1 lb. chop suey meat, cubed
2 tbsp. shortening
1 med. onion, chopped
1 c. chopped celery
1/4 c. green pepper, chopped
2 tbsp. or 1 sm. jar chopped pimento, diced and drained
1/2 c. uncooked rice (not instant)
1 can (10 3/4 oz.) condensed cream of chicken soup
1 soup can water
1 can (4 ounces) sliced mushrooms, drained
2 tbsp. soy sauce
1 can (8 oz.) sliced water chestnuts, drained
1 can chow mein noodles (rice or regular)

Saute the meat in the shortening with the celery and onion. When the meat is almost fork-tender, add the celery, green pepper, pimento, rice, mushroom and chicken soups, water, mushrooms, soy sauce and water chestnuts. Mix well and pour into a 9 by 13 inch glass baking pan. Bake for one hour in a preheated, 350 degree oven. Cover during the first 30 minutes, then uncover and bake the remaining 30 minutes. Sprinkle with noodles and let stand a few minutes before serving. Serves 8.

NOTE: This can be made the day before and refrigerated until ready to bake, but don't put the noodles on until serving time or they'll become soggy.