Easy One Rotisserie Chicken, Three Delicious Meals

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At this point in my life and probably your life, I’m all about whatever makes life easier, especially when it comes to quick weeknight meals. And today, I’m going to do that for you. You’re going to pick up one rotisserie chicken and we’re going to make three meals out of it.

Why You’ll Love This

Why You’ll Love This

I could eat this every single day.

The great part is I’m going to take this like a meal prep approach.

This can be fully prepped in advance.

This one’s for sure going to be a winner and it’s pasta so we know it’s going to fill you up.

It is comforting, even if you just eat the broth with noodles or with rice in this case, it’s still going to be nutritious. For more comforting meals, consider an easy crock pot beef tips and gravy recipe.

Ingredients for the meals

Ingredients

For the three meals:

  • One rotisserie chicken

For the chicken stock:

  • Carcass, bones, and little meat left on it
  • Cold water
  • Whatever you’ve got, like in your produce store

For the chicken and spinach Alfredo baked stuffed shells:

  • Chicken (shredded from rotisserie)
  • Shells (pasta)
  • One box of frozen spinach
  • Ricotta cheese (or cottage cheese)
  • Grated Parmesan (about equal parts to ricotta)
  • Fresh basil
  • Salt
  • Pepper
  • Garlic powder
  • One egg (optional)
  • Olive oil
  • Store-bought Alfredo sauce (one large jar or two smaller containers)
  • Shredded mozzarella
  • More Parmesan

For the chicken fajita skillet casserole:

  • Chicken (half of shredded rotisserie chicken)
  • Bell pepper
  • Pe blanos (Poblano peppers)
  • Onions
  • Butter (a couple tablespoons)
  • Flour (a couple tablespoons)
  • One can of fire roasted tomatoes and green chilies with their juices
  • Chicken stock (a little bit)
  • One can of pinto beans
  • Cheese (pre-shredded or shredded)
  • Chips
  • Salt
  • Pepper
  • Garlic powder
  • Chili powder
  • Cumin

For the coconut chicken soup with rice:

  • Chicken stock (from carcass)
  • Green onions (light green and white parts for start, green part for later)
  • Bouillon (paste or cube)
  • Coconut oil
  • Ginger
  • Salt
  • Mushrooms
  • Matchstick carrots
  • Garlic powder
  • Pepper
  • Full fat unsweetened coconut milk
  • Chicken (meat from carcass)
  • Rice
  • Fresh lime juice
  • Sriracha (optional)

Instructions for making three meals

Instructions

  1. Pick up one rotisserie chicken.
  2. The first step is to take your chicken and shred it all up.
  3. Don’t throw away the bones because the carcass, the bones and the little meat that’s left on it, that’s going to make our third meal.
  4. Take the skin off because I really don’t need it.
  5. Put your carcass all the stuff in a pot.
  6. Start your stock in cold water so that everything extracts naturally and at the same time.
  7. Throw whatever you’ve got, like in your produce store, into the pot.
  8. Toss all of this into the pot with the chicken.
  9. Boil your shells for your Alfredo a little less than done.
  10. For your Alfredo filling, use a combination of the light and dark meat, much like you would for a delicious creamy beef pasta recipe.
  11. Give the chicken a little bit of a chop.
  12. Save like half of this chicken for our other meal.
  13. Chop up the rest of the chicken even further because those shells are not that big.
  14. In with the chicken, add some spinach.
  15. Add some ricotta cheese.
  16. Add about equal parts of grated Parmesan.
  17. Go in with some fresh basil, just kind of mix those right in with the spinach.
  18. Add a little bit of salt and pepper and a little bit of garlic powder.
  19. Give that a mix.
  20. Add one egg.
  21. Drain the shells and then just kind of shock them a little bit with cold water just till they’re like cool enough to handle.
  22. Simply spoon the filling into each little shell and place it into a casserole dish.
  23. Put a little olive oil down at the bottom of your dish so it doesn’t stick.
  24. Put a little bit of store-bought Alfredo down at the bottom and then just pack them in.
  25. Take your Alfredo and just slather it all over these.
  26. Add some shredded mozzarella.
  27. Add a little more Parmesan.
  28. Cover the Alfredo dish and bake it for the first half and then uncover it till it’s all browned and bubbly.
  29. Get your skillet hot for the fajita casserole.
  30. Cut up some pepper cinunions.
  31. Cut up sweet bell pepper and pe blanos.
  32. Saute these peppers.
  33. Go like four or five minutes without even stirring and then you get that color.
  34. Go in with your salt, pepper, a little garlic powder, a little chili powder and cumin, similar to seasoning an easy one-pan ground beef and rice dish.
  35. Put that a stir.
  36. Let them cook about one more minute.
  37. Take these out inside of a side for a second.
  38. Add in a couple tablespoons of butter and then a couple tablespoons of flour, cook that down a bit.
  39. Add in a can of like fire roasted tomatoes and green chilies with their juices in here.
  40. Add in a little bit of chicken stock.
  41. Add in the chicken.
  42. Add in a can of pinto beans.
  43. Add in half your cheese.
  44. Add in your peppers and onions.
  45. Add in some chips, just going to kind of break them up in big pieces.
  46. Add the rest of your cheese.
  47. Go straight into the oven and go get till it’s all bubbly.
  48. Cut up the green onions, save the green part for later, but then start with the light green and white parts.
  49. Get the broth strained.
  50. Pull the chicken out, get that meat off the bone, and add it to our broth that we’re using.
  51. While your stock is still really hot, add in some bouillon.
  52. Get another pot, or the same pot used earlier.
  53. Go in with coconut oil, just to get our veggie sautéed.
  54. Sweat these onions down a little bit in the oil, along with our ginger.
  55. Go in with just a little bit of salt.
  56. Add mushrooms.
  57. Cook those until the mushrooms get a little color and they soften a bit.
  58. Go in with some matchstick carrots.
  59. Add in a little more salt to help soften those.
  60. Add in some garlic powder, and a little bit of pepper.
  61. Go in with your chicken stock, scrape up any of the flavor that has accumulated on the bottom.
  62. Add in the full fat unsweetened coconut milk.
  63. Add in the chicken.
  64. Bring this up to a simmer and let everything kind of get acquainted with each other.
  65. Cook yourself some rice in the meantime.
  66. Stir in your green onions at the end.
  67. Squeeze in some fresh lime juice.

Cooking Tips and Serving Suggestions

Cooking Tips

When you make a stock, you always want to start it in cold water so that everything extracts naturally and at the same time.

You put it straight in hot water. You’re not going to get all that flavor because they didn’t have a chance to release from the bones.

If you were just meal prepping for the week, you can stop here, stick this in the fridge and you’ve got one dinner done.

At this point, if you’re meal prepping, you can leave it at this, stick it in the fridge or you can go straight into the oven and go get till it’s all bubbly.

Now for this, you want it to sit for a while before you dig in because all that Alfredo, saucy goodness, needs to kind of settle.

Serving Suggestions

You can enjoy the Alfredo shells right away, but this one’s going to last in the fridge for a couple of days and then you can just bake it off on the day that you want to eat it.

Serve the fajita casserole with whatever toppings you like. So you know, you’re a little bit of sour cream, maybe the lettuce, salsa.

If you want to make the soup like to kick it up, spice was, you could add in a little sriracha to the soup or just to your bowl.

I like to serve this kind of like you would dumbo. And then I like to put the rice kind of just like right in the middle. This soup is a fantastic option, just like a hearty and comforting lentil soup. A few more green onions, a little sriracha.

We did it. One chicken, three meals, all very different, all very filling, all very full of flavor. For $4.99, you can’t beat it.

Easy One Rotisserie Chicken, Three Delicious Meals

Transform a single store-bought rotisserie chicken into three distinct, flavorful, and easy meals perfect for meal prepping or quick weeknight dinners. This comprehensive guide details how to make comforting Chicken and Spinach Alfredo Baked Stuffed Shells, a zesty Chicken Fajita Skillet Casserole, and a warming Coconut Chicken Soup with Rice, all from one versatile chicken, maximizing flavor and minimizing waste.

  • — For Initial Chicken Prep & Stock —
  • 1 rotisserie chicken (about 2-3 lbs)
  • 8-10 cups cold water (for stock)
  • Assorted produce scraps for stock (e.g., onion peels, carrot ends, celery stalks)
  • — For Chicken and Spinach Alfredo Baked Stuffed Shells —
  • 1 pound large pasta shells
  • 2 cups shredded rotisserie chicken (combination of light and dark meat, chopped further if needed)
  • 1 box (10 ounces) frozen spinach, thawed and squeezed very dry
  • 15 ounces ricotta cheese (or cottage cheese)
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 large egg (optional)
  • 1 tablespoon olive oil
  • 1 large jar (about 24 ounces) or 2 smaller containers store-bought Alfredo sauce
  • 2 cups shredded mozzarella cheese
  • — For Chicken Fajita Skillet Casserole —
  • 2 cups shredded rotisserie chicken (the remaining half of the shredded meat)
  • 1 large bell pepper (any color), thinly sliced
  • 2 poblano peppers, thinly sliced
  • 1 large onion, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 can (10 ounces) fire roasted tomatoes and green chilies, undrained
  • 1/4 cup chicken stock (homemade or store-bought)
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided
  • 1 cup corn tortilla chips, broken into large pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • — For Coconut Chicken Soup with Rice —
  • 8-10 cups homemade chicken stock (from carcass)
  • 1 tablespoon chicken bouillon paste or 1 bouillon cube
  • 1 tablespoon coconut oil
  • 3-4 green onions, light green and white parts sliced (greens reserved for garnish)
  • 1 tablespoon fresh ginger, grated or minced
  • 1 teaspoon salt, plus more to taste
  • 1 cup sliced mushrooms
  • 1 cup matchstick carrots
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 can (13.5 ounces) full-fat unsweetened coconut milk
  • 1 cup shredded chicken meat (from carcass, picked off after stock is made)
  • 2 cups cooked rice, for serving
  • 1-2 tablespoons fresh lime juice
  • Sriracha, for serving (optional)
  1. — Step 1: Initial Chicken Prep & Stock —
  2. 1. Pick up your rotisserie chicken. Shred all the meat from the chicken, separating the skin and bones. Reserve about 2 cups of shredded chicken for the Alfredo, 2 cups for the Fajita Casserole, and set aside any remaining smaller pieces/meat still on the bones for the soup.
  3. 2. Place the chicken carcass, bones, and any small meat bits into a large stock pot. Cover with 8-10 cups of cold water.
  4. 3. Add any available produce scraps (like onion ends, carrot peels, celery) to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2-3 hours to create a rich chicken stock. This will be used for the Coconut Chicken Soup.
  5. — Step 2: Chicken and Spinach Alfredo Baked Stuffed Shells —
  6. 4. Preheat your oven to 375°F (190°C).
  7. 5. Cook pasta shells according to package directions, boiling them a little less than al dente. Drain and rinse with cold water to cool, making them easier to handle.
  8. 6. In a large bowl, combine the 2 cups shredded rotisserie chicken (chopped finely), thawed and well-squeezed spinach, ricotta cheese, 1/2 cup grated Parmesan, fresh basil, salt, pepper, garlic powder, and the optional egg. Mix thoroughly.
  9. 7. Grease a 9×13 inch casserole dish with olive oil. Spread a thin layer of Alfredo sauce on the bottom of the dish.
  10. 8. Carefully spoon the chicken and spinach filling into each cooled pasta shell. Arrange the stuffed shells snugly in the prepared casserole dish.
  11. 9. Pour the remaining Alfredo sauce evenly over the stuffed shells. Top with shredded mozzarella cheese and a sprinkle of additional Parmesan.
  12. 10. Cover the casserole dish with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly browned. Let it rest for 10-15 minutes before serving.
  13. — Step 3: Chicken Fajita Skillet Casserole —
  14. 11. Preheat your oven to 375°F (190°C).
  15. 12. Heat a large oven-safe skillet (like cast iron) over medium-high heat. Add the sliced bell pepper, poblano peppers, and onions. Cook for about 4-5 minutes without stirring to achieve some char, then stir and cook for another minute.
  16. 13. Season the vegetables with salt, pepper, garlic powder, chili powder, and cumin. Stir to combine, then remove the cooked vegetables from the skillet and set aside.
  17. 14. In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  18. 15. Pour in the can of fire roasted tomatoes and green chilies (with their juices) and 1/4 cup chicken stock. Bring to a simmer, stirring until slightly thickened.
  19. 16. Stir in the reserved 2 cups shredded rotisserie chicken, drained pinto beans, and 1 cup of the shredded cheese. Mix well.
  20. 17. Fold in the cooked peppers and onions.
  21. 18. Scatter the broken corn tortilla chips over the top of the skillet mixture, then sprinkle with the remaining 1 cup of shredded cheese.
  22. 19. Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until bubbly and the cheese is melted and golden.
  23. — Step 4: Coconut Chicken Soup with Rice —
  24. 20. Once your chicken stock (from Step 3) has finished simmering, strain it through a fine-mesh sieve into a clean pot, discarding the bones and solids. Pick off any remaining chicken meat from the carcass and shred it; this will be for the soup.
  25. 21. While the stock is hot, stir in the bouillon paste or cube until fully dissolved.
  26. 22. In a separate large pot, heat the coconut oil over medium heat. Add the sliced light green and white parts of the green onions and minced ginger. Sauté for 2-3 minutes until fragrant.
  27. 23. Add the sliced mushrooms and 1 teaspoon of salt. Cook until the mushrooms soften and get a little color, about 5-7 minutes.
  28. 24. Stir in the matchstick carrots and a little more salt. Cook for 3-5 minutes to soften.
  29. 25. Add garlic powder and black pepper, stirring for 1 minute.
  30. 26. Pour in the strained homemade chicken stock, scraping up any browned bits from the bottom of the pot. Add the full-fat unsweetened coconut milk and the shredded chicken (from the carcass).
  31. 27. Bring the soup to a gentle simmer and let it cook for 10-15 minutes to allow the flavors to meld. Meanwhile, cook rice according to package directions.
  32. 28. Just before serving, stir in the reserved green parts of the green onions and fresh lime juice. Taste and adjust seasoning as needed.
  33. 29. Serve the soup hot over cooked rice, with optional sriracha for a spicy kick.

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