Chicken and Artichoke Casserole

Ingredients; 8 oz short cut pasta 2 cups cubed cooked chicken 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped 1 can cream of chicken soup, undiluted 1 cup grated Parmesan cheese 1 cup mayonnaise (veganaise) 1/3 cup 2% milk 1 garlic clove, minced 1/2 teaspoon onion powder 1 teaspoon pepper 1/2 cupContinue reading “Chicken and Artichoke Casserole”

Rotisserie Chicken Poke Bowl

Ingredients: 1/3 cup mayonnaise 4 teaspoons Sriracha chili sauce 8 oz rice noodles or 1 cup uncooked sushi (short grain) rice 2 cups shredded rotisserie chicken 2 tablespoons reduced-sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon honey 1 cup of cooked, shelled edamame 1 medium ripe avocado, peeled and sliced 1/2 small cucumber,Continue reading “Rotisserie Chicken Poke Bowl”

One-pan, Pantry-stop, Chicken Burrito Skillet

Ingredients: 2 tablespoons olive oil 1 pound rotisserie chicken breasts, cut into bite-size pieces 1 small yellow onion, chopped Kosher salt 1 tsp cumin 1/2 tsp chili powder 1 tsp garlic powder 1 can (15 oz) Black Beans, drained, rinsed 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained 1 1/2Continue reading “One-pan, Pantry-stop, Chicken Burrito Skillet”

Chicken and Broccoli Pasta Bake

Ingredients: 8 ounces uncooked pasta, any short pasta 1 large head of broccoli, cut into bite-sized florets  2 tablespoons olive oil 1 small white onion, diced 8 ounces cremini mushrooms, thinly sliced 4 cloves garlic, minced 3 tablespoons flour 1 cup chicken stock 1 1/2 cups milk 1 teaspoon Freak Flag Foods “Smoked Red Mustard”, orContinue reading “Chicken and Broccoli Pasta Bake”