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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 3 |
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I sometimes make this recipe with leftover chicken and rice. My children keep me running most of the day, so a quick casserole for dinner helps smooth out bumps in our schedule.Beth Pallwitz, Tacoma, Washington Ingredients:
1 cup cubed cooked chicken |
1/4 cup chopped celery |
1/4 cup chopped onion |
2 teaspoons canola oil |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
2 tablespoons reduced-sodium soy sauce |
1 to 1-1/4 teaspoons ground ginger |
2 cups cooked rice |
1/2 cup chow mein noodles |
Directions:
1. In a large skillet, saute the chicken, celery and onion in oil until chicken is no longer pink. Add the soup, soy sauce and ginger; cook and stir until bubbly. Stir in rice.
2. Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes or until heated through. Uncover; sprinkle with noodles. Bake 5-10 minutes longer or until noodles are crisp. Yield: 3-4 servings.
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