Oriental Chicken Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe came from the back of an instant rice box. Its a good one if you are in a hurry to cook dinner. It tastes pretty good too. You can add things you normally like in this type of casserole and that's what makes it so versatile. Sometimes, I even add a hotter, spicy flavor to it, depending on our mood at the time. Cook time does not include time to cook zucchini. Ingredients:
2 cups cooked chicken (can either cube it or coarsely shred) |
2 tablespoons lemon juice |
1 tablespoon soy sauce |
1 (14 ounce) can chinese vegetables |
1 cup mayonnaise |
1/4 cup green onion, finely chopped |
1 cup celery, sliced |
1 cup mushroom, sliced |
2 cups zucchini, sliced thick and then quarter the slices |
1/4 cup chicken broth (i use swanson canned or in the carton) |
1/8 teaspoon pepper |
1 1/2 cups instant rice |
1/4 cup chinese beef gravy |
1 (8 ounce) can water chestnuts, drained and chopped |
1 (3 ounce) can chow mein noodles (the crispy ones) |
Directions:
1. Sprinkle chicken with lemon juice and soy sauce. Marinate and chill for 30 minutes.
2. Saute onion, celery and mushrooms until just tender.
3. Cook cut up zucchini for about 5 minutes in boiling water until just tender. Drain and set aside.
4. Drain liquid from chinese vegetables and add to chicken broth to make the 1 1/4 Celsius liquid.
5. Combine all ingredients except chow mein noodles. Mix well.
6. Turn into a greased 9x13 dish.
7. Sprinkle noodles on top and bake at 350 degrees for 40 minutes.
8. Refrigerate any leftovers.
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