Do you have a recipe that uses cubed chicken and that is easy and quick to make?

I have about 1 1/2 hours to do everything after work (make dinner, grab the kids, and run to the store). Do you by chance have a good recipe that is kid friendly, easy, quick AND delicious?Do you have a recipe that uses cubed chicken and that is easy and quick to make?
Turkey or Chicken Tetrazzini


10 ounces mushrooms, sliced thin (about 4 cups)


5 tablespoons unsalted butter


1/4 cup all purpose flour


1 3/4 cups milk


2 cups chicken broth


1/4 cup dry white wine


10 ounces spaghetti


3 cups coarsely chopped cooked turkey or chicken, including cooked giblets if desired


1 cup cooked peas


2/3 cup freshly grated Parmesan


1/3 cup fine fresh bread crumbs





In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.


In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3 quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375 degree oven for 30 to 40 minutes, or until it is bubbling and the top is golden.Do you have a recipe that uses cubed chicken and that is easy and quick to make?
This one is super simple and freezes extremely well. My neices aged 2 to 17 love it.





Chicken and Wild Rice Casserole





1 large can of white chicken or about 1 cup diced chicken leftovers


1 box Uncle Bens Wild Rice original recipe


1 can cream of mushroom soup


1 small container sour cream


1 small can diced water chestnuts


1 small can chopped black olives (this can be left out if you don't like them)


1 cup white wine (alcohol cooks off but can also be left out)





Cook rice to package directions


In a large baking dish mix together all other ingredients.


When rice is done add to remaining mixture and bake at 350 for about 25 minutes.


Serve with a salad on the side
rice, chicken, cream of broccoli soup, cream of mushroom, cream of chicken - small cans of soup. 1 dry mix of Lipton's onion soup.Either brown chicken or add to water while cooking rice, cook rice, add all other ingredients to cooked rice - serve with salad or other green veggie. My husband does not like rice and he had seconds on this. Hope you enjoy this as much as we have.
Chicken Pot Pie


INGREDIENTS


1 pound skinless, boneless chicken breast halves - cubed


1 cup sliced carrots


1 cup frozen green peas


1/2 cup sliced celery


1/3 cup butter


1/3 cup chopped onion


1/3 cup all-purpose flour


1/2 teaspoon salt


1/4 teaspoon black pepper


1/4 teaspoon celery seed


1 3/4 cups chicken broth


2/3 cup milk





2 (9 inch) unbaked pie crusts


DIRECTIONS


Preheat oven to 425 degrees F (220 degrees C.)


In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.


In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.


Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.


Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Yeah... throw the cubed chicken into a skillet.. put a tablespoon of oil... mix on the skillet on medium high until they are ready... while they are on there cooking...cut up some tomatoes...get some sour cream and shredded cheese from the store... and a fajita pack and once the chicken is done..put it on the table..warm up the fajitas and let the kids fix up their own plate....it's fun ... TASTY..and easy ..and only takes at most 10 minutes!!! :) oo yea, season ur chicken good :)
chicken





rice





chicken broth











cook rice in chicken broth throw in chicken.its really easy and good. i put some kind of vege with it to
I don't eat chicken but I use Quorn tenders which is pretty much the same taste and texture but meat free. You can do a stir fry with broccoli or saute the cubes and fold them into a pot of mac ' cheese along with steamed broccoli.
Grab your boxes of Macaroni and Cheese and add the following if you have them:





1. Cubed chicken


2. Frozen peas


3. Cream cheese


4. Chopped sauteed bacon (to crumble on top)





Add the cream cheese to the sauce mix and toss with the macaroni and chicken. Add frozen peas and cook until heated. Place mixture in baking or serving dish and top with bacon. If you have time to bake it, then top with parmesan cheese, bread crumbs and bacon and bake for 20 minutes or until heated thru. Serve with salad and fresh fruit if you want.





No cream cheese? Use condensed cream of something soup and cut down the amount of milk you use. Add some grated cheddar or American cheese to the mix and you'll have something filling, tasty, and easy to make.
This was one of my favorites as a kid:





Super Chicken %26amp; Veggie Mac


Makes: 4 servings, 1-1/2 cups each








1 pkg. (6 oz.) KRAFT SUPERMAC %26amp; Cheese Pasta and Sauce


1 pkg. (10 oz.) frozen mixed vegetables


2 cups chopped cooked chicken


1/4 tsp. garlic powder





PREPARE Pasta and Sauce as directed on package, adding the vegetables to the cooking water along with the pasta.


ADD chicken and garlic powder; stir. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.
In situations like this I grab Kraft all in one meals... They are right next to the Mac and cheese boxes. All you have to do is add your chicken and its done in less than 30minutes.





My fav is the cheesy chicken and rice or the one with pasta. Seriously everything is in there and ready to bake.





Go Luck! ;-)
If your kids will eat salad (mine love it!), use the chicken for a chicken salad, or make chicken mac %26amp; cheese, or just the cubed chicken with a whole lot of dipping sauce......... cubed chicken can go with any kind of casserole dish ............. good luck.
Honey Chicken Stir Fry





Ingredients:


1 pound boneless skinless chicken breasts, cut into 1-inch pieces


1 garlic clove, minced


3 teaspoons olive or canola oil, divided


3 tablespoons honey


2 tablespoons reduced-sodium soy sauce


1/8 teaspoon salt


1/8 teaspoon pepper


1 package (16 ounces) frozen broccoli stir-fry vegetable blend


2 teaspoons cornstarch


1 tablespoon cold water


Hot cooked rice





Method:


In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.


In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice. Yield: 4 servings.





Nutrition: One serving (1 cup stir-fry mixture; calculated without rice) equals 243 calories, 5 g fat (1 g saturated fat), 66 mg cholesterol, 470 mg sodium, 19 g carbohydrate, 3 g fiber, 28 g protein.