5 Can Casserole

5 Can Casserole

  • Prep Time: 5 mins
  • Total Time: 30 mins
  • Servings: 6-8

    • About This Recipe

    “I adopted this recipe from the Recipezaar account in February 2005. The next time I try it, I am going to try a smaller can of milk and try adding a 10 ounce package of frozen mixed vegetable.If I like it that way, they will become an optional ingredient.I have added can sizes, since the original recipe did not specify sizes.The casserole was soupy, which was not bad, but I want to see how it is with the smaller amount of milk.”

    Ingredients

  • 1 (3ounce) cans chow mein noodles
  • 1 (9 3/4 ounce) cans chicken breasts
  • 1 (12ounce) cans evaporated milk
  • 1 (10 1/2 ounce) cans cream of chicken soup
  • 1 (10 1/2 ounce) cans chicken and rice soup
  • 1/4 cuponion, finely chopped(optional)
  • 2tablespoonslemon juice(optional)

    • Directions

  • Drain canned chicken, then place in 1 1/2 quart casserole dish and break apart with a fork.
  • Add the rest of the ingredients and mix together well.
  • Bake at 350 degrees Fahrenheit for 25 minutes or so until lightly browned

    • Reviews

  • “This is a good, solid “pantry meal” that my family enjoyed. It is a bit high in carbs, and not my personal favorite, but I will probably keep the ingredients on hand for those emergency nights. One note, I remember the original recipe called for some kind of veggies instead of the Chicken & Rice soup, and I really hated the rice in it, so I might make that modification next time. I did use the onions, since I had some in the fridge. I also stirred half of the Chinese noodles into the mixture & sprinkled the other half on top (another distant memory).”

  • “This was a quick and tasty dish!My kids really enjoyed it.”

  • “This dish was pretty salty.I
    have a similar recipe that calls for cream of mushroom soup instead of the chicken rice and canned mushrooms and french fried onion rings.Made forthe Zaar Cookbook cooking tag game.”

  • “This was ok.I added some extra veggies and not as much evaporated milk and it still came out a little soupy.Next time I will probably add some more to it.It’s a good starter recipe.Where to go from here is endless..”

  • “his was alright, mine wasn’t saucy at all like i expected and wanted it to be, i’ll try it again though maybe with an extra can of cream chicken soup”

  • “Tasty and easy!!I use a 5 oz can of milk and I let it stand overnight or at least 4 hours before baking 325 for 1 hour.I also add buttered bread crumbs or crushed potato chips on top.”

  • “We loved this it was tasty and easy to prepare.I doubled the recipe and had only the 3oz noodles so I added half a can of Durkees cheddar onions.We also added one can of water chestnuts and decided next time to add peas and mushrooms as well.Thanks.”

  • “Glad I found this one! I needed to use up a can of chow mein noodles and did a search for recipes. When I saw this one, I just happened to have the other ingredients on hand so it was a no-brainer…I had to try it. I listened to the other reviewers and added a can of mushrooms (stems & pieces), diced green chiles, and I also threw in a can of diced POTATOES.

  • “My original recipe did not contain any milk, but did contain 1 can water chestnuts, drained.It is a delicious dish.Thanks for listing it.”

  • “I added a small can of hot diced green chiles, a can of mushrooms, 3/4 cup frozen peas in addition to using the 1/2 tsp thyme.Good results.”

  • “Instead of using canned chicken, I used 4 split (cooked) diced chicken breasts, I added 1/2 tsp. thyme and think this would be even more enjoyable with pimentos and mushrooms.Thank You Grandmaof1!”

  • “Loved the dish.Will make it again, using more veggies.Thanks!”

    •