We have two standards at our house that are family favorites and the kids request on a regular basis.

Tastes like homemade Chicken Pot Pie - and - Chicken Cordon Bleu Casserole

I buy boneless skinless chicken frozen in a large bag at the grocery store. This usually provides chicken for two meals for my family of five. If I know I am going to cook both of the above recipes within a week or so of each other, I cook the whole bag of chicken breasts at one time. I either roast them in the oven covered in chicken broth or boil them on the stove in chicken broth or chicken bullion.

Tastes Like Homemade Chicken Pot Pie
3 to 4 nice size chicken breasts-cooked
1 can vegall or frozen vegetable mix
2 cans cream of chicken soup
2 deep dish pie shells

Pre-heat oven to 350. Place on pie shell in the oven and bake until it starts to turn golden brown (this step eliminates soggy pie crust). Chop cooked chicken into bite size pieces. In large mixing bowl combine chicken, vegetables, cream of chicken soup, and any seasonings (if you cooked the chicken in broth or bullion I would not add any salt-there is more than enough in the chicken already from cooking) fresh black pepper or maybe a little garlic powder. Stir together until mixed well. Spoon into partially baked pie shell and then top with the other pie shell (unbaked). If you are using frozen pie shells, take this one out of the pan (of course). Bake until top crust becomes golden brown.

Chicken Cordon Bleu Casserole
4 large chicken breasts-cooked
1 pkg bacon cooked
8 oz provolone cheese (with smoke flavor added)
2 cans cream of chicken soup

This recipe is my altered version of chicken cordon bleu. I had tried the traditional recipe a few times, but my family does not like mushrooms and the kids complained of not getting enough ham with every bite of chicken. So I changed a few ingredients but kept them in the same "family". After trying this combination several different ways, this one came out on top. The kids love it and there are never any leftovers.

Pre-heat oven to 350. Cut chicken into bite size pieces, crumble bacon, and cut cheese into small easy to melt size pieces. Combine all ingredients -stir well (you want to make sure everyone will get cheese and bacon in every bite). I do not add seasoning of any kind except a little black pepper. DO NOT ADD ANY SALT!! There is salt in the bacon, canned soup, cheese, and if you cooked it in broth or bullion, salt in the chicken. If you add salt of any kind, this dish could end up tasting like a salt lick!!! Place in casserole dish and bake until bubbly. Serve over rice, on toasted bread, as a dip, etc. The possibilites are endless.