Ingredients

• 6 burrito size flour tortillas
• 2 cups cooked shredded chicken
• 1 packet taco seasoning
• 1 cup sour cream
• 1½ cups shredded cheddar
• 1 (4 oz) can green chilies
• 1 (10 oz) can Rotel
• 16 oz Velveeta queso blanco

Instructions

1. In a large mixing bowl combine the chicken, taco seasoning, sour cream, cheddar, and chilies.
2. Place a few spoonfuls of the chicken mixture down the middle of each tortilla and roll up.
3. Lay them in a prepared 9×13 baking dish.
4. Cut the Velveeta into chunks and place into a skillet.
5. Melt the Velveeta with the Rotel tomatoes over medium-low heat until smooth.
6. Pour over the enchiladas and bake at 375°F for 25–30 minutes until bubbling.

Ingredients

• 1.5 lbs chicken breasts
• Salt
• Ground black pepper
• 1/3 cup onion, chopped
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup ketchup
• 2 tablespoons canola oil
• 4 cloves garlic, minced
• 3 teaspoons cornstarch
• 1/4 cup water
• Sesame seeds
• Green onions

Instructions

1. Cube your chicken then place in the Instant Pot and season generously with salt and ground black pepper.
2. Cut up a third cup of onion.
3. Add a quarter cup of honey, a quarter cup of ketchup, and two tablespoons of canola oil.
4. Add in your chopped onions and four cloves of minced garlic.
5. Pour the sauce over the chicken until covered.
6. Cook the chicken on high pressure for 15 minutes.
7. Remove the chicken from the sauce and place in a separate bowl.
8. To thicken the sauce, use three teaspoons of cornstarch dissolved in a quarter cup of water.
9. Add the mixture to the Instant Pot to saute for five minutes until sauce is thickened.
10. Generously coat the chicken with the thickened sauce then remove from the pot.
11. If you have any veggies, add them in and coat them with any mixture that’s left over.
12. Top with sesame seeds and green onions.

Ingredients

• 12 oz dry pasta (penne or rotini)
• 2 (15 oz) jars Alfredo sauce
• 1½ cups water
• 2 cups chopped mixed vegetables (e.g., broccoli, bell pepper)
• 2 chicken breasts
• 1 tsp Cajun seasoning
• 1 smoked sausage, sliced

Instructions

1. Add pasta, Alfredo, water, and veggies to lower pan of Ninja Combi.
2. Season chicken and place in upper tray. Start cooker for 15 minutes.
3. Add sausage during last 5 minutes to crisp.
4. Stir everything together and serve. Easy cleanup, dishwasher safe!

Ingredients

• 4 boneless chicken breasts, sliced in half
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1½ cups Italian breadcrumbs
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions

1. Season chicken with salt and pepper.
2. Dredge in flour, dip in egg, and coat in breadcrumb-Parmesan mixture.
3. Heat oil in skillet over medium-high. Fry cutlets 3–4 minutes per side until golden and cooked through.
4. Drain on paper towels. Serve hot with lemon wedges or sauce.

Ingredients

• 2 lbs boneless chicken thighs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp all-purpose seasoning
• 1 tbsp butter
• 1 tsp roasted garlic paste
• ½ cup soy sauce
• ½ cup hoisin sauce
• 2 tbsp bourbon (or sub apple juice)
• ¼ cup dark brown sugar (plus extra to taste)
• ½ tsp ground ginger

Instructions

1. Season chicken and grill or pan-fry over high heat for ~7 minutes per side until charred.
2. Let rest, then slice into strips.
3. Sauté garlic paste in butter. Add soy sauce, hoisin, bourbon, sugar, and ginger.
4. Simmer until thickened. Return chicken to pan and cook 10 minutes more.
5. Serve with rice or noodles.

Ingredients

• 1 lb boneless chicken thighs
• 1 tbsp oil
• 1 tbsp butter
• 4 tbsp butter (for Alfredo)
• 5–6 cloves garlic, minced
• 2 cups heavy cream
• 4 oz Parmesan cheese, grated
• 1 tsp dried parsley
• 1 loaf French bread, halved
• ½ stick (4 tbsp) softened butter (for garlic spread)
• 3–4 cloves garlic, minced
• 1½ cups mozzarella cheese, shredded
• Salt, pepper, and Italian seasoning (to taste)

Instructions

1. Season and cook chicken in oil and butter. Rest and chop.
2. Sauté garlic in butter, add cream, simmer until thickened. Stir in Parmesan and seasonings. Set aside.
3. Mix softened butter with garlic and parsley. Spread on bread and bake at 400°F for 7 minutes.
4. Top with Alfredo sauce, mozzarella, chopped chicken, and more sauce. Bake 15 mins until bubbly.

Ingredients

• 2 blocks (8 oz each) cream cheese, softened
• 2 cups shredded rotisserie chicken
• 2 cups shredded cheddar cheese
• 1 cup ranch dressing
• ¾ cup Frank’s RedHot buffalo sauce
• 1 tbsp Hidden Valley Ranch seasoning mix
• Optional: crumbled blue cheese

Instructions

1. Preheat oven to 350°F.
2. Combine all ingredients in a large bowl. Mix well.
3. Transfer to a baking dish and bake for 30 minutes, stirring halfway through.
4. Serve hot with chips, celery, or bread.

Ingredients

• 1 cup long grain white rice
• 2 tbsp vegetable oil
• ½ small onion, diced
• 2 cloves garlic, minced
• ½ cup tomato sauce
• 2 cups chicken broth
• 1 lb boneless skinless chicken breast, cubed
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp paprika
• Salt and pepper, to taste
• 1 cup queso dip (e.g., Gordo’s)
• Fresh chopped cilantro (for garnish)

Instructions

1. Sauté onion and garlic in oil. Add rice and brown slightly.
2. Stir in tomato sauce and broth. Cover and simmer 20 minutes.
3. Season chicken and cook in a skillet until browned and cooked through.
4. Fluff rice and combine with cooked chicken.
5. Top with warmed queso dip and cilantro. Serve hot.

Ingredients

• 2 or 3 boneless chicken breasts
• 1 (1-oz) package taco seasoning
• 1 (10.5-oz) can unsalted cream of chicken soup
• 1 (15-oz) can navy beans, rinsed and drained
• 1 (15-oz) can black beans, rinsed and drained
• 1 (10-oz) can Rotel diced tomatoes & green chilies, undrained
• 1 (11-oz) can Mexicorn, drained
• 1 (14.5-oz) can chicken broth

Instructions

1. Gather all the ingredients including the chicken breasts, taco seasoning, cream of chicken soup, beans, Rotel tomatoes, Mexicorn, and chicken broth.
2. Place the chicken breasts in the slow cooker. Add the taco seasoning, cream of chicken soup, rinsed and drained navy beans and black beans, undrained Rotel diced tomatoes with green chilies, drained Mexicorn, and chicken broth. Stir gently to combine the ingredients evenly.
3. Set the slow cooker to LOW and cook for 6 to 8 hours. You may cook it longer if necessary until the chicken is fully cooked and tender.
4. Once the soup is cooked, carefully remove the chicken breasts from the slow cooker. Chop the chicken into bite-sized pieces and return it to the slow cooker.
5. Stir the chopped chicken back into the soup and serve hot. Enjoy with your favorite tortilla chips or toppings.
6. Freezer Meal Option: For meal prepping, place all the ingredients into a ziplock freezer bag and freeze. When ready to cook, pour the contents into a slow cooker and cook on LOW for 8 to 10 hours. Remove, chop the chicken, then stir it back into the soup before serving.

Notes

• This recipe is best prepared in a slow cooker to allow flavors to meld and chicken to become tender.
• Use unsalted cream of chicken soup and low-sodium broth if you want to control sodium content.
• Serve with shredded cheese, sour cream, avocado, or tortilla chips for added texture and flavor.
• Leftovers can be refrigerated for 3-4 days or frozen for longer storage.
• Adjust the spice level by choosing mild or hot Rotel tomatoes or adding extra chili powder if desired.

Ingredients

• 4 large russet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp butter
• 1 lb chicken breast, cubed
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp onion powder
• 1 cup queso dip
• 2 tbsp chopped cilantro (optional)

Instructions

1. Preheat oven to 400°F. Toss potatoes with oil and seasonings. Roast 20–25 mins.
2. Meanwhile, heat butter in skillet and cook chicken with spices until golden and cooked through.
3. Combine roasted potatoes and chicken in skillet. Stir to combine.
4. Drizzle hot queso over top and garnish with cilantro. Serve immediately.

Ingredients

• 1 lb chicken breast
• 1 tsp salt
• ½ tsp pepper
• 1 tsp Italian seasoning
• 2 tbsp minced garlic
• ⅓ cup sun-dried tomatoes
• 2 jars (15 oz each) Alfredo sauce
• 1 lb cooked spaghetti
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan

Instructions

1. Place chicken, seasonings, garlic, sun-dried tomatoes, and Alfredo in crock pot.
2. Cook on low 4 hours until chicken is done. Remove and chop.
3. Return chicken to crock pot. Add cooked spaghetti, mozzarella, and Parmesan.
4. Stir until combined and cheese is melted. Serve warm.

Ingredients

• Rotisserie chicken breast (shredded)
• Charred jalapeños (minced)
• Lime juice
• Garlic powder, onion powder, salt, black pepper
• Mozzarella cheese
• Small flour tortillas
• Butter, garlic, flour
• Chicken stock
• Sour cream
• Cream cheese
• White pepper
• Monterey Jack cheese
• Green onions (for garnish)

Instructions

1. Mix chicken, jalapeños, lime, seasonings, and mozzarella. Fill and roll tortillas.
2. Melt butter, cook garlic, stir in flour, then whisk in chicken stock. Add jalapeño, then finish with sour cream, cream cheese, and white pepper.
3. Pour over enchiladas, top with Monterey Jack, and bake 25–30 mins.
4. Garnish with green onions and serve.

Ingredients

• 3 chicken breasts
• Kosher salt, black pepper, garlic powder, onion powder
• 2 cans cream of chicken soup
• 1 bag frozen mixed vegetables
• ¼ cup chicken broth
• Sour cream
• Store-bought biscuits

Instructions

1. Season chicken and place in crock pot with soup, vegetables, and broth.
2. Cook on low 3.5–4 hrs or high 2 hrs. Shred chicken in crock pot.
3. Add sour cream, mix well. Keep warm until ready to serve.
4. Bake biscuits separately and serve with chicken mixture.

Ingredients

• Butter and oil
• Carrots, onion, celery, garlic
• Seasonings (salt, pepper, herbs)
• Fresh thyme
• Mini bow tie pasta
• Rotisserie chicken (shredded)
• Chicken broth
• Heavy whipping cream
• Frozen peas
• Boursin cheese

Instructions

1. Sauté carrots, onion, celery, and garlic in butter and oil.
2. Add seasoning and cook a few more minutes. Stir in thyme and pasta.
3. Add chicken, broth, cream, and peas. Cover and cook until pasta is done.
4. Stir in Boursin cheese until creamy. Serve warm.

Ingredients

• Butter
• Onions (chopped)
• Tomato paste
• Garlic and ginger puree
• Butter chicken seasoning blend
• Fire roasted tomatoes
• Diced chicken breast
• Fat free plain yogurt

Instructions

1. Sauté butter and onions until caramelized.
2. Add tomato paste, garlic, ginger, spices, and roasted tomatoes. Blend until smooth.
3. Add chicken to slow cooker, pour in sauce, and cook according to settings.
4. Stir in more butter and yogurt, let sit 10–15 mins. Serve.

Ingredients

• Frozen corn (2 bags)
• Butter
• Red bell pepper, jalapeños, red onion (diced)
• Lime juice
• Sour cream
• Seasonings: salt, pepper, garlic powder, paprika, chili powder, cayenne
• Queso fresco or Cotija cheese
• Avocados (for guacamole)
• Romaine or iceberg lettuce
• Chicken breasts (4), sliced and marinated
• Chipotle in adobo, olive oil, lime juice, spices, honey

Instructions

1. Make corn salsa with sautéed corn, diced veggies, lime, sour cream, seasonings, and cheese. Chill overnight.
2. Make guacamole and store with water seal to prevent browning.
3. Chop lettuce and store.
4. Marinate chicken with all listed ingredients. Store overnight.
5. Next day: cook rice, grill chicken, and assemble bowls.

Ingredients

• 1 cup onion, diced
• 2 carrots, sliced
• 1 cup shiitake mushrooms, sliced
• 2 tbsp fresh thyme
• 6 garlic cloves, minced
• 6 tbsp butter
• Salt
• 6 tbsp flour
• ½ cup white wine
• 4 cups chicken stock
• 3 cups cooked chicken
• Chopped parsley
• Puff pastry sheets

Instructions

1. Sauté onions, carrots, and mushrooms in butter with salt and thyme for 7–8 mins.
2. Add garlic and cook until fragrant. Stir in flour and cook briefly.
3. Add white wine and cook down, forming a paste. Add chicken stock and simmer 25 minutes.
4. Stir in cooked chicken and parsley. Fill ramekins or dish with mixture.
5. Top with puff pastry, slit tops. Bake at 425°F for 8–10 mins, then reduce to 350°F and bake 20–25 mins more.

Ingredients

• Chicken tenders (chopped)
• Fajita seasoning
• Red onion, red/yellow/green bell peppers
• Chicken stock
• Flour tortillas (4 large + 1 trimmed)
• Mexican blend cheese
• Salsa
• Red enchilada sauce (1 can)
• Optional toppings: sour cream, guac, cilantro, extra salsa

Instructions

1. Season and cook chicken and veggies with fajita seasoning and chicken stock.
2. Line a baking dish with tortillas and cheese. Add half the chicken mixture.
3. Add center tortilla, more cheese and salsa, and remaining chicken.
4. Fold edges in, top with enchilada sauce and cheese. Bake at 400°F for 25 minutes.
5. Cool, slice, and serve with toppings.

Ingredients

• Chicken breasts
• Soy sauce, sriracha, hoisin sauce
• Honey
• Garlic, ginger
• Corn flour + water
• Chicken stock
• Cooked noodles

Instructions

1. Add chicken, sauces, honey, garlic, ginger, corn flour, and stock to slow cooker.
2. Cook on high for 4 hours or low for 8 hours.
3. Add cooked noodles, stir, and serve.

Ingredients

• 1/3 cup bourbon
• ¾ cup brown sugar
• ¾ cup soy sauce
• 2 cloves garlic (minced)
• Chicken thighs (boneless, skinless)
• Salt and pepper

Instructions

1. Mix bourbon, brown sugar, soy sauce, and garlic.
2. Place seasoned chicken in crock pot. Pour sauce over top.
3. Cook on low for 6–8 hours or high for 3–4 hours.

Ingredients

• Bone-in, skin-on chicken thighs
• Salt and pepper
• Veggies (any available)
• Rice (for serving)
• Chicken skin and bones (for broth and garnish)

Instructions

1. Debone thighs, save bones and skin. Roast bones and skin in air fryer for 12 minutes.
2. Simmer bones for broth. Season and crisp chicken in rendered fat.
3. Cook veggies in pan fat. Serve chicken and veggies with rice and broth.

Ingredients

• Chicken thighs
• Salt, pepper, garlic powder
• Fresh ginger (grated)
• 1 egg
• Flour and cornstarch (1:1 ratio)
• Garlic (roughly chopped)
• Sesame oil
• Soy sauce
• Chili garlic paste
• Rice vinegar
• Honey
• Oil (for frying)

Instructions

1. Season chicken thighs with salt, pepper, garlic powder, ginger, and mix with egg.
2. Dredge in a mixture of flour and cornstarch seasoned with garlic powder and salt.
3. Heat oil to 350°F and fry chicken for 2 minutes. Remove.
4. Increase oil to 375°F and fry again briefly for extra crispiness. Drain.
5. Sauté chopped garlic in sesame oil. Add soy sauce, chili garlic paste, rice vinegar, and honey. Reduce.
6. Toss fried chicken in the sauce and serve hot.

Ingredients

• Chicken breast (cooked and chopped)
• Crispy bacon (chopped)
• Pasta (cooked and cooled)
• Green bell pepper (chopped)
• Red onion (chopped)
• Fresh parsley
• Ranch dressing (homemade or store-bought)

Instructions

1. Combine all ingredients in a large bowl.
2. Toss with ranch dressing to coat evenly.
3. Chill before serving.

Ingredients

• Chicken breast (thinly sliced)
• Rigatoni pasta
• Broccoli (steamed)
• Onion (diced)
• Garlic (minced)
• Butter
• Flour
• Chicken broth
• Heavy cream
• Cheese (shredded)
• Oil, salt, smoked paprika
• Bacon (optional topping)

Instructions

1. Boil pasta until slightly underdone. Set aside.
2. Sear seasoned chicken in oil until cooked. Remove.
3. Sauté onions in butter, then add garlic. Stir in flour and cook briefly.
4. Deglaze with chicken broth, then add cream and simmer to thicken.
5. Cool sauce slightly, then stir in cheese.
6. Combine pasta, broccoli, and chicken. Pour into a baking dish.
7. Top with more cheese, smoked paprika, and bacon. Bake at 350°F for 30 minutes.

Ingredients

• Chicken breast (sliced)
• Cajun seasoning
• Olive oil
• Grass-fed butter
• Onion (chopped)
• Garlic (chopped)
• Cooked rice
• Fresh parsley
• Milk
• Light cream cheese
• Parmesan cheese

Instructions

1. Coat sliced chicken with Cajun seasoning and olive oil. Sear in butter until crispy.
2. Set aside. Sauté onion and garlic for 5 minutes. Add more Cajun seasoning.
3. Add cooked rice and parsley. Mix well.
4. Make creamy sauce with butter, Cajun seasoning, milk, cream cheese, and Parmesan. Stir until thick.
5. Divide rice and chicken into 4 servings. Top with creamy sauce.

Ingredients

• Chicken breast, cubed
• Salt, pepper, garlic
• Buffalo sauce
• Bell peppers and onions (roasted)
• Half-cooked pasta
• High-protein buffalo cheese sauce (blended)
• Center-cut bacon (baked and crumbled)
• Chopped chives

Instructions

1. Roast bell peppers and onions.
2. Add chicken, seasonings, and buffalo sauce to slow cooker with roasted veggies. Cook until tender.
3. Break apart chicken with tongs, add half-cooked pasta, and buffalo cheese sauce.
4. Cook for another 20–30 minutes.
5. Meanwhile, bake bacon at 400°F for 20–30 minutes. Crumble when done.
6. Add bacon and chives. Stir and serve or store.

Ingredients

Major Ingredients

• 1.5 lbs chicken thighs, bite-sized
• ½ cup flour
• ½ cup cornstarch
• 1 egg
• Water (as needed)
• Neutral oil (for frying)

Minor Ingredients

• Salt and pepper (to taste)
• Dash of sesame oil

Instructions

1. Mix batter ingredients. Coat chicken pieces.
2. Fry chicken in hot oil until golden. Set aside. Optional: double-fry.
3. Make sauce in same pan. Simmer and thicken with slurry.
4. Toss chicken in sauce. Garnish and serve.

Notes

Double-frying boosts crispiness. Use fresh citrus for best flavor. Sauce quantities are flexible.

Ingredients

Major Ingredients

• 2 chicken breasts, halved
• 16 oz gnocchi
• 3 carrots, diced
• 3 celery stalks, diced
• ½ onion, diced (optional)
• 1–2 cups fresh spinach
• 3 cups chicken broth
• 2 cups milk
• 2 cups heavy whipping cream

Minor Ingredients

• 1 tablespoon oil (plus extra for seasoning)
• 4 garlic cloves, minced
• ¼ cup all-purpose flour
• 4 tablespoons butter
• Garlic and herb seasoning (to taste)
• Thyme (to taste)
• Italian seasoning (to taste)
• Salt and pepper (to taste)

Instructions

1. Season chicken with oil, garlic and herb seasoning, and thyme.
2. Sear in pot over medium-high heat, 4–5 mins per side. Set aside.
3. In same pot, melt butter. Add celery, carrots, and onion. Cook 6 mins.
4. Add garlic, cook 1–2 mins. Stir in flour and cook 2–3 mins.
5. Add broth, milk, and cream. Stir and simmer.
6. Season soup base. Shred chicken and return to pot.
7. Stir in spinach and bring to a boil.
8. Add gnocchi, cook 2–3 mins until tender.
9. Serve hot.

Notes

Can reduce cream for a lighter version. Seasonings may be adjusted to taste.

Ingredients

Major Ingredients

• 2 chicken breasts
• About 12 oz egg noodles
• 1 bag frozen peas (approx. 10 oz)
• 1 family-sized can cream of chicken soup (22–26 oz)
• 1 cup milk

Minor Ingredients

• 4 tablespoons butter
• 1–2 teaspoons minced garlic
• ½ teaspoon chicken bouillon powder (optional)
• Salt and pepper (to taste)
• 1–2 tablespoons sour cream (optional)

Instructions

1. Cook chicken with salt and pepper. Dice and set aside.
2. Boil egg noodles. Drain and set aside.
3. In skillet, melt butter and sauté garlic. Add peas and heat through.
4. Add cream of chicken soup and milk. Stir until smooth.
5. Add diced chicken back into the pan. Mix well.
6. Season with bouillon, salt, pepper, and sour cream if using.
7. Mix in cooked noodles until fully coated. Serve warm.

Notes

This is a quick and budget-friendly dinner that’s creamy, filling, and easy to customize. Sour cream and bouillon are optional enhancements.

Ingredients

Major Ingredients

• Thinly sliced chicken (about 1–1.5 lbs)
• Provolone cheese slices (2 per sandwich)
• Bread loaves or sub rolls
• Shredded lettuce (1 bag, 8 oz)
• Tomato (sliced)

Minor Ingredients

• Butter (2 tablespoons)
• Salt and pepper (to taste)
• Garlic powder (to taste)
• Onion powder (to taste)
• Italian seasoning (to taste)
• Mayonnaise (½ cup)
• Red wine vinegar (2 tablespoons)
• Pepperoncini (⅓ cup, sliced)
• Parmesan cheese (⅓ cup + extra for topping)
• Red onion (½, thinly sliced)

Instructions

1. Preheat a skillet over medium heat. Add butter and melt.
2. Add sliced chicken and season with spices. Cook thoroughly.
3. In a bowl, whisk mayo and red wine vinegar with spices to make dressing.
4. Add pepperoncini, Parmesan, red onion, and lettuce to the dressing. Mix well.
5. Preheat oven to 400°F.
6. Slice bread and lay on baking sheet. Add chicken and provolone.
7. Bake for 2–3 minutes until cheese melts.
8. Top with tomato slices, grinder salad, and Parmesan. Serve.

Notes

Seasoning amounts were estimated. Bread and salad mix-ins can be adjusted to taste.

Ingredients

Major Ingredients

• 1 lb chicken breast or thighs, trimmed
• 1 cup barbecue sauce (approx.)
• Slider buns (e.g., King’s Hawaiian, 1 pack)
• Colby Jack cheese slices
• Shredded cheddar cheese (½–1 cup)
• Bacon (6–8 slices, cooked and chopped)

Minor Ingredients

• 1 tablespoon minced garlic
• 1 tablespoon white vinegar
• 1–2 teaspoons Ranch seasoning mix
• 2–3 tablespoons melted butter
• Salt and pepper (to taste)

Instructions

1. Place trimmed chicken in crock pot with garlic, vinegar, BBQ sauce, and seasonings.
2. Cook on low for 4–6 hours until chicken is tender and shreds easily.
3. Shred chicken and stir into sauce.
4. Preheat oven to 350°F.
5. Lay bottom slider buns in a baking dish and top with Colby Jack cheese.
6. Add shredded chicken, cheddar, and bacon.
7. Cover with top buns. Brush with melted butter mixed with Ranch seasoning.
8. Bake for 15 minutes until golden and melty. Serve warm.

Notes

Use leftovers creatively—quesadillas, wraps, or more sliders. Adjust seasoning to your preference.