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Chicken Chow Mein Casserole's picture
  Chicken breast fillets 1 Pound
  Vegetable oil 2 Tablespoon
  Soy sauce 3 Tablespoon
  Instant chicken broth 1 Teaspoon (Equivalent To 1 Envelope)
  Water 1 Cup (16 tbs)
  Mushroom chow mein 5 Ounce (1 Divider Pack)
  Cooked rice 2 Cup (32 tbs)
  Canned chow mein noodles 3 Ounce (1 Can)

1. Cut the chicken meat into strips 1/4 inch wide.
2. Heat oil in a medium-size skillet 30 seconds. Add chicken. Stir-fry quickly until chicken turns white, about 5 minutes.
3. Stir in soy sauce, chicken broth, water and can of sauce from chow mein.
4. Drain and rinse can of vegetables; stir into chicken mixture; heat to bubbly-hot.
5. Layer half the cooked rice in buttered 8-cup casserole; add half the hot chicken mixture; repeat layering; sprinkle top with noodles.
6. Bake, uncovered, in hot oven (400°) for 15 minutes, or until bubbly-hot.

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