HONG KONG CHICKEN CASSEROLE
1 photo of Hong Kong Chicken Casserole
By
Ellen Bales
@Starwriter
1
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
This dish goes from freezer to oven.
Picture from BH&G Oven Meals
Ingredients
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2/3 clong grain rice, uncooked
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1 1/3 cwater
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1/2 cchopped onion
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2 Tbspcooking oil
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1 can(s)(10-3/4 oz.) cream of chicken soup
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1/4 csoy sauce
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1 tspsugar
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3 ccubed cooked chicken
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1 ccelery, chopped fine
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1 cthinly sliced carrots, cooked
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1 can(s)water chestnuts, drained and sliced
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1 can(s)bamboo shoots
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1 can(s)bean sprouts
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1/2 tspground ginger
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1/2 tspdry mustard
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·soy sauce
How to Make HONG KONG CHICKEN CASSEROLE
- 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.
- Cool quickly and put mixture into a 2-qt. rectangular freezer-to-oven baking dish. Cover tightly, seal, label, and freeze.
- 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 HONG KONG CHICKEN CASSEROLE
Course/Dish: Chicken Casseroles
Regional Style: Asian
