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Chicken Almond Casserole


6 chicken breasts cut in chunks
2 tins cream mushroom soup
1 cup milk
1 can drained and rinsed bean sprouts (19-28 oz)
2 tins chinese fried noodles
2 tins button mushrooms (10 oz)
1 cup sliced celery (sautéed)
1/2 cup chopped onions
1/2 chopped green pepper
1 cup toasted whole almonds

Cook chicken breasts and cut in chunks. Mix cream of mushroom soup with milk in large bowl. Add rinsed and drained bean sprouts and chicken and mix lightly. Sauté celery, onions, green pepper, mushrooms and almonds lightly then add soup and chicken mixture. Put in 9 x 13 inch pan (glass baking dish). Top with noodles. Bake at 325 F. for 45 minutes.

Serves 8.




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