Preheat oven to 350˚F.

Sauté QuickSteak Chicken according to package directions. Remove from pan, set aside. 

Add oil to pan, sauté onions, cook until translucent, add chicken back to pan.

Add drained and rinsed black beans, ½ tsp cumin and ½ can of green chilis, stir to combine. Set aside

In a medium bowl mix ½ cup of enchilada sauce, cream of chicken soup, sour cream, remaining green chilies and cumin. Stir to combine. 

Spray a 9” x13” casserole or cake pan with cooking spray.

Dip tortilla into sour cream mixture coating both sides, Lay flat in casserole/pan, scoop chicken mixture down the middle of tortilla, top with 2 tbsp shredded cheese, roll up tortilla keeping filling in the middle, slide tortilla to the end of pan, continue with the remaining tortillas until all are rolled and pan is filled.

Pour remaining ½ cup Enchilada Sauce over the top of the tortillas and top with the remaining cheese.

Bake uncovered 20 to 25 minutes, until cheese is bubbling and starting to brown.

Remove from oven and let rest for 5 to 7 minutes before serving. Serve with a green salad.  

Using a large 3-quart saucepan prepare chicken according to package directions. 

Add garlic and basil to pan with chicken, stir to combine. Remove from pan, set aside.

Add butter to pan with diced onions and red pepper strips, sauté 2 to 3 minutes.

Add mushrooms, sauté until they just begin to soften. 

Add soup and broth to pan, stir until combined and smooth.

Add prepared chicken, season with salt and pepper, add milk and broccoli florets, heat until just boiling.

Reduce heat and cook until broccoli is tender. Garnish with chopped parsley. Serve with warm crusty bread. 

Remove QuickSteak Chicken from package and set aside. Prepare onion, carrots, celery, garlic and ginger. 

Set Instant Pot to sauté setting, add oil to stainless steel insert, allow to heat 2 to 3 minutes. 

Dump in chopped vegetables, sauté 3 to 4 minutes. 

Add grated garlic, ginger, thyme, rosemary, turmeric, salt and pepper. 

Add chicken broth and rice, stir.

Break apart chicken into three pieces, drop into broth mixture. 

Close the lid, set valve to sealing position. Make sure the Instant Pot is set to HIGH pressure. 

Press the pressure cook button.

Set timer to 5 minutes, it will take about 7 minutes for the Instant Pot to come to pressure.

When timer is done let the pressure release naturally for 5 minutes, then flip the valve to venting position to release remaining pressure.

Open lid carefully, remove chicken patties and shred on board with two forks, add chicken back to Instant Pot.

Add peas, if using and stir. Garnish with chopped parsley or herbs.  

Preheat oven to 400˚F.

In a skillet, prepare Gary's QuickSteak Chicken according to package directions, remove from skillet.

Add butter and sauté onions until translucent, stir in minced garlic.

Add frozen vegetables to pan. Stir and cook about 2 minutes then sprinkle flour on top. 

Stir into vegetables, add broth and salsa and bring to a simmer.

Stir occasionally until thickened, 8 to 10 minutes. 

While vegetable mixture is cooking prepare cornbread topping.

In a medium bowl mix the Cornbread and Muffin Mix with egg and milk, stir until smooth then mix in cheddar cheese, set aside. 

Add chicken to vegetable mix then pour into a casserole dish and spoon cornbread mixture onto the top

Smooth top with back of spatula or spoon, drop sliced jalapeños on top of cornbread. 

Bake in preheated oven 25-30 minutes.

When slightly cooled, top with chopped cilantro and tortilla strips for some added crunch. 

Prepare Gary's QuickSteak Chicken according to package directions. Add ½ tbsp chicken base and ½ tbsp Worcestershire sauce to the skillet while sautéing the chicken. Remove from skillet and set aside.

Wipe skillet and add 2 tbsp of the butter, melt over medium heat.

Add sliced onions to skillet and reduce the heat to medium low. Stir occasionally until lightly caramelized, about 25 minutes. If the onions start to burn or dry out add a tablespoon of water to skillet.

Add the chicken back to skillet and stir into onions.

Preheat oven to 350˚F. Lightly grease a large baking sheet, butter the top and bottom of buns, and place bottom buns on baking sheet. 

Add an even amount of chicken and onion mixture to each bun on the baking sheet, then top with Italian cheeses. Place the top bun on.

In a microwave safe bowl, melt remaining butter, base, and Worcestershire sauce. Mix well. Brush top of bun with butter mixture.

Mix chopped thyme, garlic, and onion powder and sprinkle tops of buns.

Sprinkle with sesame seeds, and bake sliders until cheese is fully melted and buns are slightly browned on top. About 15 to 20 minutes. Serve immediately.   

Place thawed spinach on three layers of paper towels top and bottom. Place in strainer and press out all of the liquid. Remove paper towels. Wrap in additional paper towels and set aside.

Prepare QuickSteak Chicken according to package directions. While chicken cooks sprinkle with Ranch Seasoning. Stir together.

Place spinach, chopped green onions, feta cheese, pressed garlic and seasoned chicken into a large bowl. Salt and pepper to taste, and gently mix together.

Beat one of the eggs and fold it into chicken and spinach mixture.

Roll out defrosted pastry dough on a floured surface and cut into squares to fit muffin tins. 

Place each square into muffin tins, fit pastry into tin, and leave corners of the dough hanging over the edge. Spoon in filling, and fold corners of the dough over the filling and pinch together in middle.

Beat remaining egg with one tbsp water and brush tops.

Bake at 400˚ F until pastry is golden and puffed, approximately 20 minutes

Run a knife around edges of the tins to loosen, and place on a rack to cool. Serve while warm. 

Preheat oven to 350˚.

Add olive oil to a large skillet and heat. Add frozen Gary's QuickSteak Chicken to skillet and sprinkle top with dry ranch dressing mix.

When top of chicken begins to steam, flip and break apart mixing in the ranch seasoning. Cook until no longer pink. Remove from pan and set aside.

Spray casserole dish with nonstick spray. Add rice and onions, pour chicken broth and heavy cream over and stir to combine.

Add chicken and chopped bacon to casserole dish, then top with the Cheddar and remaining Mozzarella cheese. 

Cover casserole with foil and bake for 30 minutes. Remove foil and bake and additional 15 minutes or until cheeses are bubbly and golden brown. Top with chopped parsley if desired. 

Preheat oven to 375˚F.

Cook pasta according to package directions, drain, drizzle with olive oil to prevent sticking, set aside.

In a large skillet prepare Gary's QuickSteak Chicken according to package directions. Remove from skillet and set aside.

Add cream cheese, ranch dressing, Sriracha sauce, and 1 cup mozzarella cheese to skillet. Stir together until smooth. Add chicken and pasta to skillet and gently mix.

Spray casserole dish with nonstick spray, dump mixed ingredients to casserole, top with remaining cheeses. 

Bake 20 to 25 minutes. Remove from oven and top with green onions and serve immediately. You may drizzle additional Sriracha sauce for more spice.  

Prepare Gary’s QuickSteak Chicken according to package directions, set aside, cover to keep warm.

Whisk eggs together with salt and pepper.

Using a non-stick 6” skillet place over medium heat and coat bottom of skillet with 2 tsp olive oil.

Once skillet is heated (don’t let it get too hot or eggs will cook too quickly) cover the bottom of the skillet with 1/6 of egg mixture.

Cook without stirring until eggs just begin to set, lift skillet and move side to side, letting egg mixture coat edges of pan, place back on heat and cook until egg mixture is firm.

Slide from skillet onto a warmed platter, cover egg wrapper with spinach leaves and top with chicken, red peppers, olives, and Feta Cheese.

Fold each side to the middle and turn over with the folded sides down.

Cover and keep warm until the remaining egg wraps are completed.

Sauté chicken according to package directions, when chicken is fully cooked remove from pan.

Place cooked chicken in a food processor to break meat apart into smaller pieces. (May rough chop chicken on cutting board if desired.)

Add 1 tbsp. oil to pan used for chicken, add minced garlic, diced onions, grated ginger, green and red peppers, sauté 2 to 3 minutes or until onions are translucent.

In a small bowl mix Hoisin sauce, soy sauce, rice vinegar and cornstarch.

Add sauce mixture to sautéed vegetables, heat until sauce is thickened, then add chopped cooked chicken, sliced green onions and chopped water chestnuts to pan and heat through.

Remove from pan and keep warm.

Serve in lettuce leaves. May also be served over white rice or soba noodles. Garnish with Peanut Sauce and chopped peanuts.