Martha White, Southern Pantry
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Rotisserie Chicken Streamlines Spring Suppers

I’m sure many of you have discovered that rotisserie chicken is a great shortcut to many of our favorite dishes. From chicken salad to casseroles, it dramatically cuts preparation time. Of course, roasting or cooking chicken at home is the most economical option, but there are times when convenience is worth it. I like to debone the whole chicken and freeze the excess to use later.

A chicken casserole is perfect for a spring supper when the evenings may still be cool. Easy Pickin’ Chicken Pie has been a Martha White® Kitchen favorite for years and one of my “go to” recipes. I have often combined the filling ingredients in a baking dish in the morning and stored in the refrigerator until dinnertime. Then all that’s left to do is mix self-rising flour, milk and melted butter. Pour over the top and bake according to recipe directions. To be so simple, it is amazingly comforting and delicious.

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We’ve talked about cornbread salad, the Southern version of the classic Italian bread salad, but I don’t think I have ever shared this TexMex version. Chicken Salsa Cornbread Salad is a great combination of cornbread cubes, chicken, cheese and a variety of vegetables. The dressing is simply salsa and sour cream. Feel free to vary the vegetables according to your family’s taste.

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