Creamy Chow Mein Chicken

"Looking for something different to take to potlucks? Look no further. With this tasty alternative, Mary Edwards of Vacaville, California turns basic pantry items into a tempting Oriental delight."
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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. Sprinkle half of the chow mein noodles into a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the chicken, celery, onion, soups, milk, water chestnuts, mushrooms and cashews. Spoon over the noodles; top with remaining noodles. Bake, uncovered, at 325 degrees F for 35-40 minutes or until heated through.

Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

Ok...This was a very good and relatively easy dish. The only problem is that I don't think it really tastes "chinese" or "Asian" in anyway, and I expected that considering the ingredients, but ...

Most helpful critical review

This was okay but I prefer the chow mein noodle casserole recipes that use ground beef and rice instead of chicken.

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Ok...This was a very good and relatively easy dish. The only problem is that I don't think it really tastes "chinese" or "Asian" in anyway, and I expected that considering the ingredients, but ...

This was a great little recipe! :) Instead of putting the two cans of soup, I only put one can of mushroom soup since that's all I had. I just added more milk about half way through the cooking ...

Everyone really liked this chow mein. It was easy to make. I doubled it, because we had company. Thanks for sharing!!

This was okay but I prefer the chow mein noodle casserole recipes that use ground beef and rice instead of chicken.

I liked the crunch of this, but otherwise found it boring and tasteless. Will not be making this again.

It was good, but not anything exciting. If I make it again I think I might use sour cream instead of the evaporated mik to make it a little thicker, and maybe add a little cooked rice to absor...

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