Total Time
Prep 5 mins
Cook 25 mins

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.

Ingredients Nutrition

  • 1 (3 ounce) can chow mein noodles
  • 1 (9 3/4 ounce) can chicken breasts
  • 1 (12 ounce) can evaporated milk
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 1/2 ounce) can chicken and rice soup
  • 14 cup onion, finely chopped (optional)
  • 2 tablespoons lemon juice (optional)


  1. Drain canned chicken, then place in 1 1/2 quart casserole dish and break apart with a fork.
  2. Add the rest of the ingredients and mix together well.
  3. Bake at 350 degrees Fahrenheit for 25 minutes or so until lightly browned
Most Helpful

4 5

This is a good, solid "pantry meal" that my family enjoyed. It is a bit high in carbs, and not my personal favorite, but I will probably keep the ingredients on hand for those emergency nights. One note, I remember the original recipe called for some kind of veggies instead of the Chicken & Rice soup, and I really hated the rice in it, so I might make that modification next time. I did use the onions, since I had some in the fridge. I also stirred half of the Chinese noodles into the mixture & sprinkled the other half on top (another distant memory).

4 5

This was a quick and tasty dish! My kids really enjoyed it.

4 5

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.