Chinese-Style Chicken Casserole
5 green onions, sliced
1/2 Cups thinly sliced celery
1 can (8 oz.) water chestnuts, drained and sliced
1Tbls. vegetable oil
2 cups diced cooked chicken
1/4 cup soy sauce
2 Tbls. corn starch2 Tbls. brown sugar
2 Tbls. lemon juice
1/4 cup chicken broth
1 can (3 oz.) chow mein noodles
Preheat oven to 350 degrees. In large skillet, stir and fry onions, celery, and water chestnuts in hot oil for 5 minutes. Remove skillet from heat. Stir in chicken.
In small bowl, combine soy sauce, corn starch, brown sugar, lemon juice and chicken broth. Stir to dissolve corn starch. Pour over chicken mixture; turn into a greased 8-inch baking pan. Bake 20 minutes. Sprinkle chow mein noodles over top, bake an additional 10 minutes.