I have frozen this recipe it has turned out fine. Here's my recipe: 3 boneless/skinless whole chicken breasts) 1 can of cream of chicken(campbells) 1 can of canned vegetable mix(veg-all) drained! 1 box of Pillsbury pie crusts(located in dairy section) 3 tablespoons melted butter salt&pepper, other seasonings 1/2 to 1 cup of water(depends on what consistency you want) First cook chicken, add seasoning such as salt and pepper to chicken while cooking. After chicken is done pull apart or dice. In a mixing bowl add chicken, drained vegetables, cream of chicken, water, butter, seasonings. Put 1 pie crust in dish, preferably glass, pour in mixture, put 2nd pie crust on top and pinch sides all the way around. Cut 4, 1 inch slits in the top to vent and bake at 350 degrees for about 45 minutes or until golden brown. Enjoy!

Wendy's is now featuring a "wrap" made of half a flour tortilla, 1 chicken tender (fried, grilled or spicy), mayo, shredded lettuce and grated mild cheddar cheese. I plan to get the components to make some for a quick lunch when I come home from work. I might mix Ranch dressing and mayo for a tangy dressing. What about putting 2 on a hoagie bun for a sandwich? I like to bake them then slice and put on a Caesar salad for a chicken Caesar salad. Here is a Fried Chicken Salad from Rachael Ray - just use your chicken tenders: Fried Chicken Salad From Every Day with Rachael Ray June-July 2006 FOUR SERVINGS Prep Time: 25 min Cook Time: 15 min 2 whole skinless, boneless chicken breasts (about 2 1/2 pounds) 2 cups all-purpose flour 2 teaspoons salt 1 1/2 cups ranch dressing 1/2 cup milk 1 large egg 1 teaspoon Tabasco sauce, or to taste 1/2 cup plus 1 tablespoon vegetable oil 1 head romaine lettuce, shredded 1 pint cherry tomatoes, halved 1. Place each chicken breast in a plastic bag and pound flat (about 1/2 inch thick). Cut into thin strips. 2. In a shallow bowl, mix the flour and salt. In a medium bowl, whisk 1 cup of the ranch dressing with the milk, egg and Tabasco sauce. 3. Working in batches, dredge the chicken strips lightly in the flour, dip into the ranch batter, then coat with flour again and transfer to a sheet of wax paper. 4. Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat until rippling hot. Add enough chicken strips to cover the bottom of the pan. Fry until golden and cooked through, about 3 minutes on each side. Transfer the chicken to a paper towel-lined plate. After the first batch, discard the oil, wipe the pan clean with a paper towel and heat another 3 tablespoons of oil. Fry the remaining strips, using fresh oil for each batch. 5. In a large bowl, toss the lettuce and tomatoes with the remaining 1/2 cup of ranch dressing, or to taste. Divide among 4 plates and top with the chicken strips. What about chopping them up and adding to a fried rice recipe? I would try them with the P.F. Chang's lettuce wraps, dicing up the chicken and stir frying it first. P. F. Chang's Chicken Lettuce Wraps Recipe #15865 This recipe is from Todd Wilbur and Top Secret Recipes by Lali 25 min : 10 min prep SERVES 2 -3 * 3 tablespoons oil * 2 boneless skinless chicken breasts * 1 cup water chestnuts * 2/3 cup mushrooms * 3 tablespoons chopped onions * 1 teaspoon minced garlic * 4-5 leaves iceberg lettuce * Special Sauce * 1/4 cup sugar * 1/2 cup water * 2 tablespoons soy sauce * 2 tablespoons rice wine vinegar * 2 tablespoons ketchup * 1 tablespoon lemon juice * 1/8 teaspoon sesame oil * 1 tablespoon hot mustard * 2 teaspoons water * 1-2 teaspoon garlic and red chile paste * Stir Fry Sauce * 2 tablespoons soy sauce * 2 tablespoons brown sugar * 1/2 teaspoon rice wine vinegar Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".

Sesame Chicken and Snow Peas in Apricot Sauce 4 tsps sesame oil 1 to 3 cloves garlic, minced 1-1/2 lbs chicken cut in strips 1 Tbsp sesame seeds 2/3 cup sliced dried apricots 1 cup water 1 cup apricot preserves 2 Tbsps reduced sodium soy sauce 2 Tbsps Dijon mustard 1 tsp grated fresh ginger ½ lb Snow Peas, ends trimmed In large skillet over medium heat, heat oil. Add garlic and saute 1 minute. Add chicken strips and saute until browned and no longer pink in center, about 5 minutes or more. Add sesame seeds and saute, stirring frequently until browned. Add sliced apricots, water, apricot preserves, soy sauce, mustard and ginger. Bring to a boil. Reduce heat to low and simmer for 5 minutes. Add snow peas (shortly before serving) and simmer until tender crisp, about 5 minutes more. Divide among 4 plates and serve. Adapted from "Cooking for Healthy Living" I like to serve this over vermicelli. I also like to make the chicken sauce mixture a day ahead to give the chicken more flavor. altho' I don't use chicken tenders, I thought you might be interested in this recipe since I cut the chicken into strips. Ann

I just cooked chicken breasts to take to our church to be made into pounds and pounds of chicken salad for our Christmas fundraiser. Here's the method I used...it worked perfectly. How To Cook Moist & Tender Chicken Breasts Every Time What You Need Ingredients 1 to 4 boneless skinless chicken breasts, of similar size Salt and freshly ground black pepper 1 tablespoon olive oil, unsalted butter, or combination of both Equipment Heavy Mason jar or wide drinking glass Wide (10-inch) sauté pan with lid Tongs or spatula Instructions Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife. Season the chicken breasts: Lightly salt and pepper the chicken breasts. Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil. Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Flip the chicken breasts: Then flip each chicken breast over. Turn the heat down to low: Turn the heat to low. Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek. Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek. Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator. Here is a link that might be useful: How to cook moist, tender chicken breasts every time