1 cup cubed cooked chicken
1/4 cup chopped celery
1/4 cup chopped onion
2 tsp vegetable oil
2 Tbsp soy sauce
1 tsp ground ginger
1 can cream of condensed chicken soup
2 cup cooked rice
1/2 cup chow mein noodles
In a large skillet, saute chicken, celery and onion in oil until chicken is no longer pink and vegetables are tender. Add soy sauce and ginger; cook and stir for 1-2 min. Add soup; cook and stir until bubbly. Stir in rice.
Transfer to a greased 1qt baking dish. Cover and bake at 350 for 25 minutes or until heated through. Uncover; sprinkle with noodles. Bake 5-10 min longer or until noodles are crisp.
Yield: 3-4 servings
