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Chinese Chicken Luncheon Casserole Jeanette Isaacson

3 cups cooked chicken cut-up 2 cans Cream of Chicken soup undiluted

1 16 oz. can chop suey vegetables 1 8 oz. sliced water chestnuts

1 6 pkg. Chinese noodles 1 cup chopped celery

cup mayonnaise 1 tsp. lemon juice

cup chopped cashew nuts for topping


Drain and rinse chop suey vegetables combine with chicken, soup, water chestnuts, noodles and celery. Mix mayonnaise and lemon juice together and combine with other ingredients. Pour into 9 x 13 pan. Cover with cashew nuts. Bake at 350 for 45 minutes.

Chinese noodles are Sun Luck chicken soba chow mein noodles 6 oz. pkg. found with the Chinese foods in the grocery store.