Chicken

Mimi’s Chicken Pot Pie

For Filling:

Saute about 1/2 medium onion in 6 Tbsp of butter. Stir in 1/2 cup of flour and 1 tsp. Salt and cook for a minute Add 3 cups chicken broth and stir until thickened. (You can use broth from cooking the chicken or two cans of broth or 3 cups of water with 3 chicken bullion cubes)

For Vegetables:

One carrot, one stalk celery and one potato, cubed. Cook in lightly salted water along with one half small can of English peas, corn, and green beans.

Drain and add to filling with chicken. You can use Veg-all but I don’t like it as well. Really just use what vegetables you have on hand. I taste to make sure it has enough salt. I divide this into three pie pans but you would probably just make two or one really big one. I only put crust on top.

For Pastry:

One cup plain flour
1/2 tsp salt
1/3 cup shortening
3-4 Tbsp water

This is enough for two crusts if you make two pies.

Spicy Chicken & Rice Soup

Ingredients:

1 Tbsp. coconut oil
1 onion, diced
4 garlic cloves minced
2 celery sticks, chopped
2 jalapeño peppers, seeded and membranes removed, diced
1½ lbs. of skinless, boneless chicken thighs
1 Tbsp. cumin
2 tsp chili powder
1 tsp oregano
1tsp paprika
1 tsp salt
1/2 tsp black pepper
4 cups chicken broth
1 can diced green chilies, 4oz
1 can full fat coconut milk, 14oz

Additional Ingredients: We added white rice and Mexican corn. The rice could cook in the soup or you could cook it separately in a rice cooker then add it in the soup before serving. This would also be good with white beans instead or rice. Use some fresh cilantro and avocado slices for garnish.

Instructions:

1. Heat coconut oil in a large pot over medium high heat.
2. Add onion, celery, garlic, and jalapeños and cook until softened.
3. Remove veggies from pan and set aside. Mix all spices in a bowl and season both sides of the chicken thighs. Place chicken in the pot and cook until chicken is browned on both sides. About 5 min.
4. Add back in the veggies, chicken broth, and diced green chilies. Bring to a boil.
5. Lower heat and let simmer for 15 min.
6. Remove chicken and shred it with two forks. Then return chicken to the pot.
7. Add the can of coconut milk and bring it back to a boil.
8. Let it boil about 10 minutes until the soup is slightly reduced and thickened.
9. Season to taste. (We had to add a lot more salt!) Then garish and serve.

Cajun Chicken Pasta

Ingredients:

Cajun Seasoning:
2 tsp. smoked paprika
1 tsp. oregano
1 tsp. thyme
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
(Optional to add 1/2 tsp. garlic and onion powder)

For chicken pasta:
1 lb. chicken thighs
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
1/2 cup coconut cream (use heavy cream if you eat dairy)
(Optional to add diced onion)

Directions:
1. Combine ingredients for the cajun seasoning in a large medium sized bowl. Cut the chicken thighs into small pieces and add to the bowl with the seasoning. Toss to coat.
2. Heat oil in a deep skillet over medium heat. Add chicken and cook for 1-2 minutes on each side. It does not have to be cooked through yet.
3. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
4. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done.
5. Add the coconut cream or heavy cream, stir until melted and combined.

Chicken and Potato Gratin

Ingredients:

1 Package Chicken Thighs
8 tsp. Salt, divided
1 lb. Small potatoes, Yukon Gold
5 Tbsp. Unsalted Butter
¾ cup Heavy Cream
½ tsp. Black Pepper
¼ tsp. Nutmeg
8 sprigs Thyme
8 Sage Leaves
(Optional: 8oz. shallots, 2 cloves garlic)

Directions:

Preheat oven to 425°F
1. Season chicken with 4 tsp. salt.
2. Melt 4 Tbsp. butter in a small saucepan over medium heat. Cook, stirring often, until butter foams and starts to brown.
3. Remove from heat and add cream, nutmeg, pepper, and 1½ tsp. salt. Stir until dissolved then add the fresh thyme and sage.
4. Heat remaining 1 Tbsp. butter in a large skillet over medium heat. Cook chicken until golden then transfer to a baking dish.
5. Place potatoes around the chicken in an even layer. Pour the brown butter cream over the top.
6. Bake at until cream is mostly reduced and the chicken and potatoes are golden brown.

Turmeric Chicken and Rice

Ingredients:

1 Package Chicken Thighs
1 tsp. Salt
1/4 tsp. Black Pepper
1 3/4 tsp. Cumin, divided
1 3/4 tsp. Paprika, divided
1 Red and Green Bell Pepper, chopped
1 Tomato, chopped
1 Tb. Ginger, chopped, fresh
1 tsp. Turmeric
1 cup White Rice
2 cups Vegetable Stock, or Chicken Broth
2 cups spinach, chopped

Directions:

1. Cut up chicken thighs and sprinkle with salt, pepper, 1 tsp cumin, and 1 tsp. paprika.
2. Melt oil in a large skillet over medium high heat. Add chicken and cook for a few minutes, stirring occasionally. Remove chicken and set on a plate. It does not need to be fully cooked yet.
3. Add chopped peppers, tomato, and ginger to the same skillet and sauté until softened.
4. Add uncooked rice, turmeric, and the remaining 3/4 tsp of cumin and 3/4 tsp of paprika to the pan of vegetables. Stir until spices coat the vegetables and rice.
6. Pour stock into the skillet. Add back the chicken. Cover and let simmer over medium-low heat for 20min.
7. Stir in the chopped spinach and cook until spinach is wilted.

(This Recipe is from “A Saucy Kitchen.” It is Low FODMAP + Dairy Free)

Chicken and Wild Rice Soup

Ingredients:

1 teaspoon coconut oil, olive oil, or butter
1/4 cup onion, diced
1/2 cup carrots, diced
1-2 stalks of celery, diced
1-2 cloves garlic, minced
1 teaspoon Marjoram
2 tablespoons flour
1 box Long Grain & Wild Rice with Flavor Packet
4 cups chicken broth
3 cups water
3/4 cup heavy cream
1/4 cup milk
1 cup cooked and shredded chicken
salt, to taste
1/4 teaspoon black pepper

Instructions:

Melt oil or butter in a large pan over medium heat. Add onion, celery, and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.

Chicken Piccata Lemon Sauce

Ingredients
• 1 clove garlic, minced
• 1 cup chicken broth
• 1/2 lemon, thinly sliced
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained and rinsed
• 3 tablespoons butter
• 2 tablespoons minced parsley

Directions:

Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.

Mimi’s chicken soup over rice.

Chicken
1 cup uncooked rice
1 box of chicken broth
onion
bell pepper
celery
carrots
3/4 stick butter (6 Tbsp)
1/2 cup flour
1/2 tsp salt
pimento’s
parsley

Cook rice in the rice cooker. Meanwhile cook chicken and chop. Set aside. Dice vegetables and saute until tender. In a pot, melt butter, add in the flour and salt, then add in the milk. Stir until thickened. Add in the broth, chicken, and sauteed vegetables to the pot. Simmer on low. Add pimento and parsley for color if desired. Server over rice.

French-style chicken and potatoes

Sauce:

1TB butter
2 TB flour
2 TB milk
1/2 cup chicken stock
Large pinch of: onion powder, garlic powder, thyme, salt

Chicken & Potatoes:

Olive oil
chicken thighs
2 garlic cloves crushed
yellow onion, diced
chicken stock
2 tsp white sugar
carrots, diced
red potatoes, cut into chunks
fresh rosemary
fresh thyme

Directions:

Preheat oven to 400.
Make condensed chicken soup: Melt butter in a small saucepan over medium heat. Add flour. Stir to create a paste. Whisk in milk. Gradually whisk in chicken stock, onion powder, garlic powder, thyme, and salt. Cook, whisking constantly, for 2 to 3 minutes or until mixture thickens. Remove from heat. Set aside.
Meanwhile, heat olive oil in a large oven safe pan over high heat. Add chicken, skin-side down. Cook for 3 minutes or until skin is light golden. Turn. Cook for 2 minutes. Transfer to a plate.
Return pan to heat. Add garlic and onion and carrots. Cook, stirring until it starts to get tender. Add sauce, more chicken stock, and sugar. Add potatoes, rosemary and thyme. Stir to combine.
Return chicken to pan. Cover. Transfer to oven. Bake for 30 minutes. Remove lid. Bake for a further 20 minutes or until chicken is dark brown and cooked through.

The recipe also calls for 1/2 cup white wine and 1/4 cup dijon mustard, but I left it out.

Crockpot Butter Chicken – Dairy Free

3 lbs boneless skinless organic/free-range chicken breasts, cut into bite-sized pieces (approximately 1 ½ -2 inches)
1 tablespoon coconut oil
3 garlic cloves lightly crushed but whole
1 large white onion small dice
1 tablespoon minced fresh ginger root
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1/2 teaspoon sea salt
1-6 ounce can tomato paste
1 tablespoon sugar
1-15 ounce can coconut milk
1/4 cup flour
1/2 cup fresh lightly chopped cilantro leaves
Chili flakes.

DIRECTIONS

Heat a large sauté pan to medium heat and one tablespoon coconut oil. When oil is shimmering, add onions and sauté for 1 minute until starting to turn golden brown around the edges.
Add garlic and ginger and sauté another 30 seconds until fragrant. Add spices, tomato paste, sugar, coconut milk and flour and stir to combine. Cover and cook for 4-5 minutes while you prepare chicken and sauce thickens.
Add sauce to cold crockpot and then add chicken. Stir to cover chicken in sauce. Cover and cook on high for 2 hours then low for 2 hours. Remove lid and stir to incorporate, then pour into a serving dish.

Cashew Chicken

Ingredients:
2 chicken breasts or thighs cubed
1 tbsp. cooking sherry
2 tbsp. low sodium soy sauce
¼ cup oil
1/2-1 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)
3 green onions, sliced diagonally
2 cloves garlic, minced
1/2 cup cashews,
unsalted toasted sesame seeds
lightly salted cashews

Sauce:
4 tbsp soy sauce
1 1/2 tbsp. cornstarch
4 tsp sugar
2 tsp white vinegar

Directions:
Combine 1 tablespoon soy sauce with the cooking sherry in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic.

Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat. Add red pepper flakes to oil and stir. Add garlic and stir. Add chicken all at once and cook chicken until golden on all sides and cooked through. Drain oil if there is still an excessive amount. Add cashews.Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir constantly.

Sprinkle with toasted sesame seeds and add sliced green onions. Serve over Rice.

Smoky Bacon Wrapped Chicken Thighs

4 bone-in, skinless chicken thighs
8 slices of bacon
Smoky Spice Blend (below)

Preheat oven to 375. Sprinkle the chicken thighs on both sides with Smoky Spice Blend, then wrap each one in 2 strips of bacon. Sprinkle with the remaining Smoky Spice Blend and bake for approximately 40 minutes.

Smoky Spice Blend:
1 Tbsp chipotle powder
1 Tbsp smoked paprika
1 Tbsp onion powder (eliminate to make this FODMAP-free)
1/2 Tbsp cinnamon
1 Tbsp sea salt
1/2 Tbsp black pepper

Spicy Crock Pot Chicken

3-4 Chicken breasts or 5-6 thighs (breast is better in this recipe)
1 cup of salsa of choice (look for no artificial ingredients or sugar or make your own)
2 teaspoons each of: onion powder, garlic powder, salt, pepper, chili powder, cumin

Put chicken in slow cooker and sprinkle with spices. Pour salsa over the chicken. Cook on low for 7-8 hours (check after 5 as temp can vary a lot) until tender. Shred with forks before serving.

Chicken Tortilla Soup

I just made this recipe this past Sunday, it was super easy and very delicious! I followed the recipe but didn’t really measure anything. I just kind of dumped it all in there and headed to church. The only change i made was that I did make some Mexican rice and served the soup over the rice. But it would be great either way!

INGREDIENTS

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
onion, chopped
1 (4 ounce) can chopped green chile peppers
1 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn or can of mexi-corn
1 tablespoon chopped cilantro
tortilla chips
shredded cheddar cheese

DIRECTIONS

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. To serve, sprinkle tortilla strips and shredded cheese over soup.

Amy’s delicious chicken pot pie recipe

Ingredients:

Pilsbury Pie Crust (they are in the frozen section I think you just roll them out)

2-3 cans of Veg All (go ahead and get 1 of the really big cans and two little cans…thats what I do…you’ll see why in a minute)

1-2 cans of cream of chicken soup

sour cream

mayonnaise

chicken breast

lawrys seasoning salt

garlic powder

Directions:

1. cook your chicken breast with some celery stalks, salt, and an onion cut in half.

2. When your chicken is cooked just use your fingers and or a fork to break the chicken down to bite size set that aside to let the chicken cool off a little

3. drain the big can of veg all. Then mix in about a 1/2 cup of sour cream, 1/2 a cup of mayonnaise, and the cream of chicken soup with the veg all. (Here is where it gets tricky cause it is all kind of up to you how much of what you put in it-go ahead and taste it sometimes you need a little more mayo, sour cream or soup, I put in a can of cream of mushroom soup to thicken it up sometimes-You will be able to tell if it has too much of one thing or the other and add some more veg all depending on how much of it you like)

4. Then add the chicken

5. Then, this is the super secret important part: LAWRYS SEASONING SALT. Add some then taste and then add more to your preference

6. Add a little garlic powder

7. Then ….oh yeah at some point put your pie crust in a 8×8 pyrex

8. Ok then put your mixture in the dish and put the top of the pie crust on there

For some reason I can’t decide how long we put it in the oven but start at 400 then check it about 15-20 min later if it looks like it is browning to quickly turn it back to 350. When I make it it usually takes close to 45 min or an hour my mom says it only takes her 30-45 so you just kind of wing it after 30 minutes. You willl know when its done.

Chicken and Dumplings

Boneless, skinless chicken breast
Salt and pepper
2 cups plain flour
1 tsp. salt
½ cup shortening
½ cup ice water

Boil chicken, reserving broth. For dumplings combine flour, salt, and shortening. Add ice water and work lightly until dough holds together. Roll out dough as if for pie crust. Cut into strips one inch by one inch. Place broth from cooked chicken in a saucepan. Season to taste with salt and pepper. Bring to a boil. Drop dumplings into boiling broth. Turn heat down and simmer 15 minutes, uncovered. Dumplings will come to the top.

Chicken Crepes

Crepes:
Butter, melted
1 ½ cups milk
3 eggs
1/3 cup all-purpose flour
½ tsp. salt

Chicken Filling:
Butter
¾ lb. mushrooms, sliced
¼ cup all-purpose flour
½ tsp. salt
1 cup chicken broth
¼ cup dry sherry
2 egg yolks
Milk
1 cup shredded Swiss cheese
3 cups diced, cooked chicken
Chopped parsley

About three hours before serving: In bowl with wisk, beat 2 Tbsp. melted butter and remaining crepe ingredients until smooth. Cover and refrigerate at least 2 hours. Brush a 7 inch crepe pan and a 10 inch skilled with butter over medium heat. Pour scant 1/4 cup batter into crepe pan; cook until underside is browned. Invert into skillet. Cook 30 seconds and then slip onto waxed paper. Repeat until all crepe mix is used. In a saucepan over medium heat cook mushrooms with 2 Tbsp. butter; remove to bowl. In same pan, melt 3 Tbsp. butter. Stir in flour and salt. In bowl mix broth, sherry, yolks, and 1 cup milk. Stir into flour mixture, cook until thickened then add cheese. Preheat oven to 325 degrees. Reserve ½ cup sauce. Add chicken and all but 1/3 cup mushrooms to remaining sauce. Heat through. Spoon 1/3 cup filling into each crepe; roll up and place into a 9×13 baking dish. Repeat. Stir 2 Tbsp. milk and mushrooms into reserved sauce; pour over crepes. Bake for 20 minutes. Top with parsley. Makes 6 servings.

Chicken Tetrazini

1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
12 oz. thin spaghetti, cooked
Salt and pepper
Grated cheddar cheese
Can add onion, peppers, pimentos, celery, carrots, mushrooms, broccoli, etc. as desired.

Cook chicken, cool and dice. Cook spaghetti. Lightly sauté desired vegetables. Add chicken, spaghetti, vegetables, to remaining ingredients. Bake in a 9×13 pan at 400 degrees until bubbly.

White Bean Chili

2 cups Cooked, diced chicken breast
2 cans White, sweet corn
2 cans Great Northern white beans
1 ca Diced yellow onion
1 can Diced green chiles
2 cans Chicken broth
To taste, Salt, pepper, thyme
As desired, Sliced or shredded mozzarella cheese

Directions:
Put all ingredients (besides cheese) in a crock pot. If desired, add more water if you want a thinner consistency. Cook on medium heat for at least two hours-good all day. Top warm soup with cheese, and let it melt. (Really good in a sourdough or french bread bowl.) Serves about 6-8.

Sunday Chicken Soup

2 medium onions
2 bell peppers
2 carrots
2 stalks celery
1 quart chicken broth
¼ cup butter
¾ cup flour
1 quart milk
¼ cup pimento
1 Tbsp. parsley flakes
1 lb. cooked chicken, diced
3 cups hot cooked rice

Chop onions, peppers, carrots, and celery. In a soup pot cook vegetables in chicken broth until tender. Add the butter. In a small bowl, mix the flour with a small amount of water to make a paste. Gradually mix the flour mixture to broth mixture, stirring constantly. Simmer until thickened. Stir in the milk, pimento, parsley, and chicken. Heat but do not boil. Serve over rice.

Chicken Salad

2 large cans of chicken (or you can cook chicken and chop it up)
4 oz. cream cheese
½ cup mayo
½ cup pickle relish, drained
Small can of crushed pineapple, drained
Pecans
Celery
Grapes, sliced

Combine all ingredients and serve.

Sweet and Spicy Chicken

1 lb. chicken, uncooked, chopped
3 tablespoons taco seasonings
1 to 2 Tbsp. vegetable oil
1 jar (11 oz.) chunky salsa
½ cup peach preserves
Hot cooked rice

Cut chicken into cubes. Mix chicken and taco seasonings. In a skillet brown chicken in oil. Combine salsa and preserves; stir into skillet. Bring to a boil, reduce heat, cover, and simmer for 2-3 minutes. Serve over rice.

Rotel Chicken

4 Boneless, skinless chicken breasts
1 Onion
1 Green pepper
1 (12oz) package bowtie pasta
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 lb. Velveeta Cheese
1 can Rotel.

Boil chicken and shred, then sauté onion and green pepper in butter. Meanwhile, cook the bowtie pasta, drain, and set aside. Mix together cream of mushroom soup and cream of chicken soup and Rotel. Mix all ingredients together and cut Velveeta into chunks. Put into a 9×13 baking dish at 400 degrees. Stir often to melt cheese and mix thoroughly. Bake until heated through.

Poppyseed Chicken Casserole

Cooked and chopped chicken (3-4 breasts)
1 can cream of mushroom soup
½ to ¾ stick margarine, melted
8 oz. sour cream
1 ½ tubes Ritz crackers

Melt butter in a saucepan. Add soup and sour cream. Stir until smooth. Add chicken and crackers. Toss lightly to mix. Top with more crackers. Bake at 350 degrees for 30 minutes.

Mexican Lasagna

9 Flour tortillas
4-6 Boneless, skinless chicken breasts (cooked and shredded)
1 lg. can Refried beans
1 lg. can Enchilada sauce
1 box Rice-a-roni Spanish rice
1 cup thinly sliced black olives
2 cups shredded cheese (Mexican blend)
1 (10 oz.) can tomato sauce

While chicken breasts are cooking, make Spanish rice according to instructions on box. In a bowl, mix shredded chicken, rice, beans, olives, and enchilada and tomato sauces. Next, in a 13-x-9” dish, layer 3 flour tortillas on bottom (they will overlap). Spread 1/3 of mixture on top, then top with layer of cheese. Repeat above, 2 more times. Bake at 350 degrees for 30-40 minutes. (Really good with tropical fruit salad—pineapple, mandarin oranges, grapes, and strawberries.) Serves 6-8.

Chicken and Wild Rice Casserole

1 box. Uncle Ben’s Long Grain Wild Rice, cooked
2 Tbsp. butter
¼ cup Green pepper, diced
Celery
½ cup Green onions, diced
1 can cream of mushroom soup
2/3 cup milk
2 cups Chicken, cooked and chopped
1 cup grated cheddar cheese

Cook rice according to instructions on box. Cook and chop chicken. Sauté green peppers and onions in butter. Mix with all other ingredients and bake at 350 degrees for 30 minutes.

Chicken Enchiladas

2 cups sour cream
2 cans cream of mushroom soup
2 (4 oz.) cans diced green chilies
Chicken
Shredded Mexican blend cheese
Salt and pepper

Boil chicken and shred it. Mix with shredded cheese, salt and pepper. Mix sour cream, cream of mushroom soup, and chilies, set aside in separate bowl. Spread some sauce on bottom of baking dish. For enchiladas, spread some sauce on inside of each tortilla, add some chicken mixture, and roll up. Place enchiladas in pan. Top with remaining sauce and sprinkle some cheese on top. Bake, covered with foil at 350-375 degrees. Cook until heated through and bubbly. Remove foil for last 10 or 15 minutes.

Chicken Rolls

4 Boneless, skinless chicken breasts
1 tube Pillsbury crescent rolls
1 bunch Green onions
1 (8 oz.) package cream cheese, softened
¼ cup Milk
Salt & pepper
For gravy:
1 can cream of chicken soup & ½ can milk, salt & pepper

Preheat oven to 350 degrees. Cook chicken breasts and finely chop them; while cooking, chop green onions. Mix soft cream cheese, onions, milk and salt & pepper. Mix in chicken. Then, roll out 8 crescent rolls on floured surface. Add large scoop of chicken mixture to each roll, then fold edges of dough over mixture to cover it. Bake at 350 degrees for 25-30 minutes, or until rolls are light golden brown and crispy. While baking, make gravy. To make gravy, stir can of cream of chicken in with ½ can of milk and salt & pepper in sauce pan. Cook on low-medium heat, stirring often. (Really good with mashed potatoes, steamed broccoli, and fresh melon.) Serves 4-6 (makes 8 rolls).

Chicken and Broccoli Casserole

4-6 Boneless, skinless chicken breasts
1 (10 oz.) package. Chopped, frozen broccoli (thawed and drained)
2 cans Cream of chicken soup
1 cup Shredded cheese

Cook chicken breasts, and chop into bite sized pieces. Add chicken to broccoli and stir in soup (in a casserole dish). Top with cheese, and bake at 350 degrees for 30-40 minutes. (Really good with a fruit jell-o and warm rolls). Serves 4-6.