"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Herb Chicken Casserole, by Peggy Bash, is from The ASC Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3-4 lb chicken cooked and chopped 1/2 c onion 1 c celery (optional) 1 1/3 c evaporated milk 1-2 cans cream of mushroom soup 2 cans cream of chicken soup 1 large can chow mein noodles 1/2 c sliced almonds 2/3 c butter 1 1/2 - 2 c herb stuffing mix
Heat onion and celery in a little oil. Mix with chicken, evap. milk, soups and chow mein noodles. Place in large (15 x 9) baking pan. Saute almonds in butter. Add stuffing mix. Spread on top of chicken mixture. Bake at 350º for 1 hour.
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