2 ribs of celery, chopped
1 medium onion, chopped
1/4 cup butter or margarine
1 can (10 3/4-oz) condensed cream of mushroom soup, do not dilute
1/2 cup chicken broth
1 tbsp soy sauce
3 cups cubed cooked chicken
1/2 cup sliced fresh mushrooms
1 can (3-oz) chow mein noodles
1/3 cup salted cashew halves
In a saucepan, saute celery and onion in the butter until tender. Stir in the soup, broth, and soy sauce. Add the chicken and mushrooms, heat through.
Transfer to a 2-quart casserole dish that has been sprayed with nonstick cooking spray. Sprinkle the chow mein noodles and cashews over the top.
Bake at 350 degrees for 15-20 minutes or until bubbly.
Yield: 4 servings
1/4 cup butter or margarine
1 can (10 3/4-oz) condensed cream of mushroom soup, do not dilute
1/2 cup chicken broth
1 tbsp soy sauce
3 cups cubed cooked chicken
1/2 cup sliced fresh mushrooms
1 can (3-oz) chow mein noodles
1/3 cup salted cashew halves
In a saucepan, saute celery and onion in the butter until tender. Stir in the soup, broth, and soy sauce. Add the chicken and mushrooms, heat through.
Transfer to a 2-quart casserole dish that has been sprayed with nonstick cooking spray. Sprinkle the chow mein noodles and cashews over the top.
Bake at 350 degrees for 15-20 minutes or until bubbly.
Yield: 4 servings
Note: File Photo
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