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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Ingredients: 1 tablespoon avocado oil½ of a small onion, diced1 clove minced garlic3 cups cooked, shredded chicken1 (19 ounce) can red enchilada sauce, divided (about 2 ¼ cups total)2 cup grated cheddar cheese, divided1 (15 ounce) can black beans, drained and rinsed12 ounce frozen corn1 teaspoon cumin1 teaspoon chili powderKosher salt and pepper, to taste8
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1 tablespoon olive oil 1 medium onion, diced (about 1/2 cup) 1 cup chopped carrots 1/2 teaspoon dried thyme 2 cloves garlic, finely minced 1/4 cup all-purpose flour 2 cups fat free half-and-half 1 cup low-fat milk 1 cup low-sodium chicken broth 16 ounce package gnocchi 1-2 cups cooked, shredded or diced chicken breasts 1
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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.

Ingredients: 12 ounces egg noodles uncooked 20 ounces chopped cooked chicken 2 – 10 ounce cans cream of chicken soup 1 cup milk 2 cups frozen peas 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt 1 packet Hidden Valley Ranch 1-2 cup shredded cheddar cheese Directions: Preheat the oven to 350 degrees F. Coat a 9″x13″ pan with cooking spray. Cook the egg noodles according to package
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2 medium onions, chopped 3 medium carrots, cut into 1/4-inch rounds 3 celery ribs, cut into 1/4-inch thick slices 1 (6- to 7-pound) chicken 2 quarts chicken broth or canned low-sodium broth 1 quart cold water, or as needed 4 sprigs of fresh parsley 3 sprigs of fresh thyme or 1/2 teaspoon dried thyme 1
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INGREDIENTS 1 lb local or organic boneless skinless chicken breasts 1 egg 1 cup whole-wheat breadcrumbs ¼ cup grated parmesan cheese ½ teaspoon paprika ½ teaspoon garlic powder Salt and pepper to taste INSTRUCTIONS Preheat oven to 400 degrees. Chop the chicken into small chunks and sprinkle them with salt and pepper (if desired). Lightly
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1/4 cup all-purpose flour 2 cups water 4 cups fat free milk 1 large celery stalk, chopped 1 onion, chopped 1 (10 ounce) package frozen classic mixed vegetables (peas, carrots, green beans, corn) 3 russet potatoes, peeled and cubed 8 ounces sliced mushrooms 2 cubes chicken bouillon Pinch of thyme 2 cooked chicken breasts, diced
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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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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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