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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe is so unique. It has so much crunch. Ingredients:
2 large chicken breasts or 3 small chicken breasts, boiled |
1 (10 ounce) can cream of mushroom soup |
1 (10 ounce) can cream of chicken soup |
1 (5 ounce) can chinese noodles |
1/2 cup slivered almonds |
1 cup water chestnut, drained |
1/2 cup chopped celery |
1 tablespoon chopped onion |
1 cup milk |
1/4 cup butter, melted |
2 cups corn flakes, crushed |
Directions:
1. Cook chicken; remove skin and cut into cubes.
2. Layer in 13x9 baking dish.
3. Mix soups with celery, onions and milk.
4. Set aside.
5. Mix other ingredients and put into baking dish.
6. Pour soup mixture over other ingredients.
7. Top with buttered corn flake crumbs.
8. Bake about 30 minutes at 350 degrees.
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