10 can chicken casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Fryer; boiled with onion and celery; deboned, cut up |
| 1 | can | Cheddar cheese soup |
| 1 | can | Cream of mushroom soup |
| 1 | can | (small) evaporated milk |
| 1 | can | (#202) asparagus tips; drained |
| 1 | can | French style green beans; drained |
| 1 | can | Water chestnuts; drained, sliced |
| 1 | can | (4-oz) mushroom stems & pieces with liquid |
| 1 | can | (small) pimento; diced, with liquid |
| 1 | can | Chow mein noodles |
| 1 | can | French fried onion rings |
| Red pepper to taste | ||
Directions
Mix all ingredients, except the onion rings, together. Put into a 3 quart casserole; top with onion rings. Bake at 350 degrees until bubbly, approximately 30 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .