July 4th is right around the corner so our Ronco test kitchen team has come up with a few ideas for your leftovers! If you’ve got leftover rotisserie chicken or maybe a few extra chicken breasts, then you’re going to love our collection of rotisserie chicken recipes. Perhaps you two can give us your favorite Rotisserie Chicken recipes.

King Ranch Chicken Casserole
(using rotisserie chicken)
PREP: 20 minutes • Cook: 20 minutes • Makes: 6 Servings
3 cups rotisserie chicken, shredded 1 can cream of chicken soup
1 package tortilla chips (14.5 ounce) 1 can cream of mushroom soup
1 can diced tomatoes with green chile
peppers (10 ounce)
1 onion, chopped
3 cups shredded Cheddar cheese
1. Preheat oven to 300 degrees F (150 degrees C.)
2. Crumble the tortilla chips and layer in a 9×13 inch casserole dish.
3. Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of
mixture over chips. Layer the shredded chicken, half of the cheese and the remaining
soup mixture.
4. Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese
and return to the oven until the cheese is melted and browned.

Southwest Chicken Salad
(using rotisserie chicken tenders and corn)
PREP: 10 minutes • Makes: 4 Servings
4-6 rotisserie chicken tenders
½ cup rotisserie corn, off the cob
2 romaine lettuce hearts, chopped
1 cup cherry tomatoes
½ red onion, thinly sliced
1 cup shredded Monterrey Jack cheese
½ cup ranch dressing
1 tablespoon Sriracha Hot Chili Sauce
½ cup croutons (optional)
1. Chop up the lettuce and place in a large salad bowl. Cut the roasted corn off the cob
and add tomatoes, onion, and Monterrey Jack cheese. Toss with ranch dressing and
Sriracha (optional).
2. Chop up the chicken tenders, arrange on top with croutons and serve.

Creamy Chicken & White Bean Chili
(using rotisserie chicken)
PREP: 10 minutes • cook: 40 minutes • Makes: 6 servings
2½ cups rotisserie chicken, shredded 1 teaspoon salt
1 medium onion, chopped 1 teaspoon ground cumin
2 cloves garlic, minced 1 teaspoon dried oregano
1 tablespoon olive oil ½ teaspoon pepper
2 cans white beans, drained (15 ounce) ¼ teaspoon cayenne pepper
4 cups chicken stock or broth 1 cup sour cream
2 cans chopped green chilies (4 ounces) ½ cup heavy whipping cream
1. In a large saucepan, saute the onion and garlic in olive oil until onions are soft.
2. Add the shredded chicken, beans, broth, chilies and seasonings. Bring to a boil.
Reduce heat and simmer, uncovered for about 30 minutes.
3. Remove from the heat; stir in sour cream and cream and serve.