Chicken and Rice

2 cans Cream of Mushroom Soup
(or substitute one of the 2 cans with either Cream of Chicken or Cream of Celery)
2 soup cans of milk
1 1/2 cups uncooked Rice
1 envelope dry onion soup mix
4 chicken breasts

Stir soups, milk, rice and onion soup mix together. Pour most of the mixture into a 9x13 pan. Arrange chicken breasts on top of rice mixture. Pour the remaining mixture on top of chicken. Cover and bake at 325 for 2 hours.

Dave's Crockpot Chicken

Shared by Sherry Huffaker

1 to 2 Boneless Chicken breasts
1 large jar of picante sauce
1 can diced green chiles
1 can diced black olives
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can green embasa
2 lbs Velveeta cheese

Heat all incgredients except for Velbeeta Cheese ina large crockpot over low heat 6 to 8 hours. Break up chicken into pieces with a fork or potato masher. Add cubed cheese. Heat until metled. Stir often as cheese melts. Serve with tortilla chips. (I have tried this with the lower fat and Sodium Velveeta cheese and soups, it tastes just as good, at least I think so, and I don't feel as guilty eating it.)

Crockpot Chicken Enchiladas

shared by Janae Jarnagin

1 package corn tortillas
2 cans cream of chicken soup
1 can white chicken
1 small can green chilis
minced onion to taste if you'd like
mexican flavor cheese or cheddar
**********
mix soups with only 1 can of water in a bowl (or for creamier use milk or sour cream)
add chilis and chicken. stir
now layer some tortillas on the bottom of crockpot
add mixture, then add cheese
repeat

cook on low for 3 hours
it's great comfort food!
serve on corn tortillas or chips or just as is.
would make a tasty dip / appetizer!

Chicken Spaghetti

Adapted from The Pioneer Woman Cooks:

2 cups shredded rotisserie chicken
1 pound fusilli
4 oz. pimientos, drained
1 small onion, diced
1 finely diced green bell pepper
2 cans cream of mushroom soup (I used Campbell’s Healthy Selections: MISTAKE)
8 oz. grated sharp cheddar cheese
1 tsp. seasoned salt
freshly ground black pepper to taste
1/8 tsp cayenne (or to taste)
2 cups chicken broth

Preheat oven to 350. Cook the pasta. Drain it, then throw it in a big bowl or pot with the cream of mushroom soup and 2 cups of the shredded cheddar. Toss in the onion, green pepper, and pimiento. Add the seasoned salt, black pepper, and cayenne. Toss in the chicken and the broth. Stir it all together and, if you can bear to taste raw casserole, check that the seasonings suit your taste. Pour the mixture into a large baking pan (I used a glass casserole dish sprayed with Pam) and top with the remaining cheddar cheese. Bake for 35-45 minutes, until bubbly.