2006-12-30

1/2 cup chopped onion
2 stalks celery, chopped
1/4 cup butter
1 10 3/4 oz. can cream of mushroom soup
1/2 cup chicken broth
1 Tbsp. soy sauce
3 cups cubed cooked chicken *
1/2 cup sliced fresh mushrooms (I use a lot more because I love mushrooms)
3 ounce can chow mein noodles
5 Tbsp. salted cashew halves

In a saucepan, stir and cook onions and celery in butter until tender.

Stir in soup, chicken broth and soy sauce.

Add chicken and mushrooms; stir and cook until hot.

Pour mixture into a greased 2-quart baking dish. Sprinkle with chow mein noodles and cashews. Bake uncovered until bubbly hot, about 25 minutes.

Serves 4.

* To cook chicken breasts I place skinless, boneless chicken breasts in a skillet that has a lid and cover them with water. Don't stack your chicken. Add a pinch of salt. Place over medium-high heat and bring the water to a boil. Reduce the heat to low, cover the skillet and let simmer for about 15 to 20 minutes. Let them cool before cutting or shredding. They'll be nice and tender.

Recipe from: The Great Minnesota Hot Dish