3 Great Uses for Rotisserie Chicken

A hot and juicy rotisserie chicken is a great thing to grab when you’re in need of home cooked taste but crunched for time. The fresh flavors of a rotisserie chicken are hard to beat and they’re super easy to incorporate into a a number of family favorites.

Our rotisserie chickens are prepared fresh throughout the day, using whole all-natural Amish raised Gerber’s Chicken. Gerber’s chickens are raised naturally on Amish farms, fed a strict vegetarian diet and never given antibiotics or added hormones, making them a great choice for your family.

Here are some of our favorites ways to use rotisserie chicken:

Cheaters Chicken Noodle Soup


(Serves 6-8)

What you need:

  • 1 rotisserie chicken, shredded
  • 10 oz fine egg noodles, prepared
  • 8 cups Heinen’s Chicken Broth
  • 16 ounces frozen vegetable medley


In a 3 qt. pot, bring the broth to a boil. Add noodles, chicken and vegetables. Ladle into soup bowls and serve with saltine crackers.

Quick and Easy Chicken Paprikash

(Serves 6-8)

What you need:

  • ½ cup butter
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • ¼ cup paprika
  • 2/3 cup all purpose flour
  • 7 cups Heinen’s chicken broth
  • 1 rotisserie chicken, shredded
  • Sea salt and black pepper
  • 1 cup sour cream
  • 10 oz. spaetzles


  1. In a 3 qt pot, melt butter, add onion cook until soft and translucent. Add garlic.
  2. Stir in paprika and flour, coating onions- cook for 1-2 minutes.
  3. Whisk in chicken broth, cook until broth thickens. Reduce to a simmer and continue to cook for 30 minutes.
  4. Add the shredded chicken, spaetzle. Season – salt and pepper.
  5. Remove from heat and quickly stir in sour cream-serve.

Easy Chicken Quesadillas:

What you need:Chicken-Quesadilla

  • Whole wheat tortillas
  • Heinen’s shredded mexican blend cheese
  • Shredded rotisserie chicken meat
  • Frozen sweet corn
  • Salsa (from the deli)
  • Refried beans & sour cream – (optional)


Heat a large skillet over medium heat and lay one tortilla flat on the skillet at sprinle with cheese and top with shredded chicken and frozen corn. Place a second tortilla on top and cook for 3-4 minutes until the bottom tortilla is crisp and golden, flip and cook for another 3-4 minutes. Once both sides are golden brown and crispy, remove to a cutting board and slice into 4 even quarters. Serve with salsa, beans and sour cream.


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