Five Can Casserole

by Kathy Jacobs

Quick and easy cassorle for the Dutch Oven. Takes less than 30 minutes to cook!


  • 1 (6-ounce) can boned chicken, drained, chopped
  • 1 (6-ounce) can evaporated milk
  • 1 (3-ounce) can chow mien noodles
  • 2 can cream of celery soup
  • 1 can cream of chicken soup
  • 1/2 cup crushed potato chips


  1. Combine chicken, evaporated milk, noodles and soups in bowl; mix well.
  2. Spoon into greased dutch oven liner pan.
  3. Top with potato chips.
  4. Place liner pan in prepared Dutch Oven. (See the diagram in the right column.)
  5. Bake for 30 minutes at 350F.


One cup cooked chicken, cooked turkey or canned tuna may be substituted for canned chicken.