Ingredients
-
1
-
1
-
1
-
1
-
1
-
1/4
-
2
-
-
-
-
-
-
-
-
Directions
5 Can Casserole, I adopted this recipe from the Recipezaar account in February 2005 The next time I try it, I am going to try a smaller can of milk and try adding a 10 ounce package of frozen mixed vegetable If I like it that way, they will become an optional ingredient I have added can sizes, since the original recipe did not specify sizes The casserole was soupy, which was not bad, but I want to see how it is with the smaller amount of milk , A family favorite My recipe goes back to the 50’s or so In eastern Iowa as it came to my mother, it was one can cream of mushroom soup, one can chicken with rice soup, one can tuna flaked, one small can evaporated milk, and about 1/2 package of chow mein noodles (it was originally a can of chow mein noodles but I get La Choy in the bag now which will make two batches) The only change I ever made was to use a large can of drained and flaked tuna for more flavor and sometimes substitute chicken with stars (they still make it) and once chicken noodle soup Yes, we sprinkled part of the chow mein noodles on top the last 5 minutes I came to check the baking time and was happy to see a version still exists but I think I much prefer the tuna instead of chicken for flavor Am going to make soon and will try to post a photo , This dish was pretty salty I have a similar recipe that calls for cream of mushroom soup instead of the chicken rice and canned mushrooms and french fried onion rings Made for the Zaar Cookbook cooking tag game
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Steps
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1
Done
|
Drain Canned Chicken, Then Place in 1 1/2 Quart Casserole Dish and Break Apart With a Fork. |
|
2
Done
|
Add the Rest of the Ingredients and Mix Together Well. |
|
3
Done
|
Bake at 350 Degrees Fahrenheit For 25 Minutes or So Until Lightly Browned |
