6 to 8 chicken breasts, cut up bite size
Salt and pepper to taste
5 to 6 green onions, chopped
1 can evaporated milk
1 c. chopped roasted peanuts
6 c. chicken broth
6 tbsp. cornstarch
3 tbsp. soy sauce
1 tbsp. M.S.G.
1 egg
2 to 3 stalks celery, chopped
1 pkg. wild rice with mushrooms

Beat eggs and milk and pour over chicken pieces. Soak for several hours or overnight. Drain. Flour and fry in oil until brown. Drain on paper towels.

Mix sauce with broth, cornstarch, soy sauce, M.S.G., onions and celery. Simmer in large saucepan until thick.

Prepare rice as directed on package. In casserole layer rice. Place chicken on top. Cover completely with sauce. Add peanuts on top. Serves 6 to 8.