Open Cans Chicken Casserole

I came over this method the other day and remembered that it was a tasty, easy and quick to put in order meal that I cooked in the late 70's. I could come home toss the ingredients together and into the oven. Now is the time to modernize the dish, make it healthier, tastier, but still quick to make.

There is nothing wrong with using prepared foods as long as you make those purchases wisely. Fat and sodium, as well as preservatives are leading considerations when choosing products. This casserole will work equally well with the lower fat, lower sodium versions of today's soups.

Healthy Casseroles

While the casserole is cooking, make a salad or put in order some fruit to serve along. Supper will be ready in no time.

Open Cans Chicken Casserole

Open Cans Chicken Casserole
Serves 4 - 6

Preheat oven to 350 °
1 10-1/2 oz. Can Cream of Chicken soup. Remember look for the low fat, low sodium variety. 1 10-1/2 oz. Can Chicken Noodle soup. Remember look for the low-fat, low sodium variety. 1 ½ cups cooked chicken. You can use leftover chicken that is diced, rotisserie chicken that is shredded, or canned white chicken meat, drained. 1 4 oz. Can mushrooms, drained and rinsed 1 small onion, diced 1 cup celery, diced ½ 5 oz can water chestnuts, sliced ½ 16 oz. Bag Chow Mein noodles. Save remaining noodles for serving. ½ teaspoon pepper ¼ - ½ teaspoon garlic powder. If you have fresh garlic, by all means use it.

Combine the above ingredients. Normally, adding salt is not needed, but taste for your preferences.

Spray a round casserole with non-stick spray. Pour ingredients into the casserole. Cover and bake at 350 ° for 30 - 35 minutes or until bubbly. Remove top and bake an further 5 - 10 minutes.

Serve and top with further Chow Mein noodles.

Open Cans Chicken Casserole

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