Stuffed Cornbread Chicken

This was delicious and (brace yourselves), SIGNA HAD SECONDS!!!

Stuffed Cornbread Chicken

1 (8 oz.) pkg. corn bread stuffing mix
1/4 c. melted butter
1 can cream of chicken soup
1/3 c. milk
3 1/2 to 4 pound chicken pieces

Combine stuffing mix and melted butter, toss well.

In another bowl, mix soup and milk. Dip chicken into soup mixture, then into stuffing mixture, pressing stuffing on with hands to coat.
Place on ungreased baking pan.

Bake at 375 degrees for 1 hour.

Ranch Chicken Wraps

Ranch Chicken Wraps

1 can jumbo biscuits
2 Tablespoons olive oil
1 envelope ranch dressing
3 chicken breasts, sliced and cooked
2 Tablespoons melted butter
1/2 cup sour cream
1/2 cup mayonnaise

Preheat oven to 350 degrees. Prepare 15x10x1 inch baking sheet by spraying with a light coat of non-stick cooking spray. In a small bowl, combine oil and 1 Tablespoon dry ranch dressing mix. Combine until well blended. Separate biscuit dough into 8 rounds. Using a rolling pin, roll each biscuit into a 6 inch oval. Spread about 1 teaspoon of ranch mixture onto dough. Arrange 3-4 pieces of chicken into center of biscuit. Bring long ends of biscuit together and pinch to seal or use a toothpick to secure. Brush each biscuit with melted butter and sprinkle tops with about 2 teaspoons dry ranch dressing powder. Bake for 18-22 minutes or until light golden brown. In a small bowl, prepare dipping sauce by mixing sour cream, mayonnaise and any remaining ranch dressing mix. Serve warm wraps with prepared dipping sauce.

NOTE: The ranch envelope stuff was overkill. Too salty and not something I normally have anyway. Next time I'll use seasonings I have already.