Ingredients

• 6 chicken breast halves – cooked
• 8 oz. mushrooms – sliced
• 1/4 cup flour
• 3/4 cup chicken stock
• 6 artichoke hearts (canned)
• 1/4 cup olive oil
• 3/4 cup light cream
• 2 tbsp sherry
• 1/2 cup parmesan cheese – grated

Directions

Heat oil in saucepan, stir in flour. Add stock, sherry and cream. Simmer till thick, remove from heat, and add cheese. Place chicken in an oiled casserole dish. Top chicken with artichoke hearts and sauce. Sprinkle with mushrooms and bake for 30 minutes at 325 degrees or until heated through. Serve and enjoy!

Ingredients

• Water
• Salt, to taste
• 4 1/2 cups fresh or frozen broccoli florets
• 2 (103/4-ounce) cans low-fat condensed cream of chicken soup
• 2 soup cans milk (we use 2 percent, not skim) (2 1/4 cups plus 3 tablespoons)
• 1/4 cup sour cream (can use light but not fat-free)
• 3 cups cubed cooked chicken or turkey
• 3/4 cup dry bread crumbs or Ritz cracker crumbs
• 2 tablespoons butter, melted

Directions

Bring a large pot of water to a boil, adding a little salt. Add broccoli, return to a boil, reduce heat, cover and simmer about 3 minutes, or until barely tender. Drain well.

Preheat oven to 375 degrees. Butter a nonreactive 13-by-9-by-2-inch baking dish.

In a large mixing bowl, stir together soup, milk and sour cream. Gently mix in broccoli and chicken. Transfer to prepared baking dish. Mix bread or cracker crumbs with melted butter and sprinkle evenly over top. Cover baking dish with a cover or aluminum foil and bake about 30 minutes. Uncover and continue baking another 20 minutes or until bubbly and top is nicely browned. Makes 6 servings.

Per serving (with low-fat cream of chicken soup and light sour cream): 339 calories, 30 percent calories from fat, 11 grams total fat, 89 milligrams cholesterol, 6 grams saturated fat, 31 grams protein, 25 grams carbohydrates, 2 grams total fiber, 1,007 milligrams sodium, 23 grams net carbs, 7 grams total sugars.

You can substitute 1 can of condensed cream of mushroom soup for a nice variation.

Source: Sun Sentinel – Florida

Ingredients

• 3 large chicken breasts, cut up
• 1 lb. pkg. frozen broccoli
• (2)10 3/4-oz. cans cream of chicken soup
• 2 C. shredded mozzarella cheese
• 2 boxes Stove Top stuffing

Directions

Prepare the stuffing as directed on box.
Place chicken on bottom of a 9×13-inch pan.
Place broccoli over chicken.
Spread soup over the broccoli, and cheese over the soup.
Put stuffing on top.
Bake 30-45 minutes at 350o.

Source: Iowa Farmer Today – Donnis Borcherding

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon minced fresh parsley
• 2 teaspoons Dijon mustard
• 1-1/2 teaspoons finely chopped onion
• 1-3/4 cups cubed cooked chicken breast (1/2-inch cubes)
• 2 bacon strips, cooked and crumbled
• 1 cup (4 ounces) shredded Swiss cheese, divided
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 2 plum tomatoes
• 2 cups shredded lettuce

Directions

In a large bowl, combine the mayonnaise, parsley, mustard and onion. Stir in the chicken, bacon and 3/4 cup cheese.
Unroll crescent dough; separate into 16 triangles. Arrange on an ungreased 12-in. round pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping.
Spoon chicken mixture over wide ends; fold points over filling and tuck under wide ends (filling will be visible). Chop half of a tomato; set aside. Slice remaining tomatoes; place over filling and tuck into dough.
Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with remaining cheese. Let stand for 5 minutes. Place lettuce in center of ring; sprinkle with chopped tomato. Yield: 16 servings.

Ingredients

• 6 tablespoons melted butter, divided
• 4 cups cubed sourdough rolls
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 medium-size sweet onions, sliced
• 1 (8-ounce) package sliced fresh mushrooms
• 1 cup white wine
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1/2 cup drained and chopped jarred roasted red bell peppers
• 2 1/2 cups shredded cooked chicken

Directions

Toss 4 tablespoons melted butter with next 3 ingredients; set aside.

Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.

Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.

Bake at 400° for 15 minutes or until golden brown.

Makes 4 servings