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!

Ingredients

• 2 cups chunked cooked chicken
• 1 (10¾-ounce) can condensed chicken and rice soup
• 1 (10¾-ounce) can condensed cream of mushroom soup
• 1 (5-ounce) can evaporated milk
• 1 (5-ounce) package chow mein noodles
• 
  

Instructions

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