Chinese Chicken (or Turkey) Casserole
Chinese Chicken Casserole is made with tender chicken, celery, onion, cream of mushroom soup, seasonings, and egg noodles. It has great flavor and is easy to make. This recipe also works great with turkey. This is a casserole we make each year after Thanksgiving with some of the leftover turkey.
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Ingredients Needed for Chinese Chicken Casserole:
2 1/2 cups cooked and cubed chicken or turkey
5 cups celery, sliced
1 cup onion, diced
1 large green pepper, chopped
3 Tablespoons butter
2 Tablespoons soy sauce
2 cans 14.5 ounces each cream of mushroom soup
3 cups water
3 cups No Yolks egg noodles, NOT cooked
1/2 teaspoon salt
1/2 teaspoon pepper
La Chow Crunchy Chow Mein Noodles, optional but yummy!
Instructions for Chinese Chicken Casserole:
Cook Chicken and chop it into bite-sized pieces. You can also use leftover turkey or rotisserie chicken
Pre-heat oven to 350 degrees.
Spray a 4-quart casserole dish and set aside.
While the chicken cooks, in a deep frying pan or pot, cook the prepared celery, onion, and green pepper until tender crisp in the butter.
Add cooked, cut up chicken or turkey to the vegetable mixture, stir.
Add soy sauce, cream of mushroom soup, water, salt, and pepper to the vegetable and chicken mixture. Mix well.
Stir in the uncooked egg noodles.
Put mixture in a 4-quart casserole dish that has been sprayed with cooking spray.
Cover with foil and bake at 350 degrees for 30 minutes.
After the 30 minutes, remove baking dish from the oven, remove the aluminum foil and stir.
Place casserole back into the oven without the foil and bake for 10 more minutes.
Remove from the oven and stir again. Serve hot and enjoy!
Top with freshly cracked pepper and La Choy Crunchy Chow Mien Noodles, if desired.
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Chinese Chicken Casserole
An easy casserole recipe that uses chicken or turkey.
Ingredients
- 2 1/2 cups chicken cooked and cut into bite-sized pieces
- 5 cups celery sliced
- 1 cup onion diced
- 1 large green pepper diced
- 3 tbsp butter
- 2 tbsp soy sauce
- 2 14.5 ounce cans cream of mushroom soup
- 3 cups water
- 3 cups No Yolks egg noodles uncooked
- 1/2 tsp salt
- 1/2 tsp pepper
- La Choy Chow Mein Noodles optional
Instructions
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Spray a 4-quart baking dish with non-stick cooking spray and set aside.
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If using leftover turkey from Thanksgiving, chop the turkey into bite-size pieces. If using chicken, cook it or use rotisserie chicken. After cooking, cut it into bite-size pieces.
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While the chicken cooks, slice the celery, dice the onion and chop the green pepper.
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Place butter into a large pot and begin to melt it.
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Add the vegetables and cook them until tender crisp-about 10-12 minutes.
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Add prepared chicken or turkey, soy sauce, cream of mushroom soup, water, salt and pepper to the vegetable mixture. Stir to combine.
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Add uncooked No Yolks egg noodles and stir to coat.
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Transfer mixture to the 4-quart baking dish and cover it with foil.
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Bake at 350° for 30 minutes.
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Remove from the oven and stir the casserole.
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Place back in the oven and bake for 10 more minutes without the foil to thicken the sauce.
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Remove from the oven, stir and serve with freshly cracked pepper or La Choy Crunchy Chow Mein Noodles.
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