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Ingredients

• ✓ rotisserie chicken
• lasagna noodle
• cheese blend
• mascarpone cheese
• garlic
• italian seasoning
• white pepper
• olive oil
• onion
• egg
• alfredo sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.
5. 5 Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.
6. 6 Bake in the preheated oven until hot and bubbly, about 45 minutes.

By Jon OBrien

Ingredients

• ✓ rotisserie chicken
• penne pasta
• butter
• shallot
• portabella mushroom
• asparagus
• sun-dried tomato
• chicken broth
• marsala wine
• heavy cream
• butter
• flour
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
2. 2 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
3. 3 Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
4. 4 Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.

By Challengergurl

Ingredients

• ✓ rotisserie chicken
• cooking spray
• rotini pasta
• butter
• onion
• celery
• red bell pepper
• milk
• cream of mushroom soup
• poultry seasoning
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
3. 3 Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
4. 4 Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to milk mixture; remove immediately from heat and pour over rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
5. 5 Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

By busymom

Ingredients

• ✓ rotisserie chicken
• black pepper
• salt
• nutmeg
• thyme
• spinach
• gnocchi
• half-and-half
• half and half
• chicken broth
• all-purpose flour
• garlic
• carrot
• red bell pepper
• onion
• celery
• zucchini
• olive oil
• butter

Instructions

1. 1 Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in hot butter-oil until vegetables are soft, 8 to 10 minutes. Stir in flour until vegetables are coated; cook for 2 more minutes.
2. 2 Pour in chicken broth and stir until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until soup is slightly thickened, about 5 more minutes.
3. 3 Gently fold chicken, gnocchi, and spinach into soup. Season with thyme, nutmeg, salt, and pepper. Adjust thickness by adding more chicken broth, if desired.

By Kristin

Ingredients

• ✓ rotisserie chicken
• bleu cheese
• white cheddar cheese
• mozzarella cheese
• egg
• flat leaf parsley
• ricotta cheese
• pepper
• salt
• italian seasoning
• water
• buffalo wing sauce
• tomato
• garlic
• carrot
• celery
• onion
• canola oil
• ranch dressing mix
• mashed potato

Instructions

1. 1 Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.
2. 2 In a Dutch oven, heat oil over medium heat. Add the onion, celery and carrot; cook and stir until the vegetables are tender. Add the garlic and cook 2 minutes longer.
3. 3 Add the shredded chicken.
4. 4 Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.
5. 5 In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.
6. 6 Spread 1 1/2 cups sauce into a greased 13x9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice.
7. 7 Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.
8. 8 Let stand 10 minutes before serving.

By Idahoan

Ingredients

• ✓ rotisserie chicken
• poblano pepper
• cilantro
• mayonnaise
• onion
• lime
• cumin
• white pepper
• salt

Instructions

1. 1 Mix chicken, poblano pepper, cilantro, mayonnaise, onion, lime juice, cumin, white pepper, and salt together in a bowl or a container with a fork. Taste and adjust spices as necessary.

By Christy Blaker

Ingredients

• ✓ rotisserie chicken
• cabbage
• green onion
• ramen noodle
• sesame seed
• almond
• olive oil
• apple cider vinegar
• white sugar
• salt
• black pepper

Instructions

1. 1 Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.

By Rachel

Ingredients

• ✓ rotisserie chicken
• onion
• green bell pepper
• garlic
• creole seasoning
• tomato
• chicken broth
• corn
• andouille sausage

Instructions

1. 1 Heat a pan over medium-high heat. Add onion, bell pepper, and garlic; saute until onion is translucent, about 5 minutes. Add shredded chicken and Creole seasoning. Mix thoroughly. Add tomatoes, chicken broth, corn, and sausage. Reduce heat and simmer until flavors come together, about 20 minutes.

By Linda Wilkinson

Ingredients

• ✓ rotisserie chicken
• chicken broth
• green enchilada sauce
• cream of chicken soup
• sour cream
• green chile
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
2. 2 Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.

By VenturaMama77

Ingredients

• ✓ rotisserie chicken
• red enchilada sauce
• cheddar cheese
• cream cheese
• fajita seasoning mix
• flour tortilla

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch baking dish with cooking spray. Spread 1/4 cup of enchilada sauce in the bottom of the baking dish.
2. 2 Mix chicken, 1 cup of Cheddar cheese, cream cheese, and seasoning mix in a medium bowl; spoon slightly less than 1/2 cup of filling onto each tortilla. Roll up each tortilla tightly; place seam-side down in the prepared baking dish. Drizzle with remaining enchilada sauce. Sprinkle remaining 1/2 cup Cheddar cheese on top; cover with foil.
3. 3 Bake in the preheated oven for 15 minutes; uncover and bake 15 minutes longer or until bubbly and lightly browned.

By Old El Paso

Ingredients

• ✓ rotisserie chicken
• penne pasta
• butter
• garlic
• all-purpose flour
• milk
• heavy cream
• parmigiano-reggiano cheese
• nutmeg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
4. 4 Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

By thedailygourmet

Ingredients

• ✓ rotisserie chicken
• sour cream
• lemon juice
• dijon mustard
• cream cheese
• salt
• pepper
• garlic powder
• celery
• red onion

Instructions

1. 1 Combine sour cream, lemon juice, Dijon mustard, cream cheese, salt, pepper, and garlic powder in a bowl; whisk until smooth. Add chicken, celery, and red onion and mix thoroughly. Cover and refrigerate for 1 hour to let flavors blend.

By Kim's Cooking Now

Ingredients

• ✓ rotisserie chicken
• submarine sandwich roll
• pepper jack cheese
• red pepper
• red onion
• bacon
• spinach
• guacamole
• butter
• dill pickle

Instructions

1. 1 Preheat panini maker to medium-low.
2. 2 Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
3. 3 Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
4. 4 Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

By Bibi

Ingredients

• ✓ rotisserie chicken
• butter
• onion
• flour
• tomato
• chicken broth
• taco seasoning mix
• velveeta cheese
• tortilla chip
• lime

Instructions

1. 1 Melt butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
2. 2 Add tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
3. 3 Top with crushed chips. Serve with lime wedges.

By VELVEETA Cheese

Ingredients

• ✓ rotisserie chicken
• barbecue sauce
• orange juice
• orange blossom honey
• orange zest
• cooking sherry
• cayenne pepper
• clove
• whole wheat hamburger bun

Instructions

1. 1 Combine barbecue sauce, orange juice, honey, orange zest, sherry, cayenne, and cloves in a large saucepan over medium-low heat. Stir until warm, 3 to 5 minutes. Add chicken; cook, stirring occasionally, until heated through, about 15 minutes. Serve on hamburger buns.

By DARLEEN

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
• chicken broth
• black bean
• corn
• salsa
• corn tortilla
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
3. 3 Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
4. 4 Bake in the preheated oven until golden brown, about 5 minutes.
5. 5 Stir cilantro into soup. Ladle into bowls and top with tortilla strips.

By Suellen Maggard

Ingredients

• ✓ rotisserie chicken
• buffalo wing sauce
• tortilla chip
• black bean
• cheddar cheese
• sour cream
• blue cheese
• jalapeno pepper
• green onion

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Combine chicken and Buffalo wing sauce in a bowl.
3. 3 Place 1 layer tortilla chips in the bottom of a baking dish; top with a layer of Buffalo chicken mixture, black beans, and Cheddar cheese. Continue layering with remaining tortilla chips, Buffalo chicken mixture, black beans, and Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Cover the nachos with aluminum foil if the top is getting too dark.
5. 5 Top nachos with sour cream, blue cheese, jalapeno peppers, and green onion.

By Amanda Frederickson

Ingredients

• ✓ rotisserie chicken
• egg
• chicken stock
• spinach
• soy sauce
• sriracha sauce
• rice vinegar
• garlic
• ginger
• ramen noodle
• seaweed
• green onion
• thai chile pepper
• sriracha sauce

Instructions

1. 1 Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
3. 3 Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
4. 4 Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.

By KKraft

Ingredients

• ✓ rotisserie chicken
• butter
• carrot
• onion
• garlic
• broccoli
• chicken broth
• butter
• all-purpose flour
• milk
• cheddar cheese
• garlic salt
• cheddar cheese
• lasagna noodle
• panko bread crumb

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute carrots and onion for about 4 minutes. Add garlic during the last few seconds so that it becomes fragrant but does not burn.
2. 2 Combine broccoli and chicken broth in a microwave-safe bowl. Steam in the microwave until tender, about 3 minutes. Drain off chicken broth. Coarsely chop the florets and add to the carrot mixture. Stir to combine and set aside.
3. 3 Remove skin from the rotisserie chicken. Using a sharp knife, carefully separate pieces. Cut meat into small cubes, making sure to pick through and discard any bones.
4. 4 Combine butter and flour in a heavy saucepan over medium heat. Stir to form a paste. Slowly pour in milk. Cook, whisking constantly, until sauce thickens, about 7 minutes. Stir in white Cheddar cheese and garlic salt.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Set aside 1/2 cup Cheddar cheese for the topping. Spread about 1/2 cup of the sauce over the bottom of an 8x8-inch casserole dish. Add a layer of lasagna noodles, broccoli mixture, cheese, and chicken. Repeat layers, ending with sauce. Sprinkle reserved Cheddar cheese and panko bread crumbs over the top.
7. 7 Cover lasagna with foil and bake in the preheated oven for 35 minutes. Uncover and bake for 5 minutes more. Allow to rest for 7 minutes before serving.

By thedailygourmet

Ingredients

• ✓ rotisserie chicken
• cream cheese
• ranch dressing mix
• sour cream
• bacon
• scallion
• black pepper
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Place cream cheese and ranch dressing mix in a microwaveable, broiler-safe 9-inch square casserole dish. Microwave on HIGH until combined and cream cheese is very soft, stirring halfway through, about 1 minute.
4. 4 Remove from microwave; stir in chicken, sour cream, bacon, scallions, pepper, and 1 cup Cheddar cheese. Top with remaining 3/4 cup cheddar.
5. 5 Bake in the preheated oven until edges are bubbly, 25 to 30 minutes. Increase oven temperature to broil; cook until cheese is lightly golden brown in spots, 3 to 5 minutes. Remove from oven, and sprinkle with additional bacon and scallions.
6. 6 Serve immediately.

By Corey Williams

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
• chicken broth
• carrot
• apple
• onion
• celery
• parmesan cheese
• bay leaf
• orzo pasta

Instructions

1. 1 Combine chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese, and bay leaf in a large pot; bring to a boil. Reduce heat to medium-low; simmer until vegetables are soft, about 30 minutes.
2. 2 Stir orzo into soup; cook, stirring occasionally, until orzo is tender yet firm to the bite, about 11 minutes.

By Tom Simbron

Ingredients

• ✓ rotisserie chicken
• onion
• egg
• pickle relish
• mustard
• paprika
• red pepper flakes
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Combine chicken, onion, eggs, pickle relish, mustard, paprika, and red pepper flakes in a bowl; stir in mayonnaise by spoonfuls until mixture holds together but isn't too moist. Season with salt and pepper.

By Idess

Ingredients

• ✓ rotisserie chicken
• cooking spray
• vegetable broth
• garlic
• salt
• black pepper
• quinoa
• olive oil
• spinach
• carrot
• red pepper
• alfredo sauce
• basil
• butter
• panko bread crumb
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray.
2. 2 Combine vegetable broth, garlic, salt, and pepper in a pot over medium-high heat and bring to a boil. Add quinoa, cover, reduce heat, and simmer until tender, about 15 minutes. Let stand 5 minutes.
3. 3 Heat olive oil in a skillet over medium-low heat. Add spinach, carrots, and red peppers and cook until barely tender, about 5 minutes.
4. 4 Mix chicken, cooked quinoa, cooked vegetables, Alfredo sauce, and basil together in a bowl. Pour into the prepared casserole dish, patting it down with a spoon.
5. 5 Melt butter in a small saucepan over medium heat and mix in bread crumbs until evenly coated. Remove from heat and stir in Parmesan cheese. Evenly distribute cheese crumbs over the top of the casserole.
6. 6 Bake in the preheated oven until cooked through and lightly browned on top, 25 to 30 minutes.

By MommaBean3

Ingredients

• ✓ rotisserie chicken
• vegetable oil
• chili powder
• cayenne pepper
• salt
• black pepper
• flour tortilla
• pico de gallo salsa
• mexican cheese blend

Instructions

1. 1 Heat oil in a skillet over medium heat. Add chicken, chili powder, cayenne pepper, salt, and black pepper; cook until chicken is heated through, about 10 minutes.
2. 2 Divide chicken mixture among tortillas; top with pico de gallo and Mexican cheese blend.

By Steve Cowherd

Ingredients

• ✓ rotisserie chicken
• egg
• mayonnaise
• apple
• celery
• onion
• curry powder
• paprika
• cayenne pepper
• salt

Instructions

1. 1 Mix the chicken, eggs, mayonnaise, apple, celery, onion, curry powder, paprika, cayenne pepper, and salt in a large bowl. Cover and refrigerate for 1 hour before serving.

By Buddy Greer

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
• bacon
• salt
• black pepper
• avocado
• lemon juice
• garlic
• tomato
• onion
• lettuce leaf

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet.
2. 2 Add chicken to skillet and stir to coat with bacon drippings. Season with salt and pepper.
3. 3 Mash avocado in a bowl and season with lemon juice, garlic, salt, and pepper. Add tomato and onion to taste.
4. 4 Divide cooked bacon, chicken, and avocado spread between lettuce leaves and wrap up.

By ERIKIM21