Teriyaki Chicken Rice or Noodle Bowl

4 c. cooked rice
3 boneless skinless chicken breasts, cut into 1 in. cubes
1 green or red bell pepper, sliced long and thin
1/2 c. carrots, sliced long and thin
1/2 c. zucchini or broccoli, sliced thin (I use both)
1/2 onion, sliced long and thin
Teriyaki Sauce: Sauce is doubled from original recipe1/2 c. soy sauce
2 c. water
1 tsp. ground ginger or ginger powder
1/2 t. garlic powder (or fresh garlic, minced)
2/3 c. brown sugar
4 t. cornstarch
1/2 c. water

Start the rice cooking. For the sauce, mix all of the ingredients
together except for the 1/2 c. water and cornstarch in a medium to
large saucepan. In a small bowl, combine the cornstarch and 1/2 c.
cold water and dissolve. Add mixture to the sauce pan. Heat and
simmer until sauce thickens to desired thickness. Add water to thin
the sauce if it becomes too thick. Set sauce aside. For the rice bowl,
cut all of the vegetables and chicken and warm a wok or large skillet.
Once the pan is hot, add a tablespoon of oil to the pan. Add the cut
up pieces of chicken and saute unil golden brown and cooked
through (abou 7-10 minutes). Once chicken pices are cooked, set
aside. Add the onions to the hot pan and saute until slightly tender.
Add the peppers, carrots and zucchini to the pan and saute until
vegetables are al dente (not over cooked and mushy). Add the
chicken back to the pan and season with salt and pepper (or Montreal
Steak Seasoning). Pour a generous amount of the teriyaki sauce to
the pan and combine until sauce is warmed. Serve chicken &
vegetables over cooked rice.

Chicken Broccoli Casserole

10 oz. broccoli and drained
3 boiled chicken breasts shredded
1 can cream of mushroom
1/2 can of milk
1/2 cup mayo
Juice of 1 lemon
shredded cheese
bread crumbs

Bake at 350 for 30 min.

Country Chicken and Vegetables

4 chicken breasts
1 1/2 lbs potatoes, cut in chunks
1/2 lb baby carrot
1 cup chopped onion
2 (1 ounce) packages dry chicken gravy mix
1 1/2 cups water
1 teaspoon thyme
1 teaspoon minced garlic
1/4 teaspoon sage
1 teaspoon seasoning salt
1 cup sour cream

1 Cut chicken breasts in half crosswise.
2 In crockpot, put potatoes, carrots and onions.
3 Top with the chicken.
4 In small bowl, mix gravy mix with the next 5 ingredients until smooth.
5 Pour over chicken.
6 Cover and cook on low for 8 hours.
7 Remove chicken and vegetables.
8 Whisk sour cream into drippings.
9 Serve over chicken.

http://www.food.com/recipe/country-chicken-and-vegetables-crock-pot-31781

Cream of Broccoli Soup

4 cups water
4 cups broccoli florets
2 tablespoons margarine
1 onion, chopped
1 large stalk celery, chopped
1/3 cup all-purpose flour
2 tablespoons chicken bouillon powder
2 1/2 cups half n half
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup shredded sharp Cheddar cheese

a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
2. In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
3. In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
4. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese

http://www.food.com/recipe/cream-of-broccoli-soup-413249

Carrots N Onions

1 pound carrots, sliced 1/4" thick
1 1/4 cups water, divided
1 teaspoon chicken bouillon
1 medium onion, sliced, separated into
rings
2 tablespoons butter
1 tablespoon flour
1 teaspoon salt
1 teaspoon honey
1/4 teaspoon sugar
dash pepper

1. In a saucepan, combine carrots, 1/2 cup
water and bouillon. Bring to a boil. Reduce heat;
cover and cook for 5 minutes or until carrots are
crisp-tender. Drain, reserving cooking liquid. Set
carrots aside and keep warm.
2. In a large skillet, saute onions in butter for
10 minutes. Sprinkle with flour; stir until blended.
Stir in the salt, honey, sugar, pepper and
reserved cooking liquid until blended. Add
remaining water; bring to a boil. Reduce heat;
simmer, uncovered, for 10 minutes. Stir in
carrots; heat through.