"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Teriyaki Chicken Casserole Recipe

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This recipe for Teriyaki Chicken Casserole, by , is from The Jones Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, August 30, 2005


1 can chop suey vegatable (mixed vegetables)
1 can chow main noodles (3/4 small bag)
2 or 3 chicken breasts
1 small jar pimentos, chopped
1 large can evaporated milk
1/2 c. slivered almonds (optional)
1 can water chestnuts, cut in half
1 can cream of mushroom soup
1 can cream of chicken soup
potato chips - crushed for top (optional)
celery salt
teriyaki sauce

Brown cubed chicken in a little butter, sprinkled with celery salt and teriyaki sauce. Mix all together and bake a 350 for 45 minutes or until hot all the way through.




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