Have you ever found yourself staring at leftover rotisserie chicken in the fridge, wondering how to make it taste delicious and exciting the next day?

If you're tired of the same old leftovers routine and want to elevate your home cooking with minimal effort, this episode is full of surprising ways a rotisserie chicken can be transformed into 6 delicious weeknight meals: like a lemony Greek soup, a flavorful Mexican dish, and a saucy Indian chicken and rice meal full of spice.

Rotisserie chicken is one of the easiest ingredients to snap up at your local grocery store or farmers’ market on your way home from work. By tuning in, you'll discover how to maximize that chicken to cook crave-able dishes, save time and money by utilizing pantry staples, and impress your family and friends with exciting new dinners made right at home with just a few ingredients. It turns out those simple leftovers can be a goldmine!

Hit play now to find out how to quickly turn that bird into a delicious meal for you and someone you love!

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Links to from this week’s show:

Gumbo mix by C’est Tout

Avgolemeno soup with rotisserie chicken by Grace Parisi for Food & Wine

Malaysian red curry paste from Grumpy Ginger

Chicken tinga from Muy Bueno Kitchen

Butter chicken by Madhur Jaffery via Masterclass

Chicken flautas via Color and Spice

Chicken enchiladas with rotisserie chicken by Rick Martinex, and chicken enchiladas with salsa verde by Sam Sifton via NY Times

Chicken tetrazzini by Sam Sifton for the NY Times

Hot chicken salad via Taste of Home and the potato chip-topped version from the NY Times

Vicente Foods in Los Angeles

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