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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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So easy and good. Nice comfort food for weekdays. I must admit though, I did not use canned chicken the first time I made this. I used fresh, skinless, boneless chicken breasts that I sauteed in olive oil - thus ruining the whole can thang. I'm sure canned chicken would be just fine, but I had fresh chicken on hand rather than canned. A bit of soy sauce or maybe a can of peas or mixed Chinese veggies could liven it up a bit. Experiment! Ingredients:
2 (5 ounce) cans white chicken meat, drained |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1 (4 ounce) can mushrooms, drained |
1 (8 1/2 ounce) can chow mein noodles |
1 (12 ounce) can evaporated milk |
1 (6 ounce) can french fried onion rings |
Directions:
1. Mix together chicken, soups, mushrooms, chow mein noodles and milk.
2. Spoon into baking dish (9 x 13- pretty sure).
3. Bake for 20 minutes at 350 degrees.
4. Sprinkle with onion rings and bake 10-15 more minutes longer until brown and bubbly.
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