Chow Mein with Chicken Recipe

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"This basic recipe can be expanded in many ways, but it's quite a success by itself," reports Roberta Fall of Paw Paw, Michigan. "Sometimes I add sliced water chestnuts for extra crunch or a green vegetable for a burst of color."
TOTAL TIME: Prep: 5 min. Bake: 45 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 5 min. Bake: 45 min.
MAKES: 4 servings


  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted
  • 1 can (5 ounces) evaporated milk
  • 2 cups cubed cooked chicken
  • 1 can (3 ounces) chow mein noodles

Nutritional Facts

1 serving (1 each) equals 404 calories, 20 g fat (6 g saturated fat), 84 mg cholesterol, 1324 mg sodium, 26 g carbohydrate, 1 g fiber, 28 g protein.


  1. In a bowl, combine soups and milk. Stir in chicken. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 40 minutes; stir. Sprinkle with chow mein noodles. Bake 5-10 minutes longer or until bubbly and noodles are crisp. Yield: 4 servings.
Originally published as Chow Mein Chicken in Quick Cooking September/October 1999, p14

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Reviewed Apr. 17, 2014

"This is one of our family's favorite quick recipes! I double it, & add a can of Chinese vegetables & one can of baby corn along with all the other ingredients. Yum! Rarely have leftovers, & if I do, they're gone before bedtime! The chow mein noodles add great crunch & flavor!"

Reviewed Apr. 15, 2013

"My family really likes this served over rice. Without the chow mein noodles it's an easy version of chicken and rice."

Reviewed Nov. 15, 2010

"It was pretty salty and didn't keep well for leftovers because of the chow mein noodles."

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