Total Calories: 604
Sauté onions and mushrooms in butter or margarine in 12-inch skillet until partially cooked, about 3 minutes. Stir in bean sprouts, water chestnuts, celery, ginger root, chicken, and 1/4 cup broth. Bring to boil and remove from heat. In small saucepan, stir cornstarch and salt into soy sauce and remaining chicken broth bring to boil, stirring, until thickened. Put thin layer of sauce in bottom of greased 9 x 13-inch baking dish and spread rice over sauce. Stir parsley or cilantro and chicken mixture into remaining sauce and blend well spoon over rice. Bake, covered, in preheated 350° F oven for 15 minutes. Sprinkle top with pimiento and almonds and bake another 5 minutes or until hot and lightly browned on top.
* Cilantro is the parsley-like leaves of fresh coriander. It can be purchased in the specialty section of most supermarkets' produce departments.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.