Poncho'S Chicken

• 6 chicken breasts
• 1 c. chopped onions, small pieces
• 1 c. chopped celery, small pieces
• 1 c. water chestnuts, chopped small
• 1 c. mayonnaise
• 1 c. cream of mushroom soup
• 3 c. corn flakes
• onion salt, garlic salt, oregano, salt and pepper (optional)
• 1 pkg. fresh white mushrooms, each cut into 4 to 6 pieces
• 8 oz. sliced almonds
• 1/2 lb. butter
• 2 to 3 oz. soy sauce
• 2 oz. teriyaki sauce

1. Boil the chicken with some onions, garlic, salt, oregano (and a little pepper) for seasoning. Remove chicken from broth and shred it. In a large skillet, melt 1/4 pound butter. Add the soy sauce and teriyaki sauce and saut the mushrooms until cooked. Add the chicken (with medium-high heat) until chicken is brown.

chicken breasts, onions, celery, water chestnuts, mayonnaise, cream of mushroom soup, corn flakes, onion salt, fresh white mushrooms, almonds, butter, soy sauce, teriyaki sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22132 (may not work)