Recipe for Casserole


Hon. Muriel McQ. Fergusson

My Favorite Casserole

2 x 10 oz cans, cream of mushroom soup
1/2 cup cold water
2 cups cooked, diced chicken
2 cups diced celery
1 cup diced onion
1 cup diced green pepper
1/2 lb. cashew nuts
6 oz toasted chinese noodles

Place soup in a 2-quart baking dish.  Add water and stir until smooth.  Add chicken, celery, onion, green pepper, nuts and 1/2 the noodles.  Mix lightly.  Sprinkle remaining noodles over top.  Bake at 350 F for 1 hour.  Serves 8

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