Shanghai Chicken

• 2 whole boneless skinless chicken breasts
• 2 tablespoons oil (I use cooking spray)
• 2 cups celery, sliced diagonally
• 2 cups fresh bean sprouts
• 1 (5 ounce) can sliced water chestnuts
• 1 - 10 3/4 ounce cream of mushroom soup
• 2 tablespoons soy sauce (low sodium is fine)
• 1 cup sliced green onion
• 1 (2 ounce) jar sliced pimientos
• 3 cups hot cooked rice
• 1 (3 ounce) can chow mein noodles

1. Cut chicken into small cubes and saute in oil until firm.
2. Stir in celery and saute until crisp-tender, about 2 minutes.
3. Stir in next 6 ingredients, bean sprouts through green onions.
4. Bring to boil, reduce heat and simmer 2 minutes.
5. Serve over rice and top with chow mein noodles.

chicken breasts, oil, celery, fresh bean sprouts, water chestnuts, cream of mushroom soup, soy sauce, green onion, pimientos, rice, mein noodles

Taken from www.food.com/recipe/shanghai-chicken-226700 (may not work)