Adapted from appetiteforchina.com
medium onions, chopped
cup chopped celery
cup chopped green pepper
pound pork sausage, finely chopped, or ground beef
cup uncooked rice
can Cream of Chicken Soup
cup soy sauce
can bean sprouts*, or 1 cup fresh bean sprouts, chopped
can water chestnuts*, sliced
Salt and pepper to taste
ounces chow mein noodles
Given the difficulty of finding water chestnuts or bean sprouts in ranch country, I used La Choy Chop Suey Canned Vegetables, which also has bits of onion and celery.
Preheat the oven to 350 degrees. Over medium-high heat, sauté the onions, celery, and green pepper until just cooked but not yet brown. Add the meat and cook for 3 to 4 minutes, until no longer red. Transfer to a casserole dish. Add the rice. In a separate bowl, mix together the Cream of Chicken, water, soy sauce, bean sprouts, and water chestnuts. Pour half the mixture into the bottom of the dish, layer the rice on top, and pour the rest of the mixture over the rice. Add the meat and onion mixture on the top. Bake for 1 hour. Sprinkle the chow mein noodles on top before serving.