Rotisserie chicken; + jar of alfredo sauce, boil pasta of choice per directions, add lots of cut up broccoli to pasta for the last few minutes, drain, add some chicken and the sauce, heat on low until warm
OR
chicken broth or water with Better than Bouillon for flavor, add frozen vegetables, when cooked, thicken with cornstarch, add cut up chicken and serve over rice or noodles, or pour into a casserole dish or pie plate, top with stove top, a pie crust, biscuts rolled a bit flat, or mashed potatoes, put in oven until lightly browned
OR
Saute thinly sliced peppers, onions, carrots, mushrooms, broccoli, zuchini, etc., add broth or water/ better than bullion just to make a little sauce, thicken, add chicken and soy sauce and serve over rice, raman noodles, thin sphaghetti, or leave out soy sauce... add more broth/ water to make soup, or add sphaghetti sauce to make pasta, or add to prepared macaroni and cheese,
A few spices like garlic powder, onion powder, Italian seasoning, parsley flakes, chili powder, and Montreal steak seasoning go a long way toward making "quick" food better tasting.