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.
21ozcondensed cream of chicken soup2 - 10.5 oz cans
1cupmilk
1Tbspsoy sauce
1/4tspblack pepper
4cupschickencooked and chopped
3cupcooked rice1 cup of uncooked rice will equal 3 cups cooked rice.
2 1/2cupschow mein 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.
Video
Notes
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.