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