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Receta Luncheon Chicken Casserole
by CookEatShare Cookbook

Luncheon Chicken Casserole
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  Raciónes: 12

Ingredientes

  • 2 to 3 lbs. frying chicken
  • 1 can Cheddar cheese soup
  • 1 can cream of mushroom soup
  • 1 (5.3 ounce.) can evaporated lowfat milk
  • 1 (14 to 15 ounce.) can asparagus tips
  • 1 (16 ounce.) can French style green beans
  • 1 (6 ounce.) can mushrooms, sliced
  • 1 (2 ounce.) jar pimento
  • 1/3 c. almonds, slivered
  • 1 (3 ounce.) can chow mein noodles
  • 1 (3 ounce.) can fried onion rings

Direcciones

  1. The day before or possibly early in the day, cook chicken in seasoned water. When tender, let cold till it can be handled. Then cut the chicken in bite-size pcs, discarding skin and bones. You have about 3 c. chicken.
  2. Mix the soups and lowfat milk in large bowl, then add in the canned vegetables, draining the juice from them as you open them. Add in the chicken. This dish can be prepared ahead, except for the noodles and onion rings. Add in the chow mein noodles just before baking. Bake in a 9 x 12 x 2 inch Pyrex dish in a 325 degree oven for 30 min. Top with the onion rings the last few min of baking. Serves 12.
  3. Note: This has been a favorite at UMW monthly lunches for many years.