Recipe by Croft Girl
This simple casserole version of chicken chow mein makes great use of leftover chicken or turkey and is easy on the budget and your time. I don't measure or weigh the amount of chicken I use but the original recipe calls for 3 pounds so I've left the recipe that way. I just use whatever I have left over, or I'll stew a few chicken breasts or pieces if I'm starting from scratch. If you've got 2-3 cups of chicken you'll be in good shape. For a little extra kick add some red pepper flakes. You can easily cut this recipe in half for a smaller family.
- 1 (12 ounce) can chow mein noodles (the crunchy kind)
- 2 cups celery, chopped
- 1 cup onion, chopped
- 1⁄4 cup green pepper, chopped
- 3 lbs cooked chicken, cut up
- 2 (11 ounce) cans cream of mushroom soup
- 1 (11 ounce) can water
- 1 tablespoon soy sauce (I prefer Kikkoman's Lite)
Directions See How It's Made
- Preheat oven to 350 degrees F.
- In bottom of 9x13 casserole dish, put a layer of chow mein noodles followed by chicken and vegetables. Top with remaining noodles.
- Mix soup with 1 can of water. Spoon soup mixture over vegetables.
- Drizzle soy sauce over all.
- Bake at 350°F for 30-40 minutes.