3 Meals From a $5 Costco Rotisserie Chicken

Ingredients

• 1 whole Rotisserie Chicken (Shredded; keep bones and skin for stock)
• 1 whole Chicken Carcass (Includes bones, skin, and any leftover meat)
• 1 cup Frozen Spinach (Thawed and drained)
• 1 cup Ricotta Cheese (Full‑fat; can substitute cottage cheese)
• 1/2 cup Parmesan Cheese (Grated)
• 1/4 cup Fresh Basil (Chopped)
• 1 Egg (Optional; adds richness to filling)
• 12 Jumbo Pasta Shells (Cook al dente, then shock in cold water)
• 1 tbsp Olive Oil (For greasing baking dish)
• 2 cups Alfredo Sauce (Store‑bought jarred sauce)
• 1 cup Mozzarella Cheese (Shredded)
• 1 Bell Pepper (Sweet, cut into strips)
• 2 Poblano Pepper (Stemmed and sliced)
• 1 Onion (Medium, sliced)
• 2 tbsp Butter (Unsalted, for roux)
• 2 tbsp All-Purpose Flour (For roux)
• 1 can (14 oz) Fire‑Roasted Diced Tomatoes with Green Chilies (Undrained)
• 4 cups Chicken Stock (From homemade stock (see step))
• 1 can (15 oz) Pinto Beans (Rinsed and drained)
• 1 cup Shredded Mexican Blend Cheese (For casserole topping)
• 1 cup Tortilla Chips (Crushed; adds crunch)
• 2 tbsp Coconut Oil (For sautéing soup veggies)
• 4 stalks Green Onions (White and light green parts minced; green tops saved for garnish)
• 1 tbsp Fresh Ginger (Minced)
• 1 cup Mushrooms (Sliced; any variety)
• 1/2 cup Matchstick Carrots (Thin strips)
• 2 cups Full‑Fat Unsweetened Coconut Milk (Shake can before opening)
• 2 tbsp Lime Juice (Freshly squeezed)
• 3 cups Cooked Rice (White or brown, for serving soup)
• to taste Salt
• to taste Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Chili Powder
• 1/2 tsp Cumin
• 1 tbsp Chicken Bouillon Paste (Optional; intensifies stock flavor)
• to taste Sriracha (Optional hot sauce for soup or casserole)

Instructions

1. Prepare Chicken and Stock

   Remove the rotisserie chicken from its packaging. Pull off the skin and shred the meat; set aside about half for the stuffed shells and fajita casserole, and keep the rest for the soup. Place the carcass, skin, and any leftover meat scraps in a large stockpot, cover with cold water, and add any vegetable scraps (e.g., carrot tops, onion ends). Bring to a gentle boil, then reduce to a simmer for 30 minutes, skimming foam occasionally. Strain the broth, discard solids, and reserve 4 cups of stock for later use.

   Time: PT30M

2. Cook Pasta Shells

   Bring a large pot of salted water to a boil. Add the jumbo shells and cook 1‑2 minutes less than package directions (al dente). Drain and immediately rinse under cold water to stop cooking. Set aside.

   Time: PT10M

   Temperature: 212°F

3. Make Stuffed Shell Filling

   In a mixing bowl combine shredded chicken (about 1 cup), thawed frozen spinach (well‑drained), ricotta, grated Parmesan, chopped fresh basil, 1 tsp garlic powder, salt, pepper, and the optional egg. Mix until evenly incorporated.

   Time: PT10M

4. Assemble Stuffed Shells

   Lightly grease the baking dish with olive oil. Spoon a thin layer of Alfredo sauce on the bottom. Fill each shell with the chicken‑spinach mixture and place seam‑side up in the dish. Pour the remaining Alfredo sauce over the shells, sprinkle shredded mozzarella and extra Parmesan on top.

   Time: PT5M

5. Bake Stuffed Shells (Optional for Meal‑Prep)

   Cover the dish with foil and bake at 375°F for 15 minutes, then remove foil and bake another 10 minutes until the cheese is golden and bubbly.

   Time: PT25M

   Temperature: 375°F

6. Prepare Fajita Veggies

   Slice the sweet bell pepper, poblano peppers, and onion into thin strips. Heat the cast‑iron skillet over high heat, add a drizzle of oil, and sauté the vegetables without stirring for 4‑5 minutes until they develop a deep caramelized color. Season with salt, pepper, garlic powder, chili powder, and cumin; stir and cook 1 more minute.

   Time: PT10M

   Temperature: High

7. Make Creamy Base for Casserole

   Remove veggies from skillet and set aside. In the same skillet melt butter, whisk in flour, and cook for 2 minutes (roux). Add the fire‑roasted tomatoes with their juices, scraping up any browned bits, then stir in 1 cup of the homemade chicken stock until smooth. Let simmer 3 minutes to thicken.

   Time: PT5M

   Temperature: Medium

8. Combine Casserole Ingredients

   Stir the remaining chicken stock, shredded chicken, pinto beans, half of the shredded cheese, and the sautéed peppers/onions into the skillet. Transfer the mixture to an oven‑proof dish, top with the remaining cheese and crushed tortilla chips for crunch.

   Time: PT5M

9. Bake Fajita Skillet Casserole

   Place the casserole in a preheated 375°F oven and bake for 20 minutes, or until the cheese is melted and the edges are bubbly.

   Time: PT20M

   Temperature: 375°F

10. Prepare Soup Vegetables

    Finely chop the white and light green parts of the green onions, mince the ginger, slice mushrooms, and have matchstick carrots ready.

    Time: PT10M

11. Sauté Soup Base

    In a medium saucepan heat coconut oil over medium heat. Add the onions, ginger, mushrooms, and carrots; season with a pinch of salt. Cook, stirring occasionally, until vegetables soften and mushrooms develop light color, about 5 minutes.

    Time: PT5M

    Temperature: Medium

12. Build Coconut Chicken Soup

    Add the strained chicken stock to the saucepan, scraping up any browned bits. Stir in the full‑fat coconut milk and bring to a gentle simmer. Add the shredded chicken pieces, reduce heat, and let simmer 10 minutes. Finish with the green onion tops, lime juice, and optional Sriracha.

    Time: PT15M

    Temperature: Low simmer

13. Serve and Store

    Portion the baked stuffed shells, fajita casserole, and coconut soup into individual containers. Refrigerate for up to 4 days. Reheat shells and casserole at 350°F for 15‑20 minutes or microwave; reheat soup on stovetop until hot.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

5g