Thursday, September 22, 2011

Southern Style Creamy Chicken Casserole

Since I have pretty much taken beef out of my diet, I'm always looking for chicken and seafood recipes . . . the easier, the better.  This recipe comes from Mr. Food, one of my favorite television chefs.

This is one of those recipes that can make use of leftovers.  I would be very tempted to throw in some corn or mushrooms!  How about picking up a roasted chicken from the grocery store on your way home to make this faster and easier?  The addition of chow mein noodles is very interesting . . . can't wait to try this recipe!

  • 2 cups chunked cooked chicken
  • (10¾-ounce) can condensed chicken and rice soup
  • (10¾-ounce) can condensed cream of mushroom soup
  • (5-ounce) can evaporated milk
  • (5-ounce) package chow mein noodles

  1. Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray.
  2. In a large bowl, combine all ingredients; mix well then spoon into prepared baking dish.
  3. Bake 45 to 50 minutes, or until heated through.

Source:  Mr. Food


Catherine said...

Dear Gina, This sounds excellent. It is quick and easy. I would like this for a Friday night meal with a good movie. Blessings, Catherine xo

Colleen said...

Hi Gina! This looks very yummy and better yet, easy! :) LOL! Thanks for sharing! Warmth, Colleen

Gina Alfani said...

Quick, easy and yummy is a great combination!

Thanks for stopping by Colleen and Catherine :)

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