CHICKEN CHOW MEIN (Chinese) March 29, 2008

Serves 4-6

Using the cream of mushroom soup puts this recipe in the category of “fast food.” It’s good, but if you have the time and the inclination, you’ll get fresher-tasting results if you substitute your best white sauce recipe for the canned mushroom soup. Also, if you have a choice between buying dark soy sauce and light soy sauce, remember the dark one is sweeter$molasses or caramel is added$and light soy sauce is saltier.

1-1/2 cups cooked chicken, cut in chunks

1 can (3-ounces) chow mein noodles, divided

1 can (6-1/2-ounces) cashew nuts, divided

1 can (10-1/2-ounces) cream of mushroom soup, undiluted

1/2 cup chicken broth

2 tablespoons soy sauce

Preheat oven to 350oF. In a baking dish combine chicken, 1/2 of noodles, 1/2 of nuts, soup, broth and soy sauce in baking dish, mixing well. Top with remaining noodles and cashews. Bake for about 30 minutes.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

Terry Schroeder