An easy-to-prepare flavorful casserole that makes great use of leftover chicken.
AuthorMy Island Bistro Kitchen
1cupcooked chicken, cubed
2cloves garlic, minced
1/4cupdiced red pepper
2.5ozsliced mushrooms (about 3/4 cup)
1284mltin Cream of Chicken Soup
1/2cupcashew pieces, chopped
2 1/2ozsliced water chestnuts, drained and rinsed
2.5ozchow mein noodles (reserve 1 oz for casserole topping)
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.