Chow Mein Casserole

 This recipe from Better Homes and Gardens makes a very good Chicken Chow Mein Casserole. It did not call for rice, but Lyle and I both thought some rice as a side would have been good with it. I was surprised in that it stayed crunchy and moist even with a longer baking time than I thought it might need.

 Quick to put together and than into the oven while you do other things. Some Fortune Cookies would be good with this or Chinese Almond Cookies with lemon sorbet or lemon ice cream for a dessert.

 Chicken Chow Mein Casserole

2 cups chopped cooked chicken

2 stalks celery, chopped (2 cups)

1 medium carrot, shredded (½ cup)

½ cup chopped red sweet pepper

1 (4 ounce) can sliced mushrooms, drained (I used canned Portabella’s)

⅓ cup toasted slivered or sliced almonds

1 Tablespoon diced pimiento, drained

1 can condensed cream of chicken soup

1 cup chow mein noodles

 Preheat oven to 350°F. In a large bowl, stir together everything except soup and chow mein noodles. Stir in soup; mix well. 

 Pour into a 1 ½ or 2 quart square or rectangular baking dish. Bake covered, for 45 minutes. Sprinkle with chow mein noodles. Bake uncovered for 5 to 10 minutes more or until heated through. 

Makes 4 servings