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2 Roasted Chickens, 7 Meal Ideas!

Weeknight meal planning and cooking can really be a challenge…we’re all busy, everyone is hungry and time is of the essence.  There are days when I really have to dig deep to figure out what we’re having for dinner!  And more often than I’d like to admit we turn to take out.  But if I plan properly, and bake and cook in big batches I can avoid all that dinner planning stress.

One of my go-to big batch meals is roasted chicken, either roasting them at home, our purchasing rotisserie chicken from the grocery store.  I know that when we have roasted chicken for dinner one night, I can get several meals (and lunches) out of that roasted chicken for the next few days.  I love this because not only is this a convenient and inexpensive way to meal plan, but I like knowing that we are enjoying nutritious, high quality and affordable meals.

A single chicken can be turned into a number of different meals: from roasted chicken one night, to soups, to stews, to stocks that are used as a base for other dishes for other nights.  I’ve always done this type of meal planning with roasted chicken, so when I was challenged by the Chicken Farmers of Canada to take 2 roasted chickens and make 7 meals for the week out of them, I actually couldn’t wait to see what meals we could enjoy over the next 7 days.  This challenge was surprisingly a lot easier than I thought it would be.

So the next time you’re serving roasted chicken for dinner, you can feel good knowing that you are already halfway to having dinner plans for the next few days!

2 roasted chickens, 7 meals


2 Roasted Chickens, 7 Meals {A Pretty Life}

For the first night we enjoyed Oven Roasted Chicken with mashed potatoes, roasted squash, green peas and a salad.  Just a simple and classic meal…a perfect Sunday dinner to set up the week.

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Homemade Chicken Broth {A Pretty Life}

For the second day, I made Homemade Chicken Broth, which is the easiest thing in the world to make, and so convenient to have around (it freezes great too).  This recipe makes a large batch of broth that can be used for 2 soup recipes.  So for day #2 I used half of the broth for this Vietnamese Chicken Noodle Soup.

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Cheesy Chicken Spaghetti Bake {A Pretty Life}

For day #3 I made this Cheesy Chicken Spaghetti Bake.  My kids LOVED this dish.  All you have to do is boil enough spaghetti noodles for your family (I used leftover spaghetti noodles), add the cooked noodles to a baking dish, pour in a jar of spaghetti sauce, sprinkle on 1 cup of shredded left over chicken, sprinkle on 1 – 2 cups of shredded cheese and bake in a 350 degree oven for 35 – 40 minutes.  Yum.

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Cheddar & Ale Chicken Chowder

For day #4 I served this warm & hearty Cheddar & Ale Chicken Chowder.  The original recipe is made in a crockpot, but it can also be made directly on the stove.  Just follow the recipe, adding all of the ingredients to a pot on the stove, and substitute the raw chicken for 1 cup of cooked, shredded chicken.  This soup recipe also makes a large batch so it’s great for sending with the kids for school lunches the next day.

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Easy Chicken Chilaquiles

For day #5 we enjoyed this Easy Chicken Chilaquiles dinner.  This is a family favourite and SO easy to make…this recipe is ready in less than one hour too, making it a perfect weeknight meal!

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Chicken and Apple Tortilla Melt

Chicken is a great protein for lunches too!  My kids have been packing chicken sandwiches with BBQ sauce and cheese in their lunches for school, and I enjoyed these Chicken and Apple Tortilla Melts at home.  (Recipe and image from Chicken.ca)

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Chicken and Rice Soup {A Pretty Life}

And for the final recipe, I made this 30-Minute Chicken & Rice Soup.  As I was making this soup I remarked at how good my home smelled…there’s something so delicious and nostalgic about the smells of carrots, celery and onions cooking on the stove.  These are the smells of childhood and holidays and the anticipation of something delicious coming!  And they can be the smells of everyday life too…simple 30 minute dinners that make everyone come running to the table.



30 Minute Chicken & Rice Soup

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  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


  • 2 tbsp butter
  • 23 carrots (chopped)
  • 2 celery sticks (chopped)
  • 1 onion (chopped)
  • 1/2 green pepper (chopped)
  • 4 cups of home made chicken stock
  • salt (if necessary (adjust to taste))
  • fresh ground pepper
  • 1/2 tsp dried thyme
  • 1 cup cooked brown rice
  • 1 cup cooked (shredded chicken)
  • 1 cup frozen peas


  1. In a saucepan saute the carrots, celery, onion and green pepper in the butter for about 3 minutes.
  2. Sprinkle on some salt & pepper to taste.
  3. Add the thyme and cook for about 2 more minutes. Set aside.
  4. Bring your stock to a low boil, then add the rice, cooked chicken and carrot mixture.
  5. Lower the heat to low-medium and simmer for about 5 minutes.
  6. Add the frozen peas, simmer for about 5 more minutes.

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Isn’t it amazing how many delicious (and uncomplicated) meals you can get out of 2 roasted chickens?  Not to mention healthy and easy on the wallet too!  I hope you got some ideas here for your next meal plan! Enjoy!

Have a delicious day!



Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.

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