@VeryHappy Thanks!
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I make this with left over rotisserie chicken.
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I make this salad below all of the time. I use more arugula and less tortellini and I use honey instead of sugar for my dressing. I also add sliced red onion to the salad. It’s an easy and good summer dinner recipe.
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This is the chicken enchilada recipe I make with rotisserie chicken. We like our enchiladas with verde sauce.
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Another easy weeknight recipe with rotisserie chicken. We call this wet burritos.
Combine two cups of chicken and add to a jar of salsa verde and heat together.
Heat red enchilada sauce.
Shred pepper jack cheese.
Shred sharp cheddar cheese.
Dice red onions.
Slice avocado.
In a large flour tortilla add chicken verde mixture, jack cheese and onions. Roll into a burrito. Top with lots of red enchilada sauce and put cheddar cheese on top. Microwave for 30 seconds until cheddar has melted.
Top with avocado slices and sour cream if you like. And of course hot sauce! D2 and I also like to grill jalapenos and diced them to add to our burritos.
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Do you use store bought verde sauce? If so, which one?
I buy the Herdez brand at my store. I usually need 2 jars to make sure there is enough sauce for the enchiladas.
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When my dog Leah was near the end, she wouldn’t eat anything but the Costco chicken. I’d buy it already shredded and mix it with white rice. My vet gave it the okay - she was a very happy dog until the end!
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I bought a rotisserie chicken this past week. First night I served it with a Greek salad. My husband turned his into a sandwich with pita, hummus, chicken and the salad. The next day I had it plain for lunch and made easy enchiladas with the rest. I just used a can of red enchilada sauce and shredded cheese. Though I also prefer green enchiladas but red was what I had in my pantry.
I saw something on instagram last week that suggested taking the meat off when the chicken was still hot. The thought was you end up with more chicken as it comes off the bone easier when warm. I felt like I did come off easier.
I like the flavor of the Costco chickens but I’m not sure about everything they put on it so usually buy from the market and get a no salt version. Not as tasty but maybe better for me.
I sometimes freeze the bones until I have enough to make broth.
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My least favorite way to have rotisserie chicken is “as is” - I don’t love a hunk of any meat. I like to buy it but prefer all the things I can make with it taking the chicken off the bone!
And the trick of using a hand mixer to shred rotisserie chicken or other hunks of cooked chicken really does work!
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The last couple of times I’ve gotten a chicken, I’ve had every intention of trying of the remove-the-meat-while-it’s-still-warm trick but just my ambition before I had to put it in the fridge 
I think the best time is while the chicken is warm, or room temperature but not hot or cold.
I usually tear it apart with my hands.
I like rotisserie chickens but find them too salty for many dishes. My husband finds them dry also. I’d rather poach my own but sometimes the convenience is worth it.
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I don’t put it in the fridge until I break it down, so much easier to debone it.
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We usually eat the leg quarters with some sides then I use the rest of the meat for white chicken chili (NY Times recipe). I’m glad to see some new options in this thread!
We also sometimes make “turnovers”. 1 cup chicken, 1 grated cheese, a bit of chopped onion and some chopped celery, salt and pepper. Get a roll of flakey biscuits. Separate the flakes to make a pocket and stuff the chicken mixture in, seal up the sides. Bake at 400 for about 15 min. I like the recipe better with canned tuna or salmon and some sriracha to spice it up, but the kids liked the chicken version better.
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@my3girls : Do you saute the onion and celery first? Or just put it in the biscuit raw?
I just put it in raw. Like 1/4 cup of celery and a tablespoon of finely chopped onion
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I just remembered I also have a recipe for Chicken Divan. Easy-peasy:
2 cups chicken (shredded or cubed)
1 cup broccoli florets (or more)
1 can Cream of Something (anything!) soup
1/3 cup milk
1/2 cup grated cheddar
1 Tbsp melted butter
2 Tbsp bread crumbs
Preheat oven to 425.
Parboil broccoli and spread in 9-inch pie plate.
Top with the chicken.
In a small bowl, mix the soup and the milk. Pour it over the chicken and broccoli.
Sprinkle with cheddar cheese.
Mix breadcrumbs and butter and sprinkle over cheese.
Bake until bubbly and cheese is melted and top is golden brown – about 15 minutes.
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Can’t wait to sample some of these ideas, thanks everyone! I managed to make some awesome stock from the carcass of the chicken I got last week (despite having our 3 grandsons with us during this rainy weekend…yay me!)
And tonight, I used some of that stock to make chicken noodle soup that came out really well! I had every intention of making some red lobster biscuits, or even just going to get some crusty bread to go with it. But I ran out of steam and we had leftover hamburger buns with butter 
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I also try to always use the carcass of my rotisserie chicken to make chicken stock. So easy to just put it in a pot, cover with water, add chunks of unpeeled* onion, celery and carrot, peppercorns, fresh herbs (dry will do in a pinch) and a bay leaf. I let it simmer all day then strain and freeze in two and four cup portions.
*the papery, outer skins give the stock its deep color and are a rich source of flavonoids.
I don’t really have any other recipes that haven’t already been mentioned. I also try to remove the chicken from the carcass before putting it in the fridge. It is definitely way easier!
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One thing I forgot that I like to do with the leftover chicken, brown it in a skillet real quick (I didn’t know why, I just do, maybe it makes me feel better since it typically has been frozen), set it aside, then make a box of rice-a-roni broccoli cheese flavor, and add the chicken toward the end. I also add some extra broccoli and some fresh Parm.
I’ve tried a homemade version of cheddar broccoli rice and the time:taste benefit just wasn’t there…
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