4 New Rotisserie Chicken Dinners

Weeknight Paella

Prep Time:30 min

Start to Finish:30 min

Makes:6 servings (1 1/2 cups each)

2 tablespoons olive or vegetable oil

1 package (5.9 oz) chicken-and-garlic rice and vermicelli mix

1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)

1 can (14 oz) chicken broth

3/4 cup water

1 dried bay leaf

1/2 lb fully cooked chorizo sausage, cut into bite-size pieces

1/2 cup frozen baby peas

1 deli rotisserie chicken (2 to 2 1/2 lb), cut into 6 serving pieces

1 cup cooked deveined peeled medium shrimp, thawed if frozen, tail

shells removed

1. In 12-inch skillet, heat oil over medium-high heat. Add rice mix

and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly,

until rice mix begins to brown.

2. Stir in broth, water, bay leaf and seasoning packet from rice mix.

Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.

3. Stir in sausage and peas. Add chicken pieces.

Heat to boiling over

medium-high heat; reduce heat to low. Cover; simmer 10 minutes. Stir

in shrimp. Cover; cook about 5 minutes or until shrimp and chicken

are thoroughly heated. Remove bay leaf before serving.

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Double-Cheese Chicken and Vegetables

Prep Time:30 min

Start to Finish:30 min

Makes:4 servings (1 1/2 cups each)

1 cup uncooked rotini pasta (3 oz)

1 bag (24 oz) frozen broccoli, carrots, cauliflower & cheese sauce

1 cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

1 cup shredded American-Cheddar cheese blend (4 oz)

1. In 3-quart saucepan, cook and drain pasta as directed on package.

Return to saucepan.

2. Meanwhile, in 2-quart microwavable casserole, place frozen

vegetables and cheese sauce. Loosely cover with microwavable plastic

wrap. Microwave on High 8 to 10 minutes, stirring twice, until cheese

sauce melts and vegetables are just crisp-tender.

3. Stir vegetables, chicken and cheese into pasta. Cover; cook over

low heat 2 to 3 minutes or until cheese is melted. Stir gently.

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Speedy Mediterranean Chicken

Chicken, olives, raisins, honey and curry make a 30-minute skillet

sensation.

Prep Time:30 min

Start to Finish:30 min

Makes:4 servings

1 tablespoon olive or vegetable oil

2 teaspoons curry powder

1 jar (16 oz) Thick `n Chunky salsa

1/2 cup sliced green olives

1/4 cup golden raisins

1/4 cup honey

1 deli rotisserie chicken (2 to 2 1/2 lb), cut into 6 to 8 pieces,

skin removed if desired

1. In 12-inch nonstick skillet, heat oil over medium heat. Stir in

curry powder. Cook over medium heat 1 minute, stirring constantly.

2. Stir in remaining ingredients except chicken. Add chicken; turn to

coat.

3. Cover; cook over medium-high heat 5 to 6 minutes, turning chicken

occasionally, until sauce is bubbly and chicken is thoroughly heated.

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Creamy Chicken and Vegetables with Noodles

Prep Time:15 min

Start to Finish:15 min

Makes:4 servings

5 cups uncooked medium egg noodles (10 oz)

2 cups frozen mixed vegetables (from 1-lb bag), thawed

6 medium green onions, sliced (6 tablespoons)

1 container (8 oz) garden vegetable cream cheese spread

1 1/4 cups milk

1 1/2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb

chicken)

1/2 teaspoon garlic salt

1/4 teaspoon pepper

2 tablespoons canned French-fried onions, if desired

1. Cook and drain noodles as directed on package.

2. Meanwhile, spray 12-inch skillet with cooking spray; heat over

medium heat. Add mixed vegetables and green onions; cook about 4

minutes, stirring frequently, until vegetables are crisp-tender. Stir

in cream cheese and milk until blended. Stir in chicken, garlic salt

and pepper; cook until hot.

3. Stir noodles into cheese sauce mixture; cook until hot. Sprinkle

with French-fried onions.

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Strawberries and Cream Dessert Squares

Prep Time:30 min

Start to Finish:2 hr 30 min

Makes:20 servings

Crust

1 pouch Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened

1 egg

Filling

1 cup white vanilla baking chips (6 oz)

1 package (8 oz) cream cheese, softened

Topping

4 cups sliced fresh strawberries

1/2 cup sugar

2 tablespoons cornstarch

1/3 cup water

10 to 12 drops red food color, if desired

1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13×9-inch pan

with cooking spray. In large bowl, stir cookie mix, butter and egg

until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25

minutes or until light golden brown. Cool completely, about 30

minutes.

2. In small microwavable bowl, microwave baking chips uncovered on

High 45 to 60 seconds or until chips are melted and can be stirred

smooth. In medium bowl, beat cream cheese with electric mixer on

medium speed until smooth. Stir in melted chips until blended. Spread

mixture over crust. Refrigerate while making topping.

3. In small bowl, crush 1 cup of the strawberries. In 2-quart

saucepan, mix sugar and cornstarch. Stir in crushed strawberries and

1/3 cup water. Cook over medium heat, stirring constantly, until

mixture boils and thickens. Stir in food color. Cool 10 minutes.

Gently stir in remaining 3 cups strawberries. Spoon topping over

filling. Refrigerate 1 hour or until set; serve within 4 hours. Store

covered in refrigerator.