Chow Mein Casserole Recipe
Ingredients
| Boneless chicken breasts | 1 pound | |
| Vegetable oil | 2 Tablespoon | |
| Soy sauce | 3 Tablespoon | |
| 1 envelope or teaspoon instant chicken broth | ||
| Water | 1 Cup (16 tbs) | |
| 1 divider pack (43 ounces) mushroom chow mein | ||
| Cooked rice | 2 Cup (16 tbs) | |
| Chow mein noodles | 1 Can (10oz) | |
Directions
1. Cut chicken meat into 1/4-inch-wide strips.
2. Heat oil in a medium-size skillet for 30 seconds. Add the chicken. Stir-fry quickly until chicken turns white, about 5 minutes.
3. Stir in soy sauce, instant chicken broth, water and can of sauce from chow mein.
4. Drain and rinse can of vegetables; stir into the chicken mixture; heat to bubbly-hot.
5. Layer half the cooked rice in buttered, 8-cup casserole; add half the hot chicken mixture; repeat the layering; sprinkle the top with the chow-mein noodles.
6. Bake in a moderate oven (350°) for 15 minutes, or until the mixture is bubbly-hot.
2. Heat oil in a medium-size skillet for 30 seconds. Add the chicken. Stir-fry quickly until chicken turns white, about 5 minutes.
3. Stir in soy sauce, instant chicken broth, water and can of sauce from chow mein.
4. Drain and rinse can of vegetables; stir into the chicken mixture; heat to bubbly-hot.
5. Layer half the cooked rice in buttered, 8-cup casserole; add half the hot chicken mixture; repeat the layering; sprinkle the top with the chow-mein noodles.
6. Bake in a moderate oven (350°) for 15 minutes, or until the mixture is bubbly-hot.
Chef
