Hot Chicken Salad

4 Chicken Breasts, Boned And Cut	1 Teaspoon MSG
-Into Bite-Size Chunks	2/3 Cup Cheese, Grated
1 Cup Celery, Diced	1 Cup Mushrooms
3 Eggs, Hard-Cooked	2 Teaspoons Soya Sauce
1 Tablespoon Lemon Juice	1 Tablespoon Sherry
1 5-Oz Can Water Chestnuts	1 Egg White, Beaten
1 Can Cream Of Chicken Soup	1 Tablespoon Cornstarch
1/2 Cup Mayonnaise

Mix last 4 ingredients. Marinate chicken in this for 1 hour. Drain and cook in hot skillet or wok for 4 minutes, stirring constantly (use about 2 tablespoons of oil). Mix chicken with all other ingredients except cheese. Place in baking dish and cover with grated cheese. Bake at 400 degrees for 20 minutes. Makes 4 servings.

Recipe - Donna Randall

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