When dinner needs to happen fast, shredded chicken meals make weeknights a lot easier. Cooked chicken can quickly turn into tacos, sandwiches, casseroles, pasta, rice bowls, soups, and other simple dinners without starting from scratch.

These easy shredded chicken recipes are especially useful for busy families, meal prep, and nights when you already have leftover chicken or rotisserie chicken in the fridge.

Many of them can be made ahead, packed for lunch, or reheated for another meal later in the week.

Cook a big batch once (or grab a rotisserie chicken) and you’ve got the start of tacos, soups, casseroles, sandwiches and pasta for the whole week.

Every recipe lists approximate protein per serving, so it’s easy to pick a high-protein dinner.

HOW TO MAKE SHREDDED CHICKEN

Boneless chicken breasts are leaner, and thighs stay juicier and are harder to overcook. Either one works for every recipe below. Whichever method you use, the chicken is done at 165°F in the thickest part.

Slow Cooker

Place 2 to 3 pounds of boneless chicken in the slow cooker with 1 cup of chicken broth, 1 teaspoon each of salt and garlic powder and 1/2 teaspoon of pepper. Cook on low for 4 to 6 hours or high for 2 1/2 to 3 hours, then shred right in the juices.

Instant Pot

Add 1 cup of broth and the seasoned chicken, then cook on high pressure for 10 to 12 minutes for fresh breasts (15 to 18 minutes from frozen). Let the pressure release naturally for 10 minutes before opening, which keeps the chicken from drying out.

Stovetop

Cover the chicken with broth or salted water by an inch, bring it to a gentle simmer, then cover and cook 12 to 15 minutes. Let it rest 5 minutes before shredding.

Rotisserie Chicken

The fastest route of all. Pull the meat off while it’s still warm (it comes away from the bone much easier), and save the carcass for broth.

How to Shred It

Use two forks to pull the meat apart, or put warm chicken in a bowl and run a hand mixer on low for 20 to 30 seconds. The mixer method is a huge time saver for a big batch.

30 SHREDDED CHICKEN MEALS

Protein numbers are approximate per serving and based on the ingredients and serving sizes listed in each recipe. Each recipe serves 4 unless it says otherwise.

1. Shredded Chicken Enchiladas (46g Protein)

Soft tortillas rolled around cheesy chicken and baked under red enchilada sauce.

Make the pan ahead and refrigerate it, then bake straight from the fridge (add 10 minutes).

Ingredients:

• 3 cups shredded chicken
• 1 (19 oz) can red enchilada sauce
• 1 1/2 cups shredded Mexican cheese, divided
• 1 (4 oz) can diced green chiles
• 1/2 tsp cumin
• 8 (6-inch) flour tortillas
• Cilantro and sour cream for serving

Instructions:

1. Heat the oven to 375°F and spread 1/2 cup sauce in a 9×13 dish.
2. Mix the chicken, chiles, cumin, 1/2 cup sauce and 1/2 cup cheese.
3. Fill and roll each tortilla, place seam side down, and cover with the remaining sauce and cheese.
4. Bake 20 to 25 minutes, until bubbly, and top with cilantro and sour cream.

2. White Chicken Chili (30g Protein)

Creamy white bean chili with chicken, green chiles and a little cream cheese.

Serves 6, and it freezes beautifully for another night.

Ingredients:

• 3 cups shredded chicken
• 2 (15 oz) cans cannellini beans, drained
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (4 oz) can diced green chiles
• 1 tsp cumin and 1 tsp oregano
• 4 cups chicken broth
• 1 cup corn
• 4 oz cream cheese

Instructions:

1. Cook the onion in a little oil for 5 minutes, then add the garlic, chiles and spices for 1 minute.
2. Add the broth, beans, corn and chicken and simmer 15 minutes.
3. Stir in the cream cheese until melted and creamy.
4. Serve with lime, cilantro and tortilla chips.

3. Chicken Tortilla Soup (25g Protein)

A brothy, smoky tomato soup with chicken, black beans and corn, topped with crunchy tortilla strips.

Serves 6, and it’s ready in about 30 minutes.

Ingredients:

• 3 cups shredded chicken
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can fire-roasted tomatoes
• 1 (15 oz) can black beans, drained
• 1 cup corn
• 6 cups chicken broth
• 2 tsp chili powder and 1 tsp cumin
• Tortilla strips, avocado and lime

Instructions:

1. Cook the onion and garlic in oil for 5 minutes.
2. Add the spices, tomatoes, broth, beans and corn and simmer 15 minutes.
3. Stir in the chicken and simmer 5 minutes more.
4. Ladle into bowls and top with tortilla strips, avocado and a squeeze of lime.

4. Shredded Chicken Burrito Bowls (43g Protein)

Seasoned chicken over cilantro lime rice with black beans, corn, salsa and cheese.

Great for meal prep, because everything holds up for 4 days in the fridge.

Ingredients:

• 3 cups shredded chicken
• 1 tbsp taco seasoning and 1/4 cup water
• 1 cup uncooked rice
• Juice of 1 lime and 2 tbsp chopped cilantro
• 1 (15 oz) can black beans, warmed
• 1 cup corn
• 1/2 cup shredded cheese
• Salsa and avocado

Instructions:

1. Cook the rice, then stir in the lime juice and cilantro.
2. Warm the chicken with the taco seasoning and water for 5 minutes.
3. Divide the rice among 4 bowls and top with chicken, beans and corn.
4. Add cheese, salsa and avocado.

5. Easy Chicken Pot Pie (26g Protein)

Chicken and vegetables in a creamy gravy under a flaky golden crust.

Serves 6, and store-bought pie crusts make it simple enough for a weeknight.

Ingredients:

• 3 cups shredded chicken
• 2 cups frozen mixed vegetables
• 1/3 cup butter
• 1/3 cup flour
• 1 3/4 cups chicken broth
• 1 cup milk
• 1/2 tsp each salt, pepper and thyme
• 2 refrigerated pie crusts

Instructions:

1. Heat the oven to 425°F and line a pie dish with one crust.
2. Melt the butter, whisk in the flour for 1 minute, then slowly add the broth and milk and cook until thick.
3. Stir in the chicken, vegetables and seasonings and pour into the crust.
4. Top with the second crust, cut slits, and bake 30 to 35 minutes until golden.

6. Cream Cheese Chicken Taquitos (38g Protein)

Crispy baked tortillas rolled around creamy, cheesy chicken.

Kids love them, and they freeze well for quick lunches.

Ingredients:

• 2 cups shredded chicken
• 4 oz cream cheese, softened
• 1 cup shredded Mexican cheese
• 1/2 cup salsa
• 1 tsp cumin
• 12 small flour tortillas
• Cooking spray

Instructions:

1. Heat the oven to 425°F and line a sheet pan.
2. Mix the chicken, cream cheese, cheese, salsa and cumin.
3. Spread a line of filling on each tortilla, roll tightly and place seam side down.
4. Spray with oil and bake 15 to 18 minutes, until crispy.

7. Cheesy Chicken Spaghetti (38g Protein)

Spaghetti in a creamy, cheesy Rotel sauce with plenty of chicken, baked until bubbly.

Serves 6 and makes great leftovers.

Ingredients:

• 12 oz spaghetti
• 3 cups shredded chicken
• 1 (10 oz) can Rotel tomatoes
• 4 oz cream cheese
• 1 cup chicken broth
• 2 cups shredded cheddar, divided
• 1/2 tsp garlic powder

Instructions:

1. Heat the oven to 350°F and cook the spaghetti 2 minutes short of the package time.
2. Melt the cream cheese with the broth, Rotel, garlic powder and 1 cup cheddar.
3. Toss with the pasta and chicken and spread in a 9×13 dish.
4. Top with the remaining cheese and bake 20 minutes.

8. Sheet Pan Chicken Nachos (43g Protein)

Chips loaded with taco chicken, black beans and lots of melted cheese.

Dinner and game-day snack in one pan.

Ingredients:

• 8 oz tortilla chips
• 2 cups shredded chicken
• 1 tbsp taco seasoning
• 1 (15 oz) can black beans, drained
• 2 cups shredded cheddar and Monterey Jack
• Toppings: pico, jalapenos, sour cream, avocado

Instructions:

1. Heat the oven to 400°F and spread the chips on a sheet pan.
2. Toss the chicken with taco seasoning and a splash of water.
3. Layer the chicken, beans and cheese over the chips.
4. Bake 8 to 10 minutes and add your toppings.

9. Buffalo Chicken Wraps (38g Protein)

Buffalo chicken, crisp lettuce, cheese and ranch rolled into a big tortilla.

No cooking needed if your chicken is already shredded.

Ingredients:

• 3 cups shredded chicken
• 1/2 cup buffalo sauce
• 4 large flour tortillas
• 2 cups chopped romaine
• 1/2 cup shredded cheddar
• 1/4 cup ranch dressing
• 1 celery stalk, diced

Instructions:

1. Toss the chicken with the buffalo sauce.
2. Spread ranch on each tortilla.
3. Add lettuce, celery, chicken and cheese.
4. Roll up tightly and toast seam side down in a skillet for 1 to 2 minutes.

10. Hawaiian Bbq Chicken Sliders (33g Protein)

BBQ chicken and melted Swiss baked on sweet Hawaiian rolls with a garlic butter top.

Makes 12 sliders and serves 6.

Ingredients:

• 12 Hawaiian rolls
• 3 cups shredded chicken
• 3/4 cup BBQ sauce
• 6 slices Swiss cheese
• 1/4 cup diced red onion
• 3 tbsp melted butter with 1/2 tsp garlic powder

Instructions:

1. Heat the oven to 350°F and slice the rolls in half as one sheet.
2. Toss the chicken with the BBQ sauce and spread over the bottom half.
3. Add the onion and Swiss, then the top half of the rolls.
4. Brush with garlic butter, cover with foil and bake 15 minutes, then uncover for 5.

11. Cheesy Chicken Quesadillas (39g Protein)

Crispy tortillas filled with seasoned chicken and plenty of melted cheese.

It’s a 10-minute dinner when the chicken is already cooked.

Ingredients:

• 2 cups shredded chicken
• 1 tsp chili powder
• 1/2 tsp cumin
• 4 large flour tortillas
• 2 cups shredded Mexican cheese
• Salsa and sour cream

Instructions:

1. Season the chicken with the chili powder and cumin.
2. Sprinkle cheese on half of each tortilla, add chicken and more cheese, and fold.
3. Cook in a skillet over medium heat 2 to 3 minutes per side, until golden.
4. Cut into wedges and serve with salsa and sour cream.

12. Chicken And Dumplings (25g Protein)

A thick, creamy chicken stew topped with soft drop dumplings.

Serves 6, and it all comes together in one pot.

Ingredients:

• 3 cups shredded chicken
• 1 onion, diced
• 2 carrots and 2 celery stalks, diced
• 3 tbsp butter and 1/4 cup flour
• 6 cups chicken broth
• Dumplings: 2 cups baking mix and 2/3 cup milk
• 1 tsp dried thyme

Instructions:

1. Cook the onion, carrots and celery in butter for 6 minutes, then stir in the flour.
2. Slowly add the broth and thyme and simmer until thickened, then add the chicken.
3. Stir the baking mix and milk into a soft dough and drop spoonfuls on top.
4. Cover and simmer 15 minutes without lifting the lid.

13. King Ranch Chicken Casserole (33g Protein)

Layers of corn tortillas, chicken, a creamy Rotel sauce and cheddar, the Texas classic.

Serves 6, and it tastes even better the next day.

Ingredients:

• 3 cups shredded chicken
• 12 corn tortillas, torn
• 1 onion and 1 bell pepper, diced
• 1 (10 oz) can Rotel tomatoes
• 1 cup sour cream
• 1 cup chicken broth
• 2 tsp chili powder
• 2 cups shredded cheddar

Instructions:

1. Heat the oven to 350°F and saute the onion and pepper for 5 minutes.
2. Stir in the Rotel, sour cream, broth, chili powder and chicken.
3. Layer tortillas, chicken mixture and cheese in a 9×13 dish, repeating twice.
4. Bake 30 to 35 minutes, until bubbly.

14. Mexican Chicken Stuffed Peppers (31g Protein)

Bell pepper halves filled with chicken, rice, black beans and salsa under melted cheese.

A lower-carb dinner that still feels filling.

Ingredients:

• 4 bell peppers, halved and seeded
• 2 cups shredded chicken
• 1 cup cooked rice
• 1/2 can black beans, drained
• 1/2 cup salsa
• 1 tsp taco seasoning
• 1 cup shredded Mexican cheese

Instructions:

1. Heat the oven to 375°F and place the peppers cut side up in a baking dish.
2. Mix the chicken, rice, beans, salsa and taco seasoning.
3. Fill the peppers and cover with foil.
4. Bake 25 minutes, uncover, top with cheese and bake 10 more.

15. Chicken Fried Rice (29g Protein)

Day-old rice, chicken, egg and veggies stir-fried with soy sauce and sesame oil.

Cold rice is the key here, because fresh rice turns mushy.

Ingredients:

• 3 cups cold cooked rice
• 2 cups shredded chicken
• 3 large eggs
• 1 cup frozen peas and carrots
• 3 green onions, sliced
• 3 tbsp soy sauce
• 1 tsp sesame oil

Instructions:

1. Scramble the eggs in a hot oiled wok and set aside.
2. Stir-fry the peas and carrots for 2 minutes.
3. Add the rice and chicken and cook 4 minutes, breaking up clumps.
4. Stir in the soy sauce, sesame oil, eggs and green onions.

16. Chicken Salad Croissants (39g Protein)

Creamy chicken salad with grapes, celery and pecans piled into buttery croissants.

Using half Greek yogurt and half mayo keeps it lighter without losing creaminess.

Ingredients:

• 3 cups shredded chicken
• 1/4 cup mayo
• 1/2 cup plain Greek yogurt
• 1 cup red grapes, halved
• 1/2 cup diced celery
• 1/3 cup chopped pecans
• 4 croissants, split
• Lettuce leaves

Instructions:

1. Stir the mayo and yogurt together with salt and pepper.
2. Fold in the chicken, grapes, celery and pecans.
3. Chill at least 30 minutes.
4. Pile into croissants with lettuce.

17. Chicken Alfredo Baked Ziti (44g Protein)

Ziti tossed with chicken and alfredo sauce and baked under mozzarella and parmesan.

Serves 6, and it’s a guaranteed hit with picky eaters.

Ingredients:

• 1 lb ziti
• 3 cups shredded chicken
• 1 (15 oz) jar alfredo sauce
• 1/2 cup milk
• 2 cups shredded mozzarella, divided
• 1/2 cup grated parmesan
• 1 tsp Italian seasoning

Instructions:

1. Heat the oven to 375°F and cook the ziti 2 minutes short of the package time.
2. Mix the pasta with the chicken, alfredo, milk, Italian seasoning and 1 cup mozzarella.
3. Spread in a 9×13 dish and top with the remaining mozzarella and parmesan.
4. Bake 20 to 25 minutes, until golden.

18. Bbq Chicken Pizza (41g Protein)

BBQ sauce, chicken, red onion and mozzarella on a crispy crust, finished with cilantro.

Store-bought pizza dough keeps this under 30 minutes.

Ingredients:

• 1 lb pizza dough
• 1/2 cup BBQ sauce
• 2 cups shredded chicken tossed in 2 tbsp BBQ sauce
• 2 cups shredded mozzarella
• 1/2 red onion, thinly sliced
• 2 tbsp chopped cilantro

Instructions:

1. Heat the oven to 475°F and stretch the dough on an oiled pan.
2. Spread the BBQ sauce over the dough.
3. Top with mozzarella, chicken and red onion.
4. Bake 12 to 15 minutes, until the crust is golden, and sprinkle with cilantro.

💡 Tip: A pizza stone preheated in the oven gives you a much crispier bottom crust.

19. Chicken And Spinach Stuffed Shells (41g Protein)

Jumbo shells stuffed with chicken, ricotta and spinach, baked in marinara with melted mozzarella.

Serves 6 and freezes well before or after baking.

Ingredients:

• 24 jumbo pasta shells
• 2 1/2 cups shredded chicken
• 1 (15 oz) container ricotta
• 1 cup chopped spinach (frozen, thawed and squeezed dry)
• 2 cups shredded mozzarella, divided
• 1/2 cup grated parmesan
• 1 (24 oz) jar marinara

Instructions:

1. Heat the oven to 375°F and cook the shells until just tender.
2. Mix the chicken, ricotta, spinach, parmesan and 1 cup mozzarella.
3. Spread half the marinara in a 9×13 dish, fill the shells and arrange on top, then cover with the remaining sauce and cheese.
4. Cover with foil and bake 25 minutes, then uncover for 10.

20. Chicken Crunchwrap (37g Protein)

A big tortilla folded around taco chicken, nacho cheese, a crunchy tostada and fresh toppings, then toasted.

It looks tricky, but the folding takes about 30 seconds once you’ve done one.

Ingredients:

• 4 large (12-inch) flour tortillas
• 2 cups shredded chicken with 1 tbsp taco seasoning
• 1/2 cup nacho cheese sauce
• 4 tostada shells
• 1 cup shredded cheese
• Shredded lettuce, diced tomato and sour cream

Instructions:

1. Lay a tortilla flat and add chicken and nacho cheese in the center.
2. Top with a tostada shell, sour cream, lettuce, tomato and shredded cheese.
3. Fold the tortilla edges up and over the filling in pleats to close it.
4. Toast seam side down in a skillet 2 to 3 minutes per side, until golden.

21. Greek Chicken Gyros (40g Protein)

Lemon-oregano chicken in warm pita with tzatziki, tomato, cucumber and feta.

Warm the chicken in a hot skillet so the edges get a little crispy.

Ingredients:

• 3 cups shredded chicken
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano and 1/2 tsp garlic powder
• 4 pita breads
• 1 cup tzatziki
• Sliced tomato, cucumber and red onion
• 1/4 cup crumbled feta

Instructions:

1. Toss the chicken with the oil, lemon, oregano and garlic powder.
2. Cook in a hot skillet for 4 to 5 minutes, until crispy in spots.
3. Warm the pitas.
4. Fill with chicken, vegetables, tzatziki and feta.

22. Chicken Empanadas (30g Protein)

Flaky baked pockets filled with seasoned chicken, cheese and green olives.

Makes 10 empanadas and serves 5, and they reheat well in an air fryer.

Ingredients:

• 2 cups shredded chicken
• 1/2 onion, diced
• 1/2 cup tomato sauce
• 1 tsp cumin and 1 tsp paprika
• 1/4 cup chopped green olives
• 1 cup shredded Monterey Jack
• 10 empanada dough discs
• 1 egg, beaten

Instructions:

1. Cook the onion for 5 minutes, then stir in the tomato sauce, spices, olives and chicken and cool.
2. Heat the oven to 400°F and stir the cheese into the filling.
3. Spoon filling onto each disc, fold in half and crimp the edges with a fork.
4. Brush with egg and bake 20 to 22 minutes, until golden.

23. Dump And Bake Chicken Mac And Cheese (43g Protein)

Uncooked pasta, chicken, milk and cheese all baked together in one dish, so there’s no boiling.

Serves 6, and kids ask for it again and again.

Ingredients:

• 1 lb elbow macaroni, uncooked
• 3 cups shredded chicken
• 3 cups milk
• 1 1/2 cups chicken broth
• 4 tbsp butter, cubed
• 2 cups shredded cheddar
• 1/2 tsp each garlic powder, onion powder and mustard powder

Instructions:

1. Heat the oven to 400°F.
2. Stir the pasta, chicken, milk, broth, butter and seasonings together in a 9×13 dish.
3. Cover tightly with foil and bake 35 minutes, stirring once halfway.
4. Stir in the cheese and bake uncovered 10 minutes more.

24. Chicken Tostadas (32g Protein)

Crunchy tostada shells layered with refried beans, chicken, lettuce and cotija.

Set out the toppings and let everyone build their own.

Ingredients:

• 8 tostada shells
• 1 (16 oz) can refried beans, warmed
• 2 cups shredded chicken with 1/2 cup salsa
• Shredded lettuce
• 1/2 cup crumbled cotija
• Sour cream, avocado and hot sauce

Instructions:

1. Warm the chicken with the salsa for 5 minutes.
2. Spread refried beans on each tostada.
3. Top with chicken and lettuce.
4. Finish with cotija, sour cream, avocado and hot sauce.

25. Rotisserie Chicken Noodle Soup (27g Protein)

Classic chicken noodle soup with tender vegetables and egg noodles.

Serves 6, and using rotisserie chicken gets it on the table in 30 minutes.

Ingredients:

• 3 cups shredded rotisserie chicken
• 1 onion, 2 carrots and 2 celery stalks, diced
• 2 tbsp butter
• 8 cups chicken broth
• 1 tsp dried thyme
• 8 oz egg noodles
• 2 tbsp chopped parsley

Instructions:

1. Cook the onion, carrots and celery in butter for 6 minutes.
2. Add the broth and thyme and simmer 10 minutes.
3. Add the noodles and cook 6 to 8 minutes, until tender.
4. Stir in the chicken and parsley and season to taste.

26. Asian Sesame Chicken Salad (37g Protein)

Crunchy cabbage, chicken, edamame and almonds in a sesame ginger dressing.

It holds up for days in the fridge, which makes it perfect for lunch prep (add the crunchy toppings right before eating).

Ingredients:

• 3 cups shredded chicken
• 4 cups shredded cabbage
• 1 cup shelled edamame
• 1 carrot, shredded
• 2 green onions, sliced
• 1/4 cup sliced almonds
• Dressing: 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 1 tsp grated ginger

Instructions:

1. Whisk the dressing ingredients together.
2. Combine the cabbage, carrot, edamame and green onions.
3. Add the chicken and toss with the dressing.
4. Top with almonds just before serving.

27. Chicken Stuffed Crescent Rolls (33g Protein)

Flaky crescent dough wrapped around creamy chicken and cheese, baked golden.

Makes 8 rolls and serves 4, and they’re great dipped in ranch.

Ingredients:

• 2 (8 oz) cans crescent roll dough
• 2 cups shredded chicken
• 4 oz cream cheese, softened
• 1 cup shredded cheddar
• 1/2 tsp garlic powder
• 2 green onions, sliced

Instructions:

1. Heat the oven to 375°F and line a baking sheet.
2. Mix the chicken, cream cheese, cheddar, garlic powder and green onions.
3. Unroll the dough into 8 rectangles (pressing the seams), add filling, and fold to seal.
4. Bake 15 to 18 minutes, until golden.

28. Jalapeno Popper Chicken Casserole (39g Protein)

Chicken in a creamy jalapeno cream cheese sauce, topped with cheddar and baked.

Serves 6, and it’s naturally low-carb, so serve it with rice or over a salad.

Ingredients:

• 4 cups shredded chicken
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 3 jalapenos, diced (seeded for less heat)
• 1 tsp garlic powder
• 2 cups shredded cheddar, divided

Instructions:

1. Heat the oven to 375°F.
2. Mix the cream cheese, sour cream, jalapenos, garlic powder and 1 cup cheddar.
3. Stir in the chicken and spread in a baking dish.
4. Top with the remaining cheese and bake 20 to 25 minutes, until bubbly.

29. Buffalo Chicken Grilled Cheese (42g Protein)

Buffalo chicken and melty cheese pressed between buttery toasted bread.

Dip it in ranch or blue cheese dressing.

Ingredients:

• 2 cups shredded chicken
• 1/3 cup buffalo sauce
• 8 slices sourdough bread
• 8 slices mozzarella or cheddar
• 3 tbsp butter, softened
• Ranch for dipping

Instructions:

1. Toss the chicken with the buffalo sauce.
2. Butter one side of each bread slice.
3. Build each sandwich butter side out with a cheese slice, chicken and another cheese slice.
4. Cook in a skillet over medium heat 3 to 4 minutes per side, until golden and melted.

30. Cheesy Chicken Broccoli Rice Casserole (34g Protein)

Chicken, broccoli and rice in a creamy cheddar sauce, baked into one easy dinner.

Serves 6 and makes a complete meal in one dish.

Ingredients:

• 3 cups shredded chicken
• 1 cup uncooked rice, cooked
• 3 cups small broccoli florets
• 2 tbsp butter and 2 tbsp flour
• 1 cup milk
• 1 cup chicken broth
• 2 cups shredded cheddar, divided

Instructions:

1. Heat the oven to 350°F and steam the broccoli for 3 minutes.
2. Melt the butter, whisk in the flour, then add the milk and broth and cook until thick, then stir in 1 1/2 cups cheese.
3. Mix the sauce with the rice, chicken and broccoli and spread in a 9×13 dish.
4. Top with the remaining cheese and bake 20 to 25 minutes.

If you’re only going to try one, start with the white chicken chili. It uses one pot, freezes really well, and it’s the recipe I make whenever there’s leftover chicken in the fridge.

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