Our local newspaper had their weekly insert called Gulf Coasting, and there was a section on cooking with rotisserie chickens. These two recipes are from The Rotisserie Chicken Cookbook: Homemade Meals with Store Bought Convenience by Michelle Ann Anderson.

I liked the looks of both of them and will try them soon.

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PRONTO CHICKEN MARSALA

2 Tbsp. olive oil
2 Tbsp. butter
1 (8-oz.) package sliced mushrooms
1 tsp. minced garlic (I would put more!)
1/2 c. Marsala wine
1 (12-oz.) jar mushroom gravy
2 cups coarsely shredded rotisserie chicken
1 tsp. fresh oregano, chopped
12 ounces uncooked penne pasta, cooked per directions on box
Grated Parmesan cheese

Place oil and butter in large skillet over medium heat; stir in mushrooms. Cook, stirring occasionally, for 3-4 minutes, or until softened.

Add garlic and cook 1 minute more, stirring constantly.

Pour in wine, stirring to scrape browned bits on bottom of skillet. Stir in gravy and chicken; bring to a boil.

Reduce heat to low; simmer 10 minutes. Remove from heat. Stir in oregano.

Place pasta on serving platter; top with chicken Marsala. Garnish with Parmesan and serve.

Serves 4-6.

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AVOCADO CHICKEN SALAD WITH MELONS AND HONEY MUSTARD DRESSING

3 Tbsp. honey
3 Tbsp. Dijon-style mustard
2 Tbsp. champagne or white wine vinegar
2 tsp. lemon zest
1/2 tsp. garlic powder
1/2 tsp. ground white pepper
1 Tbsp. poppy seeds
2 cups diced rotisserie chicken
1 cup diced cantaloupe
1 cup diced honey dew melon
1 large avocado, diced
1 cup seedless red grapes
8 cups torn butter lettuce
1/2 cup cashews, coarsely chopped

Whisk together honey, mustard, vinegar, lemon zest, garlic powder, pepper and poppy seeds in a medium glass bowl.

Mix together the chicken, melons, avocado and grapes in bowl with dressing. Cover and refrigerate for an hour or until completely chilled.

Arrange lettuce on a large serving platter and mound with chicken salad. Sprinkle cashews over top and serve.

Serves 6-8.

I think both these recipes would even be good company recipes.

June