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Chicken Orientale |
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Serves: 12 Print this Recipe6 cups chicken chopped cooked 2 10 1/2-ounce cans cream of mushroom soup 1 10 1/2-ounce can cream of chicken soup 1/2 pound mushrooms fresh mushrooms, sliced and sautéed in 2 tablespoons butter or margarine or 1 6-ounce can sliced mushrooms 4 cups celery chopped 2 8 1/2-ounce cans water chestnuts sliced 1 cup almonds sliced, lightly toasted 2 5-ounce cans chinese noodles Paprika Soy sauce Mix the first 6 ingredients together in a large bowl. Pour into a 12 x 16-inch baking dish which has been buttered. Bake 45 minutes in a 350° oven. Leave in oven to keep warm while preparing the following: Place almonds and noodles in shallow pan with a lot of room. Toast about 10 to 12 minutes in 325° oven. Watch carefully, as they get too dark or burn easily. Put toasted noodle-nut combination on top of baked chicken and toss together just before serving. Add no salt, but sprinkle generously with paprika. Serve with soy sauce, if desired. Chicken Orientale comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef And Vegetables Beef Burgundy With Croutons Beef Stroganoff Chicken Drumlets Chicken Enchiladas Chicken In Zinfandel Wine Sauce Chicken Orientale Chicken Ronsard Chicken Vienna Cornish Hens With Orange-Ginger Sauce Crab Quiche Crepes Cannelloni Deviled Egg Casserole Filet Of Flounder Au Gratin Ham And Eggs Au Gratin Hot Deviled Crab Lamb In Dill Sauce Moussaka Sausage And Bacon Broil Sausage Strata Savory Chicken Bake Scalloped Oysters Seafood Thermidor Shrimp And Crab Crepes Shrimp de Jonghe Standing Rib Roast Stuffed Chicken Crepes Stuffed Leg Of Lamb Belle Helene Swedish Meatballs Swedish Pork Roast Sweet-Sour Ham Loaf Sweet And Sour Meatballs Tiajuana Skillet Tuna-Shrimp Au Gratin Turkey Breast Madeira Vegetable Frittata Chicken Livers In Onion-Wine Sauce |
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