What to Do with Rotisserie Chicken

by in Recipes, June 21st, 2014

Pulled BBQ Chicken SandwichesThe Kitchen co-hosts, plus a few of their special guests, showed off a next-level contraption that roasts chicken fireside, a la rotisserie chicken, on this morning’s all-new episode. The setup included a central fire pit and multiple hanging birds around the heat, which roasted slowly and became moist and juicy. If you don’t happen to have the tools and space to recreate the scene in your backyard, there’s no shame in picking up a warm rotisserie chicken from the supermarket and putting it to work in quick-fix meals at home. Easy to find and economical, store-bought rotisserie chicken is a weeknight timesaver and perhaps the ultimate shortcut ingredient, as it can be used in countless lunch and dinner recipes. Check out a few of Food Network’s favorite ideas below, then see all of the recipes featured on The Kitchen today.

Once you make a sweet, tangy barbecue sauce, these surprisingly healthy Pulled BBQ Chicken Sandwiches (pictured above) become as simple to make as shredding the meat and assembling. Be sure to not go overboard when adding the liquid smoke; a few drops will go a long way in adding the beloved smoky flavor.

Spring Chicken SaladWhile some salads are notoriously lackluster and may leave you craving more, Food Network Magazine’s Spring Chicken Salad (pictured above) is deliciously satisfying and full of flavor. This 20-minute dish is made up of tender boiled potatoes and a mix of crisp fresh vegetables, tossed with shredded rotisserie chicken and an herb vinaigrette.

Chicken-and-Cheese EnchiladasEasy to make and authentic, Food Network Magazine’s Chicken-and-Cheese Enchiladas (pictured above) are bathed in a roasted onion-tomatillo salsa and baked with a mix of cheeses until bubbly. Best of all, this fuss-free dinner is ready to eat in only 30 minutes.

Buffalo-Chicken Macaroni and CheeseBuffalo-Chicken Macaroni and Cheese (pictured above) from Food Network Magazine is an over-the-top indulgence featuring all of the flavors of classic hot wings, plus the gooeyness of traditional mac and cheese. Top this big-batch casserole with a buttery crust of panko breadcrumbs for welcome crunch.

Don’t miss an all-new episode of The Kitchen on Saturday at 11a|10c.

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Comments (3)

  1. chef WILLIAM MUGUME. says:

    very much inovative chefs

    lovely wowwwwwwwwwwwwwww. iwish iwould be in your kitchen to taste de aroma.

  2. pao says:

    They are all delicious. Give me. :) more share from me lechon business

  3. It was probably a mistake reading this post when I was so hungry, but I should have guessed what was in store for me in this post. Of course that was what was so great about this post– it greatly exceeded my expectations. When you've spent so much time doing the same boring thing with your rotisserie chicken, it's hard to imagine the depth of possibility available to you. The enchiladas look absolutely incredible, but I have to say that my favorite would probably be the buffalo chicken mac and cheese.

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