Ingredients

• Chicken: 1.5–2 lbs boneless skinless chicken thighs, cut into 1-inch chunks
• Aromatics: 1.5 small onions (minced), 1.5 bell peppers (diced), 1 tbsp jarred garlic
• Sauce: 1 can (10.5 oz) cream of chicken or cream of mushroom soup
• Liquid: ¼ cup chicken broth (plus more for the stuffing)
• Stuffing: 1 box stuffing mix
• Garnish: Chopped green onions

Instructions

1. Preheat & Prep: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Sauté Veggies: Sauté the onions and bell peppers in a skillet until soft. Stir in the garlic for the last 60 seconds. Remove from heat.
3. Mix the Base: In the baking dish, stir together the raw chicken chunks, sautéed veggies, soup, and ¼ cup broth. Season with salt and pepper. Spread into an even layer.
4. Prepare Stuffing: Prepare the stuffing according to package directions, substituting chicken broth for the water.
5. Assemble: Spoon the prepared stuffing over the chicken mixture, covering it completely to seal the moisture in.
6. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 20–25 minutes until the top is golden-brown and the chicken is cooked through.
7. Finish: Top with fresh green onions and let rest 5 minutes before serving.

Notes

• This is a half-batch recipe sized for one 9x13 pan. Double everything and use two pans to feed a crowd.

Ingredients

• 1.5–2 lbs chicken breast tenderloins, cubed
• 2 cups long-grain white rice
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 2–3 tbsp Kinder’s Garlic Parm seasoning
• 1 can (10.5 oz) cream of chicken soup
• 3.5 cups bouillon liquid
• ½–¾ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1–2 cups corn
• 1 cup broccoli, chopped
• 2 handfuls fresh spinach

Instructions

1. Season chicken with Garlic Parm seasoning. Heat butter and olive oil in a large pot over medium-high heat. Brown chicken on all sides, then remove and set aside.
2. In the same pot, sauté onion until softened, about 3–4 minutes. Add garlic and cook 1 minute more.
3. Add rice and toast, stirring, for 1–2 minutes.
4. Stir in cream of chicken soup and bouillon liquid. Bring to a simmer, then cover and cook 12 minutes.
5. Add corn and broccoli, place chicken on top, cover and simmer 6–8 minutes more until rice is tender and chicken is cooked through.
6. Remove from heat. Fold in Greek yogurt, spinach, and lemon juice. Let sit 2 minutes to wilt spinach before serving.

Notes

• Makes 6–8 servings.
• Sub sour cream for the Greek yogurt if preferred.

Ingredients

Filling

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup peas & carrots
• 2–3 tbsp ketchup
• 1–2 tbsp Worcestershire sauce
• 1 cup beef broth
• 1 tbsp flour
• 1–1.5 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp thyme (optional)

Mashed Potatoes

• 2–3 potatoes
• 4 tbsp butter
• ¼–½ cup milk
• 1–1.5 tsp salt
• ¼ cup cheddar (optional)

Instructions

1. Boil potatoes until tender. Mash with butter, milk, and salt.
2. Brown ground beef. Drain fat.
3. Add onion and cook 3–4 minutes, then add garlic and cook 30 seconds.
4. Stir in ketchup, Worcestershire sauce, and flour. Cook 1 minute.
5. Add beef broth. Simmer until thickened.
6. Stir in peas & carrots.
7. Season to taste — filling should be slightly bold.
8. Top with mashed potatoes and texture the surface with a fork.
9. Bake at 400°F for 20–25 minutes, then broil 2–3 minutes until golden and crispy.

Ingredients

• 2 large pork sirloin steaks
• 8 medium potatoes
• 1 packet onion soup mix
• 1½ cups water
• 1 bouillon cube (chicken or beef)
• ½ onion, sliced thin
• 1 cup mushrooms, sliced thin (optional)
• 1 tsp cornstarch

Instructions

1. Wash, peel, and dice potatoes into roughly equal cubes. Slice onion and mushrooms thin.
2. Place potatoes in a pot of heavily salted water (enough to cover) and bring to a boil. Cook until fork-tender, then drain and mash.
3. Sear the pork steaks 2–3 minutes per side in the pressure cooker on sauté mode, including the edges if they’re thick. Pull out and set aside to rest.
4. Dissolve the bouillon cube in ½–1 cup hot water and pour into the pot to deglaze, scraping up the fond from the bottom.
5. Mix cornstarch with ½ cup cold water to make a slurry and stir into the liquid to form a gravy.
6. Add onions and mushrooms, then nestle the pork steaks back in. Sprinkle the onion soup mix over everything and stir to combine.
7. Seal and cook on high pressure for 12 minutes. With warmup and cooldown the total cook time is about 18 minutes.
8. Meat should be fork-shreddable when done. Shred or serve whole over mashed potatoes or alongside steamed broccoli.

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

• 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

• ½ cup butter
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• ¼ cup flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 cups vegetable broth
• 1 cup whole milk
• 1 cup green beans, chopped
• 1 cup mushrooms, sliced
• 1 cup peas
• 1 sheet puff pastry, thawed and cut into squares
• 1 egg, beaten (for brushing)

Instructions

1. Preheat oven to 400°F.
2. In a large skillet, melt butter and sauté onions, carrots, and celery until softened.
3. Stir in flour and seasonings. Cook 1–2 minutes.
4. Add broth and milk gradually, stirring until thickened.
5. Stir in green beans, mushrooms, and peas. Cook 5 minutes until heated through.
6. Transfer mixture to a baking dish. Top with puff pastry squares and brush with egg.
7. Bake for 25–35 minutes until golden brown. Let cool before serving.

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

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.