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Chow Mein with Chicken

"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


  • 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


  • 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.
Nutrition Facts
1 each: 404 calories, 20g fat (6g saturated fat), 84mg cholesterol, 1324mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 28g protein.

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Average Rating:
  • Sue Zappa
    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!

  • Lillian03
    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.

  • howellnholler
    Nov 15, 2010

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