Shanghai Chicken - cooking recipe

Ingredients

2 whole chicken breasts
2 c. diagonally sliced celery
1 can bean sprouts, drained
1 c. sliced water chestnuts, drained
1 c. cream of mushroom soup
1 c. green onions and tops, sliced
1 small jar pimento strips
cooked rice (for 6 servings)
2 Tbsp. oil
2 Tbsp. soy sauce
1/2 tsp. pepper
1 c. chow mein noodles

Preparation

Skin and bone chicken; cut into small cubes.
Saute in oil until firm and white.
Stir in celery and cook, about 1 1/2 minutes or until crisp and tender.
Add bean sprouts, water chestnuts, soup, soy sauce and pepper.
Cook 1 minute longer; stir in pimento and onions.
Heat but do not overcook.
Spoon over rice and top with noodles and soy sauce.
Makes 6 servings.