| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Casserole |
16 |
Servings |
INGREDIENTS
| 2 |
|
Chickens; boiled, boned, diced |
| 2 |
lg |
Onions |
| 1 |
|
Bunch celery hearts |
| 3 |
cn |
Undiluted mushroom soup |
| 1 1/2 |
c |
Chicken broth |
| 3 |
tb |
Soy sauce |
| 6 |
ds |
Tabasco |
| 3 |
tb |
Butter or margarine |
| 3 |
tb |
Worcestershire sauce |
| 1 |
cn |
Bean sprouts |
| 2 |
pk |
Frozen peas & carrots |
| 1 |
pk |
Frozen snow peas |
| 1 |
cn |
Chow mein noodles |
| 6 |
oz |
Cashew nuts; chopped |
|
|
Crushed potato chips |
INSTRUCTIONS
Thaw frozen vegetables. Chop onions & celery; saute in skillet with butter
or margarine until transparent. In large container mix all ingredients
except noodles, potato chips & nuts. In 2 large, oiled baking dishes, place
a layer of potato chips, then a layer of chicken mixture. Repeat again. On
top of second layer sprinkle the noodles & nuts. Bake at 350 for about 45
minutes. Serves 16-20.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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