Dump-and-Bake Egg Roll Casserole - The Seasoned Mom

Name: Dump-and-Bake Egg Roll Casserole - The Seasoned Mom
Ingredients: 8 ounces sliced fresh mushrooms; 2 green onions, (sliced); 1 (14 ounce) bag coleslaw mix ((about 6 ¾ cups)); ½ cup grated or “matchstick” carrots; 1 cup uncooked long-grain white rice; 1 ½ cups less sodium chicken broth; ½ cup less sodium soy sauce; ¼ cup light brown sugar; 3 tablespoons hoisin sauce; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 2 teaspoons minced garlic ((about 2 large cloves)); 1 ½ teaspoons grated fresh ginger ((or ½ teaspoon ground ginger)); 2 cups cooked, shredded or diced chicken ((such as the meat from a rotisserie chicken)); Optional garnish: additional sliced green onions; chow mein noodles

"With just 5 minutes of prep, this dump-and-bake egg roll casserole is an easy dinner that cooks in one dish! A healthy twist on the classic!..."

INGREDIENTS

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8 ounces sliced fresh mushrooms

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2 green onions, (sliced)

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1 (14 ounce) bag coleslaw mix ((about 6 ¾ cups))

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½ cup grated or “matchstick” carrots

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1 cup uncooked long-grain white rice

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1 ½ cups less sodium chicken broth

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½ cup less sodium soy sauce

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¼ cup light brown sugar

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3 tablespoons hoisin sauce

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1 tablespoon sesame oil

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1 tablespoon rice vinegar

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2 teaspoons minced garlic ((about 2 large cloves))

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1 ½ teaspoons grated fresh ginger ((or ½ teaspoon ground ginger))

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2 cups cooked, shredded or diced chicken ((such as the meat from a rotisserie chicken))

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Optional garnish: additional sliced green onions; chow mein noodles

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