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.


★★★★★ 1 vote



  • 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

How to Make Chicken Chow Casserole


  1. 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.
  2. Add soup, milk, soy sauce, chicken, mushrooms, pimentos French-fried onions and cashews. Mix well. Heat through.
  3. 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.

Printable Recipe Card

About Chicken Chow Casserole

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

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