Ingredients:
4 large chicken breasts, cooked
2 cans cream of celery soup
2 cups evaporated milk
2 cups minced celery
2 tsp minced onion
1/2 tsp Worcestershire sauce
1 cup blanched, slivered almonds
2 cups Chinese Chow Mein Noodles (crunchy)
Preparation Instructions:
Cut chicken into bite size pieces.
Blend soup & milk together then add celery, onions, Worcestershire sauce, & 3/4 cup of almonds. Stir together.
Layer Chinese noodles & chicken alternately in a baking dish. Pour sauce over layers. make a ring around the top of casserole with remainder of almonds. Freeze
Serving Day:
Thaw completely. Bake at 350 degrees for 45 minutes. Serve with white rice, pineapple, or anything else you like with a yummy Polynesian meal.
When I made this, I found the sauce to be a little overwhelming, so I prepared yours with 1/2 the sauce. If you make this recipe again, I made one batch of the sauce as listed above for 2 casseroles.
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