10+ Ways to Enjoy Hot Co-op Roasted Chicken

Life is busy and sometimes the last thing we have on our minds is what we are going to make for dinner. Lucky for you, hot roasted chickens have returned to the Co-op Deli! While you could certainly break it down and enjoy it as-is with our twice-baked potatoes and broccoli, there are so many other ways to transform it into a super simple meal packed full of flavor. Discover some of our favorite ways to enjoy hot, ready-to-eat roasted chicken.

Photo Courtesy of Co+op

Chicken Ricotta Stuffed Shells

Ready-made shredded chicken and 5 types of cheese come together to create this cozy, protein-packed stuffed shell dish.

Ingredients

  • 12 ounces jumbo pasta shells

    2 teaspoons olive oil

    1 large onion, chopped

    2 cups spinach, chopped

    2 cups shredded cooked chicken

    15 ounces ricotta

    8 ounces chevre

    8 ounces Neufchatel

    5 ounces shredded Parmesan

    1 large egg

    1 teaspoon dried oregano

    2 teaspoons dried basil

    1/2 teaspoon salt

    1/2 teaspoon pepper

    2 cups shredded Asiago cheese

    24 ounces spaghetti sauce

Directions

  1. Oil two 9x13-inch baking pans; set aside. Heat the oven to 375°F. Bring a large pot of generously salted water to a boil. Cook pasta shells according to package directions, about 10 minutes, then drain; reserve.

  2. Heat the olive oil in a medium saute pan, then add the onions and saute over medium-high heat for about 5 minutes. Add the spinach, remove from the heat and stir until the spinach wilts. Transfer to a large bowl and let cool.

  3. When cooled, add the chicken, ricotta, chevre, Neufchatel, Parmesan, egg, oregano, basil, salt and pepper. Add half of the Asiago cheese and mix well, mashing the chevre and Neufchatel until incorporated. Transfer the mixture to a gallon-sized plastic bag and cut the corner off to make a piping bag. Pipe the filling into each shell, and place filled shells in the prepared pans.

  4. Cover the shells completely with the sauce, and cover the pans tightly with foil. Bake for 40 minutes, then uncover and sprinkle with remaining Asiago cheese. Bake for 15 minutes longer to melt and brown the cheese.

Recipe and photo adapted from Co+op

Photo Courtesy of Co+op

Avgolemono

A classic Greek soup, avgolemono has a tangy, lemony flavor and is packed full of chicken and rice to make it super hearty on a cold day.

Ingredients

  • 2 teaspoons olive oil

  • 1 cup diced yellow onion

  • 2 tablespoons minced garlic

  • 1/2 cup uncooked long grain white rice

  • 6 cups chicken broth

  • 2 eggs, lightly beaten

  • 1/2 cup fresh lemon juice

  • 2 cups cooked, shredded chicken

  • Salt and black pepper to taste

  • 2 tablespoons minced parsley

Directions

  1. In a large soup pot, heat the olive oil over medium-high heat and saute the onion for 5 minutes. Add the garlic and cook another 1 to 2 minutes. Add the rice and stir well. Pour in the chicken broth, stir well and bring to a boil. Reduce the heat to simmer and cook 15 to 20 minutes or until rice is tender.

  2. Remove about a cup of broth from the pot, put in a small mixing bowl and slowly whisk in the beaten eggs. Once the broth and eggs are blended, slowly whisk the mixture into the rest of the simmering soup, stirring well.

  3. Add the lemon juice, cooked chicken and a pinch each of salt and black pepper. Remove from heat and taste for seasoning. Stir in the fresh parsley and serve hot.

Recipe and photo adapted from Co+op

Photo Courtesy of Co+op

Chicken Tomatillo Enchiladas

Calling for just 7 ingredients and 45 minutes of your time, these chicken tomatillo enchiladas would pair well with black beans and fresh pico de gallo.

Ingredients

  • 1 teaspoon vegetable oil

  • 1 1/2 cups prepared tomatillo salsa

  • 3 tablespoons sour cream

  • 1 pound cooked chicken breast, shredded

  • 2 tablespoons minced cilantro

  • 1 1/4 cups shredded Mexican cheese blend, divided

  • 12 9-inch corn tortillas

Directions

  1. Preheat the oven to 375 degrees F. Lightly oil the bottom and sides of a 9 x 13 inch casserole dish.

  2. In a small bowl, stir together the tomatillo salsa and sour cream until smooth. Set aside. In another small bowl, mix together the chicken, cilantro and half the cheese.

  3. Place a spoonful of the chicken mixture into each of the corn tortillas, then roll up or fold the filled tortillas and place into the casserole dish to form a single layer.

  4. Evenly pour the tomatillo-sour cream sauce over the top of the tortillas and sprinkle with the remaining shredded cheese. Bake 25 to 30 minutes until tortillas are heated through and the sauce is bubbly. Serve warm.

Recipe and photo adapted from Co+op

Photo Courtesy of Co+op

Curried Chicken Salad

A quick and easy lunch to enjoy at home or on the go, this curried chicken salad features sweet grapes and dates to compliment the aromatic curry flavors.

Ingredients

  • 1/4 cup mayonnaise

  • 1/2 cup plain nonfat Greek yogurt

  • 1 1/2 tablespoons curry powder

  • 1 teaspoon sea salt

  • 4 cups cooked shredded chicken breast

  • 1 cup chopped pitted dates

  • 1 cup sliced green onions

  • 2 cups quartered grapes

  • 1 bag prewashed salad greens

  • 1/2 cup sliced almonds

Directions

  1. Mix together the mayonnaise, yogurt, curry powder and sea salt. Toss with the chicken, dates, onions and grapes.

  2. Place a scoop of salad on a bed of greens on each serving plate, and top with sliced almonds.

Recipe and photo adapted from Co+op

Photo Courtesy of Co+op

Quick Chicken Noodle Soup

We all love chicken noodle soup when we’re sick, but making it from scratch when we're sick is a whole other story.

This recipe is quick and totally doable when you want soup but don’t want to spend a ton of time making it.

Ingredients

  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 2 large carrots, chopped

  • 1 rib celery, chopped

  • 4 cups low-sodium chicken stock

  • 1/2 teaspoon dried thyme

  • Salt to taste

  • 2 1/2 cups cooked chicken, shredded

  • 1/4 teaspoon freshly ground black pepper

  • 4 ounces egg noodles

  • 1/2 cup chopped fresh parsley

Directions

  1. Heat the olive oil in a large pot over medium high heat. Add the onion, carrots and celery and stir until the vegetables begin to sizzle. Reduce the heat to medium low and cook for about 5 minutes, until the onions are softened. Add the stock, thyme, salt and pepper and bring to a boil, then reduce the heat and simmer for 10 minutes. Stir in the cooked chicken.

  2. Taste for salt, and grind fresh pepper over the soup. Cook the noodles separately, and add to the hot soup with the parsley just before serving. If you plan to make the soup ahead of time, stir in the cooked chicken, allow the soup to cool and keep tightly covered in the refrigerator for up to four days. Then, when you’re ready to serve, cook the noodles, chop the fresh parsley and add to the heated soup.

Recipe and photo adapted from Co+op

Buffalo Chicken Dip

Roasted chicken for dinner on Saturday, buffalo chicken dip for game day!

This buffalo chicken dip is a crowd-pleaser of a game day snack that’s a great way to use up any leftover roasted chicken you might have in the fridge!

Serve it with your favorite chips, celery, and carrots!

Find the full recipe at Spend With Pennies

More Ready-to-Eat Roasted Chicken Recipes

Leigha StaffenhagenComment