This is a recipe my wife has made in the past that she got from Pillsbury Family Cookbook – 1979 version. This is one she hasn’t made in a long time, but this time she modified it a bit by adding Chinese Five Spice to it.
What an awesome casserole this is! I love the cashews in there and even better are the larger pieces of celery. The celery holds its crunch, and I don’t know about you, but I like something crunchy now and then when eating a casserole type dish.
Give it a try, you’ll love it!
- 10 3/4 oz. can condensed cream of chicken soup
- 1/4 cup water
- 2 cups cooked cubed chicken
- 1/2 cup coarsely chopped cashews
- 2 stalks celery, chopped (fairly large pieces)
- 1 small onion, chopped
- 2 cups chow mein noodles
- 1 teaspoon Chinese Five Spice
- Mix 1 teaspoon of Chinese 5 Spice in with the chicken.
- Heat oven to 350° F. In 1 1/2 quart casserole, combine soup and water. Add chicken, cashews, celery, onions, and 1 cup chow mein noodles; mix well. Top with remaining 1 cup noodles.
- Bake uncovered at 350° F for 30 to 40 minutes or until bubbly.
- Makes 4 Servings