Ideas for Leftover Rotisserie Chicken??

i do a chicken broccoli mushroom casserole, on the request of my husband. it was a favorite of his growing up.

i don't know what your preferred eating style is, so feel free to adapt this as necessary. i make a cream of mushroom soup from scratch (big bunch o' mushrooms, sliced thin, and chopped garlic or shallot, seasoned with salt, pepper, and thyme, and sauteed in olive oil till nicely browned. remove from pan. make a roux of 3T flour, 3T olive oil or butter, cook till just starting to brown, then add 3 cups of warmed milk and whisk vigorously. season as you see fit as it thickens, then add mushrooms & shallot/garlic back in. add shredded mozzarella cheese as you see fit), steam a few big handfuls of broccoli, and dump everything into a high-sided corningware. i'll usually put half the veggie/chicken into the dish, add more shredded cheese on that, put in the rest of the veggie/chicken, then dump the mushroom soup on top and mix together while it's all still warm. i top it with slices of provolone and grated parmesan, sprinkle garlic powder and black pepper on top. bake at 350 for about 20 minutes to melt the cheese.

yes, this will be high in calories per serving, but when i make it i plan ahead and make sure i've saved up my calories that day.

i'll also sautee onions, mushrooms, and red bell peppers, deglaze the pan with some worcestershire sauce, maybe a little white wine, add the shredded chicken to warm, separate into servings in the pan, and lay on a slice of provolone philly-cheesesteak-style to melt. cover the pan for a few minutes, then carefully scoop into tortillas for wraps.

Chicken enchiladas-just mix the chicken (shredded) with salsa and cheddar, roll in a tortilla, top with enchilada sauce and bake. Easy and good!

Also, just found a recipe for chicken gumbo that my husband loves (allrecipes.com)

I typically use it in chicken salad or soups. Light broth soups, the chicken tends to add a lot of flavor and some richness. It's also very good in an alfredo if you've got some calories saved up.

Chicken TACOS! I'll use any excuse to have a taco. Just sprinkle on a little cumin and put in a soft taco with whatever fixins you have.

Enchiladas are good and a great use for leftover chicken. I never have enough calories for all the cheese I like, so I do resort to the reduced fat option for cheese.

Beat me to it! Tacos are my fav for l.o. chicken. Also, similarly, rice paper rolls (spring rolls) are pretty awesome.

Quesadillas, tacos, chicken salad, chicken soup, or simply a chicken sandwich.

chicken enchiladas, quiche, pasta Alfredo, chicken soup.

My grandmother used to use the chicken bones, neck, fat, skin, and make broth (toss in onion, carrots, garlic, celery & herbs). Just another way to stretch your dollar when buying a whole chicken.

I make up boxed stuffing mix, add chunks of chicken, and moisten with gravy until it gets to desired consistency. Put into a casserole dish and bake till nice and bubbly. Enjoy with cranberry sauce and a salad.

I used leftover chicken for stir-fry (chunks, not shredded), tacos and jambalaya. When I'm lazy, I use Zatarain's jambalaya mix, add chicken and sausage or you can make from scratch.

Cooked egg noodles, a couple cans of cream of mushroom soup and a can of peas all in a big pan til its warm. yum.

My grandmother used to use the chicken bones, neck, fat, skin, and make broth (toss in onion, carrots, garlic, celery & herbs). Just another way to stretch your dollar when buying a whole chicken.

+1 for this. I put them all in a plastic container and freeze them, then once I have 3, put them in my large crock pot with root veggies, onions, celery, top up to the top with water and cook on low for 8 hours. I get about 5-6 pints of really good stock (broth) that I then freeze in half pint batches and use when I want it.

Chicken Thai Soup-look it up on pinterest. My daughter made it last night and substituted spaghetti for shirataki noodles-it was the BEST soup!!! Barely any calories as well, and very filling.

Southern Living's Light King Ranch Casserole is my go-to recipe for leftover chicken. Sometimes I roast a chicken just to make it. So good.

Ingredients:
1 large onion, chopped
1 large green bell pepper, chopped (optional, use red for extra color)
canola cooking spray
2 cups chopped chicken breast (optional, can use full chicken including dark meat if preferred)
1 can fat free cream of chicken soup
1 can fat free cream of mushroom soup
1 can diced tomato & green chiles
1 tsp chili powder
1/2 tsp black pepper
1/4 tsp garlic powder
12 corn tortillas
1 8oz block low fat sharp cheddar cheese, shredded

Directions:

1. Saute onion, pepper in large skillet coated with cooking spray 5 minutes or until tender
2. Stir in chicken, soups, chiles, chili and garlic powder. Once warmed through, remove from heat.
3. Tear tortillas into 1" pieces. Layer 1/3 in the bottom of a 13x9 pan coated with cooking spray. Top with 1/3 chicken mixture, 1/3 cheese. Repeat layers until done, cheese on top.
4. Bake at 350 for 30-35 minutes until bubbly. Let the casserole rest 5 minutes out of the oven.

Again, so good.

Chicken salad!

Chicken tostadas is yummy too.

I would add it too the Skinnytaste black bean and butternut squash enchiladas. Yummy