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INGREDIENTS 2 lbs boneless skinless chicken breast (about 3-4 chicken breasts) 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper 1/2 Cup Mayonnaise 1/2 Cup Sour Cream 2 tsp Dijon Mustard 1/4 Onion- finely chopped 8 oz Mozzarella Cheese grated 3 oz Freshly Grated Parmesan 1/2 Can Artichoke Hearts drained and diced 4 cups Fresh Spinach coarsely chopped (about 2 oz) INSTRUCTIONS Preheat the oven to 375˚F. Lay the chicken breasts flat in a large baking dish and season with garlic powder, 1/4 tsp salt and 1/4 tsp pepper. Mix the cheeses, then set aside 1/3 of it (about a cup.) In a large bowl, mix the mayo, sour cream, mustard, onion, remaining salt and pepper, and the remainder of the cheeses. Then fold in the chopped spinach and diced artichoke hearts. Spread mixture on top of chicken then top with cup of cheese that you set aside. Bake on middle rack of oven for 30-40 minutes or until the chicken is cooked through (internal temp of...

Ingredients 1 can of crescent rolls 8 count regular 2 cups chopped cooked chicken 3 oz cream cheese softened 1 cup shredded cheddar cheese 1 can cream of chicken soup 1 can of milk or half and half using soup can black pepper to taste Instructions Preheat oven to 350 degrees F. Prepare soup, using milk instead of water, and set aside. Mix cream cheese, chicken and cheese in a bowl Separate crescent rolls. Spoon chicken mixture into each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup in baking dish allowing just a bit to go over rolls. You can add less soup if you like. sometimes I just spoon a tablespoon or so over the crescent rolls and serve the soup on the side.  Bake uncovered for 35 mins. Flip rolls over after 25 minutes if you are using more soup so you don't get soggy crescent rolls.  Enjoy Read Full Recipe >>>> Click Here

INGREDIENTS: 4-1/2 cups chopped cooked chicken 4-oz cream cheese, softened 1 cup cottage cheese 1/2 cup sour cream 1 (10.75-oz) can cream of chicken soup 1/4 tsp garlic powder 1/4 tsp dried onion powder 1 sleeve Ritz crackers, crushed 5 Tbsp butter, melted INSTRUCTIONS: Preheat oven to 350ºF. Lightly spray a 9-inch baking dish with cooking spray and set aside. Combine chicken, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup. Spread into prepared pan. Combine crushed crackers and butter, sprinkle over chicken mixture.. Bake uncovered 30 to 40 minutes. Read Full Recipe >>>> Click Here

Ingredients 2 packets chicken gravy mix 1 (10.5 oz) can cream of chicken soup 2 cups water 1 lb boneless, skinless chicken breasts garlic powder, salt & black pepper, to taste 1/2 cup sour cream rice, mashed potatoes or noodles, for serving sliced green onions, for topping Instructions Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt. In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth. Add the seasoned chicken breasts. Be sure to get them covered in gravy. Cover and cook on low for about 6-8 hours. Once cooked, break chicken up into chunks using a fork. Stir in sour cream. Serve over rice or mashed potatoes with sliced green onions (optional) Read Full Recipe >>>> Click Here

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 lemon 1 1/2 pounds boneless, skinless chicken breasts 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/3 cup all-purpose flour 3 tablespoons butter divided 2 tablespoons canola oil 1 cup chicken broth or white wine, or a combination of both 2 tablespoons capers drained and rinsed Instructions Slice the lemon in half, juice one half, then cut the other half into 1/8" slices and set aside.  Trim any excess fat from the chicken breasts and slice in half lengthwise. Season both sides of the chicken breasts evenly with the kosher salt and freshly ground black pepper then dredge each breast in the flour, shaking off any excess.  Heat 2 tablespoons butter with the canola oil in a large skillet over medium-high heat. Add 4 pieces of the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and cover with foil. Continue with the remaining chicken.  Reduce the heat to medium and add ...

Ingredients 4 medium size chicken breasts 8 oz cream cheese 1 tsp mustard 1 tsp Sriracha sauce or Franks Red Sauce 1/3 cup Mayonaise no sugar added 1/3 cup Parmesan Cheese grated 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon paprika 2 - 4 jalapenos fresh or pickled 1/2 cup cheddar cheese shredded 6 strips cooked bacon diced Instructions In a medium-size bowl, combine softened cream cheese, mustard, Sriracha sauce, mayo, and the Parmesan cheese together with a mixer on medium speed until all the ingredients come together. Set aside. Place 4 chicken breasts in a casserole dish. Sprinkle the chicken with the onion powder, garlic powder, and paprika. Spread the cream cheese mixture on top of each chicken breast covering it fully. Top with jalapenos. Top with 1/2 cup cheddar cheese and diced bacon. Bake at 350 degrees for about 35 to 40 minutes until the chicken is fully cooked and reaches an internal temperatu...