Chicken Stir Fry

So, there is not much of a recipe for this.  It is more throwing things together, so here goes...
Ingredients:
4 chicken breasts (cooked in 1/2 cup water & 1/2 cup Mr. Yoshida's sauce on low for 7 hours)
2 & 1/2 cups frozen vegetables normandy style
2 & 1/2 cups frozen vegetables stir fry style
Directions:
After cooking chicken, cut up into smaller pieces
Add chicken and vegetables to freezer bag
Add 3/4 cup Mr. Yoshida's sweet & savory marinade & cooking sauce (bought at Costco)
Freeze
Cook:
Either thaw or leave frozen
Put in large skillet or pan & heat until vegetables and chicken are hot
Add more teryaki sauce or soy sauce if needed
Serve over rice
(Rice:  Put 4 cups of water & 2 cups of rice in pan.  Bring to boil.  Turn heat to low; cover & simmer for 15 minutes.)
Serves 4

Chicken Divan

Ingredients:
1 Cup Real Mayo (I like Best Foods the best)
2 cans (10.5oz each) condensed cream of chicken soup
1/2 Teaspoon Curry
Bag of Frozen Broccoli
About 4 cooked Chicken Breasts

1 to 2 cups shredded cheese
1/4 cup sliced almonds (optional, but very good!)

Directions:
In a 13 x 9 pan place the frozen broccoli along the bottom. Cut up the cooked chicken breasts on top of the broccoli. (I either boil the chicken until cooked or place in a crock pot for 4 to 6 hours with a can of chicken broth) Mix the Mayo, 2 cans of cream of chicken and the curry in a bowl. Spoon over the chicken and broccoli. Cover with foil and freeze.



Cook:
Thaw and remove foil. Bake for 30 to 45 minutes at 350 degrees. The last 10 to 15 minutes of cooking put cheese and sliced almonds on top.