Chicken Broth

1 Rotisserie Chicken
12 c. water
1 onion--quartered
2 stalks of celery--cut each stalk into 3-4 pieces
1 T. apple cider vinegar
1 t. salt

Put all ingredients into crock pot. Cook on high for one hour.  Reduce heat and cook overnight and up to 24 hours.  Strain and pour into quart jars leaving an inch head space.  Makes 2-3 quarts.  Keep refrigerated if you plan to use in the next day or two.  If not freeze to use later.

Chicken Orzo Soup

2 stalks celery--chopped
2 medium carrots--peeled & chopped
1/2 medium onion--chopped
1 T. butter
1 T. olive oil
3 cloves garlic--minced
1 T. flour
6 c. chicken broth
1/4 t. Italian seasoning
1 c. orzo pasta
2 c. chopped rotisserie chicken
1 T. lemon juice
1 T. chopped parsley
salt and pepper to taste

Saute celery, carrots, and onions in the butter and olive oil over medium-high heat for 5-7 minutes.  Add garlic and cook for another 30 seconds.  Add flour and stir until mixed in. Add chicken broth and stir well.  Add Italian seasoning. Bring to a boil, reduce heat, add cover to pot and keep slightly ajar, and simmer for 15 minutes.  Stir in the orzo and cook for 10 more minutes--stirring often to prevent scorching. Remove from heat.  Add Chicken, lemon juice, parsley, salt and pepper. 

Recipe adapted from Salt & Lavender blog    

Pina Colada Salad

 My friend made this salad for dinner when we were at their house and I LOVED it and have made it for so many of my family and friends. 

1-2 heads green leaf or Romaine lettuce, chopped
1 1/2 c. fresh pineapple, cut in chunks
1 container blueberries
1 c. strawberries, sliced
1 c. toasted coconut
1/2 c. macadamia nuts, chopped 
Assemble salad in a large bowl. 
Vinaigrette:
1/2 c. sugar
1/3 c. pina colada drink mix
1/3 c. apple cider vinegar
1 1/2 t. dijon mustard
salt and pepper to taste
1 1/4 c. vegetable oil

In a blender combine all ingredients except oil, after blended, slowly add oil until well incorporated. 

Add vinaigrette to salad and toss to combine or serve vinaigrette on the side.

*You can always add or subtract things from this recipe. I don't always add both strawberries and blueberries, sometimes just one, but always fresh pineapple. It's also good to substitute raspberries, blackberries, or sliced almonds.

Chicken Pillows

 This is a recipe that is familiar to a lot of people, and is a major comfort food to me. It's another great way to use a rotisserie chicken. I like to freeze bags of shredded rotisserie chicken to have on hand for quick dinners. You can also used canned chicken.

4 T. butter
1/8 t. pepper
4-8 oz. cream cheese, I like to use a whole package
2 c. shredded chicken
2 stalks celery, optional
1/2 c. diced onions
favorite roll recipe or 2 cans crescent rolls

Roll out dough into large circle and cut into triangles, pizza style. Fill with 1/4 c. filling. Roll up and tuck in ends; brush tops with melted butter. Bake at 375 for 15-20 minutes.

Gravy:

1 can cream of chicken soup

Make according to directions on the can. Serve over rolls. 

Chicken Caesar Wraps

 We love this recipe and have been making it for years. It's a great way to use your rotisserie chicken. If you want to make it even quicker, use store-bought Caesar dressing.

• ¼ cup mayonnaise
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice, from about 1 large lemon
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 garlic clove, finely minced
• ¼ cup olive oil
• 3 cups rotisserie chicken, shredded
• 1 romaine lettuce, torn into bite-sized pieces
• tortillas or wraps

• In a small bowl, whisk together the mayo, Parmesan cheese, lemon juice, Worcestershire sauce, mustard and garlic. Whisk in the olive oil slowly until thoroughly incorporated.
• In a large bowl, toss the chicken and lettuce with the dressing. Divide the chicken/lettuce mixture evenly among the tortillas or wraps. Roll and secure with a toothpick, if desired. Serve.
  Recipe Source: Mel's Kitchen Cafe

Chicken Pot Pie

 Filling:
1 package (10 oz.) frozen pease and carrots
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 t. salt
1/4 t. pepper
1 3/4 c. chicken broth
2/3 c. milk
3 c. shredded chicken

Rinse frozen vegetables under cold water to separate; drain and set aside. Sauté onions in butter over medium heat until tender. Whisk in flour, salt, and pepper. Cook, stirring constantly until mixture is bubbly. Stir in broth and milk. Heat to boiling over medium heat and stir in chicken and vegetables. Let cool.

Line your pie plate with pie crust, then add filling. Top the pie with another crust and flute edges. Make slits in stop crust and wrap edges of pie with foil. Bake according to directions on pie crust package, 35-40 minutes, or until golden brown. (Remove foil 10 minutes before done.) Let stand a few minutes before serving.