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CHICKEN CAN CAN
1 can (12-oz.) evaporated milk
1 can (10-3/4 oz.) cream of celery soup
1 can (10-3/4 oz.) cream of chicken soup
1 can (10-3/4 oz.) chicken noodle soup
1/4 cup all-purpose flour
1 can (10 oz.) chunk white chicken, drained (or use left over chicken, diced)
1 can (5 oz.) chow mein noodles
in a large skillet, combine the first five ingredients. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken; heat through. Serve over chow mein noodles.
YIELD: 5 servings.
1 can (12-oz.) evaporated milk
1 can (10-3/4 oz.) cream of celery soup
1 can (10-3/4 oz.) cream of chicken soup
1 can (10-3/4 oz.) chicken noodle soup
1/4 cup all-purpose flour
1 can (10 oz.) chunk white chicken, drained (or use left over chicken, diced)
1 can (5 oz.) chow mein noodles
in a large skillet, combine the first five ingredients. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken; heat through. Serve over chow mein noodles.
YIELD: 5 servings.