Tuesday, October 11, 2011

Chicken Lelani


Yes!  I know the picture is crooked!

I don't know why!
It's not crooked when I open it from my computer!

It's not crooked when I open it from my "editing" site!

I don't know WHY it's crooked on the blog!

We haven't eaten this yet -- I've made it for tonight's dinner --
but it's easy enough and it didn't seem repulsive when I was stirring it together!

One thing I know I like about this recipe, it will 1/2 or double easily!

I halved it for tonight -- I didn't want to mess with left-overs!

I have a ton of left-overs in the refrigerator right now and I don't want any more this week!

The recipe is the original, but you can figure the 1/2 or doubling -- you're smart that way!

Chicken Lelani

4 boneless chicken breasts, cooked
2 cans cream of celery soup
2 cups evaporated milk
2 cups minced celery
2 tsp. minced onion
1/2 tsp. Worcestershire sauce
1 cup blanched and silvered almonds
2 cups crunch Chinese chow mein noodles

Preheat oven to 350 degrees.

Cut chicken into bite-sized pieces. 

Blend soup, milk, celery, onion, Worcestershire sauce, and 3/4 of the almond together.

Layer noodles and chicken alternately in a 2 qt. baking dish.  Pour sauce over each chicken layer.  Make a ring around the top of the casserole with the remainder of the almonds.

Bake for 45 minutes or until hot and bubbly.

**I didn't use the almonds, I didn't want to mess with them!  I also forgot to add the evaporated milk, even though I had the can sitting on the counter.  I'm guessing it just made the "sauce" less "saucy!"  Also, I didn't read the directions through -- and I dumped the chicken, soups, and veggies together and just layered noodles then chicken stuff, ending with noodles on the top!

I'm sure it'll be just fine!

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