Take a look at LA Olive2. It's a great green and may be what you are looking for

Sorry I didn't get this posted last night. I was so tired. This is called Chicken Confetti Spaghetti. I have also added a small can (or a half can) of sliced water chestnuts for crunch. 2 tbsp unsalted butter 8 oz spaghetti pasta 10 oz cooked, diced chicken (about 2-1/2 cups) 1 (4 oz) jar diced pimentoes, drained 8 oz trinity mix (fresh diced onions, bell peppers of different colors, celery) 1 (18 oz) can creamy mushroom soup 1/2 tsp seasoned salt (I used Lowry's) 1/8 tsp pepper 1-1/4 cups shredded sharp cheddar cheese 1 cup Panko bread crumbs 1. Preheat oven to 425 degrees F. Bring water to boil for pasta. Cut butter into small pieces; place in small bowl and set aside to soften. 2. Break pasta into 2-4-inch long pieces before adding to boiling water; cook and stir 5 minutes until partially tender. 3. Combine in microwave safe bowl - chicken, pimentoes, trinity mix, soup, salt, and pepper. Cover and microwave on High for 2-3 minutes or until hot and vegetables begin to soften. 4. Drain pasta and stir into chicken/vegetable mixture. Transfer to a 2-quart baking dish. Stir cheese and bread crumbs into butter. Mix with fingertips until crumbly. Spread evenly over chicken mixture. Bake 15-20 minutes or until bubbly around edges. Let stand 5 minutes before serving. Makes 6 servings. IIRC, I put this in a 9x13 pan and it took at least 20 minutes, maybe 25. Trinity mix is a pre-packaged mix sold in one of our grocery stores. You might not have the same in your stores but cam make your own or just add a little chopped onion, peppers and celery to make about 8 oz.

If you like shrimp this recipe is super easy and exceptionally good! Quick Shrimp Chowder 2 tablespoons butter or margarine 1 medium onion, chopped 2 (10 3/4-ounce) cans cream of potato soup, undiluted 3 1/2 cups milk 1/4 teaspoon ground red pepper 1 1/2 pounds medium-size fresh shrimp, peeled* 1 cup (4 ounces) shredded Monterey Jack cheese Garnish: chopped fresh parsley Oyster crackers (optional) Preparation Melt butter in a Dutch oven over medium heat; add onion, and saut� 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired. *1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted. On the kitchen table several people have substituted various things instead of shrimp including chicken, ham, sausage, and turkey.

Kale and Quinoa Minestrone Soup (Vegan and GF) INGREDIENTS 1 large yellow onion, diced (2 cups) 3 medium carrots, diced (1 1/2 cups) 2 stalks celery, diced (1 cup) 2 Tbsp olive oil 2 cups diced, fresh zucchini (from about 2 small) 2 cups green beans, cut into 1-inch segments 1 red bell pepper, diced3cloves garlic, minced 1 (32 oz) carton unsalted or low-sodium vegetable broth 1 (28 oz) can crushed tomatoes 3 cups water 3 1/2 Tbsp chopped fresh parsley 1 tsp dried rosemary, crushed 3/4 tsp dried thyme 1 1/2 tsp granulated sugar Salt and freshly ground black pepper, to taste 3/4 cup dry quinoa 1 (15 oz) can cannellini beans, drained and rinsed 1 (15 oz) can chick peas, drained and rinsed (aka garbanzo beans) 2 (heaping) cups chopped fresh kale, thick ribs removed 1 Tbsp lemon juice Shredded parmesan cheese, for garnish (omit or use vegan parmesan if making vegan) 1. In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and saute about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer. 2.Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes. 3.Add in dry quinoa then cover and cook 15 - 20 minutes longer. 4.Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese. Recipe Source: adapted slightly from Mind Body Green NOTES from bbstx: I was not concerned with the soup being vegan or GF; I used chicken broth. I have an aversion to chickpeas; I omitted them. I always rinse my quinoa well.