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INGREDIENTS 2 1/2 Tbsp. olive oil 1 cup chopped onion 2 Tbsp. minced garlic 8 oz. white mushrooms, thinly sliced 1 tsp. dried basil 1 tsp. dried oregano 1/2 tsp. red pepper flakes 1 1/2 tsp. kosher salt, divided 1 (6 oz.) bag fresh baby spinach 2 cups shredded cooked chicken 2 1/2 cups low-sodium chicken stock 1 1/2 cups milk (I used whole milk) 1/4 tsp. nutmeg 1/4 cup all-purpose flour 1/2 cup shredded Parmesan cheese 8 no-boil lasagna noodles 1 1/4 cups shredded mozzarella cheese INSTRUCTIONS Preheat the oven to 375 degrees F. Heat a large sauté pan over medium-high heat. When hot, add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. Make sure all of the liquid has evaporated from the mushrooms before going to step 3. Stir in spinach and cook until the spinach wilts. Then remove the

Ingredients 3 Tablespoons unsalted butter, separated 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken 1 teaspoon Italian Seasoning Salt/Pepper, to taste 2 1/2 cups chicken broth, low sodium 1 1/4 cups white long grain rice, uncooked 2 cups fresh broccoli florets, uncooked 10.75 oz. Condensed Cream of Chicken Soup ½ cup milk ½ cup sour cream 2 cups shredded cheddar cheese, separated Optional Seasonings 1 teaspoon dried thyme 1/2 teaspoon garlic powder Casserole Topping 1 cup Ritz crackers, crushed 2 Tablespoons melted butter  Instructions Preheat the oven to 350 degrees. Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper. Heat 2 tablespoons butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a co

INGREDIENTS 6 chicken thighs, bone in or out, with or without skin* Salt and pepper, to season 2 teaspoons garlic powder, to season 6 cloves garlic, crushed 1/3 cup honey 1/4 cup water (or chicken broth) 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar) 1 tablespoon soy sauce INSTRUCTIONS Season chicken with salt, pepper and garlic powder; set aside.  Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through. FOR BONE IN THIGHS: Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Alternatively, see notes for oven method. Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour. FOR SAUCE: When chicken is done and cooked through, arrange chicken skin-side u

INGREDIENTS 4 Tbs butter 1 tablespoon fresh chopped thyme optional 1/2 tablespoon fresh minced garlic 1/4 cup all purpose unbleached flour 1/4 cup white wine or additional chicken stock 2 cups chicken broth 2 cups shredded cooked chicken breast 4 cups cooked brown rice 1 tsp kosher salt 1 tsp black pepper 3 1/2 cups shredded cheddar cheese divided INSTRUCTIONS Preheat oven to 350 degrees F. Lightly butter a 2 quart or 9x13 baking sheet. Melt butter into a medium saucepan over medium high heat. Stir in garlic and cook for 1 minute. Whisk in flour, chopped thyme, salt and pepper and cook for 1 minute to cook off raw flour taste. Slowly pour in wine and chicken broth whisking continuously. Whisk until thick and nearly boiling. Reduce heat to medium low and then stir in 2 cups of cheese until melted. Turn off heat and stir in cooked rice and chicken. Transfer to a 9×13 inch baking dish. Top with remaining cheddar cheese and bake for

INGREDIENTS  4 chicken breasts boneless, skinless 1 cup Caesar salad dressing (click for homemade recipe) ½ cup sour cream (optional) 1-1½ cup Parmesan cheese grated INSTRUCTIONS Heat oven to 375F and spray the inside of an 8" x 11" baking dish with cooking spray. If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾"-1" thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish. Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.  Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F. Turn the oven to broil and broil the breasts an additional 2-4

Ingredients 1 can Pilsbury Grands Biscuits 8 biscuits 2 tablespoons butter 1 small package frozen veggie mix: carrots, peas, corn and green beans 2 chicken breasts cooked and shredded 1-2 cups chicken broth adapt to your preference 1 can Cream of Chicken Soup regular size salt and pepper to taste  Instructions Preheat the oven to 400 degrees. In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and saute until the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste. Whisk in the chicken broth and the Cream of Chicken soup. Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to taste. Turn off the heat and add the cooked shredded chicken to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extra chicken broth. On a parchment lined sheet pan bake the biscuits for half of the time listed on the can for a “pre-bake”. Tak

Ingredients  3 tablespoons butter 3 tablespoons all purpose flour 2 cups chicken broth 1/2 teaspoon kosher salt 1/8 teaspoon chipotle chili powder optional 1/4 teaspoon oregano 4 ounces chopped green chiles 4 ounces chopped black olives 3 whole boneless skinless chicken breast halves 1 cup sour cream 12 whole corn tortillas cut into bite-sized pieces 2 cups colby-jack cheese grated Instructions In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.  Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through. Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces. Stir sour

Ingredients 1 egg salt and pepper 1 tsp garlic powder 1 tsp Italian Seasoning 1 cup Parmesan cheese 1/2 cup bread crumbs 1/4 cup flour 2 tbsp olive oil (divided) 2 tbsp butter (divided) 1 lb chicken breasts thin (4 to 5 pieces) 8 oz cremini mushrooms sliced ½ large yellow bell pepper chopped ½ large red bell pepper chopped 2 green onions chopped 3 cloves garlic sliced Sauce: 1 cup chicken stock sodium free (adjust salt if not sodium free) 1 cup heavy cream 2 tablespoons Cajun Seasoning 1 teaspoon Salt 10 oz bow tie pasta 1/2 cup Parmesan cheese grated Instructions First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning. Whisk this egg mixture slightly. The second bowl is for the parmesan, bread crumbs and flour. Dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Tu

Ingredients 4 Chicken Breasts (boneless & skinless) 1 tsp Smoked Paprika (for seasoning chicken) 1/4 tsp Salt and Pepper (each for seasoning chicken) 2 tbsp unsalted butter Creamy Paprika Sauce: 1 tbsp butter 4 cloves garlic minced 1 tbsp flour (sifted) 1/2 cup dry white wine 1/2 cup chicken broth (sodium free) 1/2 cup heavy cream 1 tsp fresh lemon juice (juice of squeezed lemon) 2 cups fresh spinach 1/2 teaspoon salt 1 tsp paprika  Instructions Cooking Chicken: Season the chicken with salt, pepper and paprika, rubbing it evenly over both sides. Melt 2 tablespoons of butter in a large skillet (I used cast iron skillet) over medium high heat and cook on the first side for about 3 minutes. Flip, and turn the heat down to medium and cook for another three minutes. Remove and set chicken aside on separate plate. Making Creamy Sauce: Melt 1 tablespoon of butter in the now empty skillet. Add garlic and cook stirring freq

Ingredients For the filling: 6 Tbsp unsalted butter softened  1/4 cup all-purpose flour 1 Tbsp cornstarch 1/2 cup milk A small onion finely chopped A medium carrot peeled and diced 1 celery stalk diced 1 cup condensed chicken broth or 1 cup water plus 2 chicken bouillon cubes 1/2 medium size russet potato peeled and diced 2 medium size baked chicken breasts diced (link to the recipe is in the post) 1/2 cup frozen peas Salt to taste Freshly ground black pepper to taste For the pie pastry: 2 cups all-purpose flour  1/2 tsp kosher salt 1 cup 227 g cold unsalted butter, cut into cubes 1/4 cup ice water 1 Tbsp white vinegar 1 egg yolk plus 2 tsp milk mixed well, for brushing Instructions To prepare the filling, combine 4 tablespoons of the softened butter with the flour in small bowl. Set aside. In a separate bowl, dissolve the cornstarch in the milk. Set aside. In a large saucepan, add two tablespoons