At this point in my life and probably your life, I’m all about whatever makes life easier. And today, I’m going to do that for you. You’re going to pick up one rotisserie chicken and we’re going to make three meals out of it.

Why You’ll Love This

I could eat this every single day.

The great part is I’m going to take this like a meal prep approach.

This can be fully prepped in advance.

This one’s for sure going to be a winner and it’s pasta so we know it’s going to fill you up.

It is comforting, even if you just eat the broth with noodles or with rice in this case, it’s still going to be nutritious.

Ingredients

For the three meals:

• One rotisserie chicken

For the chicken stock:

• Carcass, bones, and little meat left on it
• Cold water
• Whatever you’ve got, like in your produce store

For the chicken and spinach Alfredo baked stuffed shells:

• Chicken (shredded from rotisserie)
• Shells (pasta)
• One box of frozen spinach
• Ricotta cheese (or cottage cheese)
• Grated Parmesan (about equal parts to ricotta)
• Fresh basil
• Salt
• Pepper
• Garlic powder
• One egg (optional)
• Olive oil
• Store-bought Alfredo sauce (one large jar or two smaller containers)
• Shredded mozzarella
• More Parmesan

For the chicken fajita skillet casserole:

• Chicken (half of shredded rotisserie chicken)
• Bell pepper
• Pe blanos (Poblano peppers)
• Onions
• Butter (a couple tablespoons)
• Flour (a couple tablespoons)
• One can of fire roasted tomatoes and green chilies with their juices
• Chicken stock (a little bit)
• One can of pinto beans
• Cheese (pre-shredded or shredded)
• Chips
• Salt
• Pepper
• Garlic powder
• Chili powder
• Cumin

For the coconut chicken soup with rice:

• Chicken stock (from carcass)
• Green onions (light green and white parts for start, green part for later)
• Bouillon (paste or cube)
• Coconut oil
• Ginger
• Salt
• Mushrooms
• Matchstick carrots
• Garlic powder
• Pepper
• Full fat unsweetened coconut milk
• Chicken (meat from carcass)
• Rice
• Fresh lime juice
• Sriracha (optional)

Instructions

1. Pick up one rotisserie chicken.
2. The first step is to take your chicken and shred it all up.
3. Don’t throw away the bones because the carcass, the bones and the little meat that’s left on it, that’s going to make our third meal.
4. Take the skin off because I really don’t need it.
5. Put your carcass all the stuff in a pot.
6. Start your stock in cold water so that everything extracts naturally and at the same time.
7. Throw whatever you’ve got, like in your produce store, into the pot.
8. Toss all of this into the pot with the chicken.
9. Boil your shells for your Alfredo a little less than done.
10. For your Alfredo filling, use a combination of the light and dark meat.
11. Give the chicken a little bit of a chop.
12. Save like half of this chicken for our other meal.
13. Chop up the rest of the chicken even further because those shells are not that big.
14. In with the chicken, add some spinach.
15. Add some ricotta cheese.
16. Add about equal parts of grated Parmesan.
17. Go in with some fresh basil, just kind of mix those right in with the spinach.
18. Add a little bit of salt and pepper and a little bit of garlic powder.
19. Give that a mix.
20. Add one egg.
21. Drain the shells and then just kind of shock them a little bit with cold water just till they’re like cool enough to handle.
22. Simply spoon the filling into each little shell and place it into a casserole dish.
23. Put a little olive oil down at the bottom of your dish so it doesn’t stick.
24. Put a little bit of store-bought Alfredo down at the bottom and then just pack them in.
25. Take your Alfredo and just slather it all over these.
26. Add some shredded mozzarella.
27. Add a little more Parmesan.
28. Cover the Alfredo dish and bake it for the first half and then uncover it till it’s all browned and bubbly.
29. Get your skillet hot for the fajita casserole.
30. Cut up some pepper cinunions.
31. Cut up sweet bell pepper and pe blanos.
32. Saute these peppers.
33. Go like four or five minutes without even stirring and then you get that color.
34. Go in with your salt, pepper, a little garlic powder, a little chili powder and cumin.
35. Put that a stir.
36. Let them cook about one more minute.
37. Take these out inside of a side for a second.
38. Add in a couple tablespoons of butter and then a couple tablespoons of flour, cook that down a bit.
39. Add in a can of like fire roasted tomatoes and green chilies with their juices in here.
40. Add in a little bit of chicken stock.
41. Add in the chicken.
42. Add in a can of pinto beans.
43. Add in half your cheese.
44. Add in your peppers and onions.
45. Add in some chips, just going to kind of break them up in big pieces.
46. Add the rest of your cheese.
47. Go straight into the oven and go get till it’s all bubbly.
48. Cut up the green onions, save the green part for later, but then start with the light green and white parts.
49. Get the broth strained.
50. Pull the chicken out, get that meat off the bone, and add it to our broth that we’re using.
51. While your stock is still really hot, add in some bouillon.
52. Get another pot, or the same pot used earlier.
53. Go in with coconut oil, just to get our veggie sautéed.
54. Sweat these onions down a little bit in the oil, along with our ginger.
55. Go in with just a little bit of salt.
56. Add mushrooms.
57. Cook those until the mushrooms get a little color and they soften a bit.
58. Go in with some matchstick carrots.
59. Add in a little more salt to help soften those.
60. Add in some garlic powder, and a little bit of pepper.
61. Go in with your chicken stock, scrape up any of the flavor that has accumulated on the bottom.
62. Add in the full fat unsweetened coconut milk.
63. Add in the chicken.
64. Bring this up to a simmer and let everything kind of get acquainted with each other.
65. Cook yourself some rice in the meantime.
66. Stir in your green onions at the end.
67. Squeeze in some fresh lime juice.

Cooking Tips

When you make a stock, you always want to start it in cold water so that everything extracts naturally and at the same time.

You put it straight in hot water. You’re not going to get all that flavor because they didn’t have a chance to release from the bones.

If you were just meal prepping for the week, you can stop here, stick this in the fridge and you’ve got one dinner done.

At this point, if you’re meal prepping, you can leave it at this, stick it in the fridge or you can go straight into the oven and go get till it’s all bubbly.

Now for this, you want it to sit for a while before you dig in because all that Alfredo, saucy goodness, needs to kind of settle.

Serving Suggestions

You can enjoy the Alfredo shells right away, but this one’s going to last in the fridge for a couple of days and then you can just bake it off on the day that you want to eat it.

Serve the fajita casserole with whatever toppings you like. So you know, you’re a little bit of sour cream, maybe the lettuce, salsa.

If you want to make the soup like to kick it up, spice was, you could add in a little sriracha to the soup or just to your bowl.

I like to serve this kind of like you would dumbo. And then I like to put the rice kind of just like right in the middle. A few more green onions, a little sriracha.

We did it. One chicken, three meals, all very different, all very filling, all very full of flavor. For $4.99, you can’t beat it.