Have you bought a rotisserie chicken from Costco lately? Oh, my goodness, they are juicy, moist chickens already cooked and weigh about 3 pounds! I would love to say I have chickens in my backyard, but nope, that’s not going to happen. I live in an HOA and to be honest with you, I couldn’t kill one and then eat it. I can hardly debone one. Okay, let me say this, I do not debone them, Mark does. He fills a container that holds 9 cups!! One rotisserie chicken gives me 9 cups of juicy chicken for only $5.00. I love it!
Here’s the deal, we are all trying to cut our grocery bill, right? I know I am. I decided to buy one chicken a week, debone it and separate the meat into 5 baggies. One for each meal. I use one for the first night and one for the second night. I’m always nervous about meat so I freeze three of the bags for the other meals. The night before going to fix my dinner for that day, I grab a bag from the freezer and let it thaw in the refrigerator. It’s totally cut up and ready for any one of the recipes below.
When I raised my own family, I could stretch a meal with one cup of chicken. I must confess, I would stretch a can of tuna to make seven sandwiches. Oh, my, looking back those must have been really thin tuna sandwiches. I would add lots of pickles (I canned) and lettuce from the garden when it was summertime. No one complained that’s how we lived and saved lots of grocery money. And I made the bread so that made them taste even better.
Rotisserie Chicken Frugal Meals
1. Chicken Noodle Soup
- 2 cups of cooked chicken
- 6 cups of water
- 1/4 cup Better Than Bouillon Chicken Base or substitute equal amounts of water with chicken broth
- 3/4 cup freeze-dried onions or 1 fresh onion chopped into bite-size pieces
- 3/4 cup dry dehydrated carrots or 1-1/2 cups diced fresh carrots
- 3/4 cup dry freeze-dried celery or 1-1/2 cups diced fresh celery
- 1 teaspoon dried parsley
- 1 teaspoon dried sweet basil
- 1 teaspoon pepper
- salt to taste
- 1 package Grandma’s frozen egg noodles (11-ounces cooked and separated as directed, or boil your pasta of choice)
- 2 cans cream of chicken soup undiluted (optional)
Combine all ingredients in a slow cooker 6 to 8 hours on LOW. ***BUT add the Grandma's Noodles the last two hours or they will be mushy. Enjoy!
2. Rotisserie Chicken Casserole
- 2 cups cooked chicken cut into bite-size pieces
- 3 cups cooked rice
- ½ chopped fresh onion
- 1 cup fresh celery chopped into bite-size pieces
- 1 can water chestnuts drained, sliced or chopped (approximately 8 ounces)
- 1 cup mayonnaise or miracle whip
- 2 tablespoons lemon juice
- 1 cup almonds (slivered)
Preheat the oven to 350 degrees. Place all the ingredients in a large bowl, except the almonds. Stir the mixture until blended well. Place in a 9 by 13-inch greased pan and bake uncovered for 30-40 minutes, or until heated through. Add the almonds to the top of the casserole during the last 5-10 minutes of baking.
3. Chicken Tortilla Soup
- 2 cups cooked chicken
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon taco seasoning
- ½ teaspoons garlic powder
- ½ teaspoons salt
- 1 cup minced onion
- 1 cup chopped green pepper
- 1 cup chopped red pepper
- 2 tablespoons minced garlic
- 1 can of 10-ounces Rotel Tomatoes and Green Chilies
- 2 cans of 15-ounces each black beans, drained
- 32- ounces chicken broth
- 4 cups hot water
- 4 tablespoons tomato paste
- *Add more chili powder or taco seasoning (if desired)
- Combine all ingredients in your slow cooker and cook on low 6-8 hours. After cooking add a few broken tortilla chips with a dollop of sour cream on top.
4. Chicken Enchiladas
- 1-1/2 to 2 cups cooked shredded chicken
- 1 cup sour cream
- 1-8- oz. cream cheese softened
- 1-4- oz. can green chilies (chopped)
- 2 cups grated Tillamook cheese
- 12 flour pre-cooked tortillas
- 1-10 oz. can enchilada sauce of choice
- 1-10-3/4 oz. can cream of mushroom soup
- 1 cup grated cheese to sprinkle over the enchiladas
- Combine the ingredients, except for the mushroom soup, enchilada sauce, and one cup grated cheese. Mix the ingredients in a large bowl and evenly scoop the chicken mixture into each flour tortilla. Fold the sides in toward the center and roll and tuck the other sides under and place in a greased 9 inch by 13-inch pan. Mix together the soup and enchilada sauce and spread over the enchiladas. Sprinkle with the remaining one cup grated cheese. Cover with foil and bake at 350 degrees for 45-60 minutes or until fully cooked.
5. White Chili With Chicken
- 3 cans of 15-ounces each of small white beans (not drained)
- 1-1/2 to 2 cups chicken cooked and shredded
- 1/2 cup butter
- 2 cups chicken broth
- 1 cup mozzarella cheese (grated)
- 4- ounce can green chilies (diced)
- 1/4 cup chopped onion
- 16- ounce jar of salsa
- Sour cream to garnish
- Tortilla chips crushed for garnish
- Add the ingredients in order into a slow cooker and cook on low 5-6 hours. Serve with crushed tortilla chips on top of the chili with a dollop of sour cream.
I hope these rotisserie chicken recipes help you stretch your grocery bill once again. I love it when I can buy a $5.00 chicken and make 5 meals, gotta love it! May God bless you to be prepared for the unexpected. Be safe my friends.
My friend, Tiffany over at Imperfectly Happy: Slow Roasted Thighs
My Favorite Things:
Slicing Chicken: AdobeStock_167517470 by Steve
Cut Up Rotisserie Chicken: AdobeStock_141912933 by Danielle