Taco Chicken Wraps by CK
8 large uncooked chicken breast tenders, not breaded (about 3/4 lb)
2 tablespoons taco seasoning mix
1 can (8 oz) refrigerated crescent dinner rolls
1 cup salsa
Heat oven to 375°F. Coat each chicken tender with taco seasonin mix. Separate dough into 8 triangles. Place 1 chicken tender on short side of each triangle. Starting with shortest side of triangle, roll dough around each chicken tender; place point side down on ungreased cookie sheet.
Bake 16 to 19 minutes or until wraps are deep golden brown and chicken is no longer pink in center. Serve with salsa for dipping.
Chicken Pot Pie by BDM
Preheat oven to 350 degrees
In a medium bowl combine:
2 cans (15 oz) mixed vegetables
1 c cubed cooked chicken
1 can (10 ¾ oz) cream of chicken soup
¼ t thyme or sage
Fit one pie crust into 9 inch pie pan. Pour vegetable mixture into crust. Top with second crust. Crimp edges to seal and poke several times with fork tines. Bake for 30 minutes or until crust is golden brown and filling is hot. Let cool slightly before cutting in wedges.