Chicken Broccoli Supper

1/2 pound chicken, cooked and cubed
1 1/2 cups frozen broccoli florets
1/2 cup uncooked elbow macaroni
1/2 cup shredded cheddar cheese
1 can cream of chicken soup
3/4 cup chicken broth
1/4 tsp garlic powder
1/4 tsp pepper

In a bowl, combine chicken, broccoli, macaroni, and cheese. In another bowl, whisk soup, broth, garlic and pepper; stir into chicken mixture. Transfer to greased 1 1/2 quart dish. Bake, uncovered, at 350 for 30 minutes. Stir; bake 25-30 minutes longer or until macaroni is tender. Let stand 5 minutes before serving.

Serves 2

Chicken Chili

1 Tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
1 can cream of chicken soup
1 can chicken broth
1 cup water
2 cups diced rotisserie chicken
2 can great northern beans, drained and rinsed
1 can chopped green chiles, undrained
1/2 tsp oregano
1/2 tsp ground cumin

In pot, heat oil. Add onion and bell pepper. Cook 2-3 minutes, stirring frequently. Stir in soup, broth, and water. Cook 1-2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to med-low. Cook uncovered 10-15 minutes, stirring occasionally, until thoroughly heated.