Friday, June 11, 2010

Chinese Chicken Casserole - Mary's Recipe Box

1/2 tsp chicken stock base (chicken bullion cube)
1/2 cup boiling hot water
1 can cream of mushroom soup
1 cups of chopped cooked chicken
2 TBS shredded green onion
1/2 cup whole cashews
1 can chow mein noodle

Dissolve stock base in water. Combine with soup, chicken, onions, nuts and half of the noodles. Put in buttered 1 1/2 qt casserole. Top with remaining noodles. Bake for 30 minutes at 375 degrees.

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