Whenever I cook chicken, I add a few extra pieces to the oven or grill to have leftovers for the week. I love how versatile the meat is; it tastes great in soups, stews, casseroles, sandwiches and salads. For this reason, I often pick up a rotisserie chicken at the store to have on hand for easy weeknight dinners. These four simple recipes are among my favorites and filed under DELICIOUS!
Chicken Parm Noodle Bake
Chicken Parmesan is one of my favorite Italian dishes, so when I saw this quick and easy version from Stop & Shop, I had to try it. So good!
Serves 6-8
1 (16-ounce) box rotini pasta
2 cups shredded rotisserie chicken
1 (24-ounce) jar marinara sauce
1/2 cup grated parmesan
1 (8-ounce) pkg. shredded part-skim mozzarella cheese, divided
Preheat oven to 350. Cook the pasta for three minutes less than the package directions. Drain and return to pot. Stir in the chicken, marinara sauce, parmesan, and 1/2 of the mozzarella. Transfer the pasta mixture to a greased 9x13 baking dish. Top with remaining mozzarella. Bake for 18 minutes or until cheese is bubbly and melted.
Easy Chicken Enchilada Skillet
This simple, one-pot meal can be prepped in 10 minutes (or less) and only takes about 8 minutes to heat on the stove.
Serves 4
1 tablespoon olive oil
1 zucchini, chopped
1 (4-ounce) can diced green chilis
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
Salt and pepper to taste
2 cups leftover cooked chicken, chopped
1 can black beans (drained)
1 can corn (drained)
1 (10-ounce) can enchilada sauce
4 corn tortillas, cut into strips
1 cup shredded Mexican cheese blend
*Optional toppings: Chopped cilantro, sour cream, chopped green onions, guacamole
Heat oil in a large skillet over medium heat. Sauté the zucchini for 3-4 minutes until tender. Add all seasonings, chicken, beans, corn and enchilada sauce. Toss to coat and cook for 1 minute. Add tortilla strips, mix well, then reduce heat to low. Top skillet with cheese, cover with a lid and cook 3-4 more minutes until cheese is melted. Serve with optional toppings.
Chicken Bacon Ranch Pasta
What I love about this easy dish is that it takes as little as 10 minutes to prep and can also be made in advance then stored in the refrigerator until you're ready to bake it. *If you'd prefer veggies in this dish, add a can of mushrooms (drained) and 1 box of frozen, chopped broccoli (thawed and drained) when you add the chicken.
Serves 6
1 (21.5-ounce) jar Alfredo sauce