Preheat oven to 350\u00b0F (175\u00b0C).
Lightly butter a 2-quart casserole.
In a medium bowl, combine cream of mushroom soup, Chicken Broth or water, onion and celery.
Stir to blend.
Add Chicken Mix, chow mein noodles and cashew nuts.
Pour into prepared casserole.
Bake, uncovered, 45 minutes.
Makes 6 to 8 servings.
Heat oil, salt and pepper in deep skillet.
Add celery, onion and water chestnuts and let fry for 5 minutes or so.
Add bean sprouts and stir in chicken broth.
Cook about 15 minutes.
Blend cornstarch, water and soy sauce.
Add to vegetable mixture and stir until mixture thickens.
Add chicken.
Heat through.
Serve over hot chow mein noodles.
Serves 4.
(Stores in refrigerator well for a day or two.)
Optional - velveting the chicken : Combine chicken and baking soda in a
minutes.
Add the chicken and season with salt and
In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
In a large bowl, blend cornstarch with water.
When smooth, add chicken broth and soy sauce to bowl.
Mix well and pour over meat and vegetables.
Bring to a boil, stirring until sauce thickens.
Reduce heat to low.
Cover and simmer 10 to 15 minutes.
Serve over hot, cooked rice and chow mein noodles.
Boil chicken and cook until done.
Cube chicken when cool. Set aside.
In a medium skillet saute the butter, celery and onion.
Mix all the ingredients together and put in a 2-quart casserole dish; bake at 350\u00b0 for 30 minutes.
If you want a crunchier taste, put the chow mein noodles on top of ingredients 15 minutes before recipe is done, rather than adding to the rest of the ingredients.
Preheat oven to 350\u00b0F.
Brown the meat.
Saute veggies in the butter.
Mix all together and add the can of soup, water and 1 cup of chow mein noodles.
Put all in to a casserole dish (a deeper dish works better I have found).
sprinkle extra noodles on top.
Bake for 40-45 minutes.
Serve with rice, delicious!
Brown ground beef.
During this time, mix together the soups, then add the onion and celery, and add the chow mein noodles in a 2.5 quart dish.
Drain the gound beef when fully cooked, then combine the meat to the dish.
Bake at 375 degrees for 45 minutes, covered with foil.\r\n(This doubles very well! For the chow mein noodles, just use the full 12 oz. bag)
Marinate the chicken: Combine the 2 teaspoons soy
Stew seasoned chicken until tender.
Cool and remove from bone. Cut in small pieces.
Thicken broth chicken was stewed in with cornstarch.
Add bean sprouts (drained), chow mein vegetables (drained), soy sauce, and then add cut up chicken.
Cook rice as you normally would.
Serve chow mein and Chinese noodles on your rice.
Sprinkle generously with soy sauce.
In 1-quart casserole dish stir in all ingredients except chow mein noodles.
To bake:
Bake, uncovered at 350\u00b0 for 30 minutes. Remove from oven and sprinkle chow mein noodles on top, bake another 5 to 8 minutes and serve.
Saute kielbasa in oil over medium high heat until lightly browned.
Add water and frozen vegetables, cook separating vegetables with a fork until defrosted.
Reduce heat, add soy and cook 4-5 minutes.
Mix cornstarch and water, add to the pan and cook, stirring constantly for about 3 minutes.
Serve over rice and top with Chow Mein Noodles.
In a large pot melt butterscotch chips and chocolate chips together.
When all is melted and smooth add chow mein noodles and pecans.
Drop onto wax paper using two teaspoons and let set.
Then put into air tight container.
Freezes good as well.
Mix all ingredients in crock pot except Chinese vegetables, water, and corn starch. Cook on high until simmering.
Reduce heat and cook covered on medium for 7 hours.
Add vegetables.
Mix corn starch with water and stir into mixture until well blended.
Replace lid and cook on medium another hour.
Serve over chow mein noodles.
Brown onions in butter.
Add chicken, celery and other veggies.
Mix chicken broth, soy sauce and sugar and pour into pan with chicken and veggies.
Simmer for 30 minutes.
Thicken with the 1 tablespoon cornstarch mixed with just a little bit of water.
Serve over chow mein noodles or rice.
Saute onion and garlic in oil until tender.
Add salt.
Mix chicken broth, soy sauce and cornstarch.
Add to skillet.
Stir until mixture thickens.
Add chicken and vegetables and heat through.
Serve over rice or chow mein noodles.
Sprinkle with noodles and additional soy sauce, if desired.
alt and sugar.
Add chicken stock; cover and simmer gently
Melt margarine in large skillet and saute onions.
Mix in soup and milk.
Add chicken and cook until bubbly.
Line bottom of pan with chow mein noodles.
Add chicken and top with remaining chow mein noodles.
Bake for 20 minutes at 350\u00b0.
In large skillet, combine chicken, celery, onion, red pepper, bouillon, sugar, pepper, 1 1/2 cups water and soy sauce.
Bring to a boil; reduce heat.
Cover; simmer 10 minutes or until vegetables are tender.
Stir in bean sprouts.
In small bowl combine cornstarch and 1/4 cup water until smooth.
Over medium-high heat, carefully add to skillet mixture, stirring constantly until thickened.
Serve over chow mein noodles.
Yields 4 servings.
Put beef, pork and whole pieces of chicken in small amount of water.
When tender, remove chicken from bones; skin and dice. Combine diced chicken with beef and pork.
Bring to boil, then add onions, celery and pepper.
Cook for 15 to 20 minutes.
Then add bean sprouts, bamboo shoots and water chestnuts; cook for 15 to 20 minutes.
Combine cornstarch and soy sauce; mix well.
Then add beaded molasses to mixture.
Put this mixture in chow mein and stir constantly until thickens.
Serve hot over noodles.