|
|
CHICKEN-NUT-NOODLE CASSEROLE 3 oz. dry chow mein noodles 1 (12 oz.) can chicken or flaked tuna 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 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |