1 (5 or 6 lb.) hen (or larger)
1 pkg. French cut green beans (frozen)
1 pkg. English peas (frozen)
2 cans water chestnuts (sliced)
1 can bamboo shoots
1 can bean sprouts
2 cans cream of mushroom soup
2 cans French fried onions
1/2 can chicken broth (stock from hen)
2 tbsp. soy sauce
Lawry's seasoning salt

Cook hen in 2 quarts water or enough to cover. Bring to a boil and cook covered on low heat until tender, approximately 3 to 3 1/2 hours. Remove from water and let cool. Remove chicken from bones and cut in small pieces.

In lightly greased casserole (10 1/2 x 15 1/2 x 3) place a layer of chicken, using 1/2 of hen. Continue to layer using 1/2 peas, green beans, water chestnuts, bamboo shoots, bean sprouts, sprinkle 1 tablespoon soy sauce and sprinkle seasoning salt. Mix first can of mushroom soup with 1/4 cup of chicken stock, spread over casserole. Repeat layers. Bake in 325 degree oven 1 hour. During the last 15 minutes of baking time, add last can of onion rings over top of casserole. Put other can in casserole. Good for a luncheon with salad, bread and dessert.