You can never have too many chicken recipes, so today I have some to add to your collection.

Rotel Chicken Spaghetti

3 c. chicken; cooked, cubed

Half of a7 oz. package spaghetti

1 large bell pepper; chopped

1 lb. onions, chopped

1 celery stalk, chopped

1/2 c. mushrooms, sliced

1/2 c. butter

1 can Rotel tomatoes; diced

1 Tbls. Worcestershire sauce

half lb. Cheddar cheese; grated

Cook spaghetti in chicken broth; drain, but do not rinse. In dutch oven or heavy pan; saute pepper, onion, celery and mushrooms in butter. Add tomatoes. Simmer for about 15 minutes to let the flavors blend. Add spaghetti, chicken and cheese. Let simmer for another 15 or 20 minutes until cheese melts and everything is bubbly.

Melt In Your Mouth Chicken

4 chicken breasts

1/2 c. parmesan cheese

1 c, Greek yogurt-plain

1 tsp. garlic powder

1-1/2 tsp. seasoning salt

1/2 tsp. pepper

Combine all ingredients except chicken and spread mixture over chicken breasts, bake at 375 degrees for 45 mins.

Chicken and Dumpling Casserole

Note: The secret of this is not to stir anything. That’s what makes your dumplings. When you dish it out, you have your dumplings on top.

2 chicken breasts, cooked and shredded

2 c. chicken broth

Half a stick of butter

2 c. Bisquick

2 c. whole milk

1 can cream of chicken soup

3 tsp. of chicken granules

1/2 tsp. dried sage

1 tsp. pepper

1/2 tsp. salt

Preheat oven to 350 degrees.

Layer 1 – in a 9- by 13-inch casserole dish: Melt butter, spread shredded chicken over butter. Sprinkle pepper and dried sage over this layer. Do not stir.

Layer 2 – In a bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 – In a bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not stir.

Bake casserole for 30-40 minutes, or until the top is golden brown.