One $5 Chicken. Seven Days of Meals.
One $5 Chicken. Seven Days of Meals. is a medium American (fusion) recipe that serves 2. 620 calories per serving. Recipe by SAM THE COOKING GUY on YouTube.
Prep: 1 hr 5 min | Cook: 3 hrs 34 min | Total: 5 hrs 9 min
Cost: $27.30 total, $13.65 per serving
Ingredients
- 1 whole Costco Rotisserie Chicken (about 2.5 lb, meat removed, bones saved for stock)
- 2 medium Carrot (peeled and chopped for stock)
- 2 stalks Celery (chopped for stock)
- 1 large Onion (quartered for stock; also used fresh in several dishes)
- 4 cloves Garlic (peeled; some for stock, some for other dishes)
- 1 inch Fresh Ginger (sliced for stock and stir‑fry)
- 1 Bay Leaf (for stock)
- 1 small handful Black Peppercorns (for stock)
- 1/2 cup Butter (unsalted, divided for gravy, peas, potatoes, pasta, etc.)
- 1/4 cup All-Purpose Flour (for gravy roux)
- 1 cup Frozen Peas (for side with chicken dinner)
- 1 Lemon (zest and juice for peas)
- 1/4 cup Heavy Cream (for mashed potatoes and pasta sauce)
- 2 tablespoons Soy Sauce (adds umami to gravy and stir‑fry)
- 2 cups Chicken Broth (store‑bought or homemade from stock)
- 1 tablespoon Creole Seasoning (for pasta sauce)
- 1/4 cup Parmesan Cheese (freshly grated for pasta)
- 2 cups Fresh Spinach (added at end of pasta)
- 8 oz Pasta (any shape; fettuccine works well)
- 8 oz Mushrooms (sliced for pasta)
- 2 cups Rice (cooked, for dumpling bowl and burrito)
- 1 can Black Beans (undrained, for burrito)
- 1 teaspoon Chipotle Chili Powder (for burrito seasoning)
- 1 teaspoon Cumin (for burrito seasoning)
- 4 Large Flour Tortillas (for burritos)
- 4 oz Monterey Jack Cheese (shredded for melt sandwich and hash)
- 4 slices American Cheese (for melt sandwich)
- 2 tablespoons Mayonnaise (for melt sandwich)
- 1 tablespoon Chili Crunch (for melt sandwich and burrito)
- 1/4 cup Pickles (sliced, for melt sandwich)
- 1 tablespoon Fresh Dill (optional garnish for melt sandwich)
- 1 cup Fritos Corn Chips (served with melt sandwich)
- 2 medium Potatoes (diced for breakfast hash)
- 1 Red Bell Pepper (diced for hash)
- 1 small Yellow Onion (diced for hash)
- 1 teaspoon Smoked Paprika (for hash seasoning)
- 2 Eggs (fried on top of hash)
- 2 Green Onions (chopped for garnish on multiple dishes)
- 8 oz Wide Egg Noodles (for final chicken noodle soup)
- 1 tablespoon Chicken Base (adds depth to soup)
Instructions
Make Chicken Stock
Place chicken carcass, skin, neck, and any leftover bones in a large stock pot. Add cold water to cover by about 1 inch. Add chopped carrot, celery, onion, garlic cloves, sliced ginger, bay leaf, and a small handful of black peppercorns.
Time: PT15M
Simmer Stock
Bring to a gentle simmer over medium heat, then reduce to low and let simmer for 2 hours, occasionally skimming fat.
Time: PT2H
Strain Stock
After 2 hours, strain the stock through a fine mesh strainer into a clean pot. Discard solids. Season with kosher salt, pepper, a splash of soy sauce, and 1 tbsp chicken base.
Time: PT10M
Prepare Mashed Potatoes
Reheat leftover mashed potatoes in a saucepan. Stir in 2 tbsp heavy cream and 1 tbsp butter until smooth and creamy.
Time: PT5M
Temperature: medium
Make Chicken Gravy
In a skillet, melt 1 tbsp butter, whisk in 1/4 cup flour to form a roux. Cook 2 minutes. Slowly whisk in 1 cup chicken broth, stirring until smooth. Simmer 5 minutes, season with salt, pepper, and a dash of soy sauce.
Time: PT10M
Temperature: medium
Heat Peas
In another skillet, melt 1 tbsp butter, add 1 tbsp diced shallot (or onion) and sauté 3 minutes. Add frozen peas, cook 5 minutes, then stir in lemon zest, lemon juice, and plenty of black pepper.
Time: PT8M
Temperature: medium
Slice Chicken Breast
Remove breast meat from the rotisserie chicken, keep skin on. Slice into bite‑size pieces.
Time: PT5M
Assemble Dinner #1
Plate a scoop of mashed potatoes, top with chicken slices, add a side of peas, and drizzle with chicken gravy. Finish with a pinch of pepper.
Time: PT2M
Crispy Chicken Melt – Prep
Shred remaining chicken meat. Pat dry with paper towels.
Time: PT3M
Crispy Chicken Melt – Cook Chicken
Heat 1 tbsp oil in a skillet over medium‑high. Add shredded chicken, season with salt and pepper, and cook until edges are crispy, about 5 minutes.
Time: PT5M
Temperature: medium-high
Crispy Chicken Melt – Toast Bread
Lightly oil two slices of bread and toast on a flat top or skillet until golden on both sides.
Time: PT2M
Temperature: medium
Crispy Chicken Melt – Assemble
Spread a thin layer of mayo on each slice, add a drizzle of chili crunch, layer the crispy chicken, top with Monterey Jack and American cheese, add pickles and dill, then close sandwich. Optionally press briefly to melt cheese.
Time: PT3M
Serve Melt with Fritos
Serve the sandwich with a side of Fritos chips.
Time: PT1M
Chicken Dumpling Bowl – Prep
Thinly slice 1 cup cabbage, mince a small piece of ginger and 1 garlic clove.
Time: PT5M
Chicken Dumpling Bowl – Cook
Heat 1 tbsp oil in a skillet over medium. Add cabbage, stir‑fry 2 minutes. Add ginger and garlic, cook 30 seconds. Add shredded chicken, stir‑fry 2 minutes. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and a pinch of sugar. Toss, then serve over cooked rice. Garnish with sliced green onions.
Time: PT10M
Temperature: medium
Creole Chicken Pasta – Prep
Slice 8 oz mushrooms, dice 1 small onion, and shred 1 cup fresh spinach.
Time: PT5M
Creole Chicken Pasta – Cook
In a large skillet, melt 1 tbsp butter with 1 tsp oil. Sauté mushrooms 3 minutes, then add onion and cook until softened, 3 minutes. Add thigh meat (cut into bite‑size pieces) and cook until lightly browned, 4 minutes. Add minced garlic 30 seconds. Pour in 1/2 cup heavy cream, stir, then add 1 tbsp Creole seasoning, 1/4 cup grated Parmesan, and the spinach. Cook until spinach wilts, 2 minutes. Meanwhile, cook pasta according to package, drain, and toss into the sauce. Finish with a pinch of red‑pepper flakes.
Time: PT15M
Temperature: medium
Chicken Burrito – Prep
Mix shredded chicken with 1 tsp chipotle chili powder, 1 tsp cumin, and a splash of soy sauce.
Time: PT3M
Chicken Burrito – Cook Filling
Heat 1 tsp oil in a skillet, add seasoned chicken, warm 2 minutes. Add undrained black beans and cooked rice, stir, and heat through 3 minutes. If dry, add a splash of water.
Time: PT5M
Temperature: medium
Chicken Burrito – Assemble
Warm a tortilla, spread a thin layer of sour cream, add the chicken‑rice‑bean mixture, sprinkle shredded Monterey Jack, roll tightly. Place seam side down on the flat top, press lightly, and crisp each side 2 minutes.
Time: PT5M
Temperature: medium
Breakfast Chicken Hash – Prep
Dice potatoes into 1‑inch cubes, dice yellow onion and red bell pepper, and shred any remaining chicken.
Time: PT5M
Breakfast Chicken Hash – Cook Potatoes
Heat 2 tbsp oil in a large skillet over medium‑high. Add potatoes in a single layer, let sit without stirring for 7 minutes to develop color, then flip and continue until tender, about 5 more minutes.
Time: PT12M
Temperature: medium-high
Breakfast Chicken Hash – Add Veggies & Chicken
Add diced onion, bell pepper, and a pinch of smoked paprika. Cook 4 minutes until softened. Stir in shredded chicken, season with salt, pepper, and a little more smoked paprika. Cook 2 minutes.
Time: PT6M
Temperature: medium
Breakfast Chicken Hash – Finish with Cheese & Eggs
Sprinkle shredded Monterey Jack over the hash, let melt 1 minute. In a cleared spot, crack 2 eggs, fry to desired doneness (runny yolk recommended). Top hash with the eggs and garnish with chopped green onions.
Time: PT5M
Temperature: medium
Final Chicken Noodle Soup – Cook
Bring the seasoned stock from step 3 to a gentle boil. Add 8 oz wide egg noodles and cook 7 minutes. Add any leftover vegetables from the stock (carrot, celery) if desired, and simmer 5 more minutes. Adjust seasoning with salt, pepper, soy sauce, and a pinch of chicken base.
Time: PT12M
Temperature: medium
Serve Soup
Ladle soup into bowls, garnish with sliced green onions if desired.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 5 g
Dietary info: Contains dairy, Contains gluten, Contains soy, Contains eggs, Not vegetarian, Not vegan
Allergens: Dairy, Gluten, Soy, Eggs
Ingredient Substitutions
- Instead of Costco Rotisserie Chicken: pre‑cooked chicken, store‑bought cooked chicken
- Instead of Carrot: frozen carrot pieces
- Instead of Celery: celery seed
- Instead of Onion: shallot
- Instead of Garlic: garlic powder
- Instead of Fresh Ginger: ground ginger
- Instead of Bay Leaf: dried thyme
- Instead of Black Peppercorns: cracked black pepper
- Instead of Butter: margarine
- Instead of All-Purpose Flour: gluten‑free flour
- Instead of Frozen Peas: fresh peas
- Instead of Lemon: lemon juice
- Instead of Heavy Cream: half‑and‑half
- Instead of Soy Sauce: tamari
- Instead of Chicken Broth: water + bouillon
- Instead of Creole Seasoning: Cajun seasoning
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fresh Spinach: kale
- Instead of Pasta: any pasta
- Instead of Mushrooms: sliced zucchini
- Instead of Rice: quinoa
- Instead of Black Beans: pinto beans
- Instead of Chipotle Chili Powder: smoked paprika
- Instead of Cumin: ground coriander
- Instead of Large Flour Tortillas: wraps
- Instead of Monterey Jack Cheese: cheddar
- Instead of American Cheese: provolone
- Instead of Mayonnaise: aioli
- Instead of Chili Crunch: sriracha
- Instead of Pickles: relish
- Instead of Fresh Dill: parsley
- Instead of Fritos Corn Chips: tortilla chips
- Instead of Potatoes: sweet potatoes
- Instead of Red Bell Pepper: any bell pepper
- Instead of Yellow Onion: shallot
- Instead of Smoked Paprika: regular paprika
- Instead of Eggs: tofu scramble
- Instead of Green Onions: chives
- Instead of Wide Egg Noodles: any pasta
- Instead of Chicken Base: bouillon cube
Equipment Needed
- Large Stock Pot
- Saucepan
- Skillet
- Frying Pan
- Cutting Board
- Chef's Knife
- Fine Mesh Strainer
- Ladle
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Grater (optional)
- Mixing Bowl (optional)
- Tongs (optional)
Critical Steps — Do Not Skip
- Removing meat from the rotisserie chicken without leaving cartilage
- Simmering the stock for at least 2 hours for deep flavor
- Skimming excess fat from the stock
- Making a smooth roux for the gravy to avoid lumps
- Crisping shredded chicken for the melt sandwich
- Ensuring noodles in the final soup are al dente
Chef Tips from the Video
- Save the chicken skin and bones for stock; they add richness and gelatin.
- Crisp the shredded chicken on high heat for texture, then deglaze with a splash of soy sauce.
- When making the roux, cook it just until golden; over‑cooking will give a bitter taste.
- Use the leftover broth as a base for quick sauces or to thin the pasta sauce.
Troubleshooting
Gravy has lumps
Whisk continuously while adding broth; if lumps form, strain through a fine sieve and return to heat.
Soup is too salty
Add a splash of water or unsalted stock and simmer a few minutes; taste and adjust.
Rice in the dumpling bowl is undercooked
Cover the pan and let it steam for an extra 2‑3 minutes with a splash of water.
Chicken pieces are dry
Add a little of the reserved chicken juices or a splash of broth when reheating.
Storage
Refrigerator: Store broth, cooked chicken, and all prepared dishes in airtight containers for up to 4 days.
Freezer: Freeze broth, cooked pasta, burritos, and extra chicken in freezer‑safe bags for up to 2 months.
Room temperature: Do not leave any of these dishes at room temperature for more than 2 hours.
Make-Ahead Tips
- Make the chicken stock a day ahead and refrigerate; it develops richer flavor.
- Portion and freeze the broth, noodles, and cooked rice for quick meal assembly.
- Grate cheese and chop vegetables in advance; store in sealed containers.
Frequently Asked Questions
What is the cultural significance and history of using a rotisserie chicken in American budget cooking?
Rotisserie chickens have become a staple in American households because they offer a quick, affordable source of protein. Stores like Costco popularized the $5 rotisserie chicken, making it a go‑to option for families looking to stretch a small grocery budget while still enjoying a home‑cooked meal.
What are traditional regional variations of chicken soup in American cuisine?
American chicken soup ranges from classic New England chicken‑noodle soup to Southern chicken and dumplings. Each region adds its own twist—creamy milk‑based soups in the Midwest, spicy Cajun versions in Louisiana, and clear broth styles in the Pacific Northwest.
How is chicken traditionally served with mashed potatoes and gravy in the Midwest?
In the Midwest, a classic comfort meal pairs roasted or rotisserie chicken with buttery mashed potatoes topped with a rich, brown gravy made from pan drippings. The gravy often includes a splash of soy sauce for depth, just like in this recipe.
What occasions or celebrations is a chicken melt sandwich associated with in American casual dining?
The crispy chicken melt is a popular lunch or snack at diners and casual eateries across the United States, especially during sports events or weekend brunches where a hearty, handheld sandwich is favored.
What makes the Creole chicken pasta unique in American fusion cuisine?
Creole chicken pasta blends Southern Louisiana seasoning—paprika, cayenne, and herbs—with Italian pasta and cream, creating a spicy‑creamy fusion that reflects the multicultural nature of modern American cooking.
What are the most common mistakes to avoid when making the chicken gravy for this meal plan?
Common errors include letting the roux burn, which adds bitterness, and adding broth too quickly, which creates lumps. Whisk constantly and add broth gradually to keep the gravy smooth.
Why does this recipe use a two‑hour simmer for the stock instead of a quicker method?
A long, gentle simmer extracts collagen from the bones and deepens flavor, resulting in a richer broth that serves as the foundation for soups, sauces, and the final noodle soup. Shorter cooking times yield a thinner, less flavorful stock.
Can I make the chicken burritos ahead of time and how should I store them?
Yes, assemble the burritos, wrap each tightly in foil or parchment, and freeze. Reheat in a skillet or microwave before serving. They keep well for up to 2 months in the freezer.
What texture and appearance should I look for when crisping the shredded chicken for the melt sandwich?
The chicken should be golden‑brown on the edges with a slightly crunchy texture, while remaining moist inside. It should not be burnt; a light caramelization indicates proper crisping.
What does the YouTube channel SAM THE COOKING GUY specialize in?
The YouTube channel SAM THE COOKING GUY focuses on practical, budget‑friendly home cooking tutorials that transform inexpensive ingredients—like a $5 rotisserie chicken—into a variety of tasty meals for everyday people.
How does the YouTube channel SAM THE COOKING GUY's approach to American comfort food differ from other cooking channels?
SAM THE COOKING GUY emphasizes extreme frugality, using a single protein to create an entire week’s menu, and he often adds humor and candid commentary. Other channels may focus on gourmet techniques or single‑dish recipes, while Sam delivers a full meal‑prep system.
Last updated: August 25, 2026
