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Ingredients: Filling  5 ounces cream cheese, room temperature 1/4 cup butter, room temperature 1/2 teaspoon garlic powder 3/4 teaspoon seasoned salt 3 cups cooked, cubed chicken (or Rotisserie) 3/4 cup grated cheddar cheese 2 tablespoons heavy cream 2 (8- ounce/8 count) cans crescent rolls  Sauce   1 (10.75 ounce) can cream of chicken soup 3/4 cup grated cheddar cheese 1/2 cup heavy cream  1/2 teaspoon seasoned salt 1 cup grated cheddar cheese  Instructions: Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside. Prepare the filling. In a large bowl combine the cream cheese, butter, garlic powder, and seasoned salt stirring until smooth. Add in the chicken and cheddar cheese, mixing until incorporated. Add in the heavy cream and stir until combined. Open the cans of crescent rolls. Place about 2 tablespoons of the filling onto the larger end of each crescent roll. Roll up and pinch the dough closed,

INGREDIENTS 1 tbsp olive oil 1 lb chicken breast Salt and pepper to taste 1/2 cup buffalo sauce 1/2 cup ranch dressing 1 bag Corn tortilla chips 10-15 ounces 1 cup shredded colby jack cheese 2-3 green onions sliced INSTRUCTIONS Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil (optional) In a large saute pan, heat olive oil over medium heat. Add in chicken, sprinkle with salt and pepper, and cook until no longer pink, about 10-12 minutes. Remove from pan and shred chicken. Add shredded chicken back into saute pan and stir in buffalo sauce and ranch dressing. Let simmer for 1-2 minutes. On a baking sheet, add a layer of the corn tortilla chips. Top evenly with the shredded chicken and shredded cheese. Bake for 5-7 minutes, until cheese is melted through.  Top with green onions and serve warm! Read Full Recipe >>>> Click Here

INGREDIENTS 2 boneless skinless chicken breasts 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon cumin salt + pepper 8 ounces cream cheese ⅓ cup water 1 to 1 ½ cups shredded colby or Mexican blend cheese 12 6 inch corn or flour tortillas optional: cilantro, salsa, sour cream, or other toppings as desired INSTRUCTIONS   Mix chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water in a medium mixing bowl. Pour half of the mixture into your crockpot, place chicken in crockpot and pour remaining mixture over the chicken. Cover and cook on low 8 hours or high for 4 hours. Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Cook about 15 minutes longer. Preheat oven to 400. Here is a great trick to keep your corn tortilla from falling apart. Place 1 corn tortilla on a skillet, put about ⅛ cup cheese on the corn tortilla. Warm the tortil

Ingredients 4 chicken breast 2 10.5 ounce cans of Fat Free Cream of Chicken Soup 1 14.5 ounce can of low sodium Chicken Broth 1 12 ounce bag of Egg Noodles Instructions Place chicken breast in crock pot, cover with chicken soup and chicken broth. Cook on high for 5 -6 hours (low on 8) until chicken is easily shredded. I took the chicken out and shredded it and placed it back in crock pot. Add noodles to crock pot chicken and cook for about 30 minutes until done. I stirred mine a few times to make sure all the noodles were soaking up the juice. It may look like the noodles won’t fit, but just keep working them into the chicken and juice mixture. Read Full Recipe >>>> Click Here

INGREDIENTS 1 cup shredded chicken 8 ounces tomato sauce 1 teaspoon minced garlic 1/4 teaspoon basil 1/4 teaspoon oregeno pinch of onion powder pinch of salt 1/2 cup shredded Mozzarella cheese divided 1/4 cup shredded Parmesan cheese divided 4 slices cheesy Texas Toast store bought, frozen INSTRUCTIONS Preheat the oven and bake toast according to package directions. Heat a teaspoon of olive oil in a small saucepan and cook garlic for 30 second; until fragrant. Add tomato sauce and seasonings and bring to a boil. Reduce heat and simmer for 5-7 minutes. Stir in chicken and cook until heated through. Stir in half of cheeses until melted. Divide chicken mixture over two slice of cheese toast. Sprinkle remain cheese on top and place under the broiler for 2-3 minutes, or until cheese is melted.  Garnish with fresh parsley or basil (if desired) top with another slice of toast and serve hot. Read Full Recipe >>>> C

Ingredients 1½ pounds boneless skinless chicken breasts thinly sliced 2 Tablespoons olive oil 1 cup heavy cream 1/2 cup chicken broth 1 teaspoon garlic powder 1 teaspoon italian seasoning 1/2 cup parmesan cheese 1 cup spinach chopped 1/2 cup sun dried tomatoes Instructions In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired Read Full Recipe >>>> Click Here

INGREDIENTS 1 1/2 lbs chicken quarters, cut and separate the thighs and drumsticks Salt Ground black pepper 4 tablespoons unsalted butter, melted 15 cloves garlic peeled and top trimmed off 1 cup chicken broth 1/4 cup heavy whipping cream 2 tablespoons grated Parmesan cheese 3 dashes cayenne pepper 1/4 teaspoon salt or more to taste 1 tablespoon chopped parsley INSTRUCTIONS Season both sides of the chicken with salt and pepper. Pan fry the chicken on a skillet, skin side down on medium heat until both sides turn crispy and golden brown. Set the chicken aside and discard the oil from the skillet. Add the melted butter and to the skillet and add the garlic and saute. Add the chicken broth, heavy whipping cream and Parmesan cheese. Stir to combine well. Add the chicken, cayenne pepper, salt and lower the heat to simmer, turning the chicken a couple of times so they are completely cooked through. Add the chopped parsley. Stir, turn off

INGREDIENTS 5 chicken tenderloins cut into 1-inch cubes, uncooked 1 cup white rice, uncooked OR instant rice (different types of rice will yield very different cook times. I used sushi rice. Due to the number of folks who have tried this recipe & still say their rice is crunchy, I highly suggest you use instant rice) 2 1/4 cup whole milk 1: 10.75 ounce can of cream of chicken 1 1/2 cup frozen broccoli florets, thawed 1 3/4 cup extra sharp cheddar cheese, shredded 1 sleeve Ritz crackers, crushed INSTRUCTIONS Preheat oven to 375 degrees Fahrenheit and lightly grease a 9x13-inch casserole dish (mine was ceramic, but you may use glass). In a large bowl, toss all the ingredients except the Ritz crackers, together until well-incorporated. Pour the ingredients into the greased casserole dish, spread into an even layer, then sprinkle Ritz crackers on top of the mixture. Bake mixture, uncovered, for 40-50 minutes, or whenever rice and chicken are d

INGREDIENTS 2 boneless skinless chicken breasts (4oz each) 2 cups all purpose flour 2 eggs 1 cup buttermilk 1 tablespoon season salt 1 tablespoon paprika 1 tablespoon parsley flakes Vegetable oil (about 2 cups) INSTRUCTIONS Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour. In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs. In a deep frying pan, heat oil to about 350 degrees F (medium heat for about 5 minutes). Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete. Carefully place coated chicken into pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp shou

Ingredients 4 boneless skinless chicken breasts [2 lbs] 1 1/2 cups seasoned all purpose flour [1 tsp each paprika salt & black pepper] 1 cup buttermilk 1 large egg 2 cups panko bread crumbs 1 1/2 cups shredded Parmesan cheese 1 1/2 Tbsp dried parsley flakes 1-1 1/2 tsp garlic salt [more or less to taste] 1-2 tsp onion powder 1/2 cup butter or light butter melted [more or less as desired] marinara sauce Instructions Preheat the oven to 425°F. Line two baking sheets with aluminum foil. Spray each sheet liberally with cooking spray then set aside. Mix together the seasoned flour. Whisk the buttermilk and egg together. Mix together the panko bread crumbs, Parmesan cheese, parsley, garlic salt and onion powder. Set aside. Set-up the "dredging station" in this order: Seasoned flour 2. Buttermilk and beaten egg wash 3. Panko bread crumb coating Cut each piece of chicken in half lengthwise then across making each chicken bre