Rotisserie Chicken Recipes

How long does it take to cook a rotisserie chicken?

Chicken Tostada Salad

4 corn tortillas
3 teaspoons extra-virgin olive oil
3/4 cup grated Monterey Jack cheese (2 ounces)
1/2 small red onion, diced small
1/2 teaspoon chili powder
1 garlic clove, minced
Breast meat from 1 rotisserie chicken, torn into bite-size pieces
Coarse salt and ground pepper
1 tablespoon plus 1 teaspoon fresh lime juice
1/2 head romaine lettuce (6 ounces), shredded
1 tomato, seeded and chopped
1 avocado, halved, pitted, peeled, and diced small
Fresh cilantro, for serving

Preheat oven to 400. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
In a large skillet, heat 1 teaspoon oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.
In a large bowl, combine lettuce and 1 tablespoon lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and cilantro.

Crisp-Crust Chicken Potpie

2 sheets frozen puff pastry dough, thawed
Cooking spray
1 tablespoon canola oil $
1 cup chopped onion $
1 cup chopped carrot $
1/2 cup chopped celery $
2 teaspoons all-purpose flour
2 cups unsalted chicken stock (such as Swanson)
1 1/2 cups chopped skinless, boneless rotisserie chicken breast $
1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
2 ounces 1/3-less-fat cream cheese $$
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1. Preheat oven to 400°.

2. Place 1 sheet of pastry dough on a work surface lightly dusted with flour. Cut the dough with a 4-inch round cutter into 3 rounds (about 1 1/4 ounces each). Gently roll each round into a 6-inch circle. Place dough on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until golden brown; set aside. Repeat the procedure with remaining puff pastry.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and celery; sauté 4 minutes or until lightly browned. Stir in flour, and sauté 1 minute. Stir in chicken stock; bring to a boil, stirring frequently. Reduce heat to medium; simmer 10 minutes or until carrot is tender. Stir in chicken; cook 1 minute. Remove pan from heat. Add cream cheese, stirring until cheese melts. Stir in parsley and remaining ingredients. Serve with pastry.

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