A great tasting 'chicken chow mein-style' casserole your family will ask for again.
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
2 tablespoons soy sauce
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 in a preheated oven at for 30 minutes, or until hot and bubbly.
Makes 4 servings.
Tip: This recipe is also a great use for leftover turkey.