3 oz. dry chow mein noodles
1 (12 oz.) can chicken or
2 large stalks celery, diced
1 bunch sliced green onions
with some of the tops
1 can cream of chicken soup
1/2 c. milk
4 oz. fresh bean sprouts
1 Tbsp. Worcestershire sauce
sprinkling of sliced almonds,
pecans, walnuts or cashews
Cover bottom of greased baking dish with half the
noodles. Over the noodles, place a layer of flaked, cooked
chicken or tuna. On top of meat, place a layer of celery and
onions with the tops included. (Just the part of the tops.) On
top of that, a layer of sprouts. Use the entire amount of each
one for each layer.
Thin chicken chicken soup with milk and Worcestershire.
Pour the thinned soup over all. Cover with remaining noodles
and nuts. Bake in preheated moderate 350 degrees oven (325 degrees if glass
dish is used) 40 to 50 minutes or until bubbly. Yields 4 to 6
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