Our Favorite Leftover Chicken Recipes

These leftover rotisserie chicken recipes are perfect for a delicious dinner that doesn't have to be complicated.

Barbecue Chicken Sandwiches with Creamy Slaw
Photo: Iain Bagwell

Rotisserie to the rescue. Sounds familiar, right? Every busy family knows that a store-bought rotisserie chicken can save the day on a hectic night when no one has time to cook. Plus, you're pretty much guaranteed leftovers for a tasty chicken meal the next day. These three barbeque leftover chicken recipes will help you make sure no protein goes to waste and your family's stomachs stay satisfied.

1. Barbecue Leftover Chicken Sandwiches with Creamy Slaw

Make sure to snag every lass morsel of meat from your leftover rotisserie chicken carcass. Shred the meat into small bite-sized pieces with your hands and toss in your favorite barbeque sauce – use a bottle from the store or make your own. Balance the sweet and tangy barbeque chicken with a crunchy creamy slaw. Use a pre-made angle hair coleslaw or broccoli slaw mix and toss with fresh parsley, mayonnaise, lemon juice, and a dash of sugar. Pile a few spoonfuls of barbeque chicken and slaw onto two slices of Texas toast and dinner is served.

2. Barbeque Leftover Chicken Casserole

This recipe uses barbeque sauce instead of creamy canned soups in this leftover chicken casserole to keep dinner light. Shredded leftover chicken, barbeque sauce, sautéed onions, frozen corn, and a chopped red bell pepper make up the bulk of this casserole. Top with a cornbread stuffing mixture and bake for approximately 20 minutes until the stuffing crust is golden brown. This recipe is prefect for a cold night. Eat right away or freeze for a later date.

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3. Leftover BBQ Chicken Quesadillas

Throw together this quick quesadilla filling with shredded leftover chicken, yellow corn kernels, and barbeque sauce. Use taco sized tortillas to make fun miniature quesadillas. Layer a quesadilla with your favorite shredded cheese and a scoop of the barbeque chicken mixture in a hot skillet with a dash of oil. Stack another tortilla on top and flip when the bottom tortilla is slightly brown and slides around in the pan with ease. Serve after both sides are nice and crispy. Top with sour cream, chopped green onions, and a fresh lime wedge.

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