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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 18 |
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a dish that I have been experimenting with for a while, and I came up with this now that I got three thumbs up. Ingredients:
1 (10 ounce) can cream of chicken soup, undiluted |
1 (10 ounce) can fiesta nacho cheese, undiluted |
1 (5 ounce) can evaporated milk |
2 (15 ounce) cans french style green beans, undrained |
2 tablespoons chicken bouillon |
4 cups cooked cubed chicken breasts |
1 swet red bell pepper, chopped |
2 celery ribs, sliced |
1/2 cup chopped onion |
1 1/4 cups chow mein noodles |
1/2 cup slivered almonds |
1 teaspoon salt |
1 teaspoon white pepper |
1 (12 7/8 ounce) can french fried onion rings |
Directions:
1. In a large bowl, combine soup, evaporated milk, and fiesta nacho cheese and mix very well.
2. Fold in green beans,chicken boullion, chicken, bell pepper, celery, onion, noodles, almonds, salt, and white pepper.
3. Spoon into a 9x13 baking dish.
4. Bake uncovered at 350 degrees, for 35 minutes.
5. Remove from oven, and sprinkle onion rings over dish.
6. Place in oven and bake at 350 degrees for 10 minutes.
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