Special chicken casserole
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chickens; boiled, boned, diced | |
| 2 | larges | Onions |
| 1 | Bunch celery hearts | |
| 3 | cans | Undiluted mushroom soup |
| 1½ | cup | Chicken broth |
| 3 | tablespoons | Soy sauce |
| 6 | dashes | Tabasco |
| 3 | tablespoons | Butter or margarine |
| 3 | tablespoons | Worcestershire sauce |
| 1 | can | Bean sprouts |
| 2 | packs | Frozen peas & carrots |
| 1 | pack | Frozen snow peas |
| 1 | can | Chow mein noodles |
| 6 | ounces | Cashew nuts; chopped |
| Crushed potato chips | ||
Directions
Thaw frozen vegetables. Chop onions & celery; saute in skillet with butter or margarine until transparent. In large container mix all ingredients except noodles, potato chips & nuts. In 2 large, oiled baking dishes, place a layer of potato chips, then a layer of chicken mixture. Repeat again. On top of second layer sprinkle the noodles & nuts. Bake at 350 for about 45 minutes. Serves 16-20.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .