one 8 ounce can of water chestnuts one 3 ounce can of chow mein noodles 1 carrot sliced 1 can of bean sprouts, drained 1 can of cream of mushroom soup 1 cup of half and half cream 1 cup of chopped celery, cut on the diagonal a dash of hot pepper sauce and black pepper 2 tablespoons of soy sauce 1 1/2 cups of cooked chicken chunks or strips 1/4 cup of minced green onion 3/4 cup of chopped cashew nuts hot cooked rice
Preheat oven to 350ºF. and set aside 1/2 cup of crisp chow mein noodles. Mix all other ingredients, except rice in a large buttered 2 quart casserole dish or long baking dish. Bake, uncovered for about 30 minutes. Sprinkle remaining chow mein noodles on top of casserole and bake 10 minutes longer. Serve casserole over hot cooked rice. Pass the soy sauce at the table. Serves 4 - 6
or long baking dish. Bake, uncovered for about 30 minutes. Sprinkle remaining chow mein noodles on top of casserole and bake 10 minutes longer. Serve casserole over hot cooked rice. Pass the soy sauce at the table. Serves 4 - 6 
|