Chicken & Broccoli Casserole

INGREDIENTS
-2 C cooked chicken
-2 C cooked broccoli
-2 cans cream of chicken
-1/2 C mayo
-1 C grated cheese
-2 C cooked rice

DIRECTIONS
Spray baking dish. Combine chicken, broccoli, cream of chicken, and mayo. Layer rice in bottom of dish, add chicken mixture on top. Cover with cheese.
Bake on 350 degrees for 30-40 minutes, until bubbly.

White Sauce Chicken Enchiladas

INGREDIENTS
-2 chicken breasts, cooked and diced
-1 Family-size Cream of Chicken
-16 oz sour cream
-1 can chicken broth
-8 oz can of green chiles
-1 bunch green onion, chopped
-4 C cheese
-1 can sliced olives
-1 bag tortilla chips (crushed)

DIRECTIONS
Spray baking dish. Combine chicken, cream of chicken, sour cream, chicken broth, green chiles, onion, and olives. Layer 1/2 of the chicken mixture, 1/2 of the cheese, and 1/2 of the crushed chips. Repeat. Sprinkle cheese on top.
Bake at 350 degrees for 30 minutes or until bubbly in the center.

Chicken Puffs

INGREDIENTS
-2 chicken breasts, diced
-3 Tbs chopped onion
-3 cloves garlic, minced
-8 oz cream cheese, softened
-3 (10 oz) cans refrigerated crescent roll dough

DIRECTIONS
Cook chicken, dice. Saute chopped onions and diced garlic in chicken pan. Blend chicken mixture and cream cheese together. Place mixture in rolls, roll to create balls.
Bake at 325 degrees for 12-14 minutes.
Serve with buttered rice or mashed potatoes.

Slow Cooker Chicken Teryaki

INGREDIENTS:
-4 chicken breasts
-3/4 C sugar
-3/4 C soy sauce
-4 Tbs apple cider vinegar
-3/4 tsp ground ginger
-3/4 tsp garlic
-3/4 tsp pepper
-1 bag favorite frozen stir fry veggies
-peanuts to taste
-4 1/2 tsp cornstarch
-4 1/2 tsp cold water

DIRECTIONS
Place chicken in slow cooker. In large bowl combine sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cook on low 4-5 hours.
Remove chicken to platter and keep warm. Place cooking juices in a pot; bring to a boil. combine cornstarch and water until smooth. Gradually stir into pot. Bring to a boil stirring for 2 minutes or until thickened. Stir fry veggies and toss with chopped chicken, add peanuts. Pour sauce over. Serve over white rice.

Chicken Pot Pie

INGREDIENTS:
2 chicken breasts, cooked and chopped
3 C of mixed favorite veggies (carrots, pees, corn, potatoes, celery, etc.)
1/3 C chopped onion
1/3 C all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 3/4 C chicken broth
2/3 C milk
2 (9 in) unbaked pie crusts

DIRECTIONS:
Preheat oven to 450. In a saucepan, combine raw vegetables, add water and boil until tender. Remove from heat, drain, and set aside. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom of pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges. Make several small slits in the top to allow steam to escape.
Bake in preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Baked Chicken Chimichangas

Filling
2 1/2 c cooked chicken, cubed
1 c salsa
1 medim onion, chopped
3/4 tsp cumin
1/2 tsp oregano
6 flour tortillas
3/4 c cheese

Cream Sauce
1 c chicken broth
2 tsp chicken bouillon granules
1/8 tsp pepper
1/4 c flour
1 c half&half cream (or 1 c vitamin D milk)
1 can green chiles

Directions:
Simmer chicken, salsa, onion, cumin & oregano until heated through and most of the liquid has evaporated. Place 1/2 cup down center of each tortilla; top with 2Tbs cheese. Fold sides and ends and roll up. Place seam side down in baking dish. Bake uncovered at 425 degrees for 15 minutes or until lightly browned.

Meanwhile, heat broth, bouillon and pepper until dissolved. Combine flour and cream until smooth; stir into broth. Bring to a boil, cook and stir until thickened. Stir in chiles. Spoon over chimichangas and serve.