Chicken and Rice Chow Mein

Name: Chicken and Rice Chow Mein
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3-4 servings.
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

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

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.
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.

Nutrition Facts

Nutrition Facts: 1 serving (1-1/2 cups) equals 298 calories, 11 g fat (3 g saturated fat), 37 mg cholesterol, 1,100 mg sodium, 32 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Chow Mein Chicken in Casserole Cookbook