Ingredients
1 cup cubed cooked chicken1/4 cup chopped celery1/4 cup chopped onion2 teaspoons canola oil1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted2 tablespoons reduced-sodium soy sauce1 to 1-1/4 teaspoons ground ginger2 cups cooked rice1/2 cup chow mein noodles
Preparation
In a large skillet, saute the chicken, celery and onion in oil until chicken is no longer pink. Add the soup, soy sauce and ginger; cook and stir until bubbly. Stir in rice.
Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes or until heated through. Uncover; sprinkle with noodles. Bake 5-10 minutes longer or until noodles are crisp.
