Need recipe for chicken and mixed vegetables! Cubed chicken breast and frozen mixed veggies. Any good recipes?

I have uncooked cubed chicken breast and mixed vegetables (cauliflour, broccoli, and carrots). Is there any good recipe that I can make? Thanks!Need recipe for chicken and mixed vegetables! Cubed chicken breast and frozen mixed veggies. Any good recipes?
Stir fry those ingredients with some terriyaki sauce or soy sauce.Need recipe for chicken and mixed vegetables! Cubed chicken breast and frozen mixed veggies. Any good recipes?
add water and salt and voila
GET A COUPLE PACKS OF THE DRY WISHBONE ITALIAN SALAD DRESSING...PUT SOME OIL IN A SKILLET, BROWN MEAT. AND THEN ADD VEGGIES AND SEASONING..STIR FRY TILL DONE.
That would make a great pot pie.





Cook the chicken. Add the veggies, also cooked. Add a can of cream of chicken soup and a can of cream of mushroom soup and about a cup of milk. Pour it into a greased 9x13 dish. Mix together two cups of Bisquick and two cups of milk, pour it over the top, and the put small hunks of margarine over that. Bake at 350 for 45 minutes.





Salt and pepper to taste before you cook it, or leave it out and let everyone take care of their own.
Title: CHICKEN AND MIXED VEGETABLES WITH SHRIMP SAUC


Categories: Chinese, Chicken


Yield: 4 servings





2 c Mung bean sprouts


8 Nami dried black mushrooms


1 lg Green bell pepper


1/2 Stewed chicken breast


8 Green onions


1 ts Fresh ginger root


2 tb Peanut oil


3/4 c Rich chicken stock


1 tb Medium sherry


1/2 ts Sugar


1/2 ts Shrimp sauce


1 ts Thick cornstarch paste





Preparation: Wash and soak mushrooms in warm water


for 45 minutes; remove stems; slice caps in thin


strips. Wash bell pepper; slice in half lengthwise;


slice in long, thin strips. Remove chicken meat from


bone; pick meat apart into shreds. Wash green onions;


cut off roots and discard; shred green tops and


whites. Peel and slice fresh ginger root into thin


matchsticks. Rinse bean sprouts to remove any loose


pieces.





Place bean sprouts and sliced pepper in colander in a


larger bowl. Pour boiling water over vegetables to


cover. Steep for 2 minutes. Remove colander from hot


water; flush vegetables with cold water.





Stir-frying: Heat oil in wok until it just begins to


smoke. Stir-fry mushrooms for 30 seconds. Add


chicken and ginger sticks; stir-fry another 30


seconds. Push ingredients up side of wok. Add stock,


sherry and sugar; bring to boil; then add shrimp sauce


and cornstarch paste; stir liquids until fairly thick.


Return vegetables, plus bean sprouts and peppers.


Stir-fry for another minute until everything is hot.


Add green onions. Serve. Gravy will tend to thin as


sprouts give off liquid, so be sure it is thick to


start.
see foodnetwork.com,kraft.com for recipes
Watch Rahael Ray's 30 minute meals. It's gonna be on in about 8 minutes.














It's 5:52pm now
Stir fry, 1 tsp oil in frying pan, cook chicken, add vegetable, cook until tender, season if desired, eat.
Just go to this website:


http://www.allrecipes.com


here you can explore any recipe you want.


or try these sites if you want more:


http://www.epicurious.com


http://www.bbc.co.uk/food/recipes


http://www.recipesource.com


http://www.kraftfoods.com


http://www.copykat.com


http://www.foodtv.com


http://www.cooking.com/recipes





Good luck and hope this helps.
Chicken and Mixed Vegetable Stew


--------------------------------------鈥?br>




2 tablespoons vegetables oil


1 (4-pound) chicken, cut into 8 pieces


3 tablespoons butter


4 parsnips, peeled, sliced


3 large carrots, peeled, thinly sliced


3 medium leeks (white and pale green parts only), halved


lengthwise, sliced


1 pound baby new potatoes, thickly sliced


3 tablespoons all purpose flour


3 cups canned chicken broth


2 tablespoons minced fresh tarragon or 2 teaspoons dried


1 bay leaf


1/4 cup whipping cream


Heat vegetable oil in heavy large Dutch oven over medium heat.


Sprinkle chicken pieces with salt and pepper. Add chicken to pot in


batches and cook until light brown, about 5 minutes per side.


Transfer chicken to bowl. Pour off fat from pot and discard.





Add butter to same pot and melt over medium heat. Add sliced


parsnips, carrots, leeks and potatoes and stir to coat. Cook 8


minutes, stirring occasionally. Add flour and stir 2 minutes.


Gradually mix in chicken broth. Increase heat and bring to boil.


Return chicken to same pot. Add 1 tablespoon tarragon and bay leaf.


Reduce heat, cover and simmer until chicken and vegetables are cooked


through, turning chicken occasionally, about 30 minutes.





Using tongs, transfer chicken pieces to large shallow bowl and tent


with foil. Add whipping cream to pot; increase heat and simmer until


liquids thicken to sauce consistency, about 10 minutes. Discard bay


leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste


with salt and pepper. Spoon sauce and vegetables over chicken and


serve.











Vegetable Swiss Chicken





INGREDIENTS:


4 skinless, boneless chicken breast halves - cooked


1 (16 ounce) package frozen mixed vegetables, thawed


1 (10.75 ounce) can condensed cream of mushroom soup


1 cup milk


8 slices Swiss cheese


1 pinch garlic powder


salt and pepper to taste





--------------------------------------鈥?br>




DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C).


In a large bowl combine the chicken, mixed vegetables, soup, milk, garlic powder, salt and pepper. Mix all together. Pour a layer of the mixture into a 9x13 inch baking dish. Add a layer of Swiss cheese. Repeat layers and bake in the preheated oven for 1/2 hour or until heated through and cheese is melted and bubbly.











EASY CHICKEN-VEGETABLE PIE WITH PUFF PASTRY CRUST


SERVES 4 to 6





This is a great way to use leftover cooked or roasted chicken. It is easy, relatively quick, and delicious. If you are really in a pinch for time, omit the potatoes and substitute frozen onions for the fresh. Add about another cup of the frozen mixed vegetables. This is a one dish meal, requiring only a salad on the side.





INGREDIENTS





1 tablespoon olive oil


1 large onion, chopped


1 medium potato, diced (about 1 cup)


1/2 pound frozen mixed vegetables


1/2 pound frozen corn kernels


1 cup leftover chicken gravy (see notes for substitution)


1 cup homemade or canned low-sodium chicken broth


1 teaspoon dried thyme leaves


1 teaspoon dried marjoram leaves


Salt and pepper to taste


2 cups cooked diced chicken


1 tablespoon all-purpose flour


1 tablespoon butter, softened


2 hard-cooked eggs, peeled and sliced (optional)


1/2 package (17-ounces size) frozen puff pastry sheets, thawed


1 beaten egg





Heat a 10-inch skillet over medium-high heat. Add the olive oil, then the onions. Saut茅 until softened, about 5 minutes. Add the potatoes and saut茅 another 5 minutes. Add the frozen vegetables, gravy, broth, salt, pepper, thyme and marjoram. Reduce to medium-low. Cover and simmer until potatoes are tender, about 10 minutes. Add the chicken. Knead the flour with the butter until well combined. Bring the chicken and vegetables back to a boil. Whisk in the butter and flour mixture until slightly thickened. Remove from heat and let cool to room temperature.





Preheat oven to 400掳 F. Place the cooled chicken mixture into a lightly greased 8x8-inch baking dish. Top with the egg slices. Cover with the crust, sealing around the edges of the pan. Make slits in crust for air to escape. Brush all over with the beaten egg. Bake for 40 minutes, or until bubbly and the crust is deep golden brown. Remove from oven and let set about 10 minutes before cutting and serving





Notes: If you don鈥檛 have leftover gravy, you could use store-bought, but I think they are too salty. Instead, I would add another cup of broth and double the amounts of the flour and butter to thicken. The hard-cooked eggs are not necessary, but add another dimension of texture and flavor. If you don鈥檛 want to use frozen corn, just add another 1/2-pound of the mixed vegetables. I have made this with a bottom crust, using the other pastry sheet to line the pan. Roll it out just enough to come over the rim of the pan. In that case, don鈥檛 grease the pan. This would be equally good with leftover turkey. Don鈥檛 have leftovers? Purchase a store-bought roasted chicken.
Fried Rice or Stir Fry.