This goes back to my beginning microwave teaching days. Any cooked meat
can be used in this recipe and it always comes out great. If you are using
leftover ham, add some drained pineapple chunks. Kids usually like this.
It’s crunchy!!
| 1- 10 oz. can Cream of Chicken Mushroom soup |
1 green pepper, cut in strips |
| 1/2 cup chicken broth | 1 - 4 oz. can sliced mushrooms,drained |
| 2 Tbs. soy sauce | 1 can sliced water chestnuts, drained |
| 6 green onions | 1 - 2 oz. jar pimento |
| 2 - 3 cups cooked, diced chicken | salt and pepper to taste |
| 2 cups sliced celery | 1 medium size can chow mien noodles, divided |
Combine in small bowl the soup, broth and soy sauce and blend well. Combine all ingredients except chow mien noodles in a 2 qt. oblong casserole. Mix well and add all put 1/2 cup chow mien noodles. MICROWAVE: Cover with wax paper and micro on HI for 8 - 9 minutes, turning once during cooking time. Sprinkle on remaining chow mien noodles and micro 2 minutes more. CONVENTIONAL OVEN: Do as above except cover with foil and bake at 350F. for 25 minutes. Uncover and sprinkle on remaining noodles and bake 5 minutes more. Serves 4- 6.