Cheesy chicken runzas ....new revised.  I like this one even better.  On green plan it is 8 points with cheddar cheese and philly chive and onion cream cheese spread in it, or 8 points without the cheddar cheese.  The points are for the Runza only.  I made caramel dip to go with it that was 2 points to spread on the crisp sugarbee apples.  I’ll add that recipe below also.

Ingredients for one runza:

1 frozen Texas Rise and Bake Rhodes roll ( in freezer section of grocers)

1 Tablespoon Philadelphia chive and onion cream cheese spread

2 ounces shredded cooked chicken

1 tsp low-fat milk

1/4 ounce finely grated cheddar cheese

Egg wash, tiny amount just whisk an egg and brush a tiny amount on the top before baking

A few pieces of shaved Parmesan for on top after the egg wash

Egg wash is so small and the parmesan shaved cheese too, that I could not count it.  

Seasonings I used. A dash of Lawry’s seasoned salt, pepper, garlic powder, a TEENY dash of dill weed.  Use what you like! I make ham Runzas and beef runzas too!  You can do anything inside these yummy Runza rolls.

Make the rise and bake Rhodes roll as stated on the package. Let dough rise fully and then flatten with a rolling pin into a circle. Mix  ingredients from above ingredients other than the egg wash and Parmesan cheese as they go on top before sliding in the oven.

Place your mixed chicken and cheese mixture on one side of the flattened Rhodes roll.  Fold in half and pinch the edges closed with a fork.  Brush egg wash on top and place a few pieces of Shaved Parmesan on top if you’d like.  Place in oven at 350 degrees and bake for 17 minutes or until golden brown.  Yum!

—————————————-

Apple dip recipe  ( I use a third of this recipe with a few slices of apples) On the green plan they entire batch is 6 points.  A third is 2 points.

2 Tablespoons Philadelphia plain cream cheese spread 

1 Tablespoon Unpacked brown sugar

A tiny dot of imitation vanilla

Mix the three ingredients with a spoon and eat up a third of it with thinly sliced apples

To die for Creamy cheesy chicken on toast

4 Tablespoons flour
4 Tablespoons whipped butter
3 cups 2% milk
1 tsp or less better than bullion chicken base
4 dots yellow food coloring optional
3 cooked and diced up chicken breasts about 20 ounces or three skinless breasts
1 package Boars Head American cheese about 10 -12 slices .... 8 ounce pack.
3 Tablespoons tiny diced celery
1/3 diced onion caramelized
3 Tablespoons grated carrots
Cracked pepper to taste

Directions:
On low heat melt butter in a medium to large saucepan.  Pull off burner.  Add flour and mash til not lumpy.  It will be in a smooth blob.  Mash it up and add a tiny amount of the milk, little by little and stirring the mashed blob into the milk so it’s smooth too.  Put back on burner and add the whole amount of milk.  Stir thru this entire process.  That’s called making white sauce.  :)
Now you have all the milk in and no lumps. Heat the mixture up stirring constantly.   Add sautéed onions in the milk mixture that you fried with a pinch of brown sugar in a tiny amount of whipped butter or Pam, that’s called caramelizing.
Add in the carrots, pepper, celery, cooked diced chicken, and heat well til piping hot but never boiling.  Add cheese slices.  Melt them into mixture and stir for about 10 minutes or so, just til it tastes right. No salt is needed as cheese has salt in it.
Spoon over toast to eat, or when cool put in 4 ounce glad cups and freeze.  It freezes perfectly for an easy meal later.  Yum, this is a fav of mine.