2 cups uncooked rotini pasta
1 (14 oz) package frozen broccoli florets
2 cups cooked chicken, cubed or cut into bite-size chunks
1 (10-3/4 oz) can condensed cream of chicken soup
1 (10-3/4 oz) can condensed cream of mushroom soup
1/2 cup milk
1/4 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
1 cup shredded cheddar cheese

1. Cook the pasta according to package directions; drain. Cook the broccoli florets just until tender-crisp; drain.

2. Transfer cooked pasta to a 2 quart casserole sprayed with cooking spray; top pasta with cooked broccoli. Sprinkle cooked chicken chunks over the broccoli.

3. In a medium bowl, combine the soups, milk, pepper and Parmesan cheese; pour over the pasta mixture.

4. Bake, uncovered at 400 degrees F for 25 minutes or until hot and bubbly; stir. Top with the cheddar cheese; let stand until the cheese melts. Makes 6 servings.

Emily

4 to 5 cups frozen shredded hash browns
2 cups frozen cut green beans, thawed
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped onion
4 boneless skinless chicken breast halves, cut into chunks
1 (10-3/4 oz) can condensed cream of chicken soup
1 (10-3/4 oz) can condensed cream of mushroom soup
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese

1. Place hash browns, green beans, green pepper, celery, onion and cut up chicken in an ungreased 9×13-inch baking dish.

2. In a large bowl, combine the soups, salt and pepper; pour over mixture in baking dish. Cover and bake at 350 degrees F for 1 hour. Remove from oven; uncover and sprinkle with cheddar cheese.

3. Bake uncovered for an additional 10 to 15 minutes or until bubbly and cheese is melted. Makes 6 servings.

Emily

1 (15-1/4 oz) can sliced peaches
4 boneless skinless chicken breast halves
2 tablespoons canola oil
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon cider vinegar
1/8 teaspoon ground allspice
1 (6 oz) package chicken stuffing mix

Drain the peaches, reserving the syrup. Set aside 8 peach slices for garnish; dice the remaining peaches. Add enough water to the syrup to measure 1 cup. Set the peaches and syrup aside.

In a large skillet over medium heat, brown the chicken in oil. Stir in the butter, brown sugar, vinegar, allspice and reserved syrup. Bring to a boil. Reduce the heat; cover and simmer 5 minutes. Stir in the dried stuffing mix and diced peaches. Remove from the heat. Cover and let stand 5 minutes; serve with peach slices. Makes 4 servings.

Emily

1 cup uncooked instant rice
1 cup chicken broth
1/2 cup chopped frozen green pepper, thawed
1/4 cup chopped onion
2 teaspoons olive oil
1 (9 oz) package ready-to-use grilled chicken breast strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 teaspoon dried basil
1 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper

Cook rice in broth according to package directions. Set aside. In a large skillet over medium heat, saute the green pepper and onion in oil until tender-crisp; about 3 minutes.

Add the chicken, corn, peas, basil and sage; stir to blend. Cook, uncovered, over medium heat 5 minutes or until heated through. Stir in the rice, salt and pepper. Makes 4 servings.

Emily

6 (4 oz each) boneless skinless chicken breast halves
1 tablespoon canola oil
1 tablespoon butter or margarine
3 medium potatoes, cut into 1-inch pieces
3 celery ribs, cut into 1-inch pieces
2 medium onions, cut into 1-inch pieces
1 (16 oz) package frozen green beans
1 cup chicken broth
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 teaspoon dried thyme

In a large skillet over medium heat, brown chicken in oil and butter for 5 to 6 minutes on each side.

Add all the remaining ingredients and stir to blend well. Bring to a boil.

Reduce heat to Low and simmer for 50 to 60 minutes or until chicken juices run clear. Discard bay leaf before serving. Makes 6 servings.

Emily

4 (4 oz each) boneless skinless chicken breast halves
2 cups peeled sliced potatoes
1 (16 oz) package frozen sliced carrots, thawed
1 (16 oz) package frozen cut green beans, thawed
1 (14-1/2 oz) can chicken broth
1 (14-1/2 oz) can chicken gravy
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1 teaspoon curry powder
2 tablespoons cornstarch
1/3 cup cold water
1 (2.8 oz) can French fried onions

1. Arrange chicken in bottom of a 5 quart slow cooker. Place the potatoes, carrots and green beans over chicken.

2. In a small bowl, combine the broth, gravy, salt, pepper, onion powder and curry powder. Pour over vegetables and meat. Cover and cook on Low for 5 to 5-1/2 hours or until chicken juices run clear.

3. In a small bowl, combine the cornstarch and water; stir into the cooking juices. Sprinkle with french fried onions. Cover and cook on High for an additional 15 minutes or until thickened. Makes 4 servings.

Emily

2 tablespoons butter or margarine
4- boneless, skinless chicken breast halves cut into small pieces
1 (14-1/2 ounce) can of chicken broth
1-1/2 cups uncooked macaroni
1 ( 8 ounce) package of shredded cheddar cheese
1 (10 ounce) package of frozen chopped broccoli, thawed
1/2 cup sour cream

1. Melt  butter or margarine in a large skillet. Add chicken; cook over medium-high heat for 2 minutes or until chicken is no longer pink.

2. Stir in broth; bring to a boil. Stir in uncooked macaroni. Reduce heat to medium low; cover. Simmer 8 to 10 minutes or until macaroni is tender, stirring occasionally.

3. Add cheese, broccoli* and sour cream. Stir until the cheddar cheese is melted. Makes 6 servings

*If you do not like your broccoli crisp-tender, add it at the same time you add the uncooked macaroni.