Rachel Adams
Ahhh the ultimate in comfort food. The weather here in Kansas can't make up it's mind if it's going to be nice or is it going to rain, well I am still waiting for the sky to open up, and it's now 9:11pm here.

I made cresants with this, granted it's the only thing that my son would eat...he's still in the picky eater stage and the guys well they ate it all up!

Deep Dish Chicken Pot Pie

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup Light Zesty Italian Dressing
2 oz. 1/3 Less Fat Cream Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.)

HEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add cream cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.
POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape.
BAKE 30 min. or until crust is golden brown.
Rachel Adams

Ahhh something about melted cheese and chicken. Since it's another one of them odd days here in good ol'e kansas. I made this for dinner. Enjoy!

Chicken Enchilada Skillet

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/4 cup Ranch Dressing
2 Tbsp. flour
6 Flour Tortillas, cut into small pieces
1 cup Mexican Style Finely Shredded Four Cheese
1/2 cup Thick 'N Chunky Salsa

HEAT oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally.
MIX broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 min. Stir in tortilla pieces.
SPRINKLE with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.