Chicken Almond Casserole
Serving Size / Yield
- 1 can condensed cream of celery soup
- 1/4 C. coarsely chopped, blanched almonds
- 2 tsp. onions, minced
- 1 can Chinese noodles
- 1/4 C. evaporated milk
- 1 6-oz. can chicken, diced
- 1/4 tsp. Worcestershire sauce
- 1/2 C. chopped celery
- 1 tsp. butter
Preheat oven to 350 degrees. Combine condensed soup and milk. Add diced, cooked chicken, almonds and Worcestershire sauce.
Saute onions and celery in butter until onion is yellow. Add to chicken mixture. Sprinkle half the noodles in bottom of a buttered 1 1/2-qt. casserole or baking dish. Spoon chicken mixture over the noodles and top with remaining noodles. Bake in oven for 25-30 minutes or until bubbling.