Chinese Chicken Casserole
Yield
servingsPrep
5 minCook
45 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 ½ | ounces |
cream of mushroom soup
|
|
| ½ | cup |
water
|
|
| 1 | cup |
celery
parboiled, drained |
|
| 1 ½ | cups |
chicken meat, cooked
|
|
| 5 | ounces |
oriental noodles
|
* |
| 8 | ounces |
water chestnuts
|
|
| 2 | tablespoons |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 303.5 | ml/g |
cream of mushroom soup
|
|
| 118 | ml |
water
|
|
| 237 | ml |
celery
parboiled, drained |
|
| 355 | ml |
chicken meat, cooked
|
|
| 144.5 | ml/g |
oriental noodles
|
* |
| 231.2 | ml/g |
water chestnuts
|
|
| 3E+1 | ml |
onions
chopped |
|
Directions
Note: Reserve some of the Chinese noodles for the top.
Mix all ingredients together and top with the extra noodles. Bake in a 350℉ (180℃). oven for 45 minutes, or until browned.
