Ingredients for Chinese Chicken Casserole
- Vegetable Oil
- Ground Chicken
- 2 stalks celery, chopped
- 1 medium onion, chopped
- Mushroom Pieces
- 1 cup frozen peas and carrots
- 1 cup milk
- Condensed Cream Of Chicken Soup
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Parsley Flakes
- 4 tablespoons butter
- 1/2 cup sliced almonds
- Dry Breadcrumbs
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How to Make Chinese Chicken Casserole
- Preheat oven to 350°F (175°C).
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes, 2 stalks celery (chopped), and 1 medium onion (chopped). Cook until chicken is cooked through and vegetables are tender-crisp, about 8-10 minutes.
- Add 8 oz sliced mushrooms, 1 cup frozen peas and carrots, and cook for 2-3 minutes more.
- Stir in 1 cup milk, 1 cup chicken broth, 2 tablespoons soy sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons chopped fresh parsley.
- Mix well to combine.
- Pour the chicken mixture into a greased 1 1/2-quart casserole dish.
- In a small bowl, melt 4 tablespoons butter. Stir in 1/2 cup sliced almonds and 1 cup bread crumbs.
- Sprinkle the almond bread crumb mixture evenly over the top of the casserole.
- Bake, uncovered, for 40 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
14g
Fat
45g
Carbs
10g
