CHICKEN CHOW MEINS

CHICKEN CHOW MEIN

1/4 c. chopped onion
1 (4 oz.) can mushroom stems and pieces, drained (reserve liquid)
2 tbsp. butter
2 c. diagonally sliced celery
1 (1 lb.) can bean sprouts, drained
3 tbsp. soy sauce
1 tbsp. sugar
1/2 tsp. salt
2 tbsp. cornstarch
3 tbsp. water
1 1/2 c. cut-up cooked chicken or turkey
Chow mein noodles

In large skillet, cook and stir onion and mushrooms in butter until onion is tender. Add enough water to reserved mushroom liquid to measure 1 1/2 cups liquid. Stir into onion-mushroom mixture with celery, bean sprouts, soy sauce, sugar and salt. Heat to boiling. Reduce heat and simmer uncovered 15 minutes.
Blend cornstarch and water; stir into vegetable mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in chicken; heat through. Serve over chow mein noodles. Serves 4.


CHICKEN VEGETABLE CHOW MEIN

1 tbsp. cornstarch
1/2 tsp. sugar
1 c. chicken broth
1 tbsp. soy sauce
2 tsp. cider vinegar
2 tbsp. oil
2 boneless chicken breasts, cut into 1 inch cubes
3 carrots, sliced on the diagonal
3 lg. ribs celery, sliced on the diagonal
2 scallions, sliced on the diagonal
1 can chow mein noodles

Combine cornstarch, sugar, broth and vinegar. Stir and set aside. In 12 inch skillet or wok, heat oil, add chicken and cook 2 to 3 minutes, until golden brown. Remove chicken and add carrots, celery and scallions to pan drippings, stir cooking until crisp tender.
Stir cornstarch mixture again and add to skillet. Cook 1 minute, stirring until it thickens. Add chicken and cook until heated through. Serve over rice and top with chow mein noodles.



CHICKEN CHOW MEIN & FLUFFY WHITE RICE

1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
2 c. sliced Chinese cabbage
3 c. thinly sliced celery
1 can (1 lb.) bean sprouts, drained
1 can (4 oz.) water chestnuts, sliced
2 tsp. sugar
2 c. chicken broth
2 1/2 tbsp. cornstarch
1/4 c. water
1/4 c. soy sauce
2 c. sliced cooked chicken (or a little more if desired)
Chow mein noodles

Heat oil, salt and pepper in deep skillet. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in chicken broth; cook approximately 10 minutes. Mix cornstarch, water and soy sauce; add to vegetable mixture. Stir until mixture thickens. Add meat and heat through. Serve over hot chow mein noodles and small mounds of fluffy white rice. (4 servings.)
This recipe can be used with cooked pork or cooked veal.



CHICKEN CHOW MEIN CASSEROLE

1 can cream of chicken soup
1 can cream of celery soup
1 can peas, drained
1 or 2 cans deboned chicken (or cooked & cut up chicken pieces)
1 soup can milk
1/2 lg. bag chow mein noodles

Mix all together. Pour in greased casserole or cake pan. Sprinkle noodles on top. Bake at 350 degrees for 1 hour.