1 pound boneless, skinless chicken breasts, cooked and cut into bite-size pieces 4 cups rice, cooked (I used microwaveable Minute Rice) 2 cups carrots and peas, frozen 1 onion, chopped 2 cloves garlic, minced 2 eggs 3 tablespoons sesame oil 1/4 cup soy sauce In a large skillet, heat sesame oil over medium heat. Add
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1 (10 oz.) package frozen cut broccoli 1 cup cooked rice ½ cup onion, chopped 6 oz. (1 cup) cooked chicken or turkey breast, diced 1 (10 ½ oz.) cream of chicken soup ¼ tsp. lemon pepper Preheat oven to 350°. Spray an 8 x 8-inch baking pan with non-stick cooking spray. In medium saucepan,
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2 – 10.5 oz. cans of chicken gravy 8 oz. sliced mushrooms 4 Frozen chicken breasts halves 1/2 cup sliced green onions 1/2 cup sour cream (add just before serving) Combine all ingredients (not sour cream) in crockpot. Cover and cook on low for 6 – 8 hours. Break up chicken, add sour cream. Serve
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4-6 Boneless chicken breasts cut into bite sized pieces 1 medium onion, chopped 4 Tbsp. butter 16 ounces cream cheese ½ cup milk ½ cup parmesan cheese 2 tsp. Italian seasoning ½ tsp. salt ½ tsp. pepper Cook chicken. In a sauce pan, sauté onion in butter. Once onion cooked add remaining ingredient and cook
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4 boneless skinless chicken breasts 1 onion, chopped 1 tomato, chopped Tzatziki sauce, made or purchased Pita pocket bread or Gyro Bread Grill chicken and chop into bite sized pieces. Grill pita or gyro bread on each side for 30 seconds. Put tzatziki sauce on bread, followed by chicken. Top with onion and tomato.

4-5 boneless chicken breasts 1 (10.5 ounce) can cream of chicken soup 1 (4 ounce) can chopped green chilies ¼ pound Velveeta 2 pounds shredded cheddar cheese ½ cup milk 1 package tortillas 1 (12 ounce) jar salsa Cook chicken breast in some water in a frying pan. Cut the cooked chicken into bite sized
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1 (6 oz) pkg. chicken flavored stuffing mix 1 (10 3/4 oz) can condensed cream of chicken soup 1 tablespoon prepared, Dijon mustard 3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine) 3 cups fresh broccoli florets 4 ounces cooked, chopped ham 6 slices of extra thin Swiss cheese Preheat
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1 cup long grain rice 1 whole chicken (or about 3-4 boneless chicken breasts) 1 ½ cup water 1 can cream of mushroom soup 1 can cream of chicken soup 1 package dry onion soup mix Dash of soy sauce Mix together soups, water, soy sauce, and rice. Spread into a 13×9” greased pan. Add
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4 boneless chicken breast halves 1 can cream of mushroom soup 1 can cream of chicken soup 1 can chicken broth 1 onion – chopped finely 2 pkgs (10 oz) refrigerated biscuit dough (I use the homestyle biscuits) 2-3 stalks celery, chopped 1.5 cups frozen peas 1.5 cups frozen carrots Place chicken, cream soups, onion,
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2 cups chicken breast (cooked, chopped) 1 cup carrots (thinly sliced) 1 cup peas (frozen) 3 potatoes (cooked and cut into bite size pieces) 1 cup cheddar cheese, diced 2 Can (8 oz) cream of chicken soup 1 cup chicken broth 1/2 cup 1% milk to taste salt ( ) to taste black pepper (
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