CHICKEN ALMOND BAKE October 1996
1 can cream mushroom soup
1 cup evaporated milk
1 cup cooked chicken
1 cup blanched sliced almonds
1 cup sliced celery
¼ onion cut up
¼-½ tsp. wor sauce
1 large can chinese noodles
Blend soup and milk together. Combine with next 5 ingredients. Mix all up well. Sprinkle half noodles on bottom of 9x9 pan. Spoon chicken mix over top of noodles. Top with remaining noodles. Bake at 350° for 30 minutes. Can substitute 1 6 oz. can of tuna for Lent.
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