4 Easy-Peasy Weeknight Meals You Can Make With Leftover Chicken

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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

3 cups chicken broth

1 (1-ounce) packet ranch dressing mix

2 cups leftover cooked chicken, shredded

6 slices cooked and crumbled bacon (you can use packaged pre-cooked bacon to save time)

1 (16-ounce) box rotini pasta (uncooked)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 cup shredded mozzarella

1/4 cup grated parmesan cheese

*Optional topping: fresh chopped parsley

Preheat oven to 375. In a large bowl, whisk together Alfredo sauce, chicken broth and ranch seasoning. Stir in the chicken, pasta, bacon and seasonings. Toss together, pour into a casserole dish and cover with foil. Bake for 35 minutes. Remove foil, stir the pasta, then sprinkle the 2 cheeses over the top. Cook an additional 5-10 minutes until cheese is melted. Top with chopped fresh parsley, if desired.


Easy Chicken and Rice

This simple recipe is a staple in our house for leftover chicken and one the whole family enjoys. I use Campbell's "Healthy Request" soups to cut down on sodium and fat.

Serves 8

4 cups rotisserie chicken, chopped

1 can cream of chicken soup

1 can cream of mushroom soup

1 can cream of celery soup

1 can cooked carrots, drained (optional)

1 can mushrooms, drained (optional)

1/2 teaspoon onion powder

1/4 teaspoon thyme

1/4 teaspoon garlic

Salt & pepper to taste

1 cup water

1 cup milk

2 cups instant rice, uncooked

1 cup grated parmesan cheese

Preheat oven to 400. Grease a 9x13-inch baking dish. In a large bowl, combine all ingredients except for the cheese. Mix well and pour into the prepared dish. Top with grated parmesan cheese. Bake uncovered for 40-50 minutes until casserole is thoroughly heated.

 
What's YOUR favorite meal to make with leftover chicken? Let us know in the comments below.