Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

8-Can Casserole




Source of Recipe


Internet


List of Ingredients




2 can boned chicken (5 oz. ea.)
1 can cream of mushroom soup
1 can cream chicken soup
1 can mushrooms (8 oz) drained
1 can chow mein noodles (5 oz)
1 can evaporated milk (13 oz)
1 sm can french fried onion rings


Recipe



Preheat oven to 350. In a three quart casserole, mix everything except onions. Bake 20 minutes. Sprinkle onions over mix and bake fifteen minutes longer.

Note: you can use a 12 oz can tuna drained instead of the chicken and mix up casserole and eat cold. It is good either way.