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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I adopted this recipe from the Recipezaar account in February 2005. The next time I try it, I am going to try a smaller can of milk and try adding a 10 ounce package of frozen mixed vegetable. If I like it that way, they will become an optional ingredient. I have added can sizes, since the original recipe did not specify sizes. The casserole was soupy, which was not bad, but I want to see how it is with the smaller amount of milk. Ingredients:
1 (3 ounce) can chow mein noodles |
1 (9 3/4 ounce) can chicken breasts |
1 (12 ounce) can evaporated milk |
1 (10 1/2 ounce) can cream of chicken soup |
1 (10 1/2 ounce) can chicken and rice soup |
1/4 cup onion, finely chopped (optional) |
2 tablespoons lemon juice (optional) |
Directions:
1. Drain canned chicken, then place in 1 1/2 quart casserole dish and break apart with a fork.
2. Add the rest of the ingredients and mix together well.
3. Bake at 350 degrees Fahrenheit for 25 minutes or so until lightly browned
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