Ingredients:

30 Athens Mini Fillo Shells -that have thawed for 10 minutes

¾ cup pesto flavored Philadelphia Cooking Cream

6 tablespoons of prepared guacamole—the kind that comes the refrigerated section at the grocery store. Be sure to pick a smooth one without chunks of tomato or onion.

3 cups of finely diced Rotisserie chicken from your grocery store (I used breast and all leg meat).

5 tablespoons of finely chopped fresh tarragon

Instructions:

Mix Philadelphia Cooking Cream with the guacamole and 3 tablespoons chopped tarragon.

Fold in diced chicken

Scoop rounded 1.5 tablespoon scoops of Green Goddess mixture into Athens Mini Fillo Shells and garnish with remaining chopped tarragon.