Recipe Background
Takeout can't compare to the comforts and warmth of a homecooked meal, and doubly so when Chow Mein Casserole is on the menu! The tangy umami sauce, the tender noodles ready to scoop it all up, the savory chicken, the crunchy nuts and the bok choy... all the greatest from your favorite Chinese dish are here, ready to serve up some tasty fun! While it does take a little more time to put Chow Mein Casserole together, you never have to worry about not having enough: you'll have plenty for leftovers so you can experience the love all over again!
Takeout can't compare to the comforts and warmth of a homecooked meal, and doubly so when Chow Mein Casserole is on the menu! The tangy umami sauce, the tender noodles ready to scoop it all up, the savory chicken, the crunchy nuts and the bok choy... all the greatest from your favorite Chinese dish are here, ready to serve up some tasty fun! While it does take a little more time to put Chow Mein Casserole together, you never have to worry about not having enough: you'll have plenty for leftovers so you can experience the love all over again!
Ingredients
- 1 cup reduced-sodium chicken broth
- 1/4 cup hoisin sauce
- 2 tablespoons fresh ginger grated
- 4 teaspoons cornstarch
- 1/2 teaspoon crushed red pepper
- 1/8 teaspoon ground black pepper
- 1 pound chicken breast halves skinless and boneless, cut into 1-inch strips
- 2 medium onions cut into thin wedges
- 2 cups bok choy sliced
- 1 cup celery sliced
- 1 cup carrots sliced
- 3/4 cup green sweet pepper chopped
- 6 cloves garlic minced
- 2 cups brown rice cooked
- 1 cup chow mein noodles coarsely broken
- 1/2 cup cashews
- 1/4 cup green onions thinly sliced
Directions
- Preheat the oven to 400 degrees F.
- Lightly coat a 2-quart rectangular baking dish with cooking spray.
- In a medium bowl, whisk the broth, the hoisin sauce, the ginger, the cornstarch, the red pepper, and the black pepper together. Set aside.
- Lightly coat an extra-large skillet with cooking spray and heat over medium-high.
- Add the chicken breasts to the skillet and cook until they are lightly browned.
- Transfer the chicken breasts from the skillet.
- Add the onion, the bok choy, the celery, the carrots, and the sweet peppers to the skillet and cook until the veggies start to soften, about 3-4 minutes.
- Add the garlic to the veggie mixture and cook until it is fragrant, about 30 seconds.
- Stir the sauce into the veggie mixture and cook, while stirring, until the sauce has thickened and is bubbly, about 3 minutes.
- Stir the cooked rice and the browned chicken into the sauce mixture.
- Spoon the chicken and rice mixture into the prepared baking dish.
- Cover the mixture with foil and bake until the casserole is bubbly and the chicken is cooked through to 165 degrees F internally, about 20 minutes.
- Sprinkle the chow mein noodles and the cashews over the casserole and bake, uncovered, until they are golden-brown, about 4-5 minutes.
- Sprinkle the casserole with the green onions.
- Serve.
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