Served as main course. Non-vegetarian dish.

Chinese

2 boneless skinless Chicken Breasts

1 cup Chicken Broth

1 (10 1/2 ounce) can Cream of Mushroom Soup

1 (5 ounce) can evaporated Milk

1 cup sliced Almonds (optional)

1 (4 1/2 ounce) can sliced Mushrooms

1 (8 ounce) can Water Chestnuts, drained and chopped

1 cup Celery, chopped

1 (5 ounce) can Chow Mein Noodles

1 cup shredded Cheddar Cheese (or more if desired)

1 teaspoon Butter

Preheat oven to 350 degrees. Cut chicken breasts into small cubes. Melt butter in skillet, and cook chicken until lightly browned. Set aside. Butter/grease baking dish. In large mixing bowl, combine cooked chicken, broth, soup, milk, almonds, mushrooms, water chestnuts, celery and cheese. Mix well. Spread mixture into baking dish. Bake uncovered for 40 minutes. Sprinkle chow mein noodles over top of dish. Bake another 5 minutes or until mixture is bubbly. Watch that noodles don't burn. Remove from oven and let stand 5 minutes before serving.

Preparation time: 20 minutes

Cooking time: 1 1/4 hours

Serves: 4-6

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