1. Boil and then shred chicken. Set aside.
2. Saute garlic in butter. Add chicken, broth, tomatoes and picante sauce.
3. Simmer at least 15 minutes.

Often served with monterey jack cheese, tortilla chips and sour cream.

• 1 1/2 pound(s) boneless chicken breast
• 3 cups fresh broccoli, cut into flowerets
• 1/2 cups fat-free sour cream
• 1/2 cups fat-free mayonnaise
• 2 tbsp dry sherry or orange juice
• 1 tsp paprika
• 1 tsp mustard
• 1/4 tsp curry powder
• 1 can fat-free cream of chicken soup (10.75 oz can)
• 1/3 cups low-fat shredded cheddar cheese

1. Boil chicken to cook, then cut into bite sized pieces. Lightly steam broccoli.
2. Mix remaining ingredients except cheese.
3. Layer half of chicken and broccoli into dish (about 13x9x2), cover with half of sauce. Layer remaining chicken and broccoli and cover with remaining sauce.
4. Bake for 30 minutes at 350F. Sprinkle with cheese and a little paprika, cook 5 more minutes.

• 1 ½  lbs boneless chicken breast
• 2-3 cups broccoli spears, fresh, lightly steamed
• 1 can cream of chicken soup, undiluted
• ½ cup commercial sour cream
• ½ cup mayonnaise
• 2 tablespoons dry sherry
• 1 teaspoon paprika
• 1 teaspoon prepared mustard
• ¼ teaspoon curry powder
• 1/3 cup shredded cheddar or parmesan

1. Cook chicken in whatever way you prefer and break up into bite size pieces.  Cook broccoli according to package directions; drain well. Arrange in a lightly greased 13 x 9 x 2-inch baking dish.  Combine next 7 ingredients; spoon half of sauce over broccoli.  Arrange chicken over sauce; top with remaining sauce.  Cover; refrigerate overnight if need be.
2. Let stand at room temperature 30 minutes before baking (if it was refrigerated).  Bake at 350 degrees for 25 minutes. Remove from oven; sprinkle with cheese and paprika. Bake an additional 5 minutes.

• 1 pound boneless chicken breasts, sliced into bite-sized pieces
• 1/3 cup flour
• 1/2 teaspoon salt
• dash pepper
• 1/4 cup butter
• 1 medium onion, sliced
• 2 stalks celery, sliced 1/4 in thick
• 1 1/2 cups chicken broth (College Inn is best)
• 1/2 teaspoon thyme
• 2 tablespoon catsup
• 2 (or more…) potatoes, peeled and cubed
• 2 (or more…) carrots, peeled and sliced

1. Toss chicken with flour, salt and pepper.
2. Melt 2T butter in large skillet. Add chicken, reserving excess flour; sauté 3 minutes to brown.
3. Push chicken to the outer edges of pan; add remaining 2T butter to the middle and stir in reserved flour. Then add onion and celery on top of butter/flour; sauté everything 3 minutes longer.
4. Add remaining ingredients. Bring to boil. Cover; simmer 15 -20 minutes, or until vegetables are tender, stirring occasionally.