rotisserie chicken

Use 1 Rotisserie Chicken to Make These 3 Easy Dinners

A rotisserie chicken is a versatile dinner ingredient.

It’s a winner winner chicken dinner! Add not one, not two, but THREE chicken dinner champions to your menu rotation.

Chef Nettie Frank grabs the beloved rotisserie chicken from Costco, for $4.99. She says that this single chicken can produce three family dinners. She shows how to break it down and collect all of the best parts of the chicken to prepare it for dinner.

Find more from Nettie on Instagram, YouTube, and Facebook @chefnettiefrank, or her website at


Rotisserie Chicken Recipes

Butternut Squash Chicken Pasta


  • 1 Pack Fresh Ravioli
  • 1 Butternut Squash
  • ½ Onion – Diced
  • 2 cups Shredded Chicken
  • Sage – Chopped
  • 3 tablespoons Butter
  • Olive Oil
  • Salt and Pepper to taste


  1. Set the Oven to 375 degrees F.
  2. Peel and cut butternut squash into cubes. Then, place onto a cookie sheet.
  3. Drizzle with olive oil and salt and pepper to taste. Bake until fork tender.
  4. Puree butternut squash.
  5. Add olive oil in a Sauté pan. Then place the onion in the pan, and sauté.
  6. Add in the butter and 1 tablespoon sage, and sauté until golden brown.
  7. Add in the Ravioli and sauté until cooked on both sides.
  8. Then, add in the shredded chicken and butternut squash puree.
  9. Sauté until everything is evenly heated, add in salt and pepper to taste.


Honey Cilantro Chicken Enchiladas


  • 24 ounce Salsa Verde
  • ½ cup Honey
  • ½ cup Lime Juice
  • 1 cup Sour Cream
  • 6 cups Shredded Cheddar Cheese
  • 4 cups Shredded Chicken
  • 8-10 Flour Tortillas


  1. Set the oven to 375 degrees F.
  2. Pour ¼ cup salsa verde in a pan, and set aside another ½ cup of the Salsa Verde for later.
  3. Combine remaining salsa verde, honey, lime juice, sour cream, chicken, and 1 cup shredded cheese in a large bowl. Mix until well combined.
  4. Lay out tortillas onto a flat, clean surface, and evenly divide chicken mixture.
  5. Evenly divide 3 cups of shredded cheese to the tortillas.
  6. Roll tortillas, and lay into the pan.
  7. Spread ½ cup salsa verde on top of the tortillas, then sprinkle 2 cups of shredded cheese on top of tortillas.
  8. Bake for 25 minutes.


White Chicken Chili


  • 1 Yellow Onion – Diced
  • 2 cups Potatoes – Diced
  • 1 teaspoon Garlic Powder
  • 2x 15.5 ounce cans White Beans – Rinsed
  • 2x 7 ounce Mild Salsa Verde
  • 3 cups Chicken Broth
  • 2 cups Shredded Chicken
  • Cilantro – Chopped
  • Olive Oil
  • Salt and Pepper to taste


  1. Add olive oil to Sauté pan, and sauté yellow onion, then add shredded chicken garlic powder.
  2. Add beans, salsa verde, and potatoes.
  3. Then add 2-3 cups of chicken broth, and let come to a boil.
  4. Add cilantro and salt and pepper to taste

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