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Can Opener Casserole

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“So easy and good. Nice comfort food for weekdays. I must admit though, I did not use canned chicken the first time I made this. I used fresh, skinless, boneless chicken breasts that I sauteed in olive oil -- thus ruining the whole "can" thang. I'm sure canned chicken would be just fine, but I had fresh chicken on hand rather than canned. A bit of soy sauce or maybe a can of peas or mixed "Chinese" veggies could liven it up a bit. Experiment!”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 (5 ounce) cans white chicken meat, drained
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 (4 ounce) can mushrooms, drained
  • 1 (8 1/2 ounce) can chow mein noodles
  • 1 (12 ounce) can evaporated milk
  • 1 (6 ounce) can French fried onion rings

Directions

  1. Mix together chicken, soups, mushrooms, chow mein noodles and milk.
  2. Spoon into baking dish (9 x 13-- pretty sure).
  3. Bake for 20 minutes at 350 degrees.
  4. Sprinkle with onion rings and bake 10-15 more minutes longer until brown and bubbly.

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