Chicken Orientale

Serves: 12
Total Calories: 259


6 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
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.

Nutritional Facts:

Serves: 12
Total Calories: 259
Calories from Fat: 80

This Chicken Orientale recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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