Total Time
30mins
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)

Directions

  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

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).

evewitch November 18, 2002

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

RecipeNut January 21, 2002

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.

linguinelisa May 18, 2012