2/3 c. long grain rice
1-1/3 c. water
1/2 c. onion, chopped
2 tbsp. oil
1 can cream of chicken
1/4 c. soy sauce
1 tsp. sugar
3 c. cubed cooked chicken
2 c. cubed zucchini
1 (16 oz.) can mixed Chinese vegetables
1 c. cooked, thinly sliced carrots
1/2 tsp. ginger
1/2 tsp. dry mustard

Cook rice in 1-1/3 cup unsalted water; drain. Cook onion in oil until crisp-tender. Add soup, soy sauce and sugar. Bring to boil. Stir in remainder. Cool quickly. Turn into 2-quart baking dish. Cover tightly and freeze. Bake frozen casserole 1 hour at 400 degrees. Uncover, stir and bake 30 minutes longer. Pass additional soy sauce. Serves 6.