Friday, May 15, 2009

Five Can Casserole From the Kitchen of: Angie Dewey

Five Can Casserole

From the Kitchen of: Angie Dewey
INGREDIENTS
1 can chicken with rice soup        
1 can cream of mushroom soup
1 can crispy chow mein noodles
1 small can evaporated milk
1 can chicken (or 2 cups cooked, cubed chicken)

Put all together in greased casserole.  Top with potato chips or French
fried onions.  
Bake uncovered at 350 for 30 minutes.
 

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