Serves: 8
Total Calories: 604

1 cup onion sliced
1/2 pound mushrooms fresh, sliced
2 tablespoons butter or margarine
1/2 pound bean sprouts fresh
1 (8-ounce) can water chestnut sliced, drained
1 cup celery sliced
2 teaspoons ginger root minced fresh or to taste
3 cups chicken diced cooked
2 cups chicken broth
3 tablespoons cornstarch
1/4 teaspoon salt or to taste
1/4 cup soy sauce
4 cups white rice hot cooked
2 tablespoons parsley minced fresh or cilantro*
1/4 cup pimiento diced
2/3 cup almonds toasted slivered

Sauté onions and mushrooms in butter or margarine in 12-inch skillet until partially cooked, about 3 minutes. Stir in bean sprouts, water chestnuts, celery, ginger root, chicken, and 1/4 cup broth. Bring to boil and remove from heat. In small saucepan, stir cornstarch and salt into soy sauce and remaining chicken broth bring to boil, stirring, until thickened. Put thin layer of sauce in bottom of greased 9 x 13-inch baking dish and spread rice over sauce. Stir parsley or cilantro and chicken mixture into remaining sauce and blend well spoon over rice. Bake, covered, in preheated 350° F oven for 15 minutes. Sprinkle top with pimiento and almonds and bake another 5 minutes or until hot and lightly browned on top.

* Cilantro is the parsley-like leaves of fresh coriander. It can be purchased in the specialty section of most supermarkets' produce departments.

Nutritional Facts:

Serves: 8
Total Calories: 604
Calories from Fat: 89

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