Creamy Chinese Chicken
28 Sep 2010
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Cubed cooked chicken||1 1⁄2 Cup (24 tbs)|
|Mixed chinese vegetables||16 Ounce, drained (1 Can)|
|Chow mein noodles||5 Ounce (1 Can)|
1. Combine soup and milk in 2-quart glass casserole; mix well. Stir in chicken and Chinese vegetables. Cover with glass lid or plastic wrap.
2. Microwave on REHEAT for 10 to 12 minutes or until hot. Let stand, covered, 5 minutes.
Creamy Chinese Chicken Recipe