Since we will be having chicken the next 3 nights(because I have chicken breasts in the fridge that NEED to be cooked!) I think I will just cook all of the chicken up today and have it ready for all of the meals I will be using it with.
Tonight we will be having Cheesy Chicken and Potatoes:
1 (20 oz) package frozen hash browns with peppers and onions, thawed
2-2 1/2 cups bite-sized cooked chicken
1 cup shredded cheddar cheese
In oil in skillet over med-high heat, cook potatoes for 7 minutes. Add chicken and 1/3 c water. Cook 5-6 minutes. Remove from heat and stir in cheese. Serve.
Leftover Hot Corn Bake:
Preheat oven to 375*
3 (15 oz) cans whole kernel corn, drained (I used 2 cans)
1 (10 oz) can cream of corn soup (I used 2 cans cream style corn)
1 c hot, chunky salsa (I used medium)
1 (8 oz) bag shredded Mexican cheese
Combine everything with 1/2 the cheese. Pour into buttered pan. (I totally forgot to butter my dish, and it was fine!) Bake 25 minutes. Remove from oven and sprinkle remaining cheese.
I cooked this in the microwave and it was just fine! LOL
1 (3/4 oz) box instant lemon pudding mix(any flavor will do, though)
1 package graham cracker tart shells
1 (8 oz) carton whipped topping
Mix pudding like box says and spoon into tart shells. Top with whipped topping. Refrigerate or serve.