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.
- Preheat the oven to 375F. Lightly spray the inside of a 9×13 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.
Frequently Asked Questions & Expert Tips
Store chicken chow mein casserole in an air-tight container kept in the refrigerator for 3-4 days. The noodles on top may soften the longer it sits.
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
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Chicken Chow Mein Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 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
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
Amanda Davis
Latest posts by Amanda Davis (see all)
- Witch Finger Cookies - October 8, 2024
- Homemade Croutons - October 4, 2024
- Mummy Cookies - October 1, 2024
Julie says
I’m sorry, Amanda, but I cannot leave a good review on this, and for that I apologize.
After seeing a 4.97 review with 65 votes, I was excited to try this recipe, but I have never been so disappointed in a recipe in my life! First of all, it had a ton of ingredients–most of which you had to julienne and dice, and the prep time was supposed to be 25 minutes–NOT! It was 45 minutes easily, and trust me–there was nothing easy about it.
Well, with a 4.97 review, it should be realllly good, so it should be worth it, right? WRONG! It was the most tasteless casserole I have ever had, and the chow mein noodles on top? Reallly boring in looks and in taste. Now I’m really upset because I made a ton of this stuff (the recipe makes a ton!), so I have to eat it again, which I’m not looking forward to.
And to top it all off? My stomach is upset now after eating it.
NO WAY this is a 4.97-star recipe!
Thanks for letting me vent.
Amanda Davis says
Hi Julie. I’m sorry you had a negative experience with one of our recipes. Can I ask if you substituted anything or made any other changes? I of course appreciate your honesty and want to make sure that the recipe works as stated.
Pauline says
Loved the recipe. Can it be frozen and chow me in noodles added after thawing?
Amanda Formaro says
Yes that should work
Lynda says
I used to make this 40 years ago but lost the recipe. It is great!!
Miranda Brough says
I wouldn’t use the Chinese style mein noodles or ramen again, they are too brittle. The kind in the photo work much better. It’s filling but not a great meal;. Just mediocre. Kids will definitely like it. It could be used as a substitute in making Hawaiian 🌺 haystacks.