4 chicken breasts, cooked and shredded.
12 corn tortillas
1 can cream of mushroom soup
1 can green chili enchilada sauce
2 cups shredded cheddar cheese

Heat together cream of mushroom soup, cream of chicken soup, and enchilada sauce. Add chicken. While it heating up, spray a 9X13 inch baking pan with cooking spray. Place 6 tortillas in pan. Add 1/2 of sauce mixture. Sprinkle with 1/2 of cheese. Repeat with remaining ingredients. Bake at 350 degrees for 40 minutes. Enjoy with sour cream, olives, lettuce, tomatoes & other favorite sides.
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1/2 cup frozen unsweetened blueberries
1/2 medium banana, sliced and frozen
3/4 cup plain nonfat Greek yogurt
3/4 cup unsweetened vanilla almond milk
2 cups ice cubes

Add all of the ingredients to a blender in the order listed, and pulse until smooth. Serve immediately.
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2 cups Pulehu Rotisserie Chicken, shredded
3 cans Maika'i Chicken Broth
1 can Cream of chicken soup
1 can Buttermilk biscuit dough
1 10 oz. bag Maika'i Organic Mixed Vegetables

In a large pot, bring the chicken broth to a simmer.
Stir in the cream of chicken soup until smooth and combined.
Cut the biscuit dough into bite-sized pieces and drop into the simmering soup.
Cover and cook 10–12 minutes, until dumplings are fluffy and soup is creamy.
Shred chicken and reserve.
Add the chicken and vegetables, cook for 1-2 minutes.
Season with salt and pepper to taste.

RC: Foodland.com
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2 lb. beef chuck roast, cut into 1" pieces
Kosher salt
Freshly ground black pepper
2 Tbsp. extra-virgin olive oil
8 oz. Baby Bella mushrooms, sliced
1 small onion, chopped
1 medium carrot, peeled and cut into rounds
2 stalks celery, sliced
3 cloves garlic, minced
1 Tbsp. tomato paste
6 cups low-sodium beef broth
1 tsp. fresh thyme leaves
1 tsp. freshly chopped rosemary

Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary. To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and and stir to coat vegetables. Add broth, thyme, rosemary, and beef to pot and season with 1/2 teaspoon salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour. Enjoy.

RC: Delish.com
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2 (14.5 ounce) cans chicken broth
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans
1 (10 ounce) can chunk chicken
1 (10 ounce) can diced tomatoes with green chili peppers, drained
crushed tortilla chips, for serving (Optional)
shredded Cheddar cheese, for serving (Optional)

Pour chicken broth, corn, black beans, chunk chicken, and diced tomatoes with green chilies into a large saucepan or stockpot over medium heat. Simmer, stirring occasionally, until chicken is heated through, about 15 minutes. Serve hot, topped with tortilla chips and shredded cheese.

RC: Allrecipes.com
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