Parmesan White Sauce Chicken

Parmesan White Sauce Chicken

1 package of chicken breasts, either flattened or filleted lengthwise to get four skinny patties
1 cup of your favorite White BBQ Sauce (we use Big Bob Gibson Original White Sauce)
3-4 c Parmesan Cheese, shredded
Salt and Pepper

1. Trim fat from chicken and fillet lengthwise.
2. Use salt and pepper to season the chicken and then place in a plastic bag.
3. Pour 1 cup of white sauce over chicken in bag and marinate for at least 1 hour.
4. Preheat oven to 350 degrees F.
5. Grease the top of a double broiler pan with butter and line the bottom of the pan with aluminum foil (to save you from having to wash the bottom of the pan).
6. Use a fork to remove chicken from the bag and place on the top of the double broiler pan.  Spoon remaining white sauce over the chicken.
7. Cover chicken with parmesan cheese.
8. Bake at 350 degrees F for 20-30  minutes.

Chicken and Artichoke Calzones

My friend, Erin, has blogged about her Chicken and Artichoke Calzones multiple times.  She always talks about how this is her "go to" dish for new Momma's or those hurting.  And when she blogged about them a few weeks ago I knew it was time to finally try them out.  Boy am I glad that I did!  They were fantastic and everyone (except James who isn't eating much of anything these days) gobbled them up.  They're a little time consuming to make if you're chopping by hand but well worth it.

All the yumminess before it went into the calzones.  I'll be honest and say that I stole a bite or two and even like this it was fantastic.  I bet it would be great on two thick slices of fresh bread! Maybe grilled into a panini! Yum!

Wrapped up in my (not so pretty) calzones

Fresh out of the oven!

The recipe makes six very full calzones.  You could easily probably make 12 normal sized calzones if you got two cans of pizza crust. I also made mine with thin crust pizza crust (just what I happened to get) and I'll probably try it with thick crust next time.  Or not worry about getting all the filling into the calzones.  Even by stuffing mine to the brim I had filling left over.

Cheesy Chicken Crescents

I have seen recipes that involved using crescent rolls to make a ring and so when I was searching for dinner a few weeks ago I thought that I would take that idea and modify it to what I had on hand.  What resulted was a meal that I loved and every single member of our family ate!  Plus, it was somewhat healthy!  I hope it's a hit with your family too!

Cheesy Chicken Crescents
Serves 4-6

2 tubes of Crescent Rolls
1 package of pre-cooked chicken
1/2 can of Organic Soybeans
2 handfuls of Spinach, chopped (about 1 cup)
1 can of Cream of Cheddar Soup
1 cup of Cheddar Cheese

1. Mix chicken, soybeans, spinach, and soup.
2. Lay crescent roll triangles out overlapping to create a sunburst/ring shape.
3. Spoon chicken mixture onto large part of crescent rolls.
4. Wrap crescent roll dough around chicken mixture.
5. Top with cheddar cheese.
6. Bake in a pre-heated oven at 350 F for 20-25 minutes.

Chicken Fried Rice

You would think that something with "fried" in the name of it wouldn't be healthy but this recipe surprisingly is supposed to be.  It is also very tasty and satisfied my ethnic tooth on the cheap.  PLUS I knew exactly what was in it which made me feel better about eating it.  It was also easier to make since I learned that you can scramble eggs in the microwave!  Stir with a fork and then microwave for 45 seconds to a minute for every egg.  Worked great and a tasted perfect! We'll be making this fried rice frequently!

Chicken Fried Rice

2 cups cooked rice (I used brown rice)

3-4 cups Veggies (I used frozen green peas because I had them on hand)

1 1/2 cups cooked chicken 

2 eggs, scrambled

1 tablespoon Sesame Oil

3 tablespoons reduced sodium Soy Sauce

1 teaspoon minced Garlic

1 tablespoon Rice Wine Vinegar

1. Add sesame oil to a wok or frying pan over high heat.

2. In a small bowl mix together soy sauce, garlic and vinegar.

3. Drop a single piece of rice in the oil, if it sizzles the wok is ready.

4. Add rice, chicken, and any thick veggies that you're using.  Stir a couple of times and then add the soy sauce mixture.  Stir frequently for about 3 minutes.

5. Add in any remaining veggies and eggs.  Stir for 2 more minutes.

6. Serve immediately.

From The Joy of Clean Eating via Pinterest

Chicken Taco Chili

This great soup is not too spicy (the way I make it) and makes a ton so you can either eat half and freeze half or can eat leftovers.  It would be a great soup to mix together and then freeze as well.  I got the original recipe off of a pin from Pinterest which came from a Photo A Day blog.

Chicken Taco Chili

1 teaspoon Onion Powder

16 oz Black Beans, drained and rinsed

16 oz Red Kidney Beans, drained and rinsed

16 oz Tomato Sauce

1 pkg Frozen Corn Kernals

28 oz Diced Tomatoes (or you can use 2 cans of Rotel to up the spice factor)

1 packet Taco Seasoning

1 Tablespoon Cumin

1 Tablespoon Chili Powder

3 Boneless, Skinless Chicken Breasts

1. Mix everything except the chicken up in a slow cooker.

2. Place the chicken breasts on top of the mixture.

3. Cook on Low for 10 hours or High for 6 hours.

4. 30 minutes before you are ready to eat, open the slow cooker and shred the chicken with two forks.  Stir the chicken into the soup and continue cooking.

5. Serve with taco chips, sour cream, etc.

Bacon Ranch Chicken

This recipe came from a pin on Pinterest which linked to the Healthified Kitchen blog.

Bacon Ranch Chicken

2 Turkey Bacon Strips, cooked and chopped

1 teaspoon Minced Garlic

1 package Ranch Dressing/Seasoning Mix

1 10.75 can Fat Free Cream of Chicken Soup

1 cup Fat Free Sour Cream

16 oz Chicken Breasts (1 package)

8 oz Pasta

1. Combine the bacon, garlic, dressing mix, soup, and sour cream.

2. Place chicken in bottom of crock pot and cover with mixture.

3. Cook on high for 3.5 hours.

4. At least 30 minutes before you want to eat open the crock pot and shred the chicken.

5. Cook the pasta per instructions.

6. When you're ready to eat, stir the pasta into the chicken mixture in the crock pot and serve.

Sweet and Sour Chicken Sandwich

This sandwich recipe was so good and made juicy sandwiches.  It would be a perfect game day lunch food or a dinner.  I saw this on a pin from Pinterest and the recipe is from Baked Bree.

Sweet and Sour Chicken Sandwiches

3 Chicken Breasts

2 T Olilve Oil

1/2 Cup Apple Cider Vinegar

1/2 Cup Brown Sugar

1 14 oz Can Petit Diced tomatoes, undrained

1/4 teaspoon Crushed Red Pepper Flakes

1 Tablesoon Soy Sauce

1 Tablespoon Dijon Mustard

1 teaspoon Pepper

2 teaspoons salt

2 teaspoons pepper

1. Preheat a large skilled over M/H heat, add olive oil.  Season chicken breasts with 1 teaspoon salt and 1 teaspoon pepper.  Add to the skillet and brown the chicken on both sides for two minutes.

2. Add the browned chicken into the slow cooker.

3. Whisk together apple cider vinegar, brown sugar, tomatoes, red pepper flakes, soy sauce, and Dijon mustard.  Season with 1 teaspoon each salt and pepper.

4. Pour sauce over chicken.

5. Cover and cook on Low for 6 hours.

6. Shred chicken with fork and serve.

Chicken and Dumplings

It took me six weeks but I finally go back enough energy to start cooking again.  So the week James turned six weeks old I went from literally not having cooked since he was born to three crock pot recipes in one week!  I think the crock pot was a good thing to ease in to cooking again because the three recipes that I picked from Pinterest were extremely easy but also tasted good.

I can see this recipe becoming my go to recipe when anyone in our family isn't feeling good.  Soup is nice, but chicken and dumplings are better and this recipe is so easy but very yummy.  I ran out of time and wasn't able to chop up onions and so just added onion powder and I found that I didn't have parsley on hand like I thought I did, but even without those two recipe ingredients the finished product was great. I'm sure with them it would be even better.  It's a perfect "when you're sick" food and when we're not I might add some veggies to make it almost more like a chicken pot pie with dumplings.  Very easy, very good, and even Charlotte couldn't get enough of it so that means it must be good!

Chicken and Dumplings

4-6 boneless, skinless chicken breasts

2 tablespoons Butter

2 cans Cream of Chicken Soup

1 can Chicken Broth

1 Onion, diced

1 tablespoon Dried Parsley

4 Grands Flaky Biscuits

1. Place chicken in crock pot.

2. Add butter, soup, chicken broth, onion, and parsley on top of chicken.

3. Cook on HIGH 4 hours or LOW 6 hours.

4. At the end of the cooking time use a fork to break apart the chicken.

5. Cut the biscuits into nine pieces per biscuit and add them to the crock pot.

6. Cook for another 30 minutes.

Crock Pot Barbecue Chicken

When I was making my dinner plan last week I went through Pinterest to see what recipes I had on my recipe board.  This BBQ Chicken recipe looked easy and worked well since the only chicken breasts I had were frozen.  It ended up being super easy and was very good!

Crock Pot Barbecue Chicken

4-6 pieces of boneless skinless chicken breasts, frozen

1 bottle Barbecue sauce

1/4 cup Vinegar

1 teaspoon Red Pepper Flakes

1/4 cup Brown Sugar

1/2 - 1 teaspoon Garlic Powder

1. Mix Barbecue sauce with all ingredients listed below it.  

2. Place chicken in crockpot.

3. Pour sauce over it and cook on Low for 4-6 hours.

*I would do less times if the chicken isn't frozen.

Chicken Poulet

KayKay brought this for dinner after James was born and we really enjoyed it so I thought I'd share.  It is apparently a recipe from an old restaurant in Decatur called The Iron Gate.

Chicken Poulet

Makes a 9x13 dish

2 chicken breasts, cooked and shredded

1 Cup Shredded Cheddar Cheese

1/2 Cup Mayonnaise

4 eggs

1 stick Margarine

2 cups Chicken Broth

16 ounce package Peppridge Farm corn bread stuffing mix

1 cup Milk

1 cup Water

1 can Cream of Mushroom Soup

Sprinkling of Salt

1. Melt stick of margarine in a cup of water by heating in the microwave.

2. Place stuffing mix in bowl.

3. Pour water and margarine over and stir.

4. Add 2 eggs and chicken broth, stir.

5. In a separate bowl, combine shredded chicken and mayonnaise.  Stir well.

6. Place 1/2 of stuffing mix in bottom of a 9x13 pan.  Top with all of chicken mixture.

7. Dash salt over chicken.

8. Top with remaining stuffing mix.

9. Beat together remaining two eggs and milk.  Pour over mixture in pan.

10. Cover and place in refrigerator for at least eight hours.

11. Before baking, remove cover and spread cream of mushroom soup over top.

12. Place in 350 degree oven, uncovered, and bake for 45 minutes.

13. Remove from oven and top with shredded cheese.  Return for another five minutes, or until cheese is melted.

Chicken Roll Up's

I love the blog world and the ability to catch up with people that you knew in college once you've left college life and are out in the real world.  Catherine is one of those people that I love to keep up with via blog's and I especially love all of the wonderful recipe's that she frequently post's!  Even though I wasn't an AOPi in Tuscaloosa, I can still appreciate the great meals that all of the sorority houses served so when I saw that she posted a recipe from the AOPi house I knew I needed to try it out.  

This recipe was really easy to put together -- especially since I cheated and went with precooked chicken from the store!  And it turned out great!  I halved the recipe so that I could freeze half of it and one half of it ended up being just enough for Jason, Charlotte, and I.  If you have more people in your family I'd go ahead and cook it all at one time, but for us it was the perfect size halved.  And the bonus with that is that there's another recipe in the freezer ready to pull out now that James is here!  The recipe below has my shortcut modifications of Catherine's recipe but you can check her's out by clicking on the recipe name.

As a sidenote, if anyone else has any great sorority house recipe's could you send them my way? I'd love to try them!

Chicken Roll Up's

Makes one 9x13 casserole or two smaller square dishes

Two 6 oz packages of pre cooked chicken, chopped

2 cans crescent rolls

1 3/4 cups Shredded Cheddar Cheese

2 cans Cream of Chicken Soup

1 cup Milk

1. Open crescent rolls and press two crescent rolls together into a large rectangle.  Cut the rectangle in half to get two squares of rolls per two crescent rolls.

2. Mix soups, 1 1/2 cups of cheese, and milk.

3. Chop chicken and put a spoonful of chicken into the center of each crescent triangle and close.  (I sort of made little wonton shapes.)

4. Place chicken rolls into a greased baking dish.

5. Pour soup mixture over the rolls and spread mixture evenly over them.

6. Bake at 350 for 30 minutes or until the rolls are beginning to brown on the top.

7. Sprinkle rest of cheese over the top of the rolls and enjoy.

King Ranch Chicken

If you're looking for a spicy chicken dish to either serve as a meal or as a heavy topping to chips for a game day look no further than this recipe.  I found it off of a blog I love, Lamberts Lately, and made it a few weeks ago for us.  The recipe I'm going to give you is a much less spicy version than Leslie's because her version was pretty much more than I could handle!  But if you want to up the spice quotient follow her directions and you'll be there.  We liked it as a meal but will probably use it as a game day dip meal in the future.

King Ranch Chicken

Makes 1 packed to the brim square/small round casserole or a less full 9x13 casserole

1 lb Chicken

1/2 Tablespoon Chili Powder

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

1/8 Teaspoon Cayenne Pepper

1 Can Cream of Chicken Soup

1 tub Philadelphia Cooking Cream (or 10 oz Cream Cheese)

1 can Rotel

3/4 cup Pepperjack Cheese

1 1/4 cup Cheddar Cheese

1 bag Tortilla Chips

1. Cut the chicken into small pieces and cook in a little bit of oil a skillet.  Add next four seasonings to chicken as it cooks.

2. Mix together soup, cooking cream, rotel, and half of each cheese.  Add in chicken once finished.

3. Put a good layer of tortilla chips on the bottom of a sprayed casserole dish, then top with the chicken mixture.  Add the rest of the cheese on top.

4. Bake at 350 degrees for 30 minutes or until bubbly.

Creamy Crock Pot Chicken

This recipe from Pinterest is very similar to the Crock Pot Cream Cheese Chicken that I posted a while ago.  The main differences are the addition of corn and that you put the cream cheese in the crock pot from the beginning.  This gives the dish a little more creaminess since the cheese has been in the entire time and also a little healthier feel since there is corn in the dish.  Both are great and I'll probably go back and forth on which variation I cook depending on whether I have corn in the pantry or not!

Creamy Crock Pot Chicken

One package of chicken breasts (or more)

8 oz of Cream Cheese

1 can of Black Beans, drained and rinsed

1 can of Corn, drained and rinsed

1 can of Rotel

1. Put chicken in crock pot.

2. Put cream cheese over chicken -- cutting into blocks to spread over the entire area.

3. Put in the black beans, corn, and rotel.

4. Cover and cook -- 6 hours on low, or 3 hours on high.  Stir periodically if possible.

5. Serve over rice or on tortilla's.

Healthy Mama BBQ Chicken

One of the nicest things about Pinterest is that sometimes you not only find a good recipe but a good blog.  This is one such find.  Mama and Baby Love is a blog I stumbled upon and while I haven't spent a whole lot of time browsing it, it looks like a great blog and has some good recipes!  

This one is a freezer slow cooker one that I made recently and that we really enjoyed.  Here are some of my notes on it:

- I split it into two portions like she describes, but one portion was really just enough for the three of us.  If you have more than two adult eaters and one (very small portioned) child eater I would make the entire recipe for one meal.

- As I chopped I split into a gallon bag to go in the freezer and put the rest straight into the crock pot to cook.  Because of this I only cooked the crock pot portion on low for 5ish hours and it was plenty done.

- I might substitute regular potatoes (or half regular and half sweet) next time because I'm not a big sweet potato fan and this dish is really sweet potato heavy.

- I will also probably use regular chicken breasts next time.  It was different to use the drumsticks but I prefer less bones on my plate.  :)

Healthy Mama BBQ Chicken

3 medium unpeeled  sweet potatoes, cut into 1/2 inch pieces
2 large green pepper, cut into strips
1 large red pepper, cut into strips
1 zucchini, chopped
1 medium onion, sliced
1 tablespoon quick cooking tapioca
2 pounds chicken thighs or drumsticks
1 8-ounce can of tomato sauce
2 tablespoons packed brown sugar
1 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 clove garlic, minced
1/4 teaspoon salt

Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.

To cook, take bag out of freezer to thaw for 30 minutes then dump in slow cooker and cook on high for 4 hours or low for 8.  Or, simply put in the slow cooker fresh and cook for less time.

Chicken, Bacon, and Avocado Quesadilla's

This is another Pinterest recipe but it actually comes from Kevin and Amanda's blog but I must have missed it when it was posted.  I love avocado's and chicken and bacon and cheese so these sounded perfect to me!  They ended up being superb!  The butter that you cook the tortilla's in added such a nice flavor to the quesadilla's and I felt a little healthy about them since they had the avocado's in them.  Like anything that you cook immediately before serving, they were a little stressful putting them together in the skillet but with my "helper" Charlotte we got them taken care of and enjoyed them for dinner.  I highly recommend this recipe if you're looking for something that's pretty easy (30 min start to finish) and is really good.  Charlotte even enjoyed eating them until she realized that she was eating avocado's and started saying "I can't like a-cado!"

Sidenote: I took some shortcuts from Amanda's recipe so this is my version.  Her version is linked on the post though if you want to be a real cook and do it all her way!

Chicken, Bacon, and Avocado Quesadilla's

Makes 4 quesadillas from 10" tortillas - 1 quesadilla per tortilla

1 package pre cooked chicken

8 strips bacon (we do the microwave kind)

1 avocado

Cheddar Cheese

4 Tortilla's

Butter

1. Cut chicken into bite size pieces.

2. Cook bacon until crumbly and crumble it.

3. Cut avocado into squares.

4. Warm chicken in skillet for a few minutes -- it's precooked so you're just getting it warm.  Put it back in the bowl you were holding it in originally.

5. Put 1/2 tablespoon of butter in the skillet.  Once it melts most of the way and gets foamy put the tortilla in the skillet and get it coated with butter.

6. Arrange chicken, bacon, avocado, and cheese on half of the tortilla.

7. Use tongs to fold the tortilla in half.

8. Cook about 1 1/2 minutes per side until both sides are golden brown and the cheese is melted.  (I use a cake spatula and a regular spatula to turn my quesadilla's over so as not to tear them up.)

9. Remove quesadilla onto plate or pan and stick in the oven (either off or on very low) to maintain the warmth of the quesadilla.

10. Repeat steps 5-9 starting with putting more butter in the skillet until all of your quesadilla's are made.

Crock Pot Chicken and Rice

This is my first recipe from Pinterest!  It sounded very easy and good so I tried it as my first recipe.  It turned out very good and was so easy that I'm sure we'll make it all the time!

Crock Pot Chicken and Rice

2-4 boneless skinless chicken breasts

8 oz cream cheese (let it sit out to soften)

1 can cream of chicken soup

1 packet Italian Dressing Seasoning

Rice

1. Stir the cream cheese, cream of chicken, and seasoning together in the crockpot.

2. Add chicken and spoon mixture so that it covers the chicken.

3. Cook on low for 4-6 hours (I cooked for 4.5 because that was when I was happening to put it in.  Make sure and check it about an hour before dinner to make sure that the chicken is done but that's plenty of time for thawed chicken to cook in the crock pot.)

4. Make rice before dinner.

5. Serve chicken mixture over rice.

Salsa Chicken

Does anyone else have a recipe folder on their email like I do?  Mine has emails all the way back since we got married and I've only cooked maybe a third of them.  So when I'm tired of cooking what feels like the same old, same old, I go search that folder to find something that I want to make.  

Recently I found this Salsa Chicken recipe.  I haven't made it before since it asks you to marinate the chicken in the salsa for at least two hours or overnight and I rarely have my act together enough time to do that.  But now that C is taking an afternoon nap I prefer to get dinner ready during her nap so that when it's time to cook all I have to do is stick it in the oven.  So I found that this recipe worked for me where I am right now.  

It ended up being a pretty light recipe that didn't take an inordinate amount of time of prep work although all the chopping did eat up some of nap time.  Be prepared that this is not a tomato based salsa recipe, it's a green pepper salsa recipe so if you're looking for a traditional salsa dish this is not one to try.  But it was very good and pretty easy.

Salsa Chicken

From Dinner by Design

• 11/2 cups diced green pepper (about 2 medium)
• 1 1/2 cups chopped cilantro (about 1 bunch)
• 1 cup diced onion
• 3 Tbl chopped garlic
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/4 cup water
• 2 Tbl red wine vinegar
• 1 1/2 tsp kosher salt
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp black pepper
• 6 boneless, skinless chicken breasts

In a large bowl, combine all the ingredients, except chicken. Reserve 1 1/2 cups salsa (to serve with chicken), cover and refrigerate. Place chicken in a large resealable bag. Add remaining salsa to the chicken. Seal bag and marinate at least 2 hours or overnight.

Drain and discard chicken marinade. Grill chicken over medium-high heat for 10-15 minutes, when a thermometer reads 170°, turning once. OR bake chicken at 400° on a broiler pan for 20-25 min. Serve chicken topped with reserved salsa.

Miss Nicole's Chicken Quesadilla's

As I think I mentioned last week, my friends Nicole and Kristina are doing a feature on Nicole's blog showcasing what their menu's look like each week.  I've already gotten a lot of ideas from these posts so make sure and check them out if you're on the lookout for a new recipe to cook!

Last week I made Nicole's Chicken Quesadilla's and they were so good and easy that I know this will be a recipe that we come back to again and again!  Thanks Nicole for sharing!  

Miss Nicole's Chicken Quesadilla's

1 lb uncooked chicken tenders or breasts

Lawry's Mesquite Marinade

Flour Tortillas

Shredded Cheese

Sour Cream

Hot sauce (we didn't use)

1. Cut chicken into small strips like for fajitas.  Mine were between 1 and 2 inches long and were pretty skinny but just chop them into smaller pieces, size doesn't really matter.

2. Put cut up chicken into bowl and let it marinate for 30 minutes or longer until you're ready to cook.

3. Throw chicken and marinade into skillet and saute chicken until cooked through (takes maybe 5 or 10 minutes).

4. In the meantime, warm your tortilla's up and get everything out to make the quesadilla's.

5. When chicken is cooked make quesadilla's up however you like and enjoy!

*Note: This made enough for us to give Charlotte chicken to eat and make four large quesadilla's.  If you are serving more than just a small family, you should increase the amount of chicken that you use.

Chicken and Wild Rice Casserole

I got this recipe from Mrs. Smith at The Adventures of Mr. and Mrs. Smith. I was intrigued by her name for it "World's Easiest Chicken Casserole" and thought that I would make it for our dear friends Leigh and Justin who had just had a baby. I doubled the recipe because Mrs. Smith showed one recipe of it in a square pan and two recipes filled two square pans to the brim -- I probably could have put a decent portion in three different pans instead of filling two pans so high. This recipe is really easy and it is also REALLY good! Try it next time you want something quick and filling!


Chicken and Wild Rice Casserole
1 lb chicken breasts or tenders
2 microwavable packages of Uncle Ben's Wild Rice
2 cans Cream of Chicken soup
1/2 can Chicken Broth

1. Cook chicken for 30 minutes at 350 degrees. Cut into bite size pieces. (I salted and peppered my chicken before baking.)
2. Cook rice per instructions.
3. Mix together chicien, rice, soup, and chicken broth.
4. Pour into a square baking dish.
5. Bake for 35-45 minutes at 350 degrees.

Chicken Enchilada Ring

This recipe is from Kelly Stamps' Mom. I made it over the weekend and our entire family -- including Charlotte! -- loved it! I didn't have all of the ingredients (like the tomato and the lime) but it was great without and made even better with a little salsa on top of it. This is a super easy recipe that your family will definitely love.


Chicken Enchilada Ring

2 cups cooked chicken
1/4 cup chopped black olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips

1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.
2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring. Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.