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.