Add cooked noodles; stir until combined.

By OMARILYN

Ingredients

• ✓ rotisserie chicken
• cooking spray
• mexican cheese blend
• mayonnaise
• broccoli floret
• onion
• red bell pepper
• garlic
• almond
• dill
• puff pastry
• egg
• water
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray bottom and sides of a 9x13-inch baking pan with cooking spray.
2. 2 Combine chicken, Mexican cheese blend, mayonnaise, broccoli, onion, red bell pepper, garlic, almonds, and dill in a large bowl.
3. 3 Roll pastry sheets on a floured surface until all sides measure 3 inches longer than the bottom of the prepared pan. Place 1 sheet on the bottom of the pan and against the sides. Pour the chicken filling evenly over the bottom crust. Top with the second crust, folding the ends between the pan and the bottom crust. Pinch crusts together to seal.
4. 4 Beat egg with water and salt in a bowl; brush mixture over the top crust. Cut vents into the top for steam to escape.
5. 5 Bake in the preheated oven until golden brown on top, about 30 minutes.

By Sandie

Ingredients

• ✓ rotisserie chicken
• great northern bean
• pinto bean
• corn
• onion
• chicken broth
• green chile pepper
• hot pepper sauce
• oregano
• cumin
• garlic powder
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine great Northern beans, pinto beans, corn, onions, chicken broth, rotisserie chicken, green chile peppers, hot pepper sauce, oregano, cumin, garlic powder, salt, and pepper in a slow cooker.
3. 3 Cook on Low until flavors combine, about 8 hours.
4. 4 Serve hot and enjoy!

By Kevin and Tammy P

Ingredients

• ✓ rotisserie chicken
• corn
• chicken broth
• olive oil
• onion
• poultry seasoning
• salt
• pepper
• carrot
• sweet potato
• potato
• white sugar
• chicken bouillon

Instructions

1. 1 Cut corn kernels off cobs into a big bowl with a small bowl set upside down inside it. Place cobs into a large saucepan with a lid. Add broth and bring to a boil. Reduce heat to medium, cover, and cook 30 minutes. Drain.
2. 2 Meanwhile, heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, about 8 minutes. Season with poultry seasoning, salt, and pepper. Add carrots and cook, stirring frequently, 5 more minutes. Add broth. Stir in sweet potatoes, potatoes, corn kernels, sugar, and bouillon. Bring soup to a boil, reduce heat to medium, and simmer about 20 minutes.
3. 3 Stir rotisserie chicken into soup and simmer 5 minutes more.

By Christine Lofton

Ingredients

• ✓ rotisserie chicken
• vegetable oil
• all-purpose flour
• andouille sausage
• celery
• green bell pepper
• onion
• garlic
• salt
• pepper
• creole seasoning
• chicken broth
• bay leaf

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a stockpot over medium heat; whisk in flour until roux is smooth and has cooked to the color of chocolate milk, about 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, it's best to start over.
3. 3 Add sausage, celery, bell pepper, and onion into the roux; cook and stir 5 minutes. Add garlic; continue to cook and stir another 5 minutes.
4. 4 Season with salt, pepper, and Creole seasoning; stir well to blend. Pour in chicken broth and add bay leaf. Bring to a boil over high heat; reduce heat to medium-low and simmer, uncovered, for 1 hour, stirring occasionally.
5. 5 Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time.
6. 6 Serve and enjoy!

By Jodi Hanlon

Ingredients

• ✓ rotisserie chicken
• cooking spray
• white rice
• black bean
• corn
• tomato sauce
• chicken broth
• sour cream
• chili powder
• salt
• cumin
• ancho chile pepper
• white pepper
• chicken broth
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
3. 3 Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
4. 4 Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
5. 5 Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
6. 6 Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.

By Debbie Wind Bailey

Ingredients

• ✓ rotisserie chicken
• cooking spray
• water
• butter
• stuffing mix
• butter
• onion
• celery
• cream of chicken soup
• cream of mushroom soup
• sour cream
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Bring water and 1/4 cup butter to a boil in a saucepan over medium heat. Add stuffing mix and stir to combine. Remove the saucepan from the heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
3. 3 While you are preparing stuffing, melt 1 tablespoon butter in a skillet over medium heat. Add onion and celery; cook and stir until softened, 5 to 10 minutes.
4. 4 Mix both condensed soups with sour cream in a bowl until well combined.
5. 5 Spread shredded chicken in the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper.
6. 6 Top with soup mixture and spread stuffing evenly over top.
7. 7 Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.
8. 8 Serve hot and enjoy!

By CathyP

Ingredients

• ✓ rotisserie chicken
• olive oil
• carrot
• celery
• yellow onion
• oregano
• italian seasoning
• seasoned salt
• salt
• black pepper
• garlic
• chicken broth
• egg noodle

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil into a Dutch oven over medium-high heat. Add carrots, celery, onion, oregano, Italian seasoning, both salts, and pepper; cook and stir until vegetables have softened, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3. 3 Add chicken broth and bring to a boil. Add egg noodles; cook for 5 minutes.
4. 4 Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes.

By Michelle Molina

Ingredients

• ✓ rotisserie chicken
• egg noodle
• butter
• carrot
• celery
• onion
• cream of mushroom soup
• cream of chicken soup
• sour cream
• button mushroom
• pea
• american cheese
• bread crumb
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
3. 3 Meanwhile, melt butter in a large skillet over medium-high heat. Add carrots, celery, and onion and saute until just tender, about 5 minutes.
4. 4 While vegetables are cooking, mix condensed mushroom and chicken soups with sour cream in a large bowl.
5. 5 Add egg noodles, cooked carrot mixture, chicken, mushrooms, and peas; stir to combine. Pour into a 9x13-inch baking dish and spread in an even layer. Lay American cheese slices over top, sprinkle with bread crumbs, and drizzle with olive oil.
6. 6 Bake in the preheated oven until golden brown and bubbly, 30 to 45 minutes.

By JDayon

Ingredients

• ✓ rotisserie chicken
• olive oil
• mushroom
• salt
• black pepper
• butter
• all-purpose flour
• milk
• chicken broth
• salt
• nutmeg
• potato gnocchi
• spinach
• parmesan cheese

Instructions

1. 1 Position a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook until starting to soften, about 4 minutes. Transfer to a plate or bowl. Wipe out skillet.
3. 3 Melt butter in the same skillet. Whisk in flour until a paste forms, about 3 minutes. Whisk in milk and broth until smooth. Simmer, whisking constantly, until thickened, about 5 minutes. Season with 1/2 teaspoon salt and nutmeg. Add mushrooms, chicken, gnocchi, and spinach to the sauce. Stir until gnocchi are coated and spinach wilts, about 3 minutes.
4. 4 Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.
5. 5 Bake in the preheated oven until bubbling, about 20 minutes.

By Diana Bell

Ingredients

• ✓ rotisserie chicken
• olive oil
• leek
• onion
• garlic
• chicken bouillon base
• water
• wild rice
• poultry seasoning
• carrot
• red bell pepper
• heavy cream
• salt
• black pepper
• thyme

Instructions

1. 1 Heat olive oil in a large stockpot over medium-high heat. Add leeks, onion, and garlic. Saute until fragrant, stirring occasionally, about 5 minutes.
2. 2 Add chicken bouillon to hot water to dissolve. Add to the onion-leek mixture. Add rice and poultry seasoning. Stir well, cover, and reduce heat. Simmer, stirring occasionally, for 45 minutes.
3. 3 Add chicken, carrots, and bell pepper to the soup. Cover and continue simmering until vegetables are tender, about 30 minutes. Uncover and add heavy cream. Season with salt and pepper and garnish with thyme.

By analyticalblonde

Ingredients

• ✓ rotisserie chicken
• cooking spray
• russet potato
• olive oil
• garlic powder
• onion powder
• paprika
• black pepper
• kosher salt
• bacon
• cream cheese
• water
• scallion
• hot sauce
• mexican blend cheese
• sour cream

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Coat a 9- x 1-inch baking dish with cooking spray.
2. 2 Combine potatoes, olive oil, garlic powder, onion powder, paprika, black pepper, and 1/2 teaspoon of salt in a large bowl; toss until evenly coated. Transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until potatoes are golden and fork-tender, 25 to 30 minutes. Set aside.
4. 4 Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until crisp, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; remove and reserve 1 tablespoon drippings from the skillet. When bacon is cool enough to handle, finely chop, and set aside (about 1/2 cup).
5. 5 In the same large bowl, combine chicken, cream cheese, water, scallions, hot sauce, 1/4 cup of the bacon pieces, reserved bacon drippings, 1 1/2 cups cheese, and remaining 1/2 teaspoon salt.
6. 6 Fold chicken mixture into the potatoes in the casserole until well combined. Sprinkle with remaining 1/2 cup shredded cheese.
7. 7 Bake until cheese is melted, 10 minutes longer.
8. 8 Set an oven rack about 6 inches from the heat source and switch to the oven's broiler function. Broil on high for 3 minutes or until cheese is bubbling and brown in spots.
9. 9 Garnish with remaining bacon (about 1/4 cup) and additional scallions. Serve with sour cream.

By Amanda Stanfield

Ingredients

• ✓ rotisserie chicken
• pie pastry
• chicken broth
• evaporated milk
• vegetable oil
• onion
• celery stalk
• butter
• all-purpose flour
• thyme
• white wine
• salt
• black pepper
• pea
• carrot
• parsley

Instructions

1. 1 Adjust an oven rack to a low-center position and preheat to 400 degrees F (200 degrees C). Press one pie pastry into each of two 9-inch deep-dish pie pans. Reserve remaining pastries until needed.
2. 2 Combine broth and evaporated milk in a microwave-safe bowl; microwave on high until steamy, 3 to 4 minutes.
3. 3 At the same time, heat oil in a Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a bowl.
4. 4 Melt butter in the Dutch oven over medium heat. Whisk in flour and thyme, and cook until golden, about 1 minute. Whisk in hot milk mixture and bring to a simmer. Continue to simmer, stirring occasionally, until sauce thickens, about 1 minute.
5. 5 Remove the Dutch oven from the heat. Stir in wine, salt, and pepper. Add onion mixture, shredded chicken, frozen vegetables, and parsley; stir until well combined.
6. 6 Divide chicken mixture between the prepared pie pans. Place remaining pastries over top, and flute the edges by pinching with your fingers. Place both pie pans onto a baking sheet.
7. 7 Bake in the preheated oven until pastries are golden brown and filling is bubbly, 30 to 35 minutes.

By USA WEEKEND columnist Pam Anderson