I always have cooked chicken breasts in the fridge. I love having them available for a quick lunch, to toss in salads, or make a quick meal. This time instead of using heavy cream in the recipe to lighten it up I used 2% evaporated milk and it worked perfectly. (next time I might even try evaporated skim milk)
Just as a note. I don't measure any of this while I'm making other than the eggs and evaporated milk everything else is pretty much whatever I have on hand.
1 cooked chicken breast cut in small cubes
1/2 cup 2% evaporated milk
1/2 cup finely chopped onions
1 cup chopped fresh spinach
1 cup chopped brocolli (small)
1/2 red pepper chopped.
1 cup shredded cheese (your choice, sometimes I use goat cheese, feta, mozza, cheddar)
Beat the eggs and milk until well "scrambled". Add in all the other ingredients and mix well.
Pour into a greased 10-12 inch round oven proof dish (can be a skillet) I use an oven proof flan dish. I generally spray the pan with cooking spray. Sprinkle some of the shredded cheese over the top of the mixture.