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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Looking for something different to take to potlucks? Look no further. With this tasty alternative, Mary Edwards of Vacaville, California turns basic pantry items into a tempting Asian delight. Ingredients:
1 package (6 ounces) chow mein noodles, divided |
2 cups cubed cooked chicken |
4 celery ribs, chopped |
1 large onion, chopped |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup milk |
1 can (8 ounces) sliced water chestnuts, undrained |
1 jar (4-1/2 ounces) sliced mushrooms, undrained |
1/2 cup cashews |
Directions:
1. Sprinkle half of the chow mein noodles into a greased 13-in. x 9-in. baking dish. In a bowl, combine the chicken, celery, onion, soups, milk, water chestnuts, mushrooms and cashews. Spoon over the noodles; top with remaining noodles. Bake, uncovered, at 325° for 35-40 minutes or until heated through. Yield: 6-8 servings.
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