With mushrooms, asparagus, curry powder and chow mein noodles.
From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.
1 (4 oz.) can mushrooms
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup 2 Tbsp. flour (slight)
1 tsp. salt
1/2 tsp. curry powder
1 tall can evaporated milk
1 cup cooked cubed chicken
1 (10 oz.) pkg. frozen cut asparagus, cooked
1 (3 oz.) can chow mein noodles
1 cup shredded Cheddar cheese
Drain mushrooms, reserving the liquid. Add H20 to liquid to make 1/2 cup. Melt butter, add mushrooms and onion, curry, and blend.
Slowly add mushroom liquid and milk to mixture, stirring, and cook until thickened. Stir in chicken, asparagus, noodles.
Turn into buttered 1-1/2 quart casserole, top with cheese, bake at 350 deg. 20 to 30 minutes.
Recipe makes 5 to 6 servings.