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Chicken Chow Mein Casserole Recipe
|Diagonally sliced celery||2 Cup (32 tbs) (1/4 Inch Pieces)|
|Onion||1 Cup (16 tbs), chopped|
|Carrot||1⁄3 Cup (5.33 tbs), chopped|
|Vegetable oil||3 Tablespoon|
|Cooked chicken||2 Cup (32 tbs), cut up|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Sliced pimiento||2 Ounce, drained (1 Jar)|
|Soy sauce||2 Tablespoon|
|Chow mein noodles||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2259 Calories from Fat 1149
% Daily Value*
Total Fat 132 g202.5%
Saturated Fat 24.1 g120.4%
Trans Fat 0 g
Cholesterol 239.4 mg
Sodium 4028.8 mg167.9%
Total Carbohydrates 182 g60.6%
Dietary Fiber 26.5 g106%
Sugars 27.2 g
Protein 105 g209.4%
Vitamin A 244.6% Vitamin C 116.6%
Calcium 310.2% Iron 189.4%
*Based on a 2000 Calorie diet
Remove cooking grid.
Place casserole directly on lava rock grate, arranging rocks around dish.
Cook and stir at MEDIUM-HIGH until vegetables are tender-crisp, about 15 minutes.
Remove from heat.
Stir in remaining ingredients except chow mein noodles.
Cover and set aside.
Spread lava rocks evenly across grate with long-handled tongs.
Replace cooking grid.
Close hood and heat grill at HIGH for 10 minutes.
Bake casserole using indirect MEDIUM heat with hood closed until hot and bubbly, 25 to 30 minutes.