Chicken Can-Can Recipe

Rating 5

Easy as can be, this fast-to-assemble recipe comes from Carla Hodenfield of Ray, North Dakota. "It combines six cans of pantry ingredients," she confides. "Just heat and serve! You can substitute any kind of noodles for the chow mein noodles."

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Chicken Can-Can Recipe
  • Prep/Total Time: 15 min.
  • Yield: 5 Servings
12 12

Ingredients

  • 1 can (12 ounces) evaporated milk
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed chicken noodle soup, undiluted
  • 1/4 cup all-purpose flour
  • 1 can (10 ounces) chunk white chicken, drained
  • 1 can (5 ounces) chow mein noodles

Directions

  • 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.

Nutritional Facts 1 serving (1 cup) equals 441 calories, 20 g fat (7 g saturated fat), 56 mg cholesterol, 1,321 mg sodium, 44 g carbohydrate, 3 g fiber, 21 g protein.

Originally published as Chicken Can-Can in Quick Cooking May/June 1998, p12

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Chicken Can-Can

Chicken Can-Can

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(1-5) of 5 reviews

Reviewed on Jul. 31, 2012 by butterfly3gayle

We all really liked this. I did as another cook suggested and put cream of mushroom soup in , I used reg milk with the flour mixed in and a little garlic. I also added sliced almonds over the top. Will def make again.

Reviewed on May. 28, 2012 by snowytrees

This was one of the first recipes I ever tried from a magazine, and found it quite tasty and extremely easy to throw together. These days, we're more into healthier eating, so I steer clear of canned soups and chow mein noodles, but I imagine healthy substitutes could be found. Thanks for sharing this easy recipe.

Reviewed on Jan. 17, 2012 by Pfingers

I've been making this recipe for 40 years. It's delicious -- but missing a few key ingredients! Add 1 can Cream of Mushroom soup. Omit the Chicken Noodle soup and instead use 1 can Chicken with Rice soup. Add 1 can sliced Water Chestnuts and 1/2 cup Slivered Almonds. I also use 4 cups of diced chicken, lightly seasoned. There is no need for the flour. Gently mix ingredients together and bake at 350 degrees, for one hour. This is an exceptionally better casserole -- and my guests always ask for the recipe. It's one of my go-to favorites!

Reviewed on Jan. 11, 2010 by kluesner5

This is one of the first recipes I ever tried from the Quick Cooking magazine. It sold me on the magazine!! It is so easy and so good. My children and husband all love it. If you are in a hurry, this is a meal you can be proud of serving.

Reviewed on Nov. 27, 2009 by budmancook

We usually double this. Then with any leftover I add an equal amount of cooked egg noodles and some frozen peas and bake for an easy casserole.

 
 

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