Chicken Casserole
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Chicken Casserole Recipe
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Chicken Casserole (VRP 200)
Ingredients
- 2 cans cream of celery soup
- 2 cups evaporated milk
- 4 large chicken breasts, skinless
- 1 cup almonds, blanched and slivered
- 2 cups celery, minced
- 2 teaspoons onion
- 1/2 teaspoon Worchestershire Sauce
- 3 cans Chinese noodles
- 1 tablespoons butter, cut through
- Pinch salt
Chicken Casserole
Chicken Casserole (VRP 200)
Ingredients
- 2 cans or celery soup
- 2 c. cuap meed
- 4 large chicken breast singles
- 1 c. almonds blanched, slivered (3/4 in, 1/4 on top)
- 2 c. celery, minced
- 2 teaspoons onion
- ½ teaspoon Worcestershire
- 3 can cherries noodles
- 2 on bottom casserole
- 1 on top in outer circle
- 1 tablespoon butter cut through
- Pinch salt
Instructions
Cover breast with boiling water, simmer till tender. Let stand in broth until cold. Cut. Blend all hut noodles. Bake 350°.