Chicken & Veggie Stirfry

I love making this! Its so simple, pretty quick, and a good way to get in TONS of veggies! Dan laughs because I call this 'My Experimental Stir-fry Veggies with a Hint of Rice' ... its always different depending on what we have available at the time (hence 'experimental') and its like a whole pan full of veggies .... with a little rice. :) This is totally one of those meals you just make up as you go with what you have and what sounds good!

Ingredients:
Chicken breasts (we usually do 2-3)
Veggies, chopped (various peppers, peas, carrots, corn, squash, zucchini, water chestnuts, etc)
Rice (I go by looks since we keep our rice in a plastic container, but usually its about 2 cups)
Soy Sauce and/or Teriyaki Sauce
Salt & Pepper to taste *optional

Directions:
Cube and cook chicken well in a large frying pan. (Add a splash of Teriyaki if you like)
On another burner cook your rice. (we usually have the 'instant' kind around, so it only takes a minute or so)
Chop and add your veggie medley to the pan with the chicken. Saute until tender.
Add rice, some soy sauce, and mix well. I usually cook it all together for another minute or two after adding the rice.
Add soy sauce or seasoning as you like it and enjoy!
(makes about 6 servings)

Chicken & Veggie Casserole w/Biscuits

*another one of my hybrid recipes, and stolen pictures :)

Ingredients:
2 cans (10 3/4 oz) Cream of Chicken Soup
1 can (10 3/4 oz) Cream of Celery Soup
1/4 cup milk
egg noodles (Ive never measured, I just guess on amounts) or rice
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
1 half onion, chopped
1 bag (16 ounces) frozen vegetable combination (peas, broccoli, cauliflower, carrots), thawed
2-4 chicken breasts (I boiled first, and cube)
1 can flaky refrigerated biscuits
*some people add shredded cheese on top, I don't, but its up to you
**I also add random seasonings that sound good that day. The veggies vary depending on what we have (sometimes just peas... sometimes all...etc)

Directions:

Heat the oven to 400°F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.

Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.

Top the chicken mixture with the biscuits. Bake for 15 minutes or until the biscuits are golden brown. (the 15 minutes are what the can of biscuits calls for, but I find that's sometimes too long, so I do about 12 minutes)