Ingredients
- 20 ounces cream of mushroom soup, (2 cans)
- 20 ounces cream of chicken soup, (2 cans)
- 6 ounces evaporated milk (1 can)
- 1/2 cup green bell pepper, chopped
- 2 ounces chopped pimento (1 jar)
- 2 cups celery, sliced
- 16 ounces cooked chicken breast, cubed (3 cups)
- 4 ounces mushrooms (1 can)
- Garnish
- 1/4 cup slivered almonds
- 2 green onions, minced
- 4 cups chow mien noodles, warmed
- 14 ounces cooked white rice (4 cups)
How to Make
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Step 1: Turn contents of cans of soup into large mixing bowl.
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Step 2: Blend in evaporated milk.
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Step 3: Add remaining ingredients.
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Step 4: Place mixture in buttered 13 by 9 by 2-inch glass baking dish.
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Step 5: Bake uncovered 1 hour and 15 minutes in a 350-degree oven.
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Step 6: Last 5 minutes add garnish.
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Step 7: Serve over Chinese noodles and rice on the side.
We hope you enjoy this recipe!
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