Oriental Chicken Casserole

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READY IN: 50mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups cooked chicken (can either cube it or coarsely shred)
  • 2
    tablespoons lemon juice
  • 1
    tablespoon soy sauce
  • 1
    (14 ounce) can Chinese vegetables
  • 14
    cup green onion, finely chopped
  • 1
    cup celery, sliced
  • 1
    cup mushroom, sliced
  • 2
    cups zucchini, sliced thick and then quarter the slices
  • 14
    cup chicken broth (I use Swanson canned or in the carton)
  • 18
    teaspoon pepper
  • 1 12
    cups instant rice
  • 14
    cup chinese beef gravy
  • 1
    (8 ounce) can water chestnuts, drained and chopped
  • 1
    (3 ounce) can chow mein noodles (the crispy ones)
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DIRECTIONS

  • Sprinkle chicken with lemon juice and soy sauce. Marinate and chill for 30 minutes.
  • Saute onion, celery and mushrooms until just tender.
  • Cook cut up zucchini for about 5 minutes in boiling water until just tender. Drain and set aside.
  • Drain liquid from chinese vegetables and add to chicken broth to make the 1 1/4 Celsius liquid.
  • Combine all ingredients except chow mein noodles. Mix well.
  • Turn into a greased 9x13 dish.
  • Sprinkle noodles on top and bake at 350 degrees for 40 minutes.
  • Refrigerate any leftovers.
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