30 Minute Meals That Start with a Rotisserie Chicken

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Here are 5 of my best 30 minute weeknight recipes that start with a rotisserie chicken. Use my link to check out CeramiClad Collection and my other favorite cookware from Made In - https://madein.cc/0725-brian ▶️WATCH NEXT: 5 Ways to Make Ground Beef Less Boring: https://youtu.be/RS8yo3JEkoA?si=p3rUkgva9hD95vHC 🔪MY GEAR: LAGERSTROM CHEF'S KNIFE: https://shop.brianlagerstrom.com CUTTING BOARD: https://amzn.to/3GG4JFA HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT 3QT SAUCE PAN: https://amzn.to/3UenIdh 12" CERAMIC NONSTICK: https://amzn.to/3GO9mxi SPATULA: https://amzn.to/4eZ9vuC FOOD PROCESSOR: https://amzn.to/46OrT7d INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** Rotisserie Chicken Enchiladas (4-6 servings) ∙650g (4 ½ c) shredded rotisserie chicken ∙300g (3c) shredded Monterey Jack, divided ∙200g (¾-1 c) green enchilada sauce + extra for brushing/topping ∙16–18 corn tortillas ∙Garnish: shredded gem/romaine, crema, cilantro, queso fresco 1 Heat oven 450 °F/230 °C. Mix chicken, 200 g cheese & 200 g sauce. 2 Warm tortillas 30 s per side. 3 Brush each with sauce, add about 60g filling, roll; place seam-down in pairs (16 total). 4 Top each pair with 2-3 T sauce & the remaining cheese. 5 Bake 10–12 min, turning once, until browned. 6 Finish with garnishes. --- Pesto Chicken Salad Sandwich (makes 4 servings) ∙650g (4 ½ c) chopped rotisserie chicken ∙40g (⅓ c) untoasted pine nuts ∙40g (⅓ c) grated Parmesan ∙40g (3 T) olive oil ∙5g (1 t) kosher salt ∙40g (1 ½ c) packed basil leaves ∙160g (3/4 c) mayonnaise + extra for bread ∙15g (1 T) lemon juice ∙ toasted ciabatta loaf ∙3–4 gem/romaine leaves per sandwich 1 Pulse nuts, Parm, oil, salt & basil to a rustic pesto. 2 Fold pesto, mayo & lemon into chicken; mash lightly for whipped texture. 3 Season lettuce with pinch salt, oil & lemon. 4 Layer lettuce & salad on ciabatta; smear top slice with mayo, close & serve. --- 30-Minute Rotisserie Tikka Masala (4 servings) ∙650g (4 ½ c) shredded rotisserie chicken ∙200g (1 c) grated onion ∙20g (1 T) grated ginger ∙20g (6 cloves) grated garlic ∙30g (2 T) ghee ∙10g (1 1/2 T) curry powder ∙10g (1 T) paprika ∙10g (1 1/2 T) garam masala ∙5g (2-3 t) chili flakes ∙10g (1T) ground cumin ∙800g/28oz can crushed tomatoes ∙250g (1 c) heavy cream ∙6g (1 ½ t) sugar ∙6g (1 1/4 t) salt 1 Over med heat, sweat onion in ghee with pinch of salt, 5 min. Add ginger & garlic; cook over medium 2 min. 2 Bloom spices 1 min. 3 Stir in tomatoes, cream, sugar & salt; cover, simmer 5 min 4 Add chicken; simmer 2 min. 5 Serve over basmati rice with yogurt & cilantro. --- Creamy Tuscan Chicken Pasta (4 servings) ∙225g (3 c) fusilli/rotini, dry ∙325g (½ of 1) rotisserie chicken, diced ∙125g (¾ c) diced onion ∙20g (6 cloves) minced garlic ∙15g (1 T) chopped Calabrian chiles ∙550g (2 ¼ c) half-and-half ∙225g (1 9oz bag) chopped baby spinach ∙100g (1/2 c) canned artichokes, chopped ∙75g (½ c) sundried tomatoes, chopped ∙50g (3 ½ T) unsalted butter ∙50g (½ c) grated Parmesan ∙Olive oil, salt, pasta water & black pepper as needed 1 Boil pasta 8-9 min; drain, toss with oil. 2 In olive oil over med heat, sweat onion, garlic & chiles 4-5 min. 3 Add half-and-half; simmer. Stir in spinach, cook 1 min; add artichokes & tomatoes; simmer & reduce 2 min. 4 Stir in pasta & chicken. Off heat, stir and toss in butter & Parm; splash pasta water until sauce clings. 5 Season with salt, thin with pasta water if needed, finish with pepper & extra Parm. --- Weeknight Chicken & Orzo Soup ∙30g (2 T) olive oil ∙750g (5 c) frozen mirepoix ∙100g (⅓ c) better than bouillon chicken ∙3g (1 t) turmeric ∙5g (2 t) garlic powder ∙3g (1 t) dried oregano ∙3g (1 t) black pepper ∙2700g (3 boxes/12 c) chicken stock ∙225g (1 c) orzo ∙200g (6 ½ c) chopped collards/kale ∙650g (4 ½ c) shredded rotisserie chicken ∙Salt to taste 1 Sweat mirepoix over med heat in oil with salt 5 min. 2 Stir in bouillon & spices; add stock, bring to boil. 3 Add orzo & greens; cook 8 min. 4 Fold in chicken; heat through, adjust salt. 5 Serve hot with crusty bread. CHAPTERS: 0:00 Enchiladas 4:36 Chicken salad 7:43 Tikka masala 12:04 Creamy Tuscan chicken pasta 15:50 Chicken orzo soup 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3