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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This basic recipe can be expanded in many ways, but it's quite a success by itself, reports Roberta Fall of Paw Paw, Michigan. Sometimes I add sliced water chestnuts for extra crunch or a green vegetable for a burst of color. Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted |
1 can (5 ounces) evaporated milk |
2 cups cubed cooked chicken |
1 can (3 ounces) chow mein noodles |
Directions:
1. In a bowl, combine soups and milk. Stir in chicken. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 40 minutes; stir. Sprinkle with chow mein noodles. Bake 5-10 minutes longer or until bubbly and noodles are crisp. Yield: 4 servings.
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