8-22
Casseroles
P.E.O. CASSEROLE
2 (10 oz.) cans cream of celery soup 1/2 cup milk 1 tsp. salt 1 cup mayonnaise 2 cups cooked rice
1 (6 oz.) can mushrooms 1 (5 oz.) can water chestnuts thinly sliced 3 (5 oz.) cans chicken or 2 cups cooked chicken 1 /3 cup slivered almonds
Combine soup, milk, salt and mayonnaise in microwave and heat. Fold in cooked rice, mushrooms, water chestnuts and chicken. Pour in greased casserole and garnish with almond and paprika. Bake at 350 degrees for 30 minutes. If casserole is prepared the day before and refrigerated, bake at 325 degrees for 1 hour and 15 minutes. Jan Haydon Jack '58 BS CE '85 Prof CE OGS
CHICKEN CASSEROLE ORIENTAL
1 chicken, cooked and deboned 1 cup chopped celery 1I4 cup chopped onion 1 can Carnation evaporated milk
1 can cream of chicken soup, undiluted 1 can cream of mushroom soup, undiluted 1 (5 oz.) can Chinese noodles
Mix soups with milk and stir until smooth. Add chicken, celery and onions. Place half the noodles on bottom of greased 9x 13 inch casserole. Pour chicken mixture on top of noodles. Bake at 350 degrees for 35-40 minutes. Top with remaining noodles and bake 10 minutes longer. Serves 8. Paula Lutz, '76 BS Chem LSci faculty
If you use a Pyrex baking dish, lower oven temperature to 325 degrees.