about 3lbs of bone in chicken breast
So many things you could do.
quesidillas, enchiladas, tamales, egg rolls, stir fry,
soup, stew, chicken and dumplings, pot pie, chicken and vegetable lasagna with a cream or roasted red pepper sauce or if lasagna is not you bag, stuff manicotti or large shells. Freeze extra servings for quick dinners later.
The following is a cut (from Chowhound) and paste.
Bonnie's Buffalo Chicken Dip
4 boneless skinless chicken breast halves, about 2 pounds, poached and shredded with 2 forks (my crockpot is great for this but however you want to cook them is fine)
1 - 12 ounce bottle Frank's Hot Sauce
2 - 8 ounce packages cream cheese
1 - 16 ounce bottle of Ranch Dressing
1/2 cup celery chopped
8 ounces shredded sharp cheddar or Monterey Jack cheese or combo thereof
Preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the shredded chicken and entire bottle of Frank's sauce, spreading to form an even layer. In a saucepan over medium heat, combine the cream cheese and entire bottle of Ranch dressing, stirring til smooth and hot. Pour this mixture evenly over the chicken mixture. Sprinkle celery evenly over all. Bake uncovered for 20 minutes. Then, add the shredded cheese and bake for another 20 minutes uncovered or til bubbly...don't let the top get too browned or it will be hardened. Remove and let stand for 10 minutes and serve with celery stalks or sturdy corn chip dippers
I use the crockpot method, but don't remember the time, at least a couple of hours, using cold chicken, room temp stock and a room temp crock pot. I use an instant read therometer, remove the chicken ~160 degrees.
I make ~half of the recipe, two bone in breast halves are ~1.5 lbs at the market. Put chicken in the crockpot, add 1 qt of chicken stock, add water to cover, cook on Hi. Saute celery,carrots, onion about 1/4-1/2 cup each add to stock.
I freeze the stock, use the chicken meat in the dip.