5 Can Casserole

"I adopted this recipe from the Recipezaar account in February 2005. The next time I try it, I am going to try a smaller can of milk and try adding a 10 ounce package of frozen mixed vegetable. If I like it that way, they will become an optional ingredient. I have added can sizes, since the original recipe did not specify sizes. The casserole was soupy, which was not bad, but I want to see how it is with the smaller amount of milk."
 
Download
photo by lets.eat photo by lets.eat
photo by lets.eat
photo by GrandmaIsCooking photo by GrandmaIsCooking
photo by GrandmaIsCooking photo by GrandmaIsCooking
Ready In:
30mins
Ingredients:
7
Serves:
6-8
Advertisement

ingredients

  • 1 (3 ounce) can chow mein noodles
  • 1 (9 3/4 ounce) can chicken breasts
  • 1 (12 ounce) can evaporated milk
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 1/2 ounce) can chicken and rice soup
  • 14 cup onion, finely chopped (optional)
  • 2 tablespoons lemon juice (optional)
Advertisement

directions

  • Drain canned chicken, then place in 1 1/2 quart casserole dish and break apart with a fork.
  • Add the rest of the ingredients and mix together well.
  • Bake at 350 degrees Fahrenheit for 25 minutes or so until lightly browned

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is a good, solid "pantry meal" that my family enjoyed. It is a bit high in carbs, and not my personal favorite, but I will probably keep the ingredients on hand for those emergency nights. One note, I remember the original recipe called for some kind of veggies instead of the Chicken & Rice soup, and I really hated the rice in it, so I might make that modification next time. I did use the onions, since I had some in the fridge. I also stirred half of the Chinese noodles into the mixture & sprinkled the other half on top (another distant memory).
     
  2. This was a quick and tasty dish! My kids really enjoyed it.
     
  3. I love this recipe! But instead of 5 can casserole I have added more to it. I use 1 can of cream of chicken and 1 can of mushroom soup and 1 can of chicken and rice soup I don't drain it. And 1 can of mixed vegetables & 1 can peas and carrots & 1 can corn not (cream) & drain them! Drain both can of chicken.and 1 can of carnation milk about half a can really. Then mix it all together and then top it a can of chow mein noodles at 350 degrees for 25 then while that's baking fix a container of stovetop stuffing. When it's done put on French fried onions and then the stuffing on top. Put it back in the oven for about 5 minutes. ( You can also add cheese to it if you want) then take it out of the oven let it stand for about 5 minutes then ENJOY!!!
     
  4. A family favorite. My recipe goes back to the 50's or so. In eastern Iowa as it came to my mother, it was one can cream of mushroom soup, one can chicken with rice soup, one can tuna flaked, one small can evaporated milk, and about 1/2 package of chow mein noodles (it was originally a can of chow mein noodles but I get La Choy in the bag now which will make two batches). The only change I ever made was to use a large can of drained and flaked tuna for more flavor and sometimes substitute chicken with stars (they still make it) and once chicken noodle soup. Yes, we sprinkled part of the chow mein noodles on top the last 5 minutes. I came to check the baking time and was happy to see a version still exists but I think I much prefer the tuna instead of chicken for flavor. Am going to make soon and will try to post a photo.
     
  5. The original recipe (from the '50s or '60s) called for one SMALL can of evaporated milk. These cans were 5 1/3 fluid ounces (5 ounces + 2 teaspoons). Using a "modern" 12-ounce can is going to lead to a sloppy dish. Unfortunately, today's food manufacturers don't take into account all of those vintage recipes that contemporary cooks like to use. One can or one package of something in 1958 is no longer the same size...witness pumpkin, evaporated milk, cake mixes, etc.
     
Advertisement

Tweaks

  1. This dish was pretty salty. I <br/> have a similar recipe that calls for cream of mushroom soup instead of the chicken rice and canned mushrooms and french fried onion rings. Made for the Zaar Cookbook cooking tag game.
     
  2. Glad I found this one! I needed to use up a can of chow mein noodles and did a search for recipes. When I saw this one, I just happened to have the other ingredients on hand so it was a no-brainer...I had to try it. I listened to the other reviewers and added a can of mushrooms (stems & pieces), diced green chiles, and I also threw in a can of diced POTATOES. <--that was GENIUS! LOL I changed another thing, too. I only used 1/2 can of the milk as was suggested by OP-it came out 'thick' like a casserole and not soupy like one of the pictures. I also substituted a "soup at hand" container of CHICKEN & Mini Noodles instead of chicken & rice soup because I was being BRAVE. Oh, and added 12 minutes to the cook time. This tasted SO yummy! Will make again for sure! Thank you!
     
  3. Instead of using canned chicken, I used 4 split (cooked) diced chicken breasts, I added 1/2 tsp. thyme and think this would be even more enjoyable with pimentos and mushrooms. Thank You Grandmaof1!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes