Cheesy Chicken Ranch Squares
Serves: 6

Preparation Prep Time: 30 min. Bake Time: 55 min.
1 pkg. (1 oz.) Hidden Valley Original Ranch
Salad Dressing & Seasoning Mix

1-1/2# boneless, skinless chicken breast tenders, cut into 1" pieces
2 tbsp. vegetable oil
2 8-oz. tubes (8-count each) refrigerated crescent rolls
1/4# (6-8 slices) Muenster cheese, sliced
2 c. fresh baby spinach, loosely packed (2 ounces)
3 eggs
1/4 c. grated Parmesan cheese
1/4 tsp. pepper
1 egg yolk, beaten

Preheat oven to 350 degree.
Lightly coat a 13" x 9" glass baking dish with nonstick cooking spray.

In a medium bowl, combine Hidden Valley mix and chicken,
stirring to coat. In a large skillet, heat oil over medium-high
until hot. Add chicken and cook, stirring frequently, until no
longer pink, about 5-8 minutes. Remove from heat and set
aside until needed.

Unroll one of the tubes of crescent rolls in the baking
dish. Firmly pinch together perforations and pat dough
as necessary to fit bottom of dish. Place layer of cheese,
covering all dough. Next, using a slotted spoon, transfer chicken
evenly over cheese. Layer spinach evenly over chicken.

In medium bowl, beat 3 eggs, Parmesan cheese, and
1/4 teaspoon pepper. Pour evenly over layers. Unroll
second can of dough over the top of layered ingredients.
Press perforations to seal and stretch to fit. Brush beaten
egg yolk over dough. Cover with foil. Place in 350 degree
oven for 40 minutes. Remove foil and continue cooking an
additional 10 to 15 minutes, until golden brown.

Let stand 10 minutes. Cut into squares. Serve warm.

COOK'S TIP: For ease, unroll remaining tube of crescent
dough on a large sheet of waxed paper. Pinch together
perforations. Pat dough to a 13x9-inch rectangle. Use the
waxed paper to help lift and invert dough on top of chicken
and spinach layers in baking dish, forming the top crust.
Remove and discard waxed paper.

http://www.nancyskitchen.com