1 1/2 to 2 pounds boneless chicken tenders
 1 to 1 1/2 cup matchstick-cut carrots
 1 bunch green onions (scallions) sliced in 1/2-inch pieces
 1 jar Kraft pimiento or pimiento & olive process cheese spread (5oz)
 1 can 98% fat-free cream of chicken soup
 salt and pepper to taste

Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger)  in the order given; stir to combine. Cover and cook on low for 7 to 9 hours. Serve over rice, toast, or biscuits.  Serves 6 to 8.

1 (10 oz.) pkg. Virgo yellow rice
3 c. boiling water
1 stick margarine or butter, soft
Chicken legs, thighs or breast
Minced or diced onions to taste (optional)

 Preheat oven to 350 degrees. Grease oblong dish. Mix rice and margarine or butter. Spread on bottom of greased dish. Add boiling water on top, then lay chicken parts on top. Cover dish with foil and bake 1 hour.
Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes.  If you want, you can use 2 cups water “plus” one can of chicken broth.

2 cans cream of chicken & mushroom soup
1 can Rotel diced tomatoes and green chilies
2 cups shredded chicken; precooked
12 corn tortillas, torn to fit pan
½ cup chopped onion (optional)
2 cups shredded cheese

Preheat oven to 350F.  Spray pan with nonstick cooking spray.  Blend soup, Rotel, chicken, cheese (save some cheese for the top),and onion  together.    Layer tortillas, chicken mixture, and repeat layers ending with tortillas and grated cheese on top.  Bake 30 minutes, uncovered.    Serves: 6

6 chicken breast or 1 whole chicken
1 can cream of mushroom soup
10 oz. Velveeta cheese
1 can Rotel tomatoes
1 c. milk
1 bag Doritos

 Boil chicken. Debone and chop up chicken. Combine milk, Velveeta, soup and tomatoes; bring to a boil. Add meat and simmer 5-10 minutes, stirring often. Put layer of Doritos in long casserole dish, then layer meat mixture.  Add layer of chips, layer of meat mixture, ending with chips on top. Bake at 350 degrees for 30 minutes.