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Chicken Chow Mein Casserole




Source of Recipe


Atlanta Journal Constitution


Recipe Introduction


16 servings
Hands on: 20 minutes
Total time: 1 hour, 30 minutes



Recipe Link: http://ajc.com

List of Ingredients




6 boneless, skinless chicken breasts
1 (8-ounce) can sliced water chestnuts, drained
2 cups cashews
2 cups chopped celery
2 (4-ounce) cans sliced mushrooms, drained
1 medium onion, diced
1 green bell pepper, diced
2 (103/4-ounce) cans condensed cream of mushroom soup
1 cup milk
2 (5-ounce) cans chow mein noodles, divided
1/2 cup Parmesan cheese




Recipe



Place chicken breasts in a large pot and cover with water. Cover pot and bring to boil over medium-high heat. Reduce to simmer and cook chicken until opaque and tender, about 30 minutes. Remove chicken from water (reserve broth) and cut into bite-size pieces. Measure out 2 cups of the broth and discard the rest.

While chicken cooks, preheat oven to 350 degrees. Lightly grease a large casserole dish or lasagna pan (9 by 13 inches and 3 inches high) and set aside.

In a large bowl, combine the water chestnuts, cashews, celery, mushrooms, onion and bell pepper. Stir in the condensed soup and the milk. Add the cooked chopped chicken, the reserved 2 cups broth and all but 1/4 cup of the chow mein noodles. Spoon into the prepared pan. Sprinkle with the Parmesan cheese and the reserved 1/4 cup noodles. Bake for 1 hour, until bubbly and lightly browned on top.