Chicken broccoli rice casserole with maybe carrots and onions and mushrooms as add ins cause I love my veggies. They had this in the dorm at college all the time, lol! About as far from cacciatore as you can get!

Coleslaw on the side, which I make with peppers and sometimes even celery.

Chicken Pie.

I made one last night with puff pastry as the crust. Heard Nigella Lawson on NPR in the morning talking about one with chicken, mushrooms, sauteed bacon with a thyme/marsala gravy, so I got inspired. From your listed ingredients, I'd do chicken, mushroom (reconstituted chanterelles), sauteed onions, carrots and celery.

Yep, chicken pie!

Here is the link for Nigella's. Scroll down a bit.

Here is a link that might be useful: Nigella on NPR this week!

Chicken Omelet, Nuke Potatoes and vegtables you like.
Throw them in.
Or use lunchmeat instead of Chicken.
8 minutes Prep.

Lou

Chicken Phyllo Pie with apricots, bulgur, chives, greek yogurt, cinamon, and almonds. I'll type up the recip efrom my greek cook book if you think you may like it.

I'ma little distracted tonite.

I'm too late for tonight, but I made this the other day and it was quite tasty, super easy and I had everything on hand.
As suggested DO NOT add as much liquid as the recipe calls for, it'll make the rice mushy.

Here is a link that might be useful: One pot Southwestern Chicken and Rice

I'm too late but I would have done Pulled BBQ Chicken on rolls along with homemade fries and coleslaw.

Sands 99 I would love that recipe if you wouldn't mind. Have you made it before? Is it good..it sounds great.

Thanks,

Shelley S.

Curried chicken over rice....with the mushrooms the peppers the onions and celery.
Riches are cooked chicken in the fridge....and a container of OO broth...OO standing for Our Own.
Linda C

Shelley, I've made it half a dozen times and its a lovely tasty savory recipe. I'll post it tomorrow after I get back from the hospital.

It's from a T&T cookbook I love that was out of print that I bought after looking for 2 yrs to find another new copy for my brother who went to Johnson and Wales and he loves international cookbooks too.

I share all my food with people I care about and I brought a full pie to work to share with my coworkers. They all asked for the recipe and the restaurant group across the hall loved it too. They are the Terra Momo group in princeton nj they run Eno Terra et al.

Again I'll posttommorrow

Sands: Te Kon Ous, or something like that
How are you?
I haven't talked to you for a while.Please putin the recipe.
I didn't know you were Greek ?
Lou

Lou, Aleksansara is Russian, French Austrian [Alsace-lorraine] and Polish. No Greek. Missed you too Lou! Sands is my Nickname :) like Lou is yours will post the recipe when I'm not so worried about mom.

Nice to see you! Are you ok these days? send me an email at sandsunderscore99atyahoodotcom I've been wondering how you are!

Chicken pot pie or Chicken and rice soup.

I got lazy!
Instant brown rice, 2 cans of Cr. of Chik. soup, broccoli, canned mushrooms, chicken, onions, garlic, red bell pepper.
Mixed all together. Crumbled Ritz crackers on top and baked.

Here's my bowl...

I've got lots more of these to cook so I'm saving all the ideas! Thanks to all!!

Deanna

This is Excellent:
Chicken Stew with Biscuits

3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.