10 Best Costco Rotisserie Chicken Recipes

The Costco Rotisserie Chicken is famous for two reasons: it costs only $4.99, and it weighs at least 3 pounds. It is the ultimate kitchen hack.

Instead of spending hours roasting a bird, you can shred this pre-cooked meat to make casseroles, soups, and tacos in minutes. We have organized these recipes from “Cold Classics” to “Hot Comfort Meals” to help you use every last bite.

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1. The Ultimate Chicken Salad

This is the most popular way to use a rotisserie chicken. Because the meat is savory and salty, it pairs perfectly with sweet grapes and crunchy celery. It is better than any deli sandwich.

Ingredients

• The Meat: 2 cups shredded rotisserie chicken (cold).
• The Crunch: ½ cup celery (diced) and ½ cup pecans or walnuts.
• The Sweet: 1 cup red grapes (halved).
• The Dressing: ½ cup mayonnaise, 1 tsp Dijon mustard, and a squeeze of lemon juice.

Instructions

1. Chop the chicken into small, bite-sized cubes.
2. In a large bowl, whisk the mayonnaise, mustard, and lemon juice.
3. Add the chicken, celery, nuts, and grapes. Toss gently to coat everything.
4. Serve on a croissant or over a bed of greens.

2. 15-Minute Chicken Noodle Soup

Usually, soup takes all day. But since the chicken is already cooked, you only need to soften the vegetables. This is the perfect “I feel sick” meal that requires almost no energy.

Ingredients

• The Meat: 2 cups shredded chicken.
• The Liquid: 6 cups chicken broth.
• The Veggies: 1 cup carrots (sliced), 1 cup celery (sliced), and ½ onion (diced).
• The Pasta: 2 cups dry egg noodles.

Instructions

1. Heat a little oil in a pot. Cook the carrots, celery, and onion for 5 minutes until soft.
2. Pour in the chicken broth and bring to a boil.
3. Add the noodles. Cook for 7–8 minutes until they are soft.
4. Stir in the cooked chicken at the very end just to heat it up (do not boil the meat or it will get tough).

3. Sour Cream Chicken Enchiladas

This recipe is a crowd-pleaser. The rotisserie chicken makes the filling incredibly fast. The sour cream sauce is rich, tangy, and much better than the red sauce from a jar.

Ingredients

• The Meat: 3 cups shredded chicken.
• The Wrapper: 8 flour tortillas (soft taco size).
• The Sauce: 1 cup sour cream, 1 can (10 oz) green enchilada sauce, and 1 cup shredded cheese.
• The Filling: Mix the chicken with 1 cup of cheese and a little cilantro.

Instructions

1. Preheat oven to 350°F (175°C).
2. Fill each tortilla with the chicken mixture and roll it up. Place them seam-side down in a baking dish.
3. Whisk the sour cream and green enchilada sauce together. Pour it over the rolled tortillas.
4. Top with extra cheese and bake for 20 minutes until bubbly.

4. Easy Chicken Pot Pie

If you crave comfort food but hate making dough, buy a refrigerated pie crust. Using pre-cooked chicken cuts the baking time in half because you are just heating the filling, not cooking the meat.

Ingredients

• The Meat: 2 cups cubed chicken.
• The Crust: 1 box refrigerated pie crusts (contains 2 sheets).
• The Veggies: 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn).
• The Sauce: 1 can Cream of Chicken soup and ½ cup milk.

Instructions

1. Preheat oven to 400°F (200°C). Place one crust in the bottom of a pie dish.
2. Mix the chicken, frozen veggies, soup, and milk in a bowl. Season with black pepper.
3. Pour the mixture into the crust.
4. Place the second crust on top. Pinch the edges to seal and cut small slits in the top for steam to escape.
5. Bake for 30–40 minutes until golden brown.

5. BBQ Chicken Pizza

This mimics the famous California Pizza Kitchen recipe. Using rotisserie chicken means you can have a homemade pizza ready faster than a delivery driver can get to your house.

Ingredients

• The Base: 1 pre-made pizza dough or flatbread.
• The Sauce: ½ cup of your favorite BBQ sauce.
• The Meat: 1 cup shredded chicken tossed in 2 tbsp BBQ sauce.
• The Toppings: ½ red onion (sliced thin), mozzarella cheese, and cilantro.

Instructions

1. Preheat oven to 425°F (220°C).
2. Spread BBQ sauce on the dough (instead of tomato sauce).
3. Top with cheese, the BBQ-coated chicken, and red onions.
4. Bake for 12–15 minutes.
5. Sprinkle with fresh cilantro right before serving.

6. Buffalo Chicken Sliders

These are perfect for “Game Day” or a fun Friday dinner. They are spicy, cheesy, and easy to eat. It is basically hot wing flavor in a sandwich form.

Ingredients

• The Bread: 1 package (12 count) Hawaiian Sweet Rolls.
• The Filling: 2 cups shredded chicken mixed with ½ cup Buffalo sauce (like Frank’s) and ½ cup Ranch dressing.
• The Cheese: 1 cup shredded mozzarella or provolone slices.
• The Topping: 2 tbsp melted butter and garlic powder.

Instructions

1. Slice the entire block of rolls in half horizontally (keep them connected).
2. Place the bottom half in a baking dish. Spread the buffalo chicken mixture over the bread. Top with cheese.
3. Put the top half of the buns back on. Brush with melted garlic butter.
4. Bake at 350°F (175°C) for 15 minutes until the cheese is melted.

7. Tuscan Chicken Pasta

This recipe feels fancy but takes 20 minutes. The rotisserie chicken absorbs the garlic and cream, making it taste like you slow-roasted it yourself.

Ingredients

• The Meat: 2 cups shredded chicken.
• The Pasta: 8 oz Penne or Fettuccine (cooked).
• The Sauce: 1 cup heavy cream, ½ cup parmesan cheese, and 2 cloves garlic (minced).
• The Veggie: 2 cups fresh spinach and ½ cup sun-dried tomatoes.

Instructions

1. Boil the pasta. Drain it.
2. In the same pot, sauté the garlic in a little butter. Add the cream and bring to a simmer.
3. Stir in the parmesan cheese until it melts and thickens.
4. Add the spinach, sun-dried tomatoes, chicken, and cooked pasta. Toss until the spinach wilts and the chicken is hot.

8. Chicken Fried Rice

If you have leftover rice from takeout, this is the best way to use it. The savory flavor of the Costco chicken skin adds a lot of depth to the rice compared to plain boiled chicken.

Ingredients

• The Grain: 3 cups cooked white rice (cold day-old rice is best).
• The Meat: 1 cup chopped chicken.
• The Veggies: 1 cup frozen peas and carrots (thawed).
• The Flavor: 3 tbsp soy sauce, 1 tsp sesame oil, and 2 eggs.

Instructions

1. Heat oil in a wok or large pan. Scramble the eggs quickly and remove them.
2. Add the peas, carrots, and chicken to the hot pan. Stir fry for 2 minutes.
3. Add the cold rice. Pour soy sauce and sesame oil over the rice.
4. Stir constantly on high heat until the rice is hot. Stir the eggs back in.

9. Avocado Chicken Wraps

This is a healthy, no-cook option perfect for lunch prep. The avocado makes it creamy without needing too much mayonnaise. It is fresh and light.

Ingredients

• The Meat: 2 cups shredded chicken.
• The Cream: 1 ripe avocado (mashed) and ¼ cup plain Greek yogurt.
• The Filler: ½ cup corn, chopped cilantro, and lime juice.
• The Wrap: Large flour tortillas or lettuce cups.

Instructions

1. In a bowl, mash the avocado with the yogurt and lime juice.
2. Fold in the chicken, corn, and cilantro. Add salt to taste.
3. Spread the mixture onto tortillas and wrap them up like burritos.
4. Chill in the fridge or eat immediately.

10. The Cobb Salad Board

Usually, a Cobb salad requires cooking bacon, grilling chicken, and boiling eggs. By using rotisserie chicken and pre-cooked bacon (also sold at Costco), you just have to assemble the plate.

Ingredients

• The Base: Romaine lettuce (chopped).
• The Rows: Rotisserie chicken (cubed), hard-boiled eggs (sliced), bacon bits, avocado slices, cherry tomatoes, and blue cheese crumbles.
• The Dressing: Ranch or Blue Cheese dressing.

Instructions

1. Place the lettuce on a large platter.
2. Arrange the ingredients in neat rows on top of the lettuce (meat, eggs, cheese, etc.).
3. Serve with the dressing on the side so the lettuce doesn’t get soggy.