Ingredients

• Cooking spray
• 1 Deli rotisserie chicken (lemon pepper or other)
• 10 saltine crackers, coarsely crushed
• 3 tablespoons fresh Italian parsley, finely chopped
• 1 (8-oz) can reduced-fat crescent dough
• 8 oz Deli NY-style potato salad
• ½ cup shredded sharp cheddar cheese
• ½ cup frozen green peas
• 1 large egg, beaten (or ¼ cup egg substitute)
• 1 cup condensed fat-free, reduced-sodium cream of chicken soup
• ½ cup half-and-half (or milk)

Prep

• Preheat oven to 375°F. Coat baking sheet with spray.
• Remove chicken (breast only) from bones; shred chicken (about 2 cups).
• Crush saltines; chop parsley.

Steps

1. Unroll dough and separate into 4 long rectangles (press diagonal perforations to seal). Combine chicken, potato salad, cheese, and peas; divide mixture onto one-half of each rectangle of dough. Fold other half of dough over top of chicken; pinch seams closed on all sides and place on baking sheet.
2. Brush egg over top of dough, then coat with saltine crumbs. Bake 20–22 minutes or until center is hot and tops are golden.
3. Combine soup and half-and-half in small saucepan on low; cook and stir 2–3 minutes or until hot. Stir in parsley. Spoon sauce onto four serving plates; place chicken pillow on top of sauce. Serve.

Ingredients

• 1 cup frozen nondairy whipped topping, thawed
• 1 cup fresh strawberries, quartered
• 1 cup vanilla whipped frosting
• ½ teaspoon strawberry/banana gelatin mix
• 4 oz Deli cinnamon sugar (or plain) pita chips

Steps

1. Place whipped topping in medium bowl to soften. Cut strawberries into quarters.
2. Fold (gently stir) frosting into whipped topping. Stir in gelatin mix until blended.
3. Transfer to 4 small serving bowls; top each with strawberries. Serve with pita chips.