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.
RECIPE & INGREDIENTS HERE -
Equipment
13x9 baking dish
Large skillet
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
1/4 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 1/2 cups chow 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.
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.
Chicken Chow Mein Take-Out Style | Chicken Recipe For Dinner #subscribe
Today I am making stir-fried chicken chow mein easy. RECIPE LINK below! This recipe is similar to the way my local Chinese Take-Out restaurant makes it. The vegetables and sauce ingredient ratios are up to you. The noodles can be substituted with your favorite thin pasta as well. Chow mein is a staple in most Chinese restaurants and I have tried so many variations. This recipe is my recreation from one of my local spots I order take-out from. The addition of chicken makes this dish a hearty stir-fry dinner I love to make.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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0:00 Intro
0:13 Chicken Prep
0:57 Chow Mein Noodle Prep
2:36 Sauce Mixture
3:39 Fresh Ingredients
4:44 Ready To Stir Fry
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PRINTABLE RECIPE
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⭐️LO MEIN RECIPE
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CHOW MEIN Noodles Recipe
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Special Chicken Chow Mein With Vegetables (One Pot Chinese Cooking) Oven Baked Noodles
Chicken Chow Mein With Vegetables is an easy noodle dish. The chow mein noodles are baked in the oven. The topping ingredients are stir fried in a delicious sauce and poured on the noodles. Baking noodles is really convenient if you are having a party or big gathering of people.
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Recipe is below:
For a total no stir fry Chicken Chow Mein With Vegetables, simply add the ingredients into the noodles and bake together. Either way, it's a great way to serve chow mein, especially for parties and big family dinners. Delicious and easy to make this popular dish.
OVEN BAKED CHICKEN CHOW MEIN
Ingredients for the chow mein:
16 oz. fresh chow mein noodles
3 tablespoons cooking oil
1 teaspoon salt
1 teaspoon sesame oil
1 teaspoon brown sugar
1 tablespoon dark soy sauce
Boil chow mein noodles. Strain noodles. Put cooking oil to coat baking tray. Spread noodles in tray and add salt, sesame oil and dark soy sauce. Toss noodles briefly to coat noodles. Put tray of chow mein in oven and bake at 320 degrees for 1/2 an hour. Toss noodles 2 to 3 times during cooking.
Ingredients for the topping:
2 tablespoons cooking oil
4 to 6 oz. sliced chicken
1/2 cup Chinese sausage sliced
1 tablespoon ginger and garlic
1/2 cup sliced onions
1/2 cup sliced celery
1/2 cup orange peppers
1/2 cup red peppers
1 cup Chinese vegetables (ie. yu choy)
1 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon light soy sauce
1 tablespoon oyster flavored sauce
3 tablespoons cornstarch mixed with 1 cup water
1 teaspoon dark soy sauce
1/2 cup chopped green onions
Preheat pan at medium heat and add cooking oil. Add ginger garlic with onions, celery, orange peppers, red peppers and Chinese vegetables. Stir fry briefly. Add sliced chicken to one section of pan and grill for 30 seconds. Add Chinese sausage and stir fry all the ingredients briefly. To make sauce, add cornstarch solution to ingredients and mix well. Add dark soy sauce to color the sauce. Mix in chopped green onions just before serving.
Remove tray of chow mein from oven. Spread topping over chow mein. Serve in individual bowls or plates. Enjoy!
Note: For complete no stir fry chow mein, simply add all the ingredients such as chicken, Chinese sausage, onions, celery, orange peppers, and red peppers to the chow mein noodles. Mix well and bake all the ingredients together. Just slice the meat and vegetables a little thinner for easier cooking. Omit the Chinese vegetables and cornstarch solution.
Tuna Chow Mein Noodle Casserole * Vintage Recipe * Quick & Easy Recipe
Tuna Chow Mein Noddle Casserole – Vintage Recipe
1 can chicken rice soup
1 can cream of mushroom soup
2 (5 oz) cans of tuna
20 ounces of evaporated milk
1 cup of celery sauteed in butter
1 8 ounce package of chow mein noodles
Salt and pepper to taste
Mix together in casserole and bake one hour at 300 degrees
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One Pot Chicken Chow Mein: loaded with veggies! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
1 tablespoon canola oil
3 boneless skinless chicken breasts, cubed
3 cups shredded cabbage or coleslaw mix
2 large carrots peeled and shredded
1 red pepper thinly sliced
1 cup stringless snap peas
2 teaspoons minced garlic
1 teaspoon minced ginger
¼-½ teaspoon red pepper flakes
4 cups chicken broth*
⅓ cup soy sauce*
⅓ cup hoisin sauce
375 grams whole grain spaghettini pasta (or an equal amount of dried ramen or chow mein noodles)
2 tablespoons water optional
1 tablespooon corn starch optional
honey for sweetening optional
Instructions
Add oil to a large pot and cook chicken over medium-high heat, just until mostly browned.
Add pepper, peas, cabbage and carrot and cook for 2-3 minutes, until veggies are softened slightly.
Add garlic, ginger, and pepper flakes and cook 1 minute.
Stir in broth, soy sauce and hoisin sauce and bring to a boil over medium-high heat. Add pasta and reduce heat to medium.
Cover and cook, stirring every couple of minutes so that the pasta doesn't stick together (we don't want clumps!), until al dente or desired tenderness is reached.
If desired, combine corn starch and water and stir into pasta to thicken sauce. You can also add a tablespoon or so of honey to balance out the soy sauce if needed. Serve.