• In a large kettle, cook the diced carrots, chopped onion, and minced garlic in a small amount of oil until softened.
• While the vegetables cook, cut the boneless chicken breasts into bite-size pieces.
• Once the vegetables are softened, add the cream of chicken soup, water, oregano, basil, and chicken pieces to the kettle.
• Simmer the soup for about an hour or until the chicken is cooked through and tender.
• About 10 minutes before serving, add the cheese tortellini and frozen broccoli to the soup.
• Simmer for an additional 10 minutes or until the tortellini is cooked through and the broccoli is tender.
• Serve the soup hot, garnished with freshly grated Italian cheese.
• Enjoy with a loaf of Italian or French bread.

• Place the stewing chicken in water in a large saucepan.
• Add salt, pepper, basil, bay leaf, and minced garlic.
• Bring to a boil.
• Lower the heat and simmer slowly for 1/2 hour or until the chicken is tender.
• Remove the chicken from the pan.
• Allow it to cool, then carefully skim the fat from the surface of the soup.
• Bring the soup to a boil again and add the onions, carrots, parsley, and celery leaves.
• Simmer gently for 10 minutes.
• In a bowl, mix together the minced beef, egg, crumbled white bread, salt, and black pepper.
• Form the mixture into small meatballs.
• Add the meatballs to the soup and simmer for 35 minutes.
• Meanwhile, skim the bones and remove the meat from the chicken.
• Cut the meat into small pieces.
• Garnish the soup with the chicken pieces and serve hot.

• Cut the chicken into pieces and boil until tender without adding any seasonings.
• Remove the skin and fat first.
• Remove the meat from the bones and cut it into cubes.
• In a mixing bowl, combine the salad oil, orange juice, vinegar, and salt.
• Marinate the chicken in this mixture in the refrigerator overnight.
• Drain the mandarin oranges, pineapple chunks, and green grapes well.
• The next day, mix together the drained fruit, slivered almonds, and diced celery.
• Add this mixture to the marinated chicken.
• Cook the rice until tender in boiling water, then drain.
• Blanch the cooked rice with cold water, drain well, and add it to the chicken mixture.
• Add the mayonnaise to the mixture and mix well.
• Serve the deluxe chicken salad supreme with crackers and lettuce or in pocket bread.

• In a mixing bowl, combine the chopped chicken, chopped celery, chopped sweet pickle, and chopped boiled egg.
• Add the salad dressing to the bowl.
• Mix all ingredients together until well combined.
• Serve immediately as a sandwich filling or over a bed of lettuce.

• In a large mixing bowl, combine the cooked diced chicken, diced celery, halved seedless white grapes, sliced almonds, dried mustard, salt, and pepper.
• In a separate small bowl, whisk together the light cream, mayonnaise, and lemon juice until well combined.
• Pour the creamy mixture over the chicken and grape mixture in the large mixing bowl.
• Gently toss all ingredients together until evenly coated with the creamy dressing.
• Garnish the salad with slices of hard-boiled egg.
• Serve immediately or refrigerate until ready to serve.

• Preheat the oven to 350°F (175°C).
• Grease a casserole dish (10 x 12 inch).
• In a large mixing bowl, combine the diced cooked chicken, diced celery, diced boiled eggs, salt, drained and diced pimentos, chopped green onions, slivered almonds, lemon juice, mayonnaise, and cream of chicken soup.
• Mix until well combined.
• Transfer the mixture into the greased casserole dish, spreading it out evenly.
• Sprinkle the breadcrumbs evenly over the top of the mixture in the casserole dish.
• Melt the butter and drizzle it over the breadcrumbs.
• Bake in the preheated oven for 30 minutes or until the breadcrumbs are golden brown and the casserole is heated through.

Serve:

• Serve hot as a main course.

• In a large mixing bowl, combine the light mayonnaise, ground ginger, and salt.
• Stir until well mixed.
• Add the cooked chicken, halved grapes, sliced celery, sliced green onion, and chopped walnuts to the bowl.
• Gently toss all ingredients together until evenly coated with the dressing.

Serve:

• Serve the ginger chicken salad on a bed of lettuce leaves.

• In a mixing bowl, combine the softened cream cheese, orange marmalade, curry powder, salt, and pepper.
• Beat until smooth.
• Stir in the minced cooked chicken, green onion, and celery until well combined.
• Shape the mixture into 1-inch balls.
• Roll each ball in the finely chopped toasted almonds until coated.
• Place the coated balls on a serving platter or baking sheet.
• Cover and chill the balls until firm in the refrigerator, for at least 30 minutes or up to 2 days.

• In a small bowl, combine the cornstarch, salt, sugar, and dry sherry.
• In a separate bowl, lightly beat the egg whites until just frothy.
• Gradually add the cornstarch mixture, stirring gently until blended.
• Place the chopped cashews on a plate.
• Dip each chicken slice into the egg mixture, then coat with the chopped cashews.
• Place the coated chicken slices on waxed paper.
• Heat the peanut or vegetable oil in a wok over medium to medium-high heat until it reaches 375°F (190°C).
• Place the tempura rack onto the wok, ensuring it is level and securely hooked onto the edge of the wok.
• Carefully drop 5 or 6 slices of chicken into the hot oil using a slotted spoon.
• Fry until golden brown, about 2 to 3 minutes.
• Remove the fried chicken slices from the oil and place them on the tempura rack to drain and keep warm.
• Continue frying the remaining chicken pieces in batches until all are cooked.
• Serve hot as an appetizer or main course.