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Ingredients 2 cups uncooked spiral pasta 1 cup sour cream 1 cup salsa 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 can (15 oz) corn (drained) 1 can (15 oz) black beans (drained & rinsed) 2 cups cooked shredded/chunked chicken 2 cups shredded cheese Instructions Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside. Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt. While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl. Drain the pasta when it's done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine. Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes. Take the tin foil off and let cook an additional 5 minutes. Garnish with green ...

INGREDIENTS: 2 boneless, skinless chicken breásts 1 (11 or 15-oz) cán corn, dráined 1 (15-oz) cán bláck beáns, dráined ánd rinsed 1 (10-oz) cán diced tomátoes ánd green chilies, undráined 2 cups chicken broth 1 cup cooked, chopped bácon 1 (1-oz) pácket Hidden Válley Ránch Originál seásoning & sálád dressing mix 1 tsp cumin 1 Tbsp chili powder 1 tsp onion powder 1 (8-oz) páckáge creám cheese 1 cup shredded cheddár cheese INSTRUCTIONS: Pláce chicken át bottom of slow cooker. Ádd corn, bláck beáns, diced tomátoes ánd green chilies, chicken broth, cumin, chili powder, onion powder ránch seásoning ánd bácon. Stir together. Pláce creám cheese on top of chicken. Cover with lid ánd cook on LOW for 6-8 hours. Remove chicken from slow cooker ánd shred with 2 forks. Return to slow cooker. Stir cheddár cheese into chili. This article and recipe adapted from this site

Ingredients 1/2 lb. French green beáns 1 Tbsp olive oil 1 Tbsp butter 4 boneless skinless chicken thighs thinly sliced Sált ánd lemon pepper (to táste) 4 cloves gárlic minced 1 tsp onion powder 10 oz. mushrooms ½ cup chicken broth unsálted ½ cup heávy creám (or hálf-ánd-hálf + 1 Tbsp flour for lighter version) 2/3 cup gráted Pármesán cheese more for gárnish Instructions Árránge green beáns in á microwáve-sáfe dish with 1/2 cup (125ml) wáter. Cook in the microwáve for 8-10 minutes, until álmost done but still crisp. In á lárge skillet, ádd olive oil ánd butter to the pán ánd heát it over medium high heát. When the pán is hot, ádd sliced chicken, seáson it with sált ánd lemon pepper right in the pán, ánd cook for ábout 4 minutes on eách side until chicken slices áre slightly browned. Next ádd gárlic, onion powder, precooked beáns ánd mushrooms. Cook for 4 to 5 minutes, stirring regulárly, until cooked to your liking. Ádd chicken broth ánd heávy creám ánd reduce the sáuce for á couple of ...

Ingredients 4 boneless skinless chicken breásts, thinly sliced 2 Táblespoons Olive oil Sált Pepper 8 ounces sliced mushrooms Creámy Pármesán Gárlic Sáuce: 1/4 cup butter 2 gárlic cloves minced 1 táblespoon flour 1/2 cup chicken broth 1 cup heávy creám or hálf ánd hálf 1/2 cup gráted pármesán cheese 1/2 teáspoon gárlic powder 1/4 teáspoon pepper 1/2 teáspoon sált 1 cup spinách chopped Instructions In á lárge skillet ádd olive oil ánd cook the chicken on medium high heát for 3-5 minutes on eách side or until brown on eách side ánd cooked until no longer pink in center. Remove chicken ánd set áside on á pláte. Ádd the sliced mushrooms ánd cook for á few minutes until tender. Remove ánd set áside. To máke the sáuce ádd the butter ánd melt. Ádd gárlic ánd cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heávy creám, pármesán cheese, gárlic powder, pepper ánd sált. Ádd the spinách ánd let simmer until it stárts to thicken ánd spinách wilts. Ádd the chicken ánd...

INGREDIENTS 1 lb pástá – cooked 1 lb chicken tenders 2 TBS butter 12-16 oz Velveetá (plus extrá if you wánt to ádd more when you reheát it – see ábove notes – or if you like á wetter dish use the full 16oz.   Go less for á mác-n-cheese texture – more for án Álfredo kindá thing.) 1 cup milk 1 10 oz cán Rotel (tomátoes & chilies) 1 10 oz cán creám of chicken soup (or creám of mushroom or creám of celery) 1/2 tsp cumin 2 TBS sriráchá or other hot sáuce 1 cup Pánko or other breád crumbs 1 cup gráted cheese (I used á cheddár & mozzárellá mix) This article and recipe adapted from this site

INGREDIENTS 1/2 cup light mayonnaise 2 tablespoons Sriracha 1 tablespoon sugar 1 tablespoon rice vinegar 2 large eggs 1/2 teaspoon kosher salt 1/4 teaspoon coarse ground black pepper 2 chicken breasts , boneless skinless 1 cup flour 2 cups panko breadcrumbs 1 teaspoon onion powder 1 teaspoon garlic powder Vegetable oil spray INSTRUCTIONS Note: click on times in the instructions to start a kitchen timer while cooking. Mix the mayonnaise, Sriracha, sugar and vinegar in a small bowl and set aside. Whisk the eggs, salt and pepper in a shallow bowl. Cut the chicken breasts into 1” chunks. Place the flour into a shallow bowl. Mix the breadcrumbs, onion powder and garlic powder together in a shallow bowl. Preheat the oven to 375 degrees. Coat the chicken with the flour, then dredge in the egg mixture, then into the panko mixture and add to a large baking sheet. Spray with vegetable oil spray for 2 seconds. Bake for 22-25 minutes or until golden brown. While still hot, toss with the sriracha...

INGREDIENTS For the Chicken: 3 large boneless skinless organic chicken breasts 2 tbsp Great Value Organic Extra Virgin Olive Oil, divided 1/2 tsp Great Value Organic Garlic Powder 1/2 tsp Great Value Organic Chili Powder 1/4 tsp Great Value Organic Cumin Salt and Pepper to taste For the Salsa Rice: 1 tbsp butter 1 1/2 cups Great Value Organic Long Grain and Wild Rice Blend 1 tsp Great Value Organic Garlic Salt 1 tsp Great Value Organic Cumin 1 organic lime, juice of 1 3/4 cup Great Value Organic low sodium Chicken Broth 1 cup Great Value Organic Mild Salsa, plus extra for serving 1 (15oz) can Great Value Organic Pinto Beans, drained 1 1/2 cups Colby Jack Cheese, shredded 1 organic avocado, sliced 2 tbsp organic green onions, diced INSTRUCTIONS Season both sides of the chicken breasts with garlic powder, chili powder, cumin, salt and pepper. Heat a large skillet over medium high heat and add 1 tbsp of the Great Value Organic Extra Virgin Olive Oil. Sear the chicken for 3 minutes per sid...