This is as close to Chinese cooking I've ever done, but recipe IS called Chinese Chicken and I just love it!
Don't have it often, just every year or so.

Chinese Chicken
1 can 4 oz sliced mushrooms, drained and save 1/4 cup liquid
Combine
1 can cream of chicken soup
1 can 5 oz boned chicken ***I poach chicken breast instead
1 5 1/4 oz can sliced water chestnuts
and mushrooms with
1 tsp soy sauce.

Heat and serve on rice or crisp noodles ***I prefer the noodles.

Correction to the above!

Chinese Chicken
1 can 4 oz sliced mushrooms, drained and save 1/4 cup liquid
Combine
1 can cream of chicken soup
1 can 5 oz boned chicken ***I poach chicken breast instead
1 5 1/4 oz can sliced water chestnuts
and mushrooms with
1 tsp soy sauce
AND the 1/4 cup mushroom liquid

Heat and serve on rice or crisp noodles ***I prefer the noodles.

I only do the whole she-bang once a year, because it takes all day to do all the dishes, but here's my chinese blowout menu:

Egg Foo Yong and Fried Rice I usually just throw together - I tried to put them into “recipe” form...

Egg Foo Yong

1 cup of chopped vegies (celery, bean sprouts, mushrooms, broccoli, green onions)
1 cup of chopped meat (cooked chicken, pork, beef or shrimp)
five or six eggs
1/2 to 1 tbls soy sauce (to taste)

Mix vegies & meat together in a bowl. Beat eggs together and add to vegie & meat mixture. (It should look like you don’t have enough eggs - you want more vegies & meat and the eggs to basically hold it all together). Stir in soy sauce. Heat vegetable oil in a frying pan. Use a ladle to spoon the mixture (I make 4 patties at a time in my electric frying pan) into hot oil and cook on medium high until “set” (like an omelette), turn over once and cook another minute or so until cooked through.

Fried Rice

1 cup cold cooked rice
3 slices of bacon
1/2 cup of chopped vegies (celery, carrots, bean sprouts, mushrooms, green onions)
1/2 cup of chopped meat (cooked chicken, pork, beef or shrimp)
3 scrambled eggs
Couple of splashes of soy sauce (to taste)

Slice bacon into 1/4 to 1/2 inch pieces and fry until crisp over medium-high heat. Add cold cooked rice (don’t add it in one big lump - shake it up in a tupperware bowl or zip lock baggie so it’s separated nicely) and quickly and gently keep it moving around the pan - the goal here is to brown (actually, tan) the rice in the bacon grease without letting a big glob of rice absorb all the grease, in which case you have one gross mess - when the rice is a nice even color, add the raw vegies and cooked meat and keep it moving (stirring gently) around the pan until everything is nice and hot. Add the scrambled eggs (already cooked) and a couple of splashes of soy sauce (taste as you go, it’s easier to add more...) and keep it moving (stirring gently) for about another minute or so until the eggs are hot.
Shrimp & Vegetable Egg Rolls

2 Tbls vegetable oil
8 cups finely shredded green cabbage
2 cups coarsely grated carrots
2 & 1/2 Tbls soy sauce
3 cloves of garlic, finely minced
1 Tbls ginger, finely minced
6 green onions (or scallions), cut into very thin slices
3/4 lb salad shrimp (can substitute chopped, cooked, chicken)
1/2 cup coarsely chopped fresh cilantro
1/4 cup finely slivered fresh basil
Salt - to taste, if needed
12 egg roll wrappers (10 oz)
1 egg, lightly beaten
1 & 1/2 cups vegetable oil

1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce.
2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt.
3. When working with egg roll wrappers, cover them with a damp kitchen towel so they don’t dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste ‘greasy’). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel.
4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.]
5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 21/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately.
I like mine with ketchup and hot Chinese mustard. Hubby likes his with sweet & sour sauce. (S&S Recipe follows)
Makes 12 egg rolls

Sweet & Sour Sauce

1/2 cup packed brown sugar
1 tablespoon corn starch
1 can (13&1/4 oz) pineapple chunks
1/3 cup vinegar
1 Tbls soy sauce
1 small green pepper, coarsely chopped

Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes.
This is the ‘perfect’ (according to family & friends) S&S Sauce and can be used for egg rolls, meatballs, chicken, shrimp, fried won-tons, egg foo yong - whatever...

Batter for deep fried chicken or finger steaks

2 egg whites
4 tablespoons cornstarch
4 tablespoons soy sauce

Mix well and add chicken strips (boneless, skinless chicken breasts cut into 1" strips) or beef strips (cube steak cut into 1" strips). Set aside.

1 cup of bisquick
2/3 cup of water
2 tablespoons toasted sesame seeds (if using for almond chicken or sweet&sour chicken)

Mix well and add to chic or beef mixture.

Mix together well (coating all meat) and deep fry until golden.

Easy BAKED Egg rolls

the large size wonton wrappers
pkg of coleslaw mix
1 tsp fresh grated ginger
minced or ground meat...any kind..I like pork or chicken
garlic
onion
sesame oil

Cook the meat in the sesame oil, add garlic and onion
When that is cooked, add about 1/2 the package of coleslaw mix and stir fry.
Let cool slightly and use about 2 tbl in the center of a wrapper. Roll like a burrito and place seam side down on a baking sheet sprayed with cooking spray. Spray tops with cooking spray. Bake for 20 minutes or until brown on top at 350 degrees.

I made these for dinner the other night, had them with sticky rice and sweet and sour dipping sauce. Had leftovers for lunch yesterday and today! YUM

This is very good & easy!

~*~Chicken Lo Mein~*~

1 can (20 oz.) unsweetened pineapple chunks
1 lb. boneless skinless chicken breasts, cut into 1" cubes
2 garlic cloves, minced
3/4 t. ground ginger or 1 T. minced freshed gingeroot
3 T. vegetable oil, divided
2 med. carrots, julienned
1 med. green pepper, julienned
4 oz. spaghetti, cooked and drained
3 green onions, sliced
1 T. cornstarch
1/3 c. soy sauce

Drain pineapple, reserving 1/3 c. juice (discard remianing juice or save for another use): set pineapple aside.
In a large skillet over medium heat cook the chicken, garlic and ginger in 2 T. oil for 6 minutes. Add the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender and chicken juices run clear. Stir in spaghetti and onions.
In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Yield: 4 servings.

Jean, that sounds "good" and "easy". I'll give it a try. Thanks.

Gayle