Maggie Norris from Whisked Away cooking school shows how to make three tasty meals that all start with a store-bought rotisserie chicken. Get the recipes below!

 

1. Chicken Tamale Pie

Yields: 8 servings

 

Ingredients

3 cups diced cooked chicken (rotisserie chicken works really well)

1 ½ cups salsa

1 cup black beans, drained and rinsed

1 cup corn

2 scallions, sliced (save a few of the green parts for garnish)

2 ½ cups chicken broth, divided

1 tablespoon chili powder

½ teaspoon cumin

3/4 cup yellow cornmeal 1 cup shredded sharp Cheddar cheese

2 tablespoons green chiles

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper

Sour cream, for serving

 

Directions

Preheat the oven to 400°F. Heat the chicken, salsa, beans, corn, scallions, ½ cup of the broth, chili powder and cumin in a 10-inch cast-iron skillet over medium heat. Stir until the mixture comes to a simmer. Remove from the heat.

In a medium saucepan, combine the cornmeal with the remaining 2 cups broth. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese, green chiles and butter. Season to taste with kosher salt and black pepper. Evenly spread the cornmeal mixture over the filling and bake until the top is a slight golden brown and the chicken mixture is bubbling, about 30 minutes. Let stand for 15 minutes before serving. Garnish with sour cream and the green parts of the scallions.

 

2. Tarragon Chicken Salad with Pecans

Servings: 4-6

 

Ingredients

2 pounds rotisserie chicken, dark + light meat, shredded

1 cup pecans, toasted and chopped

1 cup finely diced celery

¼ cup grated onion

2 cups halved seedless red grapes

1/2 to 1 cup mayonnaise

3 tablespoons lemon juice

2 tablespoons finely chopped fresh tarragon

Kosher salt + freshly cracked black pepper

 

Directions

Combine all ingredients. Add more mayonnaise if you would like. Taste for salt and pepper.

 

3. Chicken Gyros with Tzatziki

Servings: 4

 

Ingredients

½ English cucumber, peeled, deseeded and shredded

1 1/2 cups full fate Greek yogurt

2 teaspoons fresh lemon juice

¼ cup extra-virgin olive oil

Kosher salt and pepper

1 teaspoon dried oregano

1 teaspoon dried rosemary, crumbled

½ teaspoon dried mint

½ teaspoon dried thyme

4 cloves garlic, minced

1 rotisserie chicken, skin discarded, meat shredded

4 pita rounds

1/2 head iceberg lettuce, thinly sliced

 

Directions

Lay shredded cucumber on a paper towel and wring water out over the sink. Mix cucumber, together with yogurt, lemon juice and half of garlic. Season with salt and pepper.

 

In a small saucepan, simmer oil, oregano, rosemary, mint, thyme, remaining garlic and ½ teaspoon salt. Cook, stirring constantly, until garlic just begins to brown. Pour over chicken and stir to combine.

 

To heat pita, wrap in foil on warm in a 350°F oven for 5 minutes.

 

To assemble, spoon chicken over pita bread. Top with tzatsiki and lettuce.