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Five Can Casserole

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
forgiven-1

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Just the thing for a quick supper.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 1001 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. Stir the chicken, milk, cream of chicken soup, cream of mushroom soup, and noodles together in a mixing bowl; pour into the prepared casserole dish. Bake in the preheated oven until hot and bubbly, about 25 minutes.
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Reviews

Debra Tiihonen
41

Debra Tiihonen

4/14/2009

wow, were are the veggies for this recipe. It seemed awful soupy to me. I liked it much better once I added a 16 oz bag of brocoli, cauliflower and carrots to it.Rating is for recipe without the veggies added.

CortWynn
26

CortWynn

4/23/2009

Followed these directions to a "T". I really wanted to like it, but the chow mein noodles were soft and chewy...so it was kinda gross. My husband couldn't even eat this...it might be good with out the chow mein "chewy-ness" going on...

Sarah Jo
17

Sarah Jo

4/17/2009

This was okay at best. I did stir in one package of frozen broccoli and a couple cups of shredded sharp cheddar. And added pepper. We all ate it. It just needs a little more umph.

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