Tuesday, December 18, 2007

Chicken Mystery Casserole

Here is the long-awaited recipe ;-).

I made this casserole tonight and my five-year-old son said it tasted "very yummy". We ate it over brown rice with a veggie on the side. I amalgamated two "mystery chicken" recipes, one from my mom and another from Ben's aunt.

3 C. cubed chicken, cooked
1 C. Chow Mien noodles
1/4 C. chopped red pepper
1/2 -- 1C. sliced or slivered almonds
1 can sliced water chestnuts
1 can sliced mushrooms
1 C. sliced celery
2 cans condensed reduced-fat cream of mushroom soup
1/2 C. skim milk
1/2 C. dry bread crumbs
1 tbsp. melted butter

Combine first seven ingredients in a large casserole dish. Whisk together mushroom soup and milk. Pour soup mixture into casserole and gently combine. Stir melted butter into bread crumbs until moist and crumbly. Sprinkle over top of casserole. (Recipe can be made to this point and frozen.)

Bake uncovered at 350F for 30-40 minutes until hot and bubbly. Serve over rice or noodles.


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