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How to Make Three Healthy Dinners from One Rotisserie Chicken

How to Make three healthy meals from one rotisserie chicken pinterest image

I used to consider rotisserie chickens an overpriced convenience food. However, I’ve learned that pound-for-pound they aren’t actually much more expensive than buying uncooked chicken. This is especially true if you have access to the famous $5.00 Costco rotisserie birds. Plus there is the amazing smell that fills your car on the drive home… just thinking about it is making my mouth water!

If you use it right, a rotisserie chicken can be an inexpensive, healthy and easy source of protein for your family. The key is making the meat last by stretching it over several meals.

Below I’ll share how I turned one store-bought rotisserie chicken into three easy, healthy and delicious dinners for a family of four. I’ve also included a master grocery list to make your life a little bit easier.

chicken in a ziploc bag

The first thing I do when I get home with a rotisserie chicken is remove every scrap of meat I can. I coarsely chop it and if I’m going to use it all in the next few days, place it in the fridge. If I’m not going to use it all right away then I freeze recipe-sized portions of the meat. Now here are the recipes, all of which are family-friendly and take around 30 minutes to prepare.

Chicken & White Bean Chili - The Frugal SouthEasy Chicken & White Bean Chili

This chili is packed with veggies and white beans in a flavorful broth. Even my soup-hating husband gave it two thumbs up. Serve with a loaf of fresh bread or some tortilla chips. Adapted from: Slow Cooker Zesty White Chicken Chili

Time: 30 Minutes
Serves: 4


2 tablespoons olive oil
1 small onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
2 (15 oz.) cans Great Northern beans, drained and washed
2 cups (approximately) rotisserie chicken, shredded
4 cups chicken broth (I used bouillon)
1 cup frozen corn
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon smoked paprika
1 avocado, diced
1/4 cup chopped cilantro
salt & pepper, to taste


In a large pot or dutch oven, saute the garlic, onion and red pepper in the olive oil for about 5 minutes (or until they are beginning to soften). Add the broth, beans, chicken, corn, chili powder, cumin, and smoked paprika and bring to a boil. Reduce the heat and simmer for about 20 minutes.

Add salt and pepper to taste. Ladle into bowls and top with diced avocado and cilantro. Serve immediately with fresh bread or tortilla chips.

Light Fettuccine Alfredo with Chicken, Bacon & Broccoli

Light Fettuccine Alfredo with Chicken, Bacon & Broccoli

This recipes comes together quickly, especially if you have the bacon pre-cooked. The sauce is lighter than a traditional Alfredo sauce but just as creamy and delicious! Adapted from: Creamy Broccoli, Chicken and Bacon Pasta

Time: 30 minutes
Serves: 4


4 slices thick-cut bacon (or 6 regular slices), cooked and chopped
12 ounces fettuccine noodles
1 head broccoli, florets cut into bite-size pieces
2 cups (approximately) rotisserie chicken, diced
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons flour
3/4 cup chicken broth (I used bouillon)
3/4 cup milk (I used whole milk)
1/2 cup Parmigiana cheese (or any Italian blend)
salt and pepper, to taste


Bring a large pot of salted water to a boil. Add the fettuccine. When the pasta has about five minutes left to cook, add the chopped broccoli to the pot and bring back to a boil (if necessary). When the pasta is al dente, dump the contents of the pot into a strainer.

While the pasta cooks, melt the butter in a large sauce pan over medium heat. Add the garlic and saute for 1 minute (be careful the garlic doesn’t burn). Add the flour, mix well with a whisk, and cook for another minute. Now slowly whisk in both the chicken broth and milk and bring to a boil. Reduce the heat and let the sauce thicken for a few minutes. Then add the Parmigiana cheese and stir until it is melted. Add salt and pepper to taste.

In a large serving bowl, combine the pasta, broccoli, sauce and bacon. Stir to combine and serve immediately with a fresh green salad.

Southwest Chicken, Black Bean & Veggie Rice

Southwest Chicken, Black Bean & Veggie Rice

I love this casserole because it is loaded with veggies and has great flavor thanks to the cilantro and lime. You could also serve it as a vegetarian main sans chicken. I’ve taken it to several gatherings and everyone seems to really enjoy it! Adapted from: Rice and Black Bean Casserole

Time: 35 minutes
Serves: 4


1 1/2 cups Jasmine rice (or any long-grain rice)
2 1/4 cups chicken stock
1/2 lime, juiced
2 cups (approximately) rotisserie chicken, diced
1 (15 oz.) can black beans, drained and washed
8 oz. frozen corn (about half a bag)
1 medium zucchini, grated
Half of a jar of salsa or Picante sauce
1 14.5 oz. can diced tomatoes (or roughly 2 cups fresh diced tomatoes)
2 cups grated cheddar or cheddar jack cheese
1/4 cup chopped cilantro
salt and pepper, to taste


Preheat oven to 350 degrees.

Bring the rice and chicken stock to a boil in a small pot. Cook 15 minutes or according to package directions (you may need to adjust the liquid amount if you are not using Jasmine rice). Fluff with a fork and add the lime juice to the rice.

In a large bowl, combine the rice, chicken, black beans, corn, zucchini, tomatoes, salsa, and one cup of the cheese and mix thoroughly. Season to taste with salt and pepper. Lightly grease a casserole dish (I used my dutch oven this time). Add the contents of the bowl to the casserole dish and top with the remaining cup of cheese.

Bake for 15 minutes or until the cheese is bubbly. Remove and top with the cilantro.

Grocery List

1 large rotisserie chicken
1 package thick-cut bacon
2 cans Great Northern Beans
1 can Black Beans
1 can diced tomatoes
Jasmine Rice
Bread or tortilla chips (for chili)
Chicken Bouillon or 8 cups chicken stock
1 box Fettucine
1 jar salsa
1 head broccoli
1 medium zucchini
1 red bell pepper
1 onion
1 avocado
1 bunch cilantro
5 cloves garlic (or jarred minced garlic)
1 bag frozen corn (16 ounces)
2 cups grated cheddar cheese
1/2 cup Parmigiana cheese (or other Italian blend)

Spices: salt, pepper, chili powder, cumin, smoked paprika

Please give these recipes a try and share a picture if you do! You can tag The Frugal South in a picture on Facebook, Instagram, or Twitter.

How to make 3 Healthy Meals from 1 Rotisserie Chicken pinterest image

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Chicken & White Bean Chili {Recipe} - The Frugal South

Monday 7th of September 2015

[…] few weeks ago I shared the results of my experiment in using one rotisserie chicken to make three healthy meals for my family. The results were good enough (at least according to me!) to share the recipes […]

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