Over the years I’ve shared quite a few recipes for Nino’s Rotisserie Roasted Chickens. Of course these chickens are delicious all on their own but they’re also great when used in other recipes like casseroles, fillings, soups and so many other recipes.
Recently I’ve been inspired to create a couple of NEW recipes for these tasty birds. Ones that I know you and your family will really enjoy.
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BAKED CHICKEN & STUFFING CASSEROLE
Serves 4
Another one of our GREAT recipes using Nino's Rotisserie Chickens, this recipe is just like Thanksgiving in one casserole with all the trimmings... Be sure to buy a pint of Nino's Homemade Chicken or Turkey Gravy which makes this dish even more moist and savory.
1 Rotisserie Chicken
6 oz. Stove Top Stuffing ( 1 pkg.)
1 Cup Hot Water
10 ½ oz. Campbell’s Condensed Cream of Mushroom Soup ( 1can)
1?3 Cup Sour Cream
10 oz. Cascadian Farms Organic Gardener's Vegetable Medley
3 TBSP Butter
1. Pull meat from Rotisserie Chicken and cut into 1 inch pieces and place into a large mixing bowl with stuffing mix, hot water, soup mix, sour cream and vegetables. Toss.
2. Spray a 9" x 13" oven proof casserole dish with a non-stick vegetable spray and fill with the chicken & stuffing mixture.
3. Cover with aluminum foil and bake approximately 30 minutes in a 375 F oven until heated through.
4. Remove foil, dot casserole with broken pieces of butter and return to the oven for 10 to 15 minutes to melt butter and lightly brown.
CHICKEN ENCHILADA CASSEROLE
Serves 4
Think Mexican Chicken Lasagna and you're pretty close to this version of our Chilaquilles recipe which substitutes Red Enchilada Sauce for the more traditional Cream and Chiles Verdes of our Chilaquilles recipe. Simple to make and quite simply a casserole version of the classic Mexican Chicken Enchiladas. One of the BEST ways to enjoy this recipe is topped with Nino's Santa Fe Style Black Bean & Corn Salsa, Sour Cream and chopped cilantro. Add to that a side of Spanish Rice??? WOW!!!..
As Needed Vegetable Spray,
2 TBSP Salvaggio's Extra Virgin Olive Oil
2 Cups Sweet Onions, Chopped
1 tsp. Kosher Salt
¼ tsp. Ground Black Pepper
18 – 6” Corn Tortillas
3 Cups Red Enchilada Sauce (homemade or canned)
2 Lbs. Cooked Chicken Meat, pulled or cut into 1” pieces
24 oz. Monterey Jack / Cheddar Cheese, shredded
1. Sauté the sliced onions in the olive oil until golden in color.
2. Season the onions with salt and pepper and set aside.
3. Spray a 9" x 13" oven proof casserole dish generously with any kind of vegetable spray.
4. Lay down the first layer of fresh corn tortillas in a shingled fashion (2x3) 2 shingled along the width of the pan and 3 shingled along the length of the pan for a total of 6 tortillas.
5. Next ladle 1 cup of the enchilada sauce over the corn tortillas and spread evenly.
6. Sprinkle 3/4 pound of the pulled, cooked chicken meat evenly over the enchilada sauce (approximately 1/2 of the meat).
7. Then sprinkle half of the caramelized onions over the chicken.
8. Evenly sprinkle 1/2 pound (or 1/3rd) of the shredded cheeses evenly over the chicken and caramelized onions.
9. Repeat process of tortillas, sauce, chicken, onions and cheese once more.
10. Finish with the last 6 corn tortillas shingled on the top followed by 1 cup of the enchilada sauce and the last third of the shredded cheese.
11. Place into a 325 degree oven uncovered and bake for approximately 30-35 minutes.
PESTO CHICKEN AND FARFALLE (BOW TIE PASTA) SALAD WITH VEGETABLES
Serves 6
2 Cups Farfalle Pasta (Bow Tie)
8 Cups Salted Water (to cook pasta)
2 TBSP Extra Virgin Olive Oil
½ Medium Sweet Onion, Chopped
1 Medium Red Bell Pepper, cut matchstick
12 Spears Fresh Asparagus, cut in 1" bias pieces
8 Medium White Mushrooms, quartered
½ Cup Grape Tomatoes, halved
3 Cups Meat from 1 Rotisserie Chicken, Pulled, and cut into 1” pieces
¾ Cup Basil Pesto (Nino’s or homemade)
To Taste Salt & Pepper
¼ CUp Toasted Pinenuts
1. Cook Farfalle Pasta in boiling salted water until al dente. Drain, rinse in cold water until well chilled, drain once again then place in a medium large bowl and chill.
2. In a medium sauté pan, heat olive oil then sauté onion, red bell pepper, mushrooms and asparagus approximately 3 to 4 minutes or until slightly softened and glazed but still crisp and al dente. Remove vegetables from the heat, spread out on a plate or platter and immediately chill.
3. Toss the pasta with the sautéed vegetables, grape tomato halves, pulled chicken meat and basil pesto. Season additionally with salt & pepper and garnish with toasted pine nuts.
Think Crab Cake, but instead, you’ll taste an Asian inspired chicken cake that’s out of this world! The crust of panko crumbs and sesame seeds is particularly inviting.
ASIAN CHICKEN CAKES with CILANTRO AIOLI
Makes about 6 – 2 ½ ” Diameter Cakes. Serves 4
Filling:
1 lb Meat from 1 Rotisserie Chicken, Finely Chopped
2 TBSP Green Onion, Minced
2 TBSP Red Bell Pepper, Minced
2 TBSP Water Chestnuts, Chopped
2 TBSP Cilantro, Fresh, Chopped
2 tsp Toasted Sesame Oil
¼ Cup Teriyaki Glaze, Kikkoman
1 Eggs
½ Cup Panko Bread Crumbs
For Breading:
2 Eggs
½ Cup Milk
½ Cup All Purpose Flour
½ Cup Panko Bread Crumbs
¼ Cup Sesame Seeds
To Fry:
¼ Cup Vegetable Oil (Canola)
1. Combine all filling ingredients and mix well.
2. Carefully spoon mixture from the mixing bowl onto a flat working surface and shape into a cakes approximately 2 ½” inches diameter and 1 inch tall. Place finished cakes on a plastic film and refrigerate or hard chill in the freezer for 20 minutes.
3. To finish the cakes, beat together the eggs and milk in a shallow dish and then place the flour and panko crumbs (mixed together with the sesame seeds) in their own shallow dishes. Bread cakes by dipping the top and bottom side of each cake (only) with the following in this sequence: flour, egg mixture and then into the panko/sesame crumb mixture.
4. Pre-heat oven to 400 F. then heat a medium size non-stick fry pan on medium high heat and add the oil. When the oil is hot, pan fry cakes on both sides until golden brown and remove to a small cookie sheet.
5. Place the cakes in the oven and bake approximately 15 minutes or until they are thoroughly heated through.
6. Serve with a drizzle of Teriyaki Glaze.
This next dish is a version of Nino’s popular Eggplant Rollatini but instead of basil pesto pasta, this Rollatini is stuffed with chicken and ricotta cheese. If you prefer, you can substitute a dollop of basil pesto in place of the julienne basil. The choice is yours.
CHICKEN & EGGPLANT ROLLATINI with RICOTTA & BASIL
Serves 4
1 Lg Eggplant
2 Eggs, Beaten
¼ Cup Milk
1 Cup Flour, Seasoned with Salt & Pepper
2 Cups Salvaggio Italian Bread Crumbs
1 Cup Canola or Vegetable Oil (for frying)
1 lb Meat from 1 Rotisserie Chicken, Julienne
1 Cup Ricotta Cheese
¼ Cup Parmesan Cheese, Shredded
½ Cup Fresh Basil, Fine Julienne
To Taste Salt & Pepper
1 Pint Nino’s Homemade Palomino Sauce
¼ Cup Parmesan Cheese, Grated or Shredded (for Garnish)
1. Peel eggplant and slice into ¼’ thick slices.
2. Flour each slice of eggplant on both sides.
3. Beat together the eggs and milk and dip floured eggplant slices to coat.
4. Dredge in Italian bread crumbs.
5. Heat oil in a shallow fry pan until medium hot and pan fry eggplant slices on both sides until golden. Allow slices to cool to room temperature.
6. Lay out breaded eggplant slice with narrow end toward you.
7. Place approximately ¼ Cup of julienne chicken meat, 2 TBSP of ricotta cheese, 1 tbsp of Parmesan cheese and 1 tsp of finely julienned fresh basil at the end of the slice. Season with salt & pepper and roll up into a tube. The tube will be approximately 1 ½” in diameter.
8. Continue for the remaining eggplant slices. You should expect to have approximately 8.
9. Place all Rollatinis in a oven proof baking dish and re-heat in a 350 F oven approximately 15 to 20 minutes.
10. While Rollatinis are baking, heat Palomino sauce.
11. Serve 2 Rollatinis per serving topped with sauce and Parmesan cheese.
THE SANTA FE TOSSED SALAD
Serves 6
This delicious tossed salad features TWO of Nino's award winning Southwest inspired products. One, our Chipotle Ranch Dressing, the other, Nino's Santa Fe Style Black Bean & Corn Salsa. Add chicken if you prefer and this salad instantly becomes a wonderful main course meal.
1 pkg. Nino's American Blend Salad Greens
1 cup Bell Peppers (colorful assortment), julienned
1 cup Sweet Onion, 1/4" slivers
1 Tbsp. Garlic Cloves, fresh, sliced fine
2 Tbsp. Olive Oil, Extra Virgin
1?4 cup Sweet Corn Kernels, raw
1?4 cup Roma Tomato, seeded, 1/4" diced
1 each Avocado, peeled, cut in 1/2" pieces
3?4 cup Nino's Fresh Chipotle Ranch Dressing
1?4 cup Nino's Santa Fe Style Blk Bean & Corn Salsa
1 cup Corn Tortilla Chips, crushed
1. Heat olive oil in a medium fry pan and saute garlic, peppers and onions together until lightly browned. Chill
2. In a salad bowl, toss together lettuce blend, onions/peppers mixture, sweet corn, tomatoes and avocado.
3. Plate salad and dress with Chipotle Dressing, Salsa and crushed tortilla chips.
BARBECUE CHICKEN PIZZA WITH RED PEPPER AND CILANTRO (On Lavosh Flat Bread)
Serves 4
Everyone loves pizza. This recipe for thin crust has lots of toppings and because I use either flour tortillas or a large lavosh cracker as a crust, you'll get thin, flat pizza with lots of toppings. If using a lavosh, use the full amount of each ingredient at once as the directions call for them.
4 Flour Tortillas, 6 inch or 1 large Lavosh Flat Bread
½ Cup Ninos Market Cafe Pizza Sauce
½ Cup Sweet Baby Rays Barbecue Sauce (Original)
1 ½ Cups Mozzarella / Provolone Cheese, shredded
1 ½ Cups Pulled Chicken Meat, diced one half inch
½ Cup Red Bell Pepper, cut in thin slivers
½ Cup Red Onion, cut in thin slivers
¼ Cup Cilantro Leaves, coarsely chopped
As Needed Vegetable Oil Spray
1. Lightly spray surface of flour tortillas or lavosh with vegetable oil spray and place on a non-stick sheet pan (spray side down).
2. Mix together the pizza sauce and the barbecue sauce and then portion approximately 3 Tbsp. to one quarter cup of the sauce in the middle of each flour tortilla spreading it evenly across the surface leaving approximately one half inch of un-sauced area around the edge.
3. Divide cheese between all 4 pizzas and sprinkle evenly over the sauce.
4. Top each pizza with the diced chicken, red bell pepper, red onion and half of the cilantro leaves.
5. Bake in a 400 F oven until the cheese is melted and the toppings are cooked (approximately 15 minutes).
6. Remove from the oven, top with the remaining fresh cilantro.
7. Cut each pizza in 4 wedge/slices and serve.
CHICKEN QUESADILLAS
Serves 8
Another one of our GREAT recipes using our delicious Rotisserie chickens. Quesadillas are SO easy to make its surprising more people don't make this recipe one of their favorites. Top these quesadillas with Nino's own Santa Fe Style Black Bean & Corn Salsa, sour cream and guacamole for an out of this world Mexican Fiesta!!
8 Flour Tortillas, 6" size
1 Cup Refried Beans
¼ Cup Extra Virgin Olive Oil
2 Cups Bell Peppers, colorful medley, julienne
2 Cups Vidalia Onion, julienne
2 Cups Rotisserie Chicken, Pulled and cut into 1” pieces or smaller
1 Cup Monterey Jack Cheese, shredded
To Taste Salt & Pepper,
As Needed Vegetable Spray
1. Sauté julienne peppers and onions in olive oil until tender. Remove from pan and cool.
2. To assemble quesadilla, lay 6" diameter flour tortilla on a clean work surface and spread 2 tablespoons of the refried beans over the bottom half only.
3. On top of the refried beans, layer sauteed onions and peppers, then cooked chicken, then the shredded cheese. Season contents with salt and pepper and fold the non-garnished half over the half with the layered ingredients and press down firmly.
4. Repeat the same procedure for all quesadillas.
5. Lightly spray a baking sheet with non-stick vegetable spray and place each quesadilla on the pan, separated from one another by a minimum of one inch. (Quesadillas should be placed on the pan cheese side up.) Spray the top of each quesadilla with vegetable spray and place in a pre-heated 375 degree oven for 10 to 15 minutes or until top of flour tortilla is light brown on the edges and the cheese is melted.
ROTISSERIE CHICKEN AND DUMPLINGS
Serves 4
This recipe is a Comfort Food Classic and one you rarely find on a restaurant menu. Go heavy on the gravy and enjoy every spoonful!
2 Pints Nino's Homemade Chicken Gravy
1 Cup Chicken Broth or Stock
1 Nino's Rotisserie Chicken
10 oz. Frozen Vegetable Medley
1 Cup Bisquick
1 TBSP Dry Parsley Flakes
1/3 Cup Milk
For Garnish Paprika
1. Pre-heat oven to 375 degrees.
2. In a saucepan, heat Nino's Homemade Chicken Gravy, chicken broth, frozen vegetables and cooked, pulled Rotisserie chicken to a simmer. Pour mixture into an appropriately sized (approximately 9" x 13") oven proof casserole dish to a depth of at least one inch.
3. Mix together milk with the Bisquick & dry parsley flakes until a soft dough forms.
4. Drop dough by 8 spoonfuls directly on top of hot chicken mixture, separating each spoonful from one another.
5. Sprinkle mixture lightly with paprika, cover the dish lightly with aluminum foil and place in the oven approximately 20 to 25 minutes or until dumplings are firm and cooked through.
6. Remove from the oven and serve.