HONG KONG CHICKEN CASSEROLE

Ellen Bales

By
@Starwriter

Here's a recipe from an old cookbook that I'm definitely tweaking! It calls for 2 cups of cubed zucchini, but I'm not a fan, so I'm going to substitute a cup each of celery and water chestnuts. Sounds much better to me!
This dish goes from freezer to oven.
Picture from BH&G Oven Meals


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Rating:

Comments:

Serves:

6

Prep:

25 Min

Cook:

1 Hr 30 Min

Ingredients

2/3 c
long grain rice, uncooked
1 1/3 c
water
1/2 c
chopped onion
2 Tbsp
cooking oil
1 can(s)
(10-3/4 oz.) cream of chicken soup
1/4 c
soy sauce
1 tsp
sugar
3 c
cubed cooked chicken
1 c
celery, chopped fine
1 c
thinly sliced carrots, cooked
1 can(s)
water chestnuts, drained and sliced
1 can(s)
bamboo shoots
1 can(s)
bean sprouts
1/2 tsp
ground ginger
1/2 tsp
dry mustard
soy sauce

Directions Step-By-Step

1
Cook the rice in 1-1/3 cups unsalted water according to package directions; drain. In a large saucepan, cook onion in oil till crisp-tender. Add soup, 1/4 cup soy sauce, and sugar. Bring to a boil, then stir in the cooked rice, the chicken and all the remaining ingredients except the extra soy sauce.
2
Cool quickly and put mixture into a 2-qt. rectangular freezer-to-oven baking dish. Cover tightly, seal, label, and freeze.
3
To serve, bake frozen casserole, covered, in a pre-heated 400-degree oven for 1 hour. Uncover, stir casserole, and bake an additional 30 minutes.

Serve with additional soy sauce, if desired.
1/2 cup whole cashews or almonds may be stirred in for the last half hour.

About this Recipe

Course/Dish: Chicken, Casseroles
Regional Style: Asian
Other Tags: For Kids, Healthy
Hashtags: #Ginger, #rice, #soy-sauce