Ingredients
- 2 large chicken breasts or 3 small chicken breasts
- boiled
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) can cream of chicken soup
- 1 (5 ounce) can chinese noodles
- 12 cup slivered almonds
- 1 cup water chestnut
- drained
- 12 cup chopped celery
- 1 tablespoon chopped onion
- 1 cup milk
- 14 cup butter
- melted
- 2 cups corn flakes
- crushed
Instructions
- Cook chicken; remove skin and cut into cubes.
- Layer in 13x9 baking dish.
- Mix soups with celery, onions and milk.
- Set aside.
- Mix other ingredients and put into baking dish.
- Pour soup mixture over other ingredients.
- Top with buttered corn flake crumbs.
- Bake about 30 minutes at 350 degrees.
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