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| HERB CHICKEN CASSEROLE | |
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1 (3 or 4 lb.) chicken or chicken breasts 1/2 c. chopped onion 1 c. chopped celery 1 1/3 c. evaporated milk 2 cans cream of mushroom soup 2 cans cream of chicken soup 1 lg. can chow mein noodles TOPPING: 1/2 c. chopped almonds 2/3 c. butter 1 1/2 to 2 c. Pepperidge Farm herb stuffing mix Boil and chop chicken. Heat onions and celery in oil. Mix other ingredients well and put in large 15 x 8 Pyrex casserole dish. Topping: Saute chopped almonds in butter. Add herb stuffing mix. Spread on top of chicken mixture. Bake at 350 degrees for 1 hour. | |
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The elderly lady who made it for us put chopped water chestnuts in the chicken & soup mixture and sliveted or sliced almonds mixed in with the stuffing. Delicious! So glad I found this so I can finally make it!