Chad's Chow Down 

A great way to use up leftover chicken — on the table in under 30 minutes. If you've got leftover chicken sitting in the fridge, this is what you make tonight. Simple ingredients, minimal effort, and they come out crispy with just a light brush of oil. Yield: 6 tacos Ingredients 6 flour tortillas (8-inch — any size works, just adjust your fillings) 1 boneless chicken breast, cooked and shredded (about 2 tbsp per taco) Store-bought taco seasoning, to taste 1 can refried beans,

All ingredients are shelf stable, so can be a pantry staple. You Will Need: About 12.5 oz of canned chicken. About 30 ounces of chicken broth (or use water and bouillon) 1 can of Rotel (tomatoes and green chilies) 12 oz can of evaporated milk 1 can of black beans (drained and rinsed) 1 pack of taco seasoning 1 4 oz pack of cheese sauce (can use from box of deluxe mac & cheese) Instructions: Heat broth in large pot, to a simmer. Add milk and taco seasoning, mix well, bring b

Shelf Stable Version You Will Need: Filling 2 Boxes of Scalloped Potatoes 2 Cans Ham (I use Hormel) 1 Can of Evaporated Milk 2 Cans of Water (for easy measurement) 1 Can of Spinach Instructions: Preheat oven to 375F, 190C, Gas Mark 5 Grease a 9 x 13 baking dish Pour in the 2 boxes of dried potatoes, spread evenly Layer in the drained ham atop the potatoes Top that with the drained spinach (use as much as you like) In a separate bowl, mix the potato seasoning packs with the