HONG KONG CHICKEN CASSEROLE

By Ellen Bales
@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

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

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

How to Make HONG KONG CHICKEN CASSEROLE

Step-by-Step

1Cook 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.
2Cool quickly and put mixture into a 2-qt. rectangular freezer-to-oven baking dish. Cover tightly, seal, label, and freeze.
3To 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.