Chinese Chicken Casserole- General Recipes

1 1/2 cups cooked and cubed chicken 1 (10.75-ounce) can condensed cream of mushroom soup 1 (10.75-ounce) can condensed cream of celery soup 1 (4-ounce) can mushrooms, drained 1 (8-ounce) can sliced water chestnuts, drained 2 cups chow mein noodles 1 (5-ounce) can evaporated milk 1/2 cup

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    Default Chinese Chicken Casserole


    1 1/2 cups cooked and cubed chicken
    1 (10.75-ounce) can condensed cream of mushroom soup
    1 (10.75-ounce) can condensed cream of celery soup
    1 (4-ounce) can mushrooms, drained
    1 (8-ounce) can sliced water chestnuts, drained
    2 cups chow mein noodles
    1 (5-ounce) can evaporated milk
    1/2 cup slivered almonds


    Preheat oven to 350*F (175*C).

    Combine all ingredients, except almonds, mixing well. Pour into lightly greased casserole dish. Sprinkle almonds on top.

    Bake at for 30 minutes, or until hot and bubbly.

    Serves 4.

    Note: A good way to use leftover turkey, too!

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