Time 1h15m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a lightly greased 9x13 inch baking dish, combine the chicken, broth, soup, milk, almonds, mushroom pieces, water chestnuts, noodles, cheese and celery (if using). Mix well and make sure mixture is spread evenly in the dish. Bake in preheated oven for 45 minutes.
Time 55m Yield 5 serving(s) Number Of Ingredients 15 Steps:
Fry chicken in oil with celery and onion until chicken is done. Add mushrooms and peas and carrots. Stir in milk and soup. Add soy sauce, salt, pepper, and parsley. Mix well. Pour into 1 1/2 qt casserole. Melt butter. Add almonds and bread crumbs to butter and mix well. Sprinkle bread crumb mixture over top of casserole. Bake, uncovered, for 40 minutes at 350 degrees F.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Mix the mushroom soup with the rice then stir in the onion soup. Add the milk and mix. Cut up the chicken in bite size pieces and encoorporate all. Pour in a 9x13 pan that has been sprayed with cooking spray. Sprinkle 1 cup of fat free cheddar cheese on top and bake 375 degrees for 30-45 minutes or until the cheese has melted. Don’t have any idea what the calorie count is but it is almost fat free and DELICIOUS11111111.
Time 1h15m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a lightly greased 9x13 inch baking dish, combine the chicken, broth, soup, milk, almonds, mushroom pieces, water chestnuts, noodles, cheese and celery (if using). Mix well and make sure mixture is spread evenly in the dish. Bake in preheated oven for 45 minutes.
