1 lb. chicken breast fillets (boneless)
2 tbsp. vegetable oil
3 tbsp. soy sauce
1 env. or tsp. instant chicken broth
1 c. water
1 divider pack (4 oz.) mushroom chow mein
2 c. cooked rice
1 can (3 oz.) chow mein noodles

Cut the chicken meat into strips 1/4 inch wide. Heat oil in a medium size skillet 30 seconds. Add chicken. Stir-fry quickly until chicken turns white, about 5 minutes. Stir in soy sauce, chicken broth, water and can of sauce from chow mein. Drain and rinse can of vegetables; stir into chicken mixture, heat to bubbly hot.

Layer half the cooked rice in buttered 8 cup casserole; add half the hot chicken mixture; repeat layering; sprinkle top with noodles. Bake, uncovered, in hot oven (400 degrees) for 15 minutes; or until bubbly hot. Serve with additional soy sauce.