Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Chickens; boiled, boned, diced |
| 2 larges | Onions |
| 1 \N | 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 |
| \N \N | Crushed potato chips |
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, .