Walter Matthau's Asian Chicken Casserole
2 broiler-fryer chicken breasts (boned and skinned)
3/4 tsp. soy sauce
1 small onion (or scallions), chopped
2 slices fresh ginger root (or 1/4 tsp. dried)
1/4 lb. mushrooms, sliced
2 tbsps. safflower oil
1/2 green pepper, cut in julienne
1/2 cup thinly sliced celery
Handful toasted almond slivers
5 water chestnuts, sliced
One 5-oz. can bamboo shoots, sliced
About 4 cups chicken gravy (or chicken stock blended with 1 tbsp. cornstarch)
About 1 cup Product 19 (or cornflakes)
Twist of lemon or lime
1. Use cooked leftover chicken or broil or poach chicken until barely tender in chicken stock. Flavor with a twist of lemon or lime. Cut into bite-size pieces; sprinkle with soy sauce. Let stand 1 hour.
2. Saute onion (or scallions), ginger root (minced) and mushrooms in oil until limp. Barely cook celery until crisp. Drain. Combine chicken, onion mixture, pepper, celery, almonds, water chestnuts, bamboo shoots and chicken gravy (or thickened stock) in well-greased casserole; mix well. Taste to correct seasonings; add more soy sauce to taste.
3. Bake uncovered in preheated 350 degrees F. oven until bubbly. Top with cereal. Bake 5 minutes longer. Serve alone or with brown rice and alfalfa sprout salad. Serves 4.
Thoughts: Dieters can skip gravy and flavor with chicken stock spiked with sherry (optional). Omit pepper, add snow peas (or partially-cooked fresh peas) during last 5 minutes baking time. Use cereal as garnish.