There is no shame in a rotisserie chicken dinner game. Here are 9 ways to turn a basic bird into so much more. You’re welcome.

Creamy Chicken and Thyme Dumplings

This is exactly what you need to warm up on cold nights: chicken, carrots and celery combined with creamy gravy, then topped with tender dumplings and a hit of fresh herbs. It’s the food equivalent of your favorite sweatpants.

Ingredients
Stew
3 tablespoons butter
1 medium onion, diced
3 tablespoons Gold Medal™ all-purpose flour
1 carton (32 oz) Progresso™ chicken stock
3 cups deli rotisserie chicken, cut into 1/2-inch pieces
4 medium carrots, peeled and cut diagonally into 1/4-inch slices
3 stalks celery, cut diagonally into 1/4-inch slices
1/2 cup heavy whipping cream
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper

Dumplings
2 cups Original Bisquick™ mix
2/3 cup milk
1 1/2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley

Directions
In 5-quart Dutch oven, heat butter over medium heat. Cook onion in butter 6 minutes, stirring occasionally, until softened. Add flour; cook and stir 2 minutes. Gradually add stock, stirring until blended. Add chicken, carrots, celery, whipping cream, 2 teaspoons thyme, the salt and pepper. Heat to boiling over medium-high heat. Reduce heat to medium; simmer 12 to 15 minutes or until vegetables are crisp-tender.
Meanwhile, in medium bowl, stir together Dumpling ingredients. Drop dough by rounded teaspoonfuls into hot chicken mixture. Cook 10 minutes. Cover; cook 10 minutes longer or until dumplings are cooked through.

Buffalo Chicken Stuffed Sweet Potato Boats

Buffalo Chicken Stuffed Sweet Potato Boats
Mouthful? Yes. Awesome? Yes.

Ingredients
2 large sweet potatoes
3 slices bacon
1 carrot, diced
1 celery stalk, diced
1 rotisserie chicken, shredded
1 (4.5 ounce) can Old El Paso™ Green Chiles
1/2 cup buffalo sauce (I used Franks)
1 cup shredded cheddar cheese
1/2 cup diced avocado
1/4 cup fresh cilantro
1 lime, for the juice

Directions
1. Preheat the oven to 400°F. Pierce the sweet potatoes with a fork and roast them on a baking sheet for about an hour. Longer if needed. Let cool.
2. While the sweet potatoes cook, render your bacon until crispy. Set aside to drain on paper towels. Crumble. Drain all but a tablespoon of the fat and add the carrots and celery. Sauté until they start to soften, 5 minutes.
3. Add the shredded chicken, green chiles and the buffalo sauce to the pan. Let cook on low for a few minutes.
4. Slice the sweet potatoes in half (lengthwise) and scoop out as much filling as you want. Leave a little in the bottom and sides.
5. Place the chicken mixture into each half and top with shredded cheese.
6. Broil until cheese melts and is bubbly.
7. Garnish with lime juice, bacon crumbles, cilantro and avocado.

Chicken and Veggie Risotto Bake

Creamy rice pairs well with chicken and veggies in this delicious baked risotto – a tasty Italian side dish.

Ingredients
1/4 cup butter or margarine
2 medium onions, chopped (1 cup)
1 tablespoon finely chopped garlic
1 1/2 cups uncooked short-grain Arborio rice
1 medium sweet potato, peeled, cut into 1/2-inch pieces (2 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces (1 cup)
3 medium carrots, cut into 1/2-inch slices (1 cup)
4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons chopped fresh rosemary leaves
3 cups shredded cooked chicken
3/4 cup shredded Parmesan cheese (3 oz)
1/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions

1. Heat oven to 400°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Stir in garlic and rice; cook 1 minute. Spoon mixture into baking dish. In same skillet, melt remaining 2 tablespoons butter over medium heat. Cook sweet potatoes, parsnips and carrots in butter 6 minutes, stirring occasionally. Spoon vegetables over rice mixture. Add broth, thyme and rosemary to skillet. Stir in chicken, cheese, whipping cream, salt and pepper. Add to baking dish; stir until well combined.

2. Cover; bake 1 hour or until rice and vegetables are tender and most of liquid is absorbed.

Chicken and Dill Instant Ramen Noodles

Chicken and Dill Instant Ramen Noodles
Your lunchtime routine just got easier with this fun hack for quick chicken ramen noodles!

Ingredients
2 (3 oz) packages chicken instant ramen noodle soup
14 ounces cooked and shredded chicken breast (or rotisserie chicken)
1 cup frozen sweet peas
1/2 cup cut baby corn
3 to 4 green onions, white and green parts chopped
2 shallots, thinly sliced
4 tablespoons chicken base (or 4 teaspoons instant chicken stock mix)
Salt and pepper
4 tablespoons minced fresh dill

Directions
Bring a small pot of water to a boil. Discard flavor packets for ramen noodles and boil noodles 1 minute. Drain, then rinse under cold water. Divide noodles evenly among 4 sealable glass canning jars.

Divide shredded chicken, frozen peas, baby corn, chopped green onions, sliced shallots and chicken base evenly among jars. Season each with a dash of salt and pepper. Divide dill between 4 re-sealable bags; remove all air from bags and seal tightly. Place one bag on top of mixture in each jar and seal jars tightly. Jars can be stored in fridge for up to 4 days.

To prepare, open jars, remove dill packet and pour in boiling water to the bottom of the lip of the jar. Reseal and let sit 3 minutes. Add fresh dill, stir to distribute ingredients and serve immediately.

Southern Chicken and Dumpling Soup

Chicken and dumplings is classic comfort food, and nothing’s more comforting than knowing it’s assembled and ready to go in your freezer. Homemade noodles are so easy to make and will impress your family and friends.

Ingredients
1 1/2 cups shredded cooked chicken
1 medium carrot, cut diagonally into 1/2-inch-thick slices (about 1/2 cup)
1 celery rib, halved lengthwise, and cut into 1/2-inch-thick slices (about 1/2 cup)
1/4 cup finely chopped fresh Italian (flat-leaf) parsley
3/4 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup milk
1 tablespoon butter
1 carton (32 oz) Progresso™ chicken broth

Directions
1. In medium bowl, mix chicken, carrot, celery and parsley.
2. In small bowl, mix flour, baking powder, salt and pepper.
3. In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2×1-inch strips.
4. In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in chicken mixture and dumplings. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
5. To freeze: Mix chicken, carrot, celery and parsley in 1-quart resealable freezer plastic bag. In small bowl, mix flour, baking powder, salt and pepper. In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2×1-inch strips. Transfer to 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in contents of both bags. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.

Mini Tex-Mex Chicken and Cheese Pies

Mini Tex-Mex Chicken and Cheese Pies
These are SO. MUCH. FUN.

Ingredients
1 (1.3 lb) rotisserie chicken, shredded (skin and bones discarded)
1 1/2 cups shredded pepperjack cheese
1 (3 oz) can Old El Paso™ diced green chiles (optional!)
1/4 cup peppercorn ranch dressing
1/4 cup cilantro, plus more for garnish
1/2 cup Bisquick™ Original baking mix
1/2 cup milk
2 eggs
1 cup salsa of your choice

Directions
1. Preheat oven to 375°F.
2. In a large bowl, combine the shredded chicken, cheese, green chiles (if using!), peppercorn ranch and cilantro. Mix together with your hands until well combined.
3. In another smaller bowl, whisk together the Bisquick™, milk and eggs.
4. Lightly coat a 12-cup muffin tin with cooking spray.
5. Pour a Tbsp of the egg mixture into each muffin cup. Then place about 2 Tbsp of the chicken mixture on top of the baking mixture. Then spoon over 1 more Tbsp of the baking mixture on top of the chicken. (Continue for the remaining 11 muffin cups.)
6. Bake for 30 minutes, or until a toothpick is clean when inserted.
7. Serve garnished with more cilantro and your favorite salsa!

Cheesy Chicken and Bacon Rollups

Cheesy Chicken and Bacon Rollups
You’ll love these delicious rollups that are so quick and easy to put together. Great for parties, game day, or any day!

Ingredients
1 rotisserie chicken, shredded (you’ll need two cups of shredded chicken)
1-1/2 cups shredded pepper jack cheese
1/2 cup cream cheese
1/4 cup bacon bits
1/4 cup sliced green onions
1 tablespoon buffalo sauce (more or less according to heat preference)
2 cans Pillsbury™ refrigerated crescent rolls
For the Worcestershire Mustard Sauce
3 tablespoons butter, melted
2 teaspoons Worcestershire sauce
1/2 teaspoon Dijon mustard

Directions
1. Combine all the ingredients (except for the sauce ingredients) in a bowl. Use your hands to mix well.
2. Lay out the crescent rolls on a non-stick surface according to the package directions. Put about 2 heaping tablespoons of the mixture on each triangle and then roll them up, starting with the wide end.
3. Combine the sauce ingredients in a small bowl.
4. Place the stuffed crescent rolls in a baking dish and generously baste with the sauce.
5. Bake for 11-14 minutes or until the crescent rolls are golden brown. Halfway through baking, sprinkle with more bacon bits and some sliced green onions if desired. Serve immediately.

Chicken, Chorizo and Poblano Pasta Bake

Not your Mama’s mac and cheese, this southwest version is packed with chunks of chicken, Mexican chorizo sausage and poblano chiles that give it just enough heat to make things interesting.

Ingredients
3 1/2 cups uncooked penne pasta (12 oz)
1 teaspoon vegetable oil
1 lb Mexican chorizo sausage
4 tablespoons butter
2 medium poblano chiles, seeded, diced (1 cup)
1 medium onion, diced (1 cup)
2 cloves garlic, finely chopped
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
3 tablespoons Gold Medal™ all-purpose flour
2 1/2 cups milk
1 cup heavy whipping cream
1 teaspoon salt
2 cups shredded pepper Jack cheese (8 oz)
2 cups shredded Cheddar cheese (8 oz)
3 cups shredded deli rotisserie chicken
1 cup Progresso™ plain panko crispy bread crumbs

Directions
1. Heat oven to 350°F. Spray 3-quart baking dish with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Cook chorizo in oil 4 to 6 minutes, stirring frequently, until no longer pink. Add 2 tablespoons of the butter, the poblano chiles, onion and garlic. Cook and stir about 6 minutes or until vegetables are softened. Add taco seasoning mix and flour. Cook and stir 2 minutes.
3. Gradually stir in milk and whipping cream. Stir in salt. With heat still at medium-high, heat to boiling, stirring constantly. Remove from heat; stir in cheeses. Add pasta and chicken; stir to combine. Remove from heat. Pour mixture into baking dish.
4. In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 45 to 60 seconds or until melted. Stir in bread crumbs. Sprinkle on top of pasta mixture. Bake 20 to 25 minutes or until sauce is bubbly and top is golden brown. Let stand 10 minutes. Serve hot.

Cast-Iron Skillet Chicken Pot Pie

Cast-Iron Skillet Chicken Pot Pie
Why are cast-iron skillets so amazing? This recipe provides plenty of clues.

Ingredients
4 tablespoons extra-virgin olive oil
1 cup frozen pearl onions, thawed
4 cloves garlic, minced
1 tablespoon freshly chopped sage
2 cups kale, chopped
1/4 cup all-purpose flour
2 cups chicken stock
1 (11 oz) bag frozen healthy colors market blend vegetables
1/2 cup frozen peas
1 1/2 cup shredded rotisserie chicken
1 (9-inch) Pillsbury™ Refrigerated Pie Crust
1 egg, lightly beaten
2 pinches coarse salt and freshly ground pepper

Directions
1. Preheat oven to 425°F.
2. Heat the oil in an 8-inch cast-iron skillet over medium heat. Add the onions and cook until they start to brown, about 4 minutes.
3. Add the garlic and sage and bloom for 30 seconds.
4. Add the kale and sauté until wilted, 3 to 4 minutes. Season with a pinch of salt and pepper.
5. Add the flour and continue to sauté another 2 minutes, until the kale is coated.
6. Add the broth, 1/2 cup at a time, until slightly thickened. Stir in the veggies and peas.
7. Add the chicken and simmer for about 5 minutes, until it’s nice and thick. Season well with salt and pepper.
8. Unroll the pie crust and lay it over the cast iron. You may pinch the edges if you choose, or leave them be.
9. Slide into the oven for 15 minutes, until lightly browned. Reduce heat to 375°F and cook another 15 minutes, or until the crust is a deep golden brown.
10. Let rest 20 minutes before cutting into the pie. Serve immediately!