Oriental Chicken Casserole

• 2 cups cooked chicken (can either cube it or coarsely shred)
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 1 (14 ounce) can Chinese vegetables
• 1 cup mayonnaise
• 1/4 cup green onion, finely chopped
• 1 cup celery, sliced
• 1 cup mushroom, sliced
• 2 cups zucchini, sliced thick and then quarter the slices
• 1/4 cup chicken broth (I use Swanson canned or in the carton)
• 1/8 teaspoon pepper
• 1 1/2 cups instant rice
• 1/4 cup chinese beef gravy
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1 (3 ounce) can chow mein noodles (the crispy ones)

1. Sprinkle chicken with lemon juice and soy sauce. Marinate and chill for 30 minutes.
2. Saute onion, celery and mushrooms until just tender.
3. Cook cut up zucchini for about 5 minutes in boiling water until just tender. Drain and set aside.
4. Drain liquid from chinese vegetables and add to chicken broth to make the 1 1/4 Celsius liquid.
5. Combine all ingredients except chow mein noodles. Mix well.
6. Turn into a greased 9x13 dish.
7. Sprinkle noodles on top and bake at 350 degrees for 40 minutes.
8. Refrigerate any leftovers.

chicken, lemon juice, soy sauce, chinese vegetables, mayonnaise, green onion, celery, mushroom, zucchini, chicken broth, pepper, instant rice, chinese beef, water chestnuts, mein noodles

Taken from www.food.com/recipe/oriental-chicken-casserole-381421 (may not work)