This
dish was delicious! A new comfort food to add to our list. Made
this one night during the last week of December when hubby working shift and
fighting a cold. Everyone knows that chicken soup always what the doctor
orders. And hubby pleasantly surprised as this really does taste like its
Chinese (his words not mine)
This
dish is so versatile; can be made three ways! I divided portions in half
saving it for another day. We tried option #1 that night. Tonight I took out frozen portion, thawed and for dinner we enjoyed options #2 and #3. A very happy accident!
Chicken
Chow Mein Casserole
4 cups
chopped cooked chicken
4
stalks celery, chopped (2 cups)
2
medium carrots, shredded (1 cup)
1 cup
chopped sweet red pepper
2 – 4
oz cans sliced mushrooms, drained
2/3 c
sliced or slivered almonds, toasted
2 T
diced pimiento, drained
2 cans
of condensed cream of chicken soup
2 cups
chow mien noodles
Directions:
Preheat
oven to 375°F
In an
extra-large bowl, stir together chicken, celery, carrots, sweet pepper,
mushrooms, almonds, and pimiento. Add soup to mixture; mix well.
Transfer
mixture to an ungreased 3 quart rectangular baking dish. Bake covered,
for 45 minutes.
Option
#1:
Sprinkle
with chow mien noodles. Bake, uncovered for 5 to 10 mins more or until
heated through.
Option
#2
Cook
Chow Mein Noodles as instructed on package and place in serving bowl/plate and
top with desired amount of casserole.
Option
#3
No
Chow Mein Noodles; so in essence you are having a chunky soup/stew dish.
8
servings @ 366 calories each
No comments:
Post a Comment