Oriental Chicken Casserole

Submitted by OceanLuvinGranny

"This recipe came from the back of an instant rice box. Its a good one if you are in a hurry to cook dinner. It tastes pretty good too. You can add things you normally like in this type of casserole and that's what makes it so versatile. Sometimes, I even add a hotter, spicy flavor to it, depending on our mood at the time. Cook time does not include time to cook zucchini."

 

• Ready In: 50mins
• Ingredients: 15
• Yields: 1 casserole
• Serves: 5

ingredients

• 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
• 1 cup mayonnaise
• 1⁄4 cup green onion, finely chopped
• 1 cup celery, sliced
• 1 cup mushroom, sliced
• 2 cups zucchini, sliced thick and then quarter the slices
• 1⁄4 cup chicken broth (I use Swanson canned or in the carton)
• 1⁄8 teaspoon pepper
• 1 1⁄2 cups instant rice
• 1⁄4 cup chinese beef gravy
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1 (3 ounce) can chow mein noodles (the crispy ones)

directions

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