Ingredients:
2 large chicken breasts or 3 small chicken breasts, boiled
1 (10 ounce) cans cream of mushroom soup
1 (10 ounce) cans cream of chicken soup
1 (5 ounce) cans chinese noodles
1/2 cup slivered almonds
1 cup water chestnuts, drained
1/2 cup chopped celery
1 tablespoon chopped onions
1 cup milk
1/4 cup butter, melted
2 cups corn flakes, crushed
Directions:
Cook chicken; remove skin and cut into cubes.
Layer in 13×9 baking dish.
Mix soups with celery, onions and milk.
Set aside.
Mix other ingredients and put into baking dish.
Pour soup mixture over other ingredients.
Top with buttered corn flake crumbs.
Bake about 30 minutes at 350 degrees.
Servings: 12
Time preparation: 15 min.
Time total: 60 min.