Tag Archives: casserole

Chicken Chow Mein Casserole Recipe

Chicken Chow Mein Casserole
Chicken Chow Mein Casserole

Casserole recipes are useful for the home cook’s meal planning. They are a convenient entrée for a dinner meal, can be prepared ahead of time, are often a great way to use leftovers and re-purpose them into a new entrée, and they can stretch the food dollar.  My Chicken Chow Mein Casserole is one that fits that bill nicely.

Chicken Chow Mein Casserole
Chicken Chow Mein Casserole

This casserole will easily feed four people and there might be some left over for someone’s lunch the next day! This recipe calls for cooked chicken but I often substitute turkey if I have some left over from a roasted turkey.  All it takes is one cup cubed chicken which is what one good-sized chicken breast will yield. So, when you think about it – if you were to serve chicken breasts for a family of four, you would need to buy four chicken breasts for a meal. However, you can make this casserole with one good-sized chicken breast and still feed four people (see what I mean about extending the food dollar).

Chicken Chow Mein Casserole
Chicken Chow Mein Casserole

This recipe does not take a lot of costly ingredients which makes it economical to make. Apart from the chicken breast, only celery, onion, mushrooms, a tin of cream of chicken soup, a bit of chicken broth, some garlic, red pepper, a few sliced water chestnuts (which are optional and I buy when they are on sale), some cashew pieces, and chow mein noodles are required as ingredients.

Chicken Chow Mein Casserole
Chicken Chow Mein Casserole

For the chicken, you can use leftover chicken (or turkey) from a roasted foul, poach a chicken breast, or even use some meat from a rotisserie chicken from the supermarket.  The casserole itself is not difficult to prepare. Sauté the vegetables, open a can of soup, combine all the ingredients into a casserole, and bake in the oven.

Chicken Chow Mein Casserole
Chicken Chow Mein Casserole

This Chicken Chow Mein Casserole can be made several hours ahead, or even the night before, so it’s ready to pop into the oven when you get home from work.

Chicken Chow Mein Casserole
Chicken Chow Mein Casserole

[Printable recipe follows at end of posting]

Chicken Chow Mein Casserole

Ingredients:

1 cup cooked chicken, cubed

3 tbsp butter
2 cloves garlic, minced
¼ cup chopped onion
1 cup chopped celery
¼ cup diced red pepper
2½ oz sliced mushrooms (about ¾ cup)

½ cup chicken broth
1 – 284ml tin Cream of Chicken Soup
1/8 tsp ground ginger
2 tbsp Parmesan cheese

½ cup cashew pieces, chopped
2½ oz (72 g) sliced water chestnuts, drained and rinsed

2½ oz chow mein noodles (reserve 1 oz for casserole topping)

Method:

Grease 1½ quart casserole and set aside. Preheat oven to 350°F.

Melt butter in skillet over medium heat.  Sauté garlic, onion, celery, red pepper, and mushrooms, stirring constantly, for 3-4 minutes, just until the onions are transparent.

Combine the chicken broth and soup together in bowl or large measuring cup.  Stir in the ground ginger and Parmesan cheese. Transfer the sautéed vegetables to large bowl and add the chicken, soup mixture, cashew pieces, and water chestnuts. Mix together.  Carefully fold in 1½ oz chow mein noodles.  Transfer mixture to prepared casserole and sprinkle with remaining 1 oz chow mein noodles. Bake for 30-35 minutes, or until casserole is hot and bubbly.

Yield:  Apx. 4 servings

Chicken Chow Mein Casserole

An easy-to-prepare flavorful casserole that makes great use of leftover chicken.
Course Main Course
Servings 4
Author My Island Bistro Kitchen

Ingredients

  • 1 cup cooked chicken, cubed
  • 3 tbsp butter
  • 2 cloves garlic, minced
  • 1/4 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup diced red pepper
  • 2.5 oz sliced mushrooms (about 3/4 cup)
  • 1/2 cup chicken broth
  • 1 284ml tin Cream of Chicken Soup
  • 1/8 tsp ground ginger
  • 2 tbsp Parmesan cheese
  • 1/2 cup cashew pieces, chopped
  • 2 1/2 oz sliced water chestnuts, drained and rinsed
  • 2.5 oz chow mein noodles (reserve 1 oz for casserole topping)

Instructions

  1. Grease 1½ quart casserole and set aside. Preheat oven to 350°F.
  2. Melt butter in skillet over medium heat. Sauté garlic, onion, celery, red pepper, and mushrooms, stirring constantly, for 3-4 minutes, just until the onions are transparent.

  3. Combine the chicken broth and soup together in bowl or large measuring cup. Stir in the ground ginger and Parmesan cheese. Transfer the sautéed vegetables to large bowl and add the chicken, soup mixture, cashew pieces, and water chestnuts. Mix together. Carefully fold in 1½ oz chow mein noodles. Transfer mixture to prepared casserole and sprinkle with remaining 1 oz chow mein noodles.
  4. Bake for 30-35 minutes, or until casserole is hot and bubbly.

 

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Chicken Chow Mein Casserole
Chicken Chow Mein Casserole
Chicken Chow Mein Casserole
Chicken Chow Mein Casserole

Hawaiian Fiesta Casserole

 

Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole

Last week I cooked a boiled ham dinner and, despite that I had my local butcher cut me a small smoked picnic ham, it still had a lot of meat on it. You can get my method for making a boiled ham dinner here. After sandwiches and leftovers for a few nights, I decided it was time to find another use for the rest of the ham. I am not one to throw out food so I always find ways to use up leftovers.

Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole

So, I made what I call a Hawaiian Fiesta Casserole aptly named because, in addition to the ham, it has pineapple, rice, and bright green broccoli florets.  This casserole is not difficult to make but it does take a bit of time, planning, and coordination since the rice and broccoli have to be pre-cooked and the pineapple fried (yes, fried).

I use about 7.5 ounces of diced cooked ham for this recipe.  Use fresh broccoli if at all possible and only barely cook it.  Broccoli cooks super fast and, if it is overcooked, it may go to “mush” when it is baked in the casserole.  For this recipe, it needs no more cooking than a minute or two.

Fresh pineapple can be used but I use canned pineapple chunks because I use 1/4 cup of the pineapple juice in the sauce to give it a bit of sweet flavour.

Any kind of cream-based soup can be used in this casserole – cream of celery, broccoli, broccoli and cheese, or mushroom. I often use cream of celery soup as it is a mild soup that doesn’t compete with other flavours in the casserole but the other soups work well, too.

Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole

Ingredients:

½ cup cooked rice
1 – 10 oz can cream of celery soup (or cream soup of choice)
2 tbsp sour cream
1/3 cup milk
½ tbsp liquid chicken bouillon
½ tbsp butter
2 tbsp brown sugar
5 oz fresh broccoli florets
7½ oz cooked ham, diced (apx. 1½ cups)
1 cup pineapple chunks, drained (retain ¼ cup of the juice)

½ cup fine bread crumbs
2 tbsp finely grated Parmesan cheese

Method:

Cook rice according to package instructions

In large measuring cup, mix the soup, sour cream, milk, pineapple juice, and liquid chicken bouillon together. Set aside.

Melt butter in small frypan over medium high heat. Stir in brown sugar until it melts. Add pineapple chunks and cook over medium heat for 2-3 minutes, stirring often. Remove from heat and set aside.

Cook broccoli in boiling salted water over high heat for 1-2 minutes. Do not overcook.

To assemble casserole:

Grease a 1.5 litre casserole dish or, alternatively, spray with cooking oil. Spread cooked broccoli on bottom of casserole dish.

Sprinkle cooked rice on top of broccoli.

DSCN2108

Add a layer of pineapple chunks.

Lastly, add the layer of ham.

Pour soup mixture over casserole contents.

In small dish, mix the bread crumbs and Parmesan cheese together and sprinkle over casserole.

Bake for 25-30 minutes or until top of casserole is lightly tanned and soup starts to bubble around the edges. Remove from oven and let stand for at least 10 minutes to allow casserole to set before serving.

Yield: 4-6 servings

Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole

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Hawaiian Fiesta Casserole

Yield: Apx. 4-6 servings

A casserole filled with a wonderful blend of flavors - ham, rice, broccoli, and pineapple all smothered in a rich creamy sauce.

Ingredients

  • ½ cup cooked rice
  • 1 – 10oz can cream of celery soup (or cream soup of choice)
  • 2 tbsp sour cream
  • 1/3 cup milk
  • ½ tbsp liquid chicken bouillon
  • ½ tbsp butter
  • 2 tbsp brown sugar
  • 5 oz. fresh broccoli florets
  • 7½ oz cooked ham, diced (apx. 1½ cups)
  • 1 cup pineapple chunks, drained (retain ¼ cup of the juice)
  • ½ cup fine bread crumbs
  • 2 tbsp finely grated Parmesan cheese

Instructions

  1. Cook rice according to package instructions
  2. In large measuring cup, mix the soup, sour cream, milk, pineapple juice, and liquid chicken bouillon together. Set aside.
  3. Melt butter in small frypan over medium high heat. Stir in brown sugar until it melts. Add pineapple chunks and cook over medium heat for 2-3 minutes, stirring often. Remove from heat and set aside.
  4. Cook broccoli in boiling salted water over high heat for 1-2 minutes. Do not overcook.
  5. To assemble casserole:
  6. Grease a 1.5 litre casserole dish or, alternatively, spray with cooking oil. Spread cooked broccoli on bottom of casserole dish. Sprinkle cooked rice on top of broccoli. Add a layer of pineapple chunks. Lastly, add the layer of ham.
  7. Pour soup mixture over casserole contents.
  8. In small dish, mix the bread crumbs and Parmesan cheese together and sprinkle over casserole.
  9. Bake for 25-30 minutes or until top of casserole is lightly tanned and soup starts to bubble around the edges. Remove from oven and let stand for at least 10 minutes to allow casserole to set before serving.
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Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole