Call me lazy but with the warm summer days approaching and trips to my favorite campground planned, I have been scouting easy, no-fuss, one-pot recipes that I can assemble quickly in the time it takes to light the coals. This casserole from Better Homes and Gardens does require a little prep work but if you do all your chopping at home all you have to do is open a few cans when you're ready to cook. In my 12 inch dutch oven, the casserole baked for a total of 45 minutes with 12 briquettes around the base of the oven and 28 spaced evenly on the lid. At the 35 minute mark, when the casserole was hot and bubbling, I sprinkled on the noodles and let it cook for 10 minutes more. The flavors are mild but the vegetables are crisp-tender and the crunchy noodles really give it some pizazz.
Chicken Chow Mein Casserole
4 cups chopped cooked chicken
4 stalks celery, chopped (2 cups)
2 medium carrots, shredded (1 cup)
1 cup chopped red sweet pepper
2 4 oz cans sliced mushrooms, drained
2/3 cup sliced or slivered almonds, toasted
2 Tblsp diced pimiento, drained
2 10 3/4 oz cans condensed cream of chicken soup
2 cups chow mein noodles
Lightly oil or spray dutch oven.
In an extra-large bowl, stir together chicken, celery, carrots, sweet pepper, mushrooms, almonds and pimiento.
Add soup to chicken mixture; mix well.
Transfer chicken mixture to prepared dutch oven.
Bake at 350 degrees for 35-40 minutes.
Sprinkle with chow mein noodles.
Bake for 5 to 10 minutes more or until heated through.
Makes 6-8 servings.
|Mix all ingredients but noodles and spoon into prepared oven|
add topping of noodles