Chicken Chow Mein Casserole
Submitted by Rian
Cubed chicken with mushrooms, water chestnuts, red pepper, and slivered almonds in a creamy soy-mushroom sauce, topped with crunchy chow mein noodles and baked bubbly. Retro comfort in one pan.
YIELD
1 casserolePREP
30 minCOOK
30 minREADY
60 minThis casserole is straight out of a 1960s church cookbook, and honestly? It still slaps.
Cubed chicken joins sautéed mushrooms, red bell pepper, water chestnuts, and slivered almonds in a creamy base of mushroom soup, mayonnaise, and soy sauce.
Scallions add a fresh bite, and that crunchy crown of chow mein noodles on top is the whole reason this dish has survived decades of potluck competition.
Thirty minutes in the oven and the bottom goes bubbly while the top stays gloriously crisp.
Pro Tips
- Sauté the garlic, mushrooms, and red pepper until just soft. They’ll continue cooking in the oven.
- Don’t stir the chow mein noodles into the casserole. They belong on top where they can stay crunchy.
- Use rotisserie chicken for the fastest assembly
- The mayonnaise adds richness without making it taste like mayo. Trust the recipe.
Ingredients
Directions
In large skillet, sauté garlic, mushrooms and red pepper in 1 to 2 tablespoons butter until soft.
Add remaining ingredients except chow mein noodles.
Heat through.
Put in 11×7 or 9×13 pan.
Top with chow mein noodles.
Bake at 350℉ (180℃) for about 30 minutes or until bubbly.
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