Nuthouse Chicken Recipe

posted by route66rvs @ 10:09am, Friday 3 June 2011.

 You've  seen those pouches of chicken, tuna and salmon that are fully cooked and need no refrigeration? Here's one way to turn a packable pouch into a carefree, delicious, outback casserole.


Nuthouse Chicken


2 - 4 oz. pouches, skinless, boneless chicken breast, broken up

3 stalks celery, diced

Small onion, diced

1 tablespoon vegetable oil

1 can cream of chicken soup

1/4 cup milk or water

8-ounce can sliced mushrooms, drained

1 cup coarsely broken cashews, almonds or walnuts

8-ounce carton sour cream

Canned or packaged Chinese noodles

In a roomy skillet, stir-fry the celery and onion in hot oil until they begin to soften. Stir in the chicken, soup, milk and mushrooms until bubbly. Fold in the nuts, bring to a boil, turn off the fire and stir in the sour cream. Serve over or under crisp noodles. Serves six to eight persons.

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