Chicken Chow Mein Casserole

Chicken chow mein casserole with veggies, chicken, rice, and a creamy sauce that’s topped with crunchy chow mein noodles. This hot dish is quick and easy to assemble making it perfect for busy weeknights.

Why this recipe works

This Asian-inspired casserole couldn’t be easier to make. First saute your veggies then create a thick and comforting sauce with cream of chicken soup, soy sauce, and milk. Pour it all into a casserole dish and bake until hot and bubbly, then top with chow mein noodles.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – You can use leftover chicken, pre-made rotisserie chicken, leftover turkey, boiled chicken breasts/thighs, or even pork if desired.

ADDITIONS – If you don’t have condensed cream of chicken soup, make your own homemade cream of chicken soup, or use condensed cream of mushroom soup instead. To bump up the mushroom flavor even more, you can add 8 ounces of sliced button mushrooms along with the celery and other vegetables. You can use leftover rice; however, if you don’t have leftover rice, you can easily make it. You will need 1 cup of uncooked rice to get 3 cups of cooked rice. To make this spicy, add up to 1 teaspoon of crushed red pepper flakes (or more to taste).

How to Make Chicken Chow Mein Casserole

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 375F. Lightly spray the inside of a 9×13 inch casserole dish with cooking spray.
2. Add the butter to a large, deep skillet over medium heat. Once melted, add the celery, carrot, red bell pepper, and onion, and turn the heat up to high. Cook, stirring constantly, until the vegetables are starting to soften, about 3 to 5 minutes.
3. Turn the heat back down to medium. Add the garlic and cook 30 seconds, stirring constantly.
4. Add the condensed cream of chicken soup, milk, soy sauce, and black pepper. Stir to combine.
5. Stir in the chicken and rice.
6. Transfer the mixture to the prepared casserole dish. Spread the chow mein noodles evenly on top. Cover the dish with aluminum foil.
7. Bake until the casserole is warm throughout, about 30 minutes.
8. Serve topped with sliced scallion and minced red bell pepper.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Chicken chow mein casserole is a versatile dish. Feel free to add in or subtract any ingredients you’d like. Broccoli, water chestnuts, sliced almonds, cashews, cabbage, or mushrooms make great additions. Serve warm from the oven with a crisp side salad or vegetable spring rolls.

More Asian Inspired Recipes

• Asian Broccoli Slaw
• Chicken Fried Rice
• Vegetable Spring Rolls
• Teriyaki Chicken and Rice
• Egg Roll in a Bowl

More Casserole Recipes

• Broccoli Casserole
• 7 Layer Casserole
• John Wayne Casserole
• Chicken and Dumpling Casserole
• Mexican Chicken and Rice Casserole
• Chicken Enchilada Casserole
• Tuna Casserole
• Chicken Noodle Casserole

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Chicken Chow Mein Casserole

This Asian-inspired casserole couldn't be easier to make with fresh veggies, cream of chicken soup, soy sauce, and chow mein noodles to top it all off.

4.91 from 66 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American, Chinese

Servings: 8 servings

55 minutes mins

Calories: 577

Author: Amanda Davis

Ingredients

• ▢ 3 Tbsp unsalted butter
• ▢ 3 ribs celery medium-large, sliced
• ▢ 3 carrots medium-large, peeled and julienned.
• ▢ 1 large red bell pepper deseeded and chopped
• ▢ 1 medium yellow onion peeled and diced
• ▢ 3 cloves garlic crushed
• ▢ 21 oz condensed cream of chicken soup 2 – 10.5 oz cans
• ▢ 1 cup milk
• ▢ 1 Tbsp soy sauce
• ▢ ¼ tsp black pepper
• ▢ 4 cups chicken cooked and chopped
• ▢ 3 cup cooked rice 1 cup of uncooked rice will equal 3 cups cooked rice.
• ▢ 2 ½ cups chow mein noodles

Things You’ll Need

• ▢
  13×9 baking dish
• ▢
  Large skillet

Before You Begin

• You can use leftover rice; however, if you don’t have leftover rice, you can easily make it. You will need 1 cup of uncooked rice to get 3 cups of cooked rice. *
• Leftover chicken, rotisserie chicken, or leftover turkey works well.
• If you don’t have condensed cream of chicken soup, you can use condensed cream of mushroom soup instead. To bump up the mushroom flavor even more, you can add 8 ounces of sliced button mushrooms along with the celery and other vegetables.
• To make this spicy, add up to 1 teaspoon of crushed red pepper flakes (or more to taste).
• If you can’t find chow mien noodles, you can substitute with ramen noodles or dried egg noodles.

Instructions

• Preheat the oven to 375F. Lightly spray the inside of a 9 by 13-inch casserole dish with cooking spray.
• Add the butter to a large, deep skillet over medium heat. Once melted, add the celery, carrot, red bell pepper, and onion, and turn the heat up to high. Cook, stirring constantly until the vegetables are starting to soften, about 3 to 5 minutes.
• Turn the heat back down to medium. Add the garlic and cook 30 seconds, stirring constantly.
• Add the condensed cream of chicken soup, milk, soy sauce, and black pepper. Stir to combine.
• Stir in the chicken and rice.
• Transfer the mixture to the prepared casserole dish. Spread the chow mein noodles evenly on top. Cover the dish with aluminum foil.
• Bake until the casserole is warm throughout, about 30 minutes.
• Serve topped with sliced scallion and minced red bell pepper.

Nutrition

Serving: 1serving | Calories: 577cal | Carbohydrates: 81g | Protein: 32g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1241mg | Potassium: 562mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4870IU | Vitamin C: 30mg | Calcium: 77mg | Iron: 4mg

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