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Chicken Stir Fry


  • 6 boneless skinless chicken breasts, cut into bite-size cubes
  • 1 pkg. Lipton golden soup recipe mix
  • 1 c. broccoli, chopped
  • 1 c. carrots, chopped
  • 1 sm. onion, diced
  • 1 tsp. salt, 1 tsp. pepper and 1 tsp. garlic powder, to taste
  • 2 tbsp. olive oil
  • 1 c. chicken broth
  • 2 eggs


  1. In large skillet or wok, sauté chicken until brown in olive oil.
  2. Add vegetables, spices and eggs; sauté until vegetables are tender. Be careful not to overcook.
  3. Scramble eggs in the vegetable mixture.
  4. Add chicken broth and Lipton soup mix, cover and simmer under low heat for 25 minutes.
  5. Serve over rice.

Serves 6 persons




Baked Almond Chicken


  • 3 c. chopped, cooked chicken
  • 1 ½ c. celery slices
  • 1 c. light or fat-free mayonnaise
  • ½ c. slivered almonds, toasted
  • 1 c. grated Swiss cheese
  • Salt and pepper to taste (1 tsp. each)


  1. Heat oven to 350 degrees F.
  2. Combine chicken, celery, Mayonnaise, ¼ c. almonds, cheese and salt and pepper.
  3. Mix lightly and place into baking dish.
  4. Sprinkle with remaining almonds and bake for 25 minutes.

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