Getting creative with a rotisserie chicken

Dear Cooks:

This may be cheating a bit but I need some help. I can buy a whole chicken already cooked at our local grocery store. There must be a thousand things I can do with it, but every thing you list in your book is too long for me. (I had a stroke three years ago and I am … well … not very fast). I can pull it apart into pieces for Mexican food or I can cut it into slices. But I need more guidance on what to do to embellish it into something other than “that chicken again.” We have a full spectrum of spices and I enjoy the challenge, but my wife works and I need this to help me learn (or relearn) what I need to so that I can get better.


Sick of Ho-Hum Chicken

Dear SHHC:

I hear you! When I was growing up we must have had plain baked chicken at least 3 times each week. As my mom used to say when asked what was for dinner (every mom’s favorite question), “Chicken, chicken and more chicken.” However, as you know, rotisserie chicken is your best friend, but sometimes you need some inspiration. Here are a few quick and easy ideas for meals featuring a rotisserie chicken:

-Quick Cobb Salad. Cut up the chicken and create a composed salad with chopped chicken, crumbled cooked bacon, chopped tomatoes, chopped hard boiled aggs, and sliced avocado on a bed of lettuce with your favorite salad dressing and some fresh bread.

-Stuffed Baked Potatoes. Make baked potatoes a meal by baking two russet potatoes at 425 F for an hour or until tender. Cut each potato in half and scoop out the flesh. Mix in a bowl with shredded cheese, some milk, butter, chopped steamed broccoli and chopped rotisserie chicken. Stuff the mixture back into the potato shells, sprinkle with some extra cheese, and put them back in the oven until lightly browned and bubbly – about 15 minutes.

-Pesto Pasta. Combine cooked pasta with your favorite pre-made pesto sauce, some peas, chopped tomatoes, chopped chicken, and some of the reserved pasta water. Mix well and top with Parmesan cheese.

-Pizza Supreme. Use a store bought pizza dough (most stores sell their own dough – you can also use Pillsbury brand or a Boboli shell). Heat a few tablespoons of olive oil over low heat on the stove and add two sliced garlic cloves to the warmed oil – they should bubble a little. Simmer for 5 minutes then turn off the heat and set aside for 20 minutes. Brush the pizza crust with the olive oil then top with one box thawed drained spinach (scattered), one ball sliced fresh mozzarella, some crumbled goat cheese, and chopped chicken, Bake according to the dough’s directions and top with some arugula lightly dressed with olive oil and fresh lemon juice.

Here are just some of Rachael’s recipe that are great for using rotisserie chicken – just skip the part of the recipe that calls for cooking the chicken and add your cooked chicken in its place:

Chicken and Three Bean Chile

Chicken and Pepperoni Super Subs

Roast Chicken Enchilada Suizas Stacked Casserole

Chicken Divan Egg Noodle Casserole

Quick Chicken Suiza Burritos

The Sliced Chicken and Mushroom Rachael

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