In case you're not cooking with frozen chicken bosoms, you're passing up some frugalicious and quick suppers! 

You'll adore frozen chicken bosoms since they are a thrifty customers enchant! For some brilliant explanation, frozen chicken bosoms are every now and again at a bargain, and you don't need to stress over them terminating immediately! 

You'll cherish frozen chicken bosoms when you find that they are so natural to plan. Did you realize that you can plan consummately destroyed chicken by placing them in your stewing pot with 1/2 cup water on low for around 6 hours and afterward utilize 2 forks to shred? 

You'll cherish frozen chicken bosoms on the grounds that there's no managing or stinky parts to manage, and when you're a veggie lover mother cooking for a group of carnivores - this is truly significant! 

You'll adore frozen chicken bosoms significantly more when you attempt these 3 simple suppers that would all be able to be produced using one 4-lb. pack! 

Ruler Farm Chicken - A Texas top choice! 

Fixings: 

3 frozen chicken bosoms 

3 cups cheddar, destroyed 

1 can cream of mushroom soup 

1 can cream of chicken soup 

1 cup chicken stock 

1 can rotel tomatoes 

1 little onion slashed or 3/4 cup frozen hacked onion assuming you need to set aside time and cash! 

1 green ringer cleaved or 1 cup frozen hacked green chime pepper assuming you need to set aside time and cash! 

12 white corn tortillas 

Headings: 

Cook chicken in slow cooker and shred (see bearings above). 

Combine as one cream of mushroom soup, cream of chicken soup, chicken stock and rotel tomatoes. 

In a softly lubed 9 x 13 meal dish, layer a large portion of the chicken, 6 tortillas, a large portion of the onion, a large portion of the green ringer pepper, 1 cup of cheddar and a big part of the soup combination. 

Rehash the layers and top with the last cup of cheddar. 

Prepare revealed at 350 for 40 minutes or until effervescent. 

Let cool 10 minutes prior to serving. 

Simple Chicken Enchiladas - another Texas top pick! 

Fixings: 

3 frozen chicken bosoms or 1 rotisserie chicken, destroyed 

16 oz. sharp cream 

8 oz. bundle of cream cheddar 

3/4 cup of picante sauce 

3 cups mexican cheddar mix, destroyed 

1 huge jar of red enchilada sauce 

20 fajita size flour tortillas 

discretionary: green onions and cut dark olives for embellish 

Bearings: 

Cook chicken in a stewing pot and shred (see headings above) OR shred a rotisserie chicken. 

Combine as one destroyed chicken, sharp cream, cream cheddar, picante sauce and 1 cup of cheddar. 

Pour half of the enchilada sauce in the lower part of a 9 x 13 dish. 

Put around 1/4 cup of the chicken blend in the focal point of a tortilla, roll and spot crease side down in the container. Keep moving the enchiladas and spot near one another to fill the skillet. 

Top with the leftover enchilada sauce and 2 cups of cheddar. 

Prepare revealed at 350 for 25 minutes or until effervescent. 

Let cool 10 minutes prior to serving. 

When serving, top with cut green onions and cut dark olives whenever wanted. 

Chicken and Wild Rice Meal 

3 frozen chicken bosoms 

1, 6 oz. bundle long grain and wild rice blend (like Uncle Ben's or the store brand) 

8 oz. bundle new cut mushrooms 

2/3 cup Great Seasons Italian dressing 

8 oz. harsh cream

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