I don't know about you, but our family loves Costco Rotisserie Chicken. And when you're a busy mom, who doesn't love a $5 rotisserie chicken that tastes great and shreds up even easier? These 21 chicken recipes will make dinner a breeze.
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1) Rotisserie Chicken Nacho Sheet Pan
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
Ingredients
Method
- Preheat the oven to 400°F.
- Spread tortilla chips in an even layer on a large sheet pan.
- Scatter chicken, black beans, and corn over the chips.
- Spoon salsa across the top.
- Sprinkle cheese evenly over everything.
- Add jalapeños if you want heat.
- Bake for 8 to 10 minutes, until the cheese melts.
- Top with sour cream and cilantro before serving.
This one is just going to require you to shred that rotisserie chicken up, put it on a sheet pan with your chips, your cheese, and any other toppings you like. For us, we like throwing in black beans, corn, jalapeno, really just making this colorful and flavorful. Let that bake in the oven.
When it comes out, top it with some tomatoes. You don't want those going soggy in the oven. I like to keep those firm and fresh, and you have an easy one-pan dish that is as easy to make as it is to clean up. And that's a win in my book.
2) Costco Chicken Caesar Pasta Salad
Ingredients
Method
- Cook the rotini according to the package directions, then drain and cool for 5 minutes.
- Add pasta and chopped chicken to a large bowl.
- Stir in Caesar dressing and toss well.
- Add romaine, tomatoes, Parmesan, and black pepper.
- Mix gently so the lettuce stays crisp.
- Top with croutons right before serving.
Next up is a Costco chicken Caesar pasta salad. This is simply shredding that rotisserie chicken, throwing it together with some pasta and Caesar dressing.
This is a meal that makes for a great meal prep dish that you can do on Sunday and have for lunch on either Monday or Tuesday for a busy work week. It also serves as a really filling dinner for your family that they will enjoy on the busiest of weeknights.
3) Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
Method
- Preheat the oven to 400°F.
- Scrub the sweet potatoes, poke holes with a fork, and bake 40 to 45 minutes until soft.
- Mix shredded chicken, buffalo sauce, and melted butter in a bowl.
- Slice each potato open and fluff the inside with a fork.
- Spoon the buffalo chicken mixture into each potato.
- Sprinkle cheese on top and return to the oven for 5 to 7 minutes until melted.
- Drizzle with ranch and sprinkle green onions before serving.
Next up is buffalo chicken stuffed sweet potatoes. I love doing buffalo chicken-style meals in our house, and this one is super simple. You have to try it. You're shredding that rotisserie chicken again, tossing it with buffalo sauce, and then you're stuffing it into sweet potatoes.
If you don't like sweet potatoes, that's fine. Try a stuffed bell pepper or just use a regular potato for this one. This is going to be a dish the whole family enjoys.
4) Chicken Alfredo Skillet with Kirkland Fettuccine
Ingredients
Method
- Boil salted water and cook fettuccine according to package directions. Drain and set aside.
- Melt butter in a large skillet over medium heat.
- Add garlic and cook for 30 seconds.
- Pour in heavy cream and simmer for 3 to 4 minutes.
- Stir in Parmesan, salt, and pepper until smooth.
- Add chicken and cooked pasta. Toss well to coat.
- Sprinkle with parsley and serve hot.
Next up is a chicken Alfredo skillet with Kirkland fettuccine. You are using that Kirkland pasta here, shredding up that rotisserie chicken again, and tossing it in with Alfredo. This is a one-pan meal, making cleanup easy and cooking it easy. This is one that you can do when you are short on time and need to feed your family.
5) BBQ Pulled Costco Chicken Sliders
Ingredients
Method
- Preheat the oven to 350°F.
- Mix shredded chicken and barbecue sauce in a bowl.
- Slice slider buns in half and place the bottoms in a baking dish.
- Spoon the BBQ chicken evenly over the buns.
- Add a spoonful of coleslaw on top of the chicken.
- Place the top buns on and brush with melted butter.
- Sprinkle garlic powder over the tops.
- Bake for 10 to 12 minutes until warm and lightly golden.
- Serve warm and let everyone grab their own.
You are shredding that rotisserie again. Toss this with your favorite flavor of barbecue sauce and put it on small slider buns. I love to go with King's Hawaiian. They are the perfect slider size.
You just slice that whole tray of rolls in half, put your shredded chicken on top, slice them when they come out of the oven, and you are good to go with individualized portions that the whole family will love. Pull out a bag of potato chips on this one, and you have a full, rounded meal for your family.
6) Greek Chicken Pita Wraps with Tzatziki
Ingredients
Method
- Warm the pita breads in a dry pan over medium heat for 1 to 2 minutes per side.
- Toss the chicken with olive oil, oregano, and salt in a bowl.
- Heat the chicken in a skillet for 3 to 4 minutes until warm.
- Spread 2 tablespoons tzatziki inside each pita.
- Fill each pita with chicken, lettuce, cucumber, tomatoes, and red onion.
- Fold and serve right away.
Of course, if you are doing any Greek-style dish, that tzatziki sauce is what's going to bring it together. This one is going to take that $5 rotisserie chicken and repurpose it into a Mediterranean-leaning wrap.
You can use either a tortilla for a more wrap-style approach or pita bread to really bring that Greek feel to life. I love having freshly chopped English cucumbers and tomatoes, and even some Kalamata olives can really bring out that Greek profile on this one.
7) Chicken Enchilada Casserole
Ingredients
Method
- Preheat oven to 375°F.
- Spray a 9×13 baking dish with nonstick spray.
- Spread 1/2 cup enchilada sauce on the bottom.
- Layer 4 tortillas over the sauce.
- Add half the chicken, beans, corn, onion, and cheese.
- Pour 1 cup sauce over the top.
- Repeat layers with remaining tortillas, filling, and sauce.
- Sprinkle remaining cheese on top.
- Bake for 20 to 25 minutes until cheese melts and bubbles.
- Let it rest 5 minutes before slicing.
Your chicken enchilada night just got a lot easier because this chicken enchilada casserole, which is going to use that rotisserie chicken again, saves you so much time by having your chicken already made. You're simply going to throw this one in with layers of tortillas, canned enchilada sauce, and cheese, bake it as a casserole rather than individually rolled enchiladas, and you have a very filling meal that I guarantee your family will ask you to make more than once.
8) Lemon Herb Chicken Orzo Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook 5 minutes.
- Stir in garlic and cook 30 seconds.
- Pour in chicken broth and bring to a boil.
- Add orzo, oregano, salt, and pepper. Cook 8 to 10 minutes.
- Stir in shredded chicken and heat 2 minutes.
- Add lemon juice and parsley. Stir and serve.
This lemon herb chicken orzo soup is the perfect comfort dish for when anyone in the house is feeling a little under the weather. You are shredding that rotisserie chicken and then mixing it with orzo pasta and a lemon-herb dressing. This is a lighter soup, but it is sure to warm everybody up and make anyone feel good.
9) Chicken Fried Rice with Frozen Mixed Veggies
Ingredients
Method
- Heat vegetable oil in a large skillet over medium-high heat.
- Scramble eggs in the pan, then remove and set aside.
- Add frozen veggies and cook for 3 to 4 minutes.
- Stir in chicken and cook until warm.
- Add rice and break up clumps with a spatula.
- Pour in soy sauce and sesame oil.
- Stir in scrambled eggs and green onions.
- Season with garlic powder, salt, and pepper. Stir well and serve hot.
This dish will come together in a hurry. You are just shredding your chicken using minute rice. I like to get steamable frozen vegetables, so you just toss them in the microwave.
Add in some eggs for some additional protein and color. Mix it all together, and you have a fried rice that is better than your last takeout order.
10) Creamy Chicken and Spinach Tortellini
Ingredients
Method
- Boil tortellini in salted water according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook for 30 seconds, stirring often.
- Pour in heavy cream and chicken broth. Bring to a gentle simmer.
- Stir in Parmesan, salt, and pepper. Let sauce thicken for 2 to 3 minutes.
- Add shredded chicken and spinach. Cook until spinach wilts.
- Toss in cooked tortellini. Stir until coated and heated through.
The creamy chicken and spinach tortellini comes together really easily. Once you have that chicken shredded, you are going to mix it with spinach and tortellini pasta in a creamy sauce. The really good part about this dish is you can switch out that sauce. So if you're not a fan of creamy, go with a traditional marinara. This will still be a dish sure to impress.
11) Chicken Tinga Tacos with Avocado Crema
Ingredients
Method
- Heat oil in a skillet over medium heat.
- Cook onion for 3 to 4 minutes until soft.
- Stir in garlic and cook 30 seconds.
- Add tomato sauce, salsa, chili powder, and cumin. Stir well.
- Mix in shredded chicken and simmer 5 to 7 minutes.
- Mash avocado with sour cream, lime juice, and salt until smooth.
- Warm tortillas in a dry pan or microwave.
- Fill tortillas with chicken and drizzle with avocado crema.
This one is going to have shredded rotisserie chicken flavored with a smoky tomato-chipotle sauce, topped off with an avocado-based crema. And tacos are the vehicle on this one, but you can go ahead and turn this into a bowl, a burrito, anything that your heart desires.
12) One-Pan Chicken, Mushroom, and Rice
Ingredients
Method
- Heat olive oil in a large skillet over medium heat.
- Add onion and mushrooms. Cook 4 to 5 minutes until soft.
- Stir in garlic and cook 30 seconds.
- Add rice, broth, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer 15 minutes.
- Stir in shredded chicken. Cover and cook 5 more minutes.
- Turn off heat and let it sit 5 minutes before fluffing with a fork.
Here's another one-pan meal that you want to have in your back pocket, making cleanup a breeze. One-pan chicken, mushrooms, and rice is as simple as it sounds. You are throwing your shredded chicken, mushrooms, and rice into a pan. Let the flavors come together. I always like to throw in a little chicken broth on this one to keep everything nice and moist.
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13) Chicken Pot Pie with Store-Bought Puff Pastry
Ingredients
Method
- Preheat oven to 400°F.
- Melt butter in a skillet over medium heat.
- Stir in flour and cook 1 minute.
- Whisk in broth and milk; cook until thick, about 3 to 4 minutes.
- Stir in chicken, vegetables, salt, and pepper.
- Pour mixture into a 9-inch pie dish.
- Lay puff pastry over the top and trim edges.
- Brush with beaten egg.
- Bake 20 to 25 minutes until golden brown.
- Let cool 5 minutes before serving.
Chicken pot pies are so easy to make at home by using a store-bought puff pastry. Don't overthink it. You are just throwing that shredded chicken with mixed vegetables into a store-bought puff pastry instead of having to deal with a crust from scratch.
This is a shortcut on a classic dish. It is the comfort food everybody loves and one that your family is sure to enjoy.
14) Curry Chicken Salad Sandwiches
Ingredients
Method
- Add chicken, mayo, curry powder, salt, and pepper to a large bowl.
- Stir until the chicken coats well.
- Mix in celery, raisins, and lemon juice.
- Taste and adjust salt if needed.
- Spoon the mixture onto rolls or bread.
- Serve right away or chill for 30 minutes if you have time.
These curry chicken salad sandwiches consist of shredded chicken mixed with curry-spiced chicken salad and served as a sandwich filling. This is a really easy no-cook lunch or dinner option. If you're really in a hurry, this is one that you can serve up cold, and everyone will enjoy it.
15) Honey Mustard Chicken and Roasted Brussels
Ingredients
Method
- Preheat oven to 400°F.
- Toss Brussels sprouts with olive oil, salt, and pepper on a sheet pan.
- Roast for 15 minutes.
- Stir mustard, honey, mayo, and garlic powder in a bowl.
- Add shredded chicken to the bowl and mix well.
- Push Brussels sprouts to one side of the pan.
- Spread chicken on the other side.
- Roast 8 to 10 more minutes until heated through.
Here is one simple dish to make by just throwing some honey mustard on that shredded rotisserie chicken and then roasting your Brussels sprouts in the oven. You're serving those up on the side, and you have a full, rounded meal to serve your family in a hurry.
16) Chicken Carbonara with Peas
Ingredients
Method
- Boil spaghetti in salted water until tender.
- Add peas during the last 2 minutes of cooking, then drain.
- Cook bacon in a large skillet over medium heat until crisp.
- Stir in garlic and cook for 30 seconds.
- Whisk eggs, Parmesan, salt, and pepper in a bowl.
- Add hot pasta and peas to the skillet and toss with bacon.
- Remove from heat and quickly stir in egg mixture.
- Mix in shredded chicken and toss until coated and creamy.
Shredded chicken is added to a carbonara-style pasta, and some peas are mixed in. You're just giving it a heartier twist, and this is a classic Italian dish everyone loves. You are just taking a shortcut with the chicken and adding in some veggies.
17) Chicken and Broccoli Alfredo Bake
Ingredients
Method
- Preheat oven to 375°F.
- Cook pasta in salted water until just tender, then drain.
- Steam broccoli for 3 to 4 minutes until slightly soft.
- Combine pasta, chicken, broccoli, Alfredo sauce, garlic powder, salt, and pepper in a large bowl.
- Spread mixture into a greased 9×13-inch baking dish.
- Sprinkle mozzarella and Parmesan over the top.
- Bake for 20 to 25 minutes until cheese melts and bubbles.
A chicken and broccoli Alfredo bake is as simple to make as it sounds. You're using that shredded chicken, combining it with broccoli, mixing it with some Alfredo sauce, and baking it as a casserole.
This is a familiar flavor combination that your family's already used to. You're just doing it in a different format that makes it easier to cook and clean up.
18) Salsa Verde Chicken Burrito Bowls
Ingredients
Method
- Heat olive oil in a large skillet over medium heat.
- Add shredded chicken, salsa verde, cumin, and salt.
- Stir and cook for 5 to 7 minutes until heated through.
- Warm the rice, beans, and corn in the microwave.
- Spoon rice into bowls.
- Top with chicken, beans, corn, and cheese.
- Add avocado, sour cream, and cilantro.
- Serve right away and let everyone build their own.
These chicken burrito bowls are made with a tomatillo-based salsa, and you are just adding shredded chicken to a standard burrito base like rice and your usual toppings: lettuce, cheese, guac. You can really make this one your own, and it makes it a customizable dinner that the whole family will enjoy.
19) Caprese Chicken with Balsamic Glaze
Ingredients
Method
- Preheat the oven to 375°F.
- Drizzle olive oil in a baking dish.
- Spread shredded chicken in an even layer.
- Sprinkle salt and pepper over the chicken.
- Layer mozzarella slices on top.
- Add tomato slices over the cheese.
- Bake for 12 to 15 minutes until the cheese melts.
- Drizzle balsamic glaze over the top.
- Tear basil leaves and scatter them over the dish.
For this one, you can use that chicken either shredded or sliced for this recipe, using tomatoes, mozzarella, and basil. Top it off with a balsamic glaze, and you have a classy-looking dish that's done in a hurry.
20) Chicken Ramen Upgrade with Soft-Boiled Egg
Ingredients
Method
- Bring water to a boil in a medium pot.
- Lower eggs into the water and boil for 7 minutes.
- Move eggs to a bowl of ice water and cool for 3 minutes.
- Peel eggs and set aside.
- Bring the same pot of water back to a boil.
- Add ramen noodles and cook for 3 minutes.
- Stir in soy sauce, sesame oil, and shredded chicken.
- Add spinach and cook for 1 more minute.
- Pour into bowls and top with halved soft-boiled eggs and green onions.
This chicken ramen upgrade with a soft-boiled egg will include that rotisserie chicken, shredded, with your classic-style Robin ramen. This is topped with a soft-boiled egg, which elevates your pantry-staple noodle dish. This one makes it look fancier. You can also add some fresh herbs to really tie this one together and give that bowl a little bit of pop.
21) Mediterranean Chicken Grain Bowl with Farro
Ingredients
Method
- Cook farro according to package directions if not already cooked.
- Warm shredded chicken in a skillet over medium heat for 3 to 4 minutes.
- Whisk olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
- Divide farro into four bowls.
- Top with chicken, tomatoes, cucumber, onion, olives, and feta.
- Drizzle dressing over each bowl.
- Toss gently and serve right away.
Next up is a Mediterranean chicken grain bowl with farro. This one is going to have shredded chicken over farro with Mediterranean flavors incorporated. This one gives you a heartier grain bowl option to close out this list.
Frequently Asked Questions
A Costco rotisserie chicken can turn into nachos, sliders, pasta, or stuffed potatoes in minutes. Here are the questions I get asked most about making it work all week.
What can I make tonight with a Costco rotisserie chicken besides salad?
Skip the salad and go straight to the Rotisserie Chicken Nacho Sheet Pan or the BBQ pulled chicken sliders. Both use pantry staples and come together fast. My kids clear the tray before I finish setting the table.
You can also toss shredded chicken into the Chicken Alfredo with Kirkland fettuccine or load it into Buffalo stuffed sweet potatoes. These meals feel filling and only need a few add-ons like cheese, sauce, or cooked pasta to come together.
How do I keep it from tasting like the same dinner every time?
Change the sauce first. BBQ sauce, buffalo sauce, pesto, and Alfredo each give the chicken a completely different flavor in seconds.
Switching the base helps just as much. One night use slider buns, the next night tortillas, pasta, or baked sweet potatoes. Even adding taco seasoning or a squeeze of lime makes it taste like something new.
What are the fastest options when everyone is hungry right now?
Nachos are the fastest thing I make. Chips on a sheet pan, chicken and cheese on top, eight to ten minutes in a 400°F oven.
Sliders come next. Warm the chicken with barbecue sauce, pile it onto buns, serve with chips. If I have cooked pasta ready, I stir chicken into jarred Alfredo sauce in one skillet and dinner is on the table in about 15 minutes flat.
How long does the chicken last in the fridge?
Store it in an airtight container within two hours of buying it. It stays good for 3 to 4 days in the refrigerator. My habit is to pull all the meat off the bones on day one, because it’s easier to use and dries out faster once it’s left on the carcass.
Can I freeze it, and how do I reheat it without drying it out?
Freezing works well. Shred the chicken, place it in freezer bags, press out as much air as possible, and flatten the bags before freezing so they stack easily. It keeps for up to 3 months and thaws in the fridge overnight.
To reheat, add a splash of chicken broth or water to a skillet over medium heat, add the chicken, and cover the pan. The steam keeps it moist. Microwaving without any added liquid is what makes it rubbery.
What does Costco do with rotisserie chickens that don’t sell?
Costco typically uses unsold rotisserie chickens in other prepared foods sold in the deli section, including chicken salad, soups, and packaged meals. Whole leftover chickens don’t go back out for sale the following day, which is part of how they keep their prepared food quality consistent.
There’s a certain satisfaction in knowing that the $5 chicken you grabbed on a Tuesday is built around the same logic you’re using at home: cook once, use it multiple ways, waste nothing.
