OK, was looking for something different, and found an idea here for a Nacho Chicken Bake that I thought I'd try. I weighed the remaining chicken and had 12 oz, so I was all set. I made some modifications to make it gluten-free, but they were minor (really just checking ingredients to get condensed soup that didn't have wheat). I also changed some ingredients to fit what I had in the cupboard. Here is MY version:

Ingredients:

12 oz Shredded Chicken (pre-cooked)

2 cups Sharp Cheddar Cheese - grated

1 can (10 oz) Ro-Tel tomatoes with green chilies

2 cans Gluten-Free Condensed Cream of Chicken soup

1 bag (15 oz) gluten-free corn chips

Directions:

1. Pre-heat oven to 325

2. Pour chips into greased 13x9 baking dish

3. Mix chicken, 1/2 of cheese, and other remaining ingredients in bowl

4. Pour chicken and soup mixture over the chips

5. Top with remaining cup of cheese

6. Bake for 45-50 minutes

7. Let cool for 5-10 minutes so that caserole can setup before serving

So, the good news is I had another winning meal. The bad news is I was only able to stretch the chicken for 4 nights worth of dinner. If I hadn't used so much of it on the first night for the chicken salad I think I could have made it five nights. Not bad at all for a budget concious family.