Creamy Chicken Baked Potato

This one's pretty filling with a nice salad and rolls:

1/4 cup mayonnaise (or Miracle Whip, if you're a MW household)
1/2 lb - 1 lb boneless skinless chicken breasts
1 package frozen broccoli
1/2 loaf of Velveeta
4 decent sized baking potatoes (or 6-8 smaller ones if you just want to use what's in the bag)

Wrap the potatoes in foil and bake until thoroughly cooked.

Heat the mayonnaise (or MW) in a skillet, add in the chicken and cook until lightly browned. Next, add in the broccoli and cook until tender, stirring the mix frequently. (You can cheat on this one and steam the broccoli in the microwave if you have the steam bags while you are cooking the chicken!) Stir in the Velveeta, and turn the burner to low. Stir frequently so you don't burn the cheese!

Once the mixture is well cooked, slice open the potatoes and fluff the insides of them with a fork. Spoon the mixture over the open potatoes.

Another variation is to peel the potatoes, and cube into chunks. Place in the slow cooker with a bit of olive oil, salt and pepper if desired, and 1/8 cup of water on high for 2-3 hours. Spoon mixture over the potatoes before serving.

I've used canned nacho sauce in a pinch once, it works but it's not as good as the Velveeta. I vary the chicken from 1/2 pound to a full pound based on your tastes and budget, of course. You could also substitute the broccoli out for cauliflower if that's what you have on hand, and feel free to use fresh vegetables if you desire.