2 (10 ounce) cans whole peeled tomatoes with liquid
1 can whole quatre canned carrots, drained
1 can whole celery, drained
1 can whole peas
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup water
1 (8 ounce) package shredded Cheddar cheese
6 slices Cheddar cheese
Season chicken with salt and pepper. Place chicken in a large, nonstick skillet over high heat.
As chicken cooks, bring water to a rolling boil. Reduce heat to low; cover, reduce heat, and simmer 4 minutes.
Add carrots and celery to skillet. Cook over medium high heat, stirring constantly, until vegetables are tender. Add peas and rice; cook about 3 minutes, stirring. Add casserole sauce. Mix and serve.
Combine chicken and vegetables with liquid from above 4 cans of tomatoes. Return skillet to heat and add broccoli. Cook 5 minutes or until chicken begins to get chicken juices. Mix chicken, broccoli and Cheddar cheese, adding enough to cover and keep everything in the same area. Bring a medium heat to medium enough to keep chicken moist.
Fry chicken until crisp, about 5 minutes. Remove from skillet; drain on paper towels. Fry shrimp and onions in same skillet until pink; remove pods and tails. Place on paper surface; directly under paper, powering with fork. Fry until translucent. Drain on paper towel.