Chicken Chow Casserole

Marsha Gardner


My grandma Mill would hire me to serve at her bridge club when I was a teenager. This was a standby for her bridge club luncheons.

I recently made it for a tailgating party and wondered why I waited so long to make this casserole. I used to make it often when we were first married.

pinch tips: How to Brown Chicken





2 Tbsp
green onions, thinly sliced
1 Tbsp
1 c
celery, chopped
1 1/2 c
cooked rice
2 can(s)
cream of chicken soup
1 1/2 c
3 Tbsp
soy sauce
3 can(s)
chicken, cooked and diced
16 oz
can mushrooms, sliced, drained
2 oz
pimentos, diced, drained
3 oz
can french-fried onions
1/2 c
cashew, toasted
6 oz
chow mein noodles

Directions Step-By-Step

In a large frying pan melt butter slowly. Add onions and and brown. Stir in celery and rice; cook for a minute to coat rice.
Add soup, milk, soy sauce, chicken, mushrooms, pimentos French-fried onions and cashews. Mix well. Heat through.
Pour into a greased baking dish. Cover and bake at 375-degrees for 20 minutes. Uncover and sprinkle chow mein noodles over top. Bake for an additional 10 minutes.

About this Recipe

Course/Dish: Chicken, Casseroles
Regional Style: Asian
Other Tag: Quick & Easy