Type what you have

Ingredients

• ✓ chicken chunk
• black bean
• chicken broth
• corn
• cream of chicken soup
• tomato
• green chile pepper

Instructions

1. 1 Combine black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chilies in a saucepan; bring to a boil, reduce heat to low, and simmer for 20 minutes.

By Julie A

Ingredients

• ✓ chicken chunk
• corn oil
• onion
• tomato
• salt
• pepper
• corn tortilla
• tomato sauce
• rancherito cheese
• romano cheese
• lettuce
• tomato
• sour cream

Instructions

1. 1 To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through. Set aside.
2. 2 To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese.
3. 3 Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken mix and a sprinkle of cheese mix. Roll up. Repeat until all tortillas are filled OR filling runs out, whichever comes first. Top with shredded lettuce, diced tomato and sour cream and serve.

By julianmom212

Ingredients

• ✓ chicken chunk
• instant rice
• cream of chicken soup

Instructions

1. 1 Boil water. Add rice, stir, cover, and remove from heat. Let it sit until water is absorbed, about 5 minutes, then fluff with a fork. Or prepare rice according to package directions.
2. 2 When rice is ready, add chicken to the pot and continue to stir over low heat. Mix in condensed soup. Continue cooking until heated through.

By R E Vincent

Ingredients

• ✓ chicken chunk
• cream cheese
• buffalo wing sauce
• mayonnaise
• garlic
• ranch dressing mix

Instructions

1. 1 Stir cream cheese until smooth. Mix in chicken until well incorporated. Add Buffalo sauce, mayonnaise, garlic, and ranch dressing mix; mix well.
2. 2 Scoop onto plastic wrap. Wrap and roll into a tight ball. Refrigerate for 8 hours, or overnight.

By ladyt88

Ingredients

• ✓ chicken chunk
• spaghetti
• cream of mushroom soup
• cream of chicken soup
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain; transfer to a large bowl.
3. 3 Stir chicken, cream of mushroom soup, and cream of chicken soup into spaghetti; transfer to a 9x13-inch baking dish. Top with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.

By melissa

Ingredients

• ✓ chicken chunk
• rotini pasta
• mozzarella cheese
• marinara sauce
• bread crumb

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Stir together cooked rotini, chicken, and mozzarella cheese in a large casserole dish.
4. 4 Pour marinara sauce over pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until cheese is melted, about 35 minutes.
6. 6 Serve and enjoy.

By morgens_aunt

Ingredients

• ✓ chicken chunk
• chicken broth
• cream cheese
• cheddar cheese
• butter
• onion flake
• heavy cream
• broccoli

Instructions

1. 1 Combine chicken broth, cream cheese, Cheddar cheese, butter, and onion flakes in a large pot over medium heat; cook and stir until smooth, 3 to 5 minutes. Add heavy cream and chicken; bring to a gentle simmer.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Transfer to a colander to drain excess moisture.
3. 3 Pour chicken broth mixture into a slow cooker; add broccoli.
4. 4 Cook on Low until flavors combine, about 4 hours.

By XENA0056

Ingredients

• ✓ chicken chunk
• olive oil
• onion
• red bell pepper
• mushroom
• tomato
• barbecue sauce
• pizza crust
• 4-cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, and mushrooms until tender, 5 to 10 minutes. Add diced tomatoes; cook and stir until heated through, 2 to 3 minutes. Combine vegetable mixture and chicken in a large bowl; add barbeque sauce and mix well.
3. 3 Spread pizza crust onto the prepared baking sheet. Spoon barbeque sauce mixture over crust and top with cheese blend.
4. 4 Bake in the preheated oven until cheese is bubbling and melted, 13 to 18 minutes.

By ASHLEIGHL

Ingredients

• ✓ chicken chunk
• panko bread crumb
• saltine cracker
• sour cream
• egg
• ranch dressing mix
• mustard
• onion granules
• black pepper
• parsley
• cooking oil
• cheddar cheese soup
• chicken broth
• sour cream
• green onion

Instructions

1. 1 Mix chicken, panko, saltines, sour cream, eggs, ranch dressing mix, mustard, onion, black pepper, and parsley together in a bowl until well combined. Shape chicken mixture into 8 patties, approximately 3/4-inch thick.
2. 2 Pour panko onto a plate, coat patties, and place on a platter. Chill for 1 hour or overnight.
3. 3 Coat a nonstick skillet with vegetable oil over medium heat. Cook patties until golden brown and heated through, 5 to 7 minutes per side. Place a layer of paper towels on a baking rack, transfer patties to paper towels to drain.
4. 4 Combine soup and broth in a saucepan; heat until just boiling, about 5 minutes. Reduce heat to low, stir sour cream and green onions into sauce. Serve patties with sauce on top.

By sadiebea

Ingredients

• ✓ chicken chunk
• butter
• mixed vegetable
• cream of chicken soup
• milk
• salt
• pepper
• biscuit

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a 9-inch deep-dish pie pan with 1 tablespoon melted butter.
2. 2 Combine mixed vegetables and chicken in a saucepan over medium heat; cook until vegetables are tender, 5 to 7 minutes. Fold in condensed soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Season with salt and pepper; bring to a boil.
3. 3 Remove from the heat and spread mixture into the bottom of the prepared pie pan. Separate biscuits into layers and place gently on top of chicken-vegetable mixture. Drizzle remaining 2 tablespoons melted butter over biscuits.
4. 4 Bake in the preheated oven until golden brown, about 15 minutes.
5. 5 Remove from the oven and let stand for 15 minutes before serving.

By Melanie R Stevens-Adkins

Ingredients

• ✓ chicken chunk
• green chile
• cream of mushroom soup
• cheddar cheese
• onion
• salt
• pepper
• water
• instant rice

Instructions

1. 1 In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
2. 2 Add the rice. The mixture should be the consistency of soupy pancake batter.
3. 3 Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired.

By AJINAZ

Ingredients

• ✓ chicken chunk
• sunflower oil
• onion
• garlic
• quinoa
• chicken bouillon
• water
• thyme
• parsley
• alfredo sauce
• cream of chicken soup
• butter
• cheese blend
• pita chip
• parmesan cheese

Instructions

1. 1 Heat sunflower oil in a skillet over medium heat; cook and stir onion and garlic until onion is slightly tender, about 5 minutes. Add quinoa and chicken bouillon; cook, stirring frequently, until quinoa is toasted, 5 to 8 minutes.
2. 2 Pour water over quinoa mixture and bring to a boil; cover, reduce heat to medium-low, and simmer for 10 minutes. Stir thyme and parsley into quinoa mixture and simmer until water is absorbed, about 5 minutes. Remove skillet from heat and fluff quinoa with a fork.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Spread quinoa mixture into the bottom of a 9x13-inch baking dish. Sprinkle chicken over quinoa. Spoon Alfredo sauce and cream of chicken soup over chicken layer; top with butter pieces. Sprinkle 1/2 cup Italian cheese blend over entire mixture.
5. 5 Bake in the preheated oven for 15 minutes. Stir mixture and flatten with the back of spoon or spatula; top with pita chips and remaining 1/4 cup Italian cheese blend. Bake until cheese is melted, about 15 minutes. Cool casserole for 5 minutes; top with Parmesan cheese.

By GeeDeth

Ingredients

• ✓ chicken chunk
• olive oil
• onion
• garlic
• tomato
• red bell pepper
• raisin
• stuffed green olive
• red wine vinegar
• oregano
• cumin
• bay leaf

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
2. 2 Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

By MJodyH

Ingredients

• ✓ chicken chunk
• cooking spray
• cheddar cheese
• hot pepper sauce
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine chicken and cheese in a bowl; stir in hot pepper sauce to taste.
3. 3 Warm tortillas one at a time in a skillet over medium heat until flexible, about 10 seconds per side.
4. 4 Spread about 1 heaping tablespoonful of chicken mixture over half of a warmed tortilla. Roll tightly to form a taquito starting at the filled side of the tortilla. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
5. 5 Bake in the preheated oven until golden crisp and to your liking, about 20 to 30 minutes.

By Sarah

Ingredients

• ✓ chicken chunk
• hot pepper sauce
• cheddar cheese
• hot dog bun

Instructions

1. 1 Warm chicken and hot sauce in a nonstick skillet over medium heat, stirring to coat chicken evenly with sauce, until heated through, about 3 minutes.
2. 2 Scrape chicken into the center of the pan to form a shape similar to the hot dog bun. Cut Cheddar cheese slice in half and place over chicken; cook until Cheddar is melted, 1 to 2 minutes.
3. 3 Place bottom half of hot dog bun over chicken and cheese mixture, slide a spatula underneath, and invert onto a plate. Place top half of hot dog bun over melted cheese.

By taggerung86

Ingredients

• ✓ chicken chunk
• green grape
• almond
• celery
• mandarin orange
• cucumber salad dressing

Instructions

1. 1 Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.

By Jan Kinnard

Ingredients

• ✓ chicken chunk
• cream cheese
• ranch salad dressing
• buffalo wing sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese in a deep baking dish until smooth. Add ranch dressing, Buffalo wing sauce, and mozzarella cheese to cream cheese and stir until smooth. Stir in chicken.
3. 3 Bake in the preheated oven until heated through and bubbling, about 20 minutes.

By MothertoMonsters

Ingredients

• ✓ chicken chunk
• sweet pickle
• mayonnaise
• celery
• onion powder

Instructions

1. 1 Gather all ingredients.
2. 2 Stir chicken, pickles, mayonnaise, celery, and onion powder together in a bowl until well combined.

By MYSST

Ingredients

• ✓ chicken chunk
• cream cheese
• cheddar cheese
• buffalo wing sauce
• ranch dressing

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix chicken chunks, cream cheese, Cheddar cheese, Buffalo sauce, and ranch dressing together until well combined. Transfer to a baking dish.
3. 3 Bake in the preheated oven until bubbly and browned, stirring at least once so the top doesn't burn, 30 to 40 minutes.

By Nick Weaver

Ingredients

• ✓ chicken chunk
• chicken broth
• white rice
• cream of chicken soup
• lemon juice

Instructions

1. 1 Combine broth and chicken chunks in a large pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes.
2. 2 Stir in condensed soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 minutes.

By kaylahess

Ingredients

• ✓ chicken chunk
• hot sauce
• butter
• onion
• celery
• water
• all-purpose flour
• milk
• chicken bouillon
• processed cheese

Instructions

1. 1 Shred chicken with a fork in a bowl and add hot sauce; stir to combine.
2. 2 Melt butter in a small skillet over medium heat; cook and stir onions and celery in melted butter until tender, about 10 minutes.
3. 3 Mix water, flour, milk, and chicken bouillon in a large pot until smooth. Add processed cheese, shredded chicken, and onion mixture.
4. 4 Heat soup over low heat until cheese is melted, about 30 minutes. Stir often.

By Gaiden5

Ingredients

• ✓ chicken chunk
• cooking spray
• cream cheese
• garlic powder
• crescent roll dough

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Stir chicken, cream cheese, and garlic powder together.
3. 3 Unroll crescent rolls and cut each triangle in half into 2 triangles, for a total of 16 triangles. Lay triangles out on a flat work surface. Place 1 teaspoon of the chicken mixture in the center of each dough triangle and fold corners over the mixture into the center. Place folded dough pieces onto prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown and puffed, 12 to 14 minutes; cool before serving.

By yoyo

Ingredients

• ✓ chicken chunk
• vegetable oil
• white vinegar
• salt
• black pepper
• monosodium glutamate
• sugar
• coleslaw mix
• ramen noodle

Instructions

1. 1 In a medium bowl, whisk together the oil, vinegar, salt, pepper, monosodium glutamate and sugar.
2. 2 In a large bowl, combine the coleslaw, chicken and noodles. Add dressing, and mix together well. Refrigerate until chilled and serve.

By Leesa

Ingredients

• ✓ chicken chunk
• elbow macaroni
• celery
• green olive
• mayonnaise
• sour cream
• milk
• ranch dressing mix
• paprika

Instructions

1. 1 Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
2. 2 In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

By Pamela Batovsky

Ingredients

• ✓ chicken chunk
• cream cheese
• hot sauce
• ranch dressing
• onion
• garlic powder
• onion powder
• crescent roll
• butter
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cream cheese, hot sauce, ranch dressing, onion, garlic powder, and onion powder together in a bowl; fold in chicken.
3. 3 Roll crescent roll dough onto a work surface, pressing dough into a thin layer without tearing. Cut 3-inch pieces out of dough using a biscuit cutter. Spoon about 1 tablespoon of cream cheese mixture into the center of each dough piece. Pull dough over filling; crimp edges together using a fork.
4. 4 Arrange pockets on a baking sheet. Brush each pocket with butter and sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until golden brown, about 15 minutes.

By CountryCookin

Ingredients

• ✓ chicken chunk
• garlic
• korean chile paste
• soy sauce
• sugar
• sesame oil
• flour tortilla
• vegetable oil
• butter
• cilantro
• kimchi
• cheddar cheese
• salsa

Instructions

1. 1 Preheat oven to 360 degrees F (182 degrees C).
2. 2 Stir garlic, chile paste, soy sauce, sugar, and sesame oil together in a bowl until the sugar dissolves into the liquid; add chicken and stir to coat.
3. 3 Wrap tortillas in aluminum foil and bake in preheated oven until hot and soft, about 10 minutes.
4. 4 While the tortillas warm, heat vegetable oil in a skillet. Cook and stir chicken in skillet until hot and the sauce has thickened, about 10 minutes.
5. 5 Spread 1/2 teaspoon butter over one side of each warm tortilla. Divide chicken between the tortillas. Top chicken with equal portions of the cilantro, kimchi, Cheddar cheese, and salsa.
6. 6 Fold opposing ends of each tortilla toward one another to partially cover the filling. Pull one remaining edge over the filling and then roll so the tortilla surrounds the filling completely.

By Forevertiff

Ingredients

• ✓ chicken chunk
• olive oil
• sweet onion
• celery
• granulated garlic
• seasoned salt
• cream cheese
• chicken broth
• processed cheese food
• blue cheese salad dressing
• chile-garlic sauce
• ranch dressing mix
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; cook and stir sweet onion and celery in hot oil until translucent, 5 to 7 minutes. Add chicken, granulated garlic, and seasoned salt; continue cooking until chicken is warmed, about 3 minutes.
2. 2 Stir cream cheese, chicken broth, and processed cheese food into the chicken mixture. Reduce heat to low, place a cover on the saucepan, and cook until the cheeses are melted, about 5 minutes.
3. 3 Stir blue cheese salad dressing, chile-garlic sauce, and ranch dressing mix into the cheese mixture; cook until heated through, 2 to 3 minutes. Sprinkle mozzarella cheese over the mixture; cook until melted, 1 to 2 minutes more.

By MANDM1995