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Chicken Orientale |
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Serves: 12 Print this Recipe6 cups chicken chopped cooked 2 10 1/2-ounce cans cream of mushroom soup 1 10 1/2-ounce can cream of chicken soup 1/2 pound mushrooms fresh mushrooms, sliced and sautéed in 2 tablespoons butter or margarine or 1 6-ounce can sliced mushrooms 4 cups celery chopped 2 8 1/2-ounce cans water chestnuts sliced 1 cup almonds sliced, lightly toasted 2 5-ounce cans chinese noodles Paprika Soy sauce Mix the first 6 ingredients together in a large bowl. Pour into a 12 x 16-inch baking dish which has been buttered. Bake 45 minutes in a 350° oven. Leave in oven to keep warm while preparing the following: Place almonds and noodles in shallow pan with a lot of room. Toast about 10 to 12 minutes in 325° oven. Watch carefully, as they get too dark or burn easily. Put toasted noodle-nut combination on top of baked chicken and toss together just before serving. Add no salt, but sprinkle generously with paprika. Serve with soy sauce, if desired. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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