click for larger images 
Shrimp Soup Chicken (easy and good)
chicken cubes and mixed vegetables in a spicy cream-type sauce - easy and fast. It's a bit hot.
This recipe has a lot of variants and essentially cannot be messed up. You can modify the spice used to make it hot and the kind of vegetables you put in according to your taste. Here are some combinations:
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1.5 lbs. chicken (breast) cut into 1" cubes
1 medium onion, cut into quarter inch strips about 1.5" long
2 tbsp cajun seasoning (I like "Chef Paul Prudhomme's Poultry Magic"
and "Essence" from the Reading Farmer's Market)
frozen mixed vegetables, 12 oz. or larger bag of your choice
1 can cream of shrimp soup - it's hard to find. I had to call the Campbell Soup
Company to find out where to buy it.
1/2 cup milk
2 tbsp sherry
3/4 tsp chicken boullion or Minor's chicken base
2 tbsp vegetable oil
optional: pasta, rotini or penne (cooked as directed)
Mixture A: combine the following spices:
1 tbsp cajun seasoning
1 tsp oregano
1 tsp basil
1 tsp garlic powder
1 tsp black pepper
Sprinkle chicken with salt and a little pepper, then roll chicken in ingredients
under mixture A. Heat 2 tbsp. oil, add onions and
1 tsp. cajun seasoning, the compressed chickens (boullion!) and 1/4 cup water
and cook until onions are soft. (images: spiced
cooked chicken and onions, chicken
and onions in detail). If any frost has accumulated on the vegetables during
storage, rinse them off with cool water to remove it. Add 2 tbsp. sherry and
the chicken to pan and cook the pink out. When chicken is done, cut it up in
the pan into smaller, bite-size pieces, then add approximately 12 oz. of a frozen
vegetable combination of your choice. Add 1 to 2 tsp. cajun seasoning (use less
if it is particularly hot). Cook one minute. Add one (11 oz.) can of cream of
shrimp soup and the milk. If desired, add cooked pasta. Mix thoroughly, bring
to a boil and simmer until vegetables are cooked through. Taste; add additional
seasoning if desired (usually, it needs more salt). If sauce is too thin, move
ingredients to the side or temporarily remove them and simmer to thicken.
