CHICKEN CHOPSTICK
2 (10 1/2 oz.) cans
cream of mushroom soup
1 (3 oz.) can chow
mein noodles
1 can or bag cashew
nuts
2 c.
diced chicken 1/2 c. water
1
1/4 c. celery, cut up 1/4 c. chopped onion
Dash pepper
Combine water and soup; blend. Reserve 1/2 of noodles for
top of casserole. Add other noodles to soup mixture with celery, nuts, onion
and chicken and toss lightly. Put reserve noodles on top. Bake 20-25 minutes in
375-degree oven.
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