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Looking for something quick and easy to make for dinner? Grab a rotisserie chicken from your favorite food store and the possibilities are almost endless. Juicy and delicious, the slow-cooked bird can be used in many ways (and for multiple meals, depending on the size of your family).

Two simple recipes are quesadillas (easy to customize) and chicken parmesan pinwheels (fun for kids to help prepare). Bonus: both come together quickly and will help you get dinner on the table in no time.

Chicken Quesadillas

• Tortillas (2 per quesadilla)
• Cooked shredded rotisserie chicken
• Shredded cheese
• Optional ingredients: chopped onion, chopped pepper, sliced olives, salsa, chopped tomatoes, lettuce, sour cream, guacamole

Add chicken and cheese on top of a tortilla, covering almost to the edge. Add additional optional ingredients (e.g., onions, pepper, salsa) before topping with another tortilla. 

Grill tortilla in hot skillet until lightly browned (approximately two to three minutes); turn and grill other side and continue grilling until brown and filling is heated throughout. Cut into slices and serve with additional ingredients such as lettuce, tomatoes, sour cream, salsa and guacamole.

Chicken Parmesan Pinwheels

• 2 tubes crescent roll dough
• 1 cup marinara sauce
• 1 teaspoon basil
• 2 oz. grated Parmesan cheese
• 1 cup mozzarella cheese
• 1.5 to 2 cups chopped rotisserie chicken

Grease a 12-cup muffin tin with cooking spray and preheat the oven to 400 degrees. 

On a lightly floured surface, unroll dough and lay one sheet on top of the other. Roll out to a 16×12” rectangle. Lightly flour a clean kitchen towel and place dough on top of it. Arrange so long sides face you.

Spread marinara on dough, leaving 1” border at top. Sprinkle basil over sauce, then top with Parmesan, chicken and most of the mozzarella (save about 2 tablespoons). Starting with the end closest to you and using the towel as a guide, roll the dough away from you as tight as possible without squeezing out the filling.

Slice into 12 pieces and arrange the pieces cut-side-up in muffin tins. Top with remaining mozzarella. 

Bake for 10 minutes, then reduce heat to 350 degrees and bake until golden brown (approximately 15-20 minutes more). Let cool in the pan for five to 10 minutes before serving (if extra marinara is available, it makes a good dipping sauce).