• Bring the water to a boil in a medium pot.
• Stir in the rice, cover, remove from heat, and let stand for 5 minutes.
• Meanwhile, heat the oil in a large skillet over medium-high heat.
• Add the chicken strips and cook until lightly browned, stirring occasionally.
• Stir in the cream of chicken soup, milk, Dijon mustard, and grated cheese.
• Add the broccoli cuts and pimento (if using).
• Bring the mixture to a full boil, then reduce the heat and simmer for 2 minutes.
• Pour the chicken and broccoli mixture over the cooked rice and serve.

• Preheat the oven to 400°F (200°C).
• In a small bowl, mix together the cracker crumbs and melted butter.
• Set aside.
• In a large mixing bowl, combine the diced chicken breast, cream of chicken soup, sliced almonds, mayonnaise, chopped celery, salt, pepper, lemon juice, and chopped hard-boiled eggs.
• Grease a deep casserole dish.
• Pour the mixed ingredients into the casserole dish in alternating layers with 3/4 cup of the buttered cracker crumbs.
• Bake in the preheated oven for 20 to 30 minutes, or until the casserole is bubbly.
• Cover the top with the remaining buttered crumbs and bake until the crumbs are golden brown.

• Heat the vegetable oil in a large skillet over moderately high heat.
• Season the chicken pieces with salt and pepper, then brown them in the skillet until golden on all sides, about 15 minutes.
• Add the carrots, red onion (or pearl onions), green bell pepper, red bell pepper, and mushrooms to the skillet.
• Turn the vegetables to glaze them in the oil.
• Drain any excess fat from the skillet.
• Pour the Worcestershire wine sauce over the chicken and vegetables.
• Cook for an additional 15 minutes, basting occasionally, until the chicken and vegetables are tender.
• Stir in the yogurt or light cream and warm through before serving.
• Nutritional Values (per serving):

• Bring the chicken broth to a boil in a large pot.
• Add the garbanzo beans, cooked chicken, minced chipotle peppers (or dried pepper flakes), Liquid Smoke, paprika, and crushed oregano to the boiling broth.
• Cover the pot and simmer the mixture for 5 to 10 minutes.
• Add the avocado slices to the pot.
• In each soup bowl, mound some cooked rice and chunks of Monterey Jack cheese.
• Ladle the hot soup into the bowls over the rice and cheese.

• Preheat your oven to 350°F (175°C).

Combine Ingredients:

• In a large mixing bowl, combine the bread cubes and 1 cup of the cracker crumbs.
• Stir in the chicken broth, lightly beaten eggs, salt, diced celery, chopped onion, cubed chicken, and drained mushrooms until well mixed.

Prepare the Casserole:

• Spoon the mixture into a greased 2-quart casserole dish.

Prepare the Topping:

• In a saucepan, melt the butter over medium heat.
• Add the remaining 1/2 cup of cracker crumbs and cook until golden brown.

Assemble and Bake:

• Sprinkle the browned cracker crumbs over the top of the casserole.
• Bake in the preheated oven for 1 hour, or until the top is golden brown and the casserole is heated through.

• Prepare the Chicken:
• In a mixing bowl, combine cornstarch, ground ginger, garlic powder, sugar, and salt.
• Roll the chicken breasts in the cornstarch mixture to coat them evenly.
• Cook the Chicken:
• In a large skillet, melt the butter over medium heat.
• Brown the coated chicken breasts in the butter until golden brown on both sides.
• Prepare the Sauce:
• In a bowl, combine 2 tbsp.
• soy sauce, 1/2 cup water, and 1/4 cup apple juice.
• Pour this mixture over the browned chicken in the skillet.
• Simmer:
• Cover and simmer the chicken for 20 minutes, or until fork-tender.
• Stir once during cooking and add the bamboo shoots.
• Thicken the Sauce:
• In a bowl, combine 1/4 cup water, 1/4 cup apple juice, and 3 tbsp.
• soy sauce with the remaining cornstarch mixture.
• Add this mixture to the chicken and stir until the sauce thickens.
• Prepare the Walnuts:
• In a saucepan, bring water to a boil and add the walnuts.
• Boil for 5 minutes, remove the skins, dry the walnuts, and then fry them until brown and crispy.
• Serve:
• Serve the hot chicken garnished with the fried walnuts.

• Preheat the oven to 425°F (220°C).
• Cook and drain the broccoli as per package instructions.
• Arrange the cooked broccoli in the baking dish.
• In a mixing bowl, combine the soup and milk.
• Place the turkey slices over the broccoli in the baking dish.
• Pour the soup and milk mixture over the turkey and broccoli.
• Sprinkle the grated Parmesan cheese evenly over the top.
• Bake in the preheated oven for 15 to 20 minutes, or until the top is browned and bubbly.