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Enjoy this recipe from The Harvest Table .
Submitted by: Lori Patterson from Manitoba, Canada
10-3/4 oz. cream of chicken soup
3/4 c. mayonnaise
1 T. onion, minced
3/4 c. celery, diced
3 c. cooked turkey, diced
1 c. sliced mushrooms
1/2 c. slivered almonds
Optional: 1/2 c. sliced black olives
1-1/2 c. chow mein noodles, crushed
In a large bowl, combine soup, mayonnaise and onion; stir to mix well and set aside. Place celery in a microwave-safe bowl; microwave on high for 1-1/2 minutes, until partially cooked. Add celery, turkey, mushrooms, almonds and olives, if using, to soup mixture. Mix thoroughly. Transfer to a lightly greased 3-quart casserole dish. Sprinkle chow mein noodles on top. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through. Makes 8 servings. | |
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In a large bowl, combine soup, mayonnaise and onion; stir to mix well and set aside. Place celery in a microwave-safe bowl; microwave on high for 1-1/2 minutes, until partially cooked. Add celery, turkey, mushrooms, almonds and olives, if using, to soup mixture. Mix thoroughly. Transfer to a lightly greased 3-quart casserole dish. Sprinkle chow mein noodles on top. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through. Makes 8 servings. |
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