Monday, January 12, 2009

Chinese Chicken Casserole

Chinese Chicken Casserole
From: swampbear

2 skinless, boneless chicken breasts - cooked and cubed
1 cup chicken broth (*add a little more if adding extra noodles)
1 (10.75 ounce) can condensed cream of mushroom (*or chicken or celery) soup
1 (5 ounce) can evaporated milk (*or half and half, adding a little more to compensate for the extra noodles)
1 cup sliced almonds (* or more)
1 (4.5 ounce) can sliced mushrooms, drained
1 (8 ounce) can water chestnuts, drained and minced
1 (5 ounce) can crispy chow mein noodles (*I use about 9 - 10 oz and put about 2/3 in the casserole and 1/3 on top)
2/3 cup shredded Cheddar cheese (*I use a cup)
1 cup diced celery (optional) (*I always use celery)
*(Add 1 c. french fried onions, 1/2 in the casserole, 1/2 on top)
*(Add 1/2 finely diced sweet onion)
*(Add a couple dashes of of soy sauce)
*(Add some chopped garlic)
*(Add some cracked pepper)

Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 9x13 inch baking dish, combine the chicken, broth, soup, milk, almonds, mushroom pieces, water chestnuts, noodles, cheese and celery (if using). Mix well and make sure mixture is spread evenly in the dish.
Bake in preheated oven for 45 - 50 minutes (*Add toppings about the last 5 minutes of cooking)

By the way, you can make this ahead of time and refrigerate it. Just reminder to cover it for about the first30 min. if it has come out of the 'fridge. And don't forget add the rest of the "crunchy stuff" that goes on top until you bake it (again, during the last 5 minutes of cooking)

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