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Chicken Can-Can Recipe

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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."
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

1 cup: 441 calories, 20g fat (7g saturated fat), 56mg cholesterol, 1321mg sodium, 44g carbohydrate (8g sugars, 3g fiber), 21g protein.

  • 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
  1. 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.
Originally published as Chicken Can-Can in Quick Cooking May/June 1998, p12

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tchr90 User ID: 2795278 202514
Reviewed Jul. 7, 2013

"This dish was very easy to make, however it was very bland and lacked any flavor. My husband wouldn't eat it and even I didn't care for it (and I like blandish foods). Ended up throwing it away."

MY REVIEW
butterfly3gayle User ID: 3267063 50547
Reviewed Jul. 31, 2012

"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."

MY REVIEW
snowytrees User ID: 6711334 202513
Reviewed May. 28, 2012

"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."

MY REVIEW
Pfingers User ID: 6460033 16383
Reviewed Jan. 17, 2012

"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!"

MY REVIEW
kluesner5 User ID: 4518466 50740
Reviewed Jan. 11, 2010

"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."

MY REVIEW
budmancook User ID: 1220098 21341
Reviewed Nov. 27, 2009

"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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