This is a recipe that dates back to the 70s. I remember my
mother making it, and, once my young self got past the worminess of the baked
chow mein noodles, I loved it. I was recently missing those days, and those
casseroles that I so enjoyed, so I decided to make it for myself. I added a bit
more seasoning to it than the original called for, and because I had a box of
Stove Top Stuffing (sacrilege!) on hand, used it instead of the called for
Pepperidge Farm stuffing mix. It was wonderfully comforting. It’s easy to put
together, can serve 6 to 8, and freezes quite well. If you’re missing the good
old days (and with the current state of things, who isn’t?) give this recipe a
try and reminisce.
Herbed Chicken Casserole
3 c. cooked chicken, cubed or shredded
½ c. chopped onion
1/3 c. chopped celery
1 8-oz. can sliced
water chestnuts
¼ c. + 2 T. milk
1 10.5-oz. can cream
of mushroom soup, undiluted
1 10.5-oz. can chicken
with rice soup, undiluted
1 c. La
Choy chow mein noodles
¼ t. Montreal
chicken seasoning
1/8 t. freshly ground black pepper
1/3 c. butter, melted
¼ c. sliced almonds
1 c. Stovetop
Stuffing*
Preheat oven to 350°F. Spray an 8” x 8” casserole dish with PAM; set aside.
In a large bowl stir together chicken, celery, water chestnuts, milk, both
soups, Chinese noodles, and seasonings. Turn out into prepared dish. In a small
bowl mix together melted butter, sliced almonds, and dry stuffing mix.
Sprinkle over the top of the casserole. Bake, uncovered, for one hour.
* I used “Savory Herb.” You can also use Pepperidge Farm herb stuffing.
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