Ingredients

• 4 tablespoons unsalted butter
• 4 oz fat-free cream cheese spread
• 1 Deli rotisserie chicken
• ¼ cup reduced-fat mayonnaise
• 1 (10.75-oz) can condensed cream of chicken soup with herbs
• ½ cup half-and-half (or milk)
• 1 (8-oz) can reduced-fat crescent rolls
• 1 bag frozen primavera vegetables (red peppers, asparagus, peas, carrots), 10–12 oz
• 7 oz shredded fat-free Cheddar cheese
• Aluminum foil

Prep

• Preheat oven to 350°F. Cut butter into pieces, then place in medium bowl with cream cheese to soften.
• Remove chicken from bones; shred chicken (about 2 cups).

Steps

1. Stir mayonnaise into cream cheese and butter until blended; fold in chicken, leaving large shreds. Combine soup and half-and-half in second bowl; pour ½ cup soup mixture in bottom of 13- x 9-inch baking dish.
2. Unroll and separate crescent rolls; place on work surface. Place ⅓ cup chicken mixture on widest end of each crescent roll, then roll dough over filling; place rolls, seam side down, in baking dish. Repeat with remaining rolls and chicken mixture.
3. Stir vegetables (and any extra chicken filling) into remaining soup mixture; pour over rolls. Top with cheese and cover with foil; bake 25 minutes.
4. Remove foil; bake (uncovered) 10 more minutes or until hot and bubbly. Serve. (Makes 8 servings.)

Ingredients

• 16 oz fresh strawberries, sliced
• 1 large seedless cucumber, peeled, sliced thinly
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• ¼ teaspoon kosher salt

Steps

1. Slice strawberries horizontally into thin circles. Peel cucumber and slice. Arrange slices on serving platter, alternating and overlapping layers (shingle).
2. Whisk vinegar and honey together until blended; drizzle over salad, then sprinkle with salt. Serve.