Chicken Almond With Chow Mein Noodles is preserved from a printed cornstarch recipe card in the Oriental section of My Mom’s Recipe Box. The original scan is included alongside the transcription.
Original Recipe Card
Ingredients
- 1/4 cup chopped onion
- 1/2 cup chopped celery
- 2 tsp. melted butter
- 1 can cream of mushroom soup
- 1 cup chicken stock
- 1 tbs. cornstarch
- 2 tbs. lemon juice
- 1 tbs. soy sauce
- 1/2 cup toasted, slivered almonds
- 2 cups diced, cooked chicken
- 1 tsp. salt
- 1/8 tsp. pepper
Directions
Cook onion and celery in butter until tender. Add soup and stock, heat to boiling. Combine cornstarch, lemon juice and soy sauce. Mix until smooth. Add to soup mixture and cook over low heat, stirring until thickened. Add chicken, almonds, salt and pepper. Serve over heated chow mein noodles. Makes 6 servings.
Yield
Makes 6 servings.
Preservation Notes
The complete printed card and its identifying numbers are visible in the scan, along with the original staples.
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
