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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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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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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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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Makes 8 servings (about 424 calories/serving) INGREDIENTS 1.5 cup finely chopped onion 4 tablespoons oil 3 eggs, lightly beaten 6 drops soy sauce 6 drops sesame oil 1 lb  cooked chicken, chopped 1 cup finely chopped carrot ( very small) 1 cup frozen peas, thawed 8 cups cold cooked rice ( about 3 cups before it’s cooked) 7-8 green onions, chopped 6 tablespoons
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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 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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Ingredients 6 tablespoons olive oil 1 lb pkg. cremini mushrooms, quartered or sliced 2.2 ounces unbleached all-purpose flour (about 1/2 cup) 4 cups unsalted chicken stock (such as Swanson) 1.5 cup frozen green peas, thawed 1 cup matchstick-cut carrots 1 teaspoon kosher salt 1/2 teaspoon black pepper 12 ounces shredded rotisserie chicken (about 3 cups)
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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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