5 Can Casserole

GrandmaIsCooking's Note:

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.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 1 (3 ounce) can chow mein noodles
• 1 (9 ¾ ounce) can chicken breasts
• 1 (12 ounce) can evaporated milk
• 1 (10 ½ ounce) can cream of chicken soup
• 1 (10 ½ ounce) can chicken and rice soup
• ¼ 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

Reviews

[evewitch]

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).

[RecipeNut]

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

[8-BALL GIRL]

This was ok. I added some extra veggies and not as much evaporated milk and it still came out a little soupy. Next time I will probably add some more to it. It's a good starter recipe. Where to go from here is endless..