Sunday, August 14, 2016
EASY CRUNCHY CHICKEN CASSEROLE
This is another old recipe from Newsday. I should of made my own cream of chicken soup but there were a few cans left in my pantry. Waste not, want not.
4 cups cooked diced chicken
1 cup chopped water chestnuts, drained
1/2 cup finely diced onion
1/2 cup finely diced celery
1/4 chopped Italian parsley (flat leaf optional)
1/2 cup finely chopped mushrooms (optional)
2 cans cream of chicken soup
1 cup chicken broth
1 cup chow mein noodles
Preheat oven to 350 degrees.
Combine ingredients pour into a buttered casserole dish.
Bake 45 minutes or until browned.
Top with chopped chow mein noodles
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