Names have been changed to protect the innocent...and my husband...and me...but not the dog. His name is Dexter.

Wednesday, September 3, 2008

Chinese Chicken Casserole

So, here's my latest attempt to help me remember what day it is. Or to have something to post that is actually worth reading. I'm going to start doing Recipe Swap Wednesdays! I'll post a new recipe every Wednesday, either one that I tried and loved (like Hairyshoefairy's creamy crock pot chicken) or a recipe that I have made up which is usually an alteration of a recipe that I've gotten in the past. To kick off this exciting new development, I'm going to post my recipe for Chinese Chicken Casserole. This is a yummy casserole that actually started out as something else and has been altered beyond recognition so now I can claim it as my own! ;o) So without any further ado I give to you......

Chinese Chicken Casserole
3-4 chicken breasts, cooked and diced
2 cups stir fry vegetables (I use frozen)
1 medium onion, finely chopped
2 cans (10.5 oz.) cream of chicken soup
1.5 cups milk
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper (the garlic salt & pepper measurements are a guess because I just sprinkle until it looks good)
1 cup rice
1 cup water
Chow Mein Noodles (8 oz.?)

Combine chicken, stir fry vegetables, onion, cream of chicken soup, milk, garlic salt and pepper and set aside. In a 9x13 casserole dish put the rice and water. Spoon chicken mixture on top of rice. Sprinkle chow mein noodles over top of casserole. Bake at 350 degrees for 1 hour.

I like to serve this with crushed pineapple to add a little something to it, but it's good without it as well. This is a pretty popular recipe at our house which says a lot considering I have a 3 year old.

And as a bonus, I'm going to throw in the original recipe that started this whole process.

Chicken Salad Casserole
1 Chicken (about 3 pounds) cooked, skinned and removed from bones
2 cups diced celery
1 medium onion, chopped fine
2 cans cream of chicken soup
1 can sliced water chestnuts, drained
5 ounces chow mein noodles

Cut chicken in chunks. Add celery, onion, cream of chicken soup and water chestnuts. Sprinkle half of the chow mein noodles in bottom of greased 9x13 inch baking dish. Spoon chicken misture atop noodles in baking pan. Top with remaining noodles. Bake at 350 degrees for 30-40 minutes.

Unfortunately, this poor recipe was doomed from the start because of CG's dislike for cooked celery. But I thought it sounded yummy and began the experimentation process, which is always lots of fun. I think we've finally got what we've wanted and I make it a couple times a month.

Now, here's the exciting part of Recipe Swap Wednesday! Ha ha ha! If anyone should choose to participate in this, just let me know and I'll put a link up to your site and the name of the recipe that you're sharing. (I got this up a little late in the day, but I'll try to do better next week.) I've seen this done on other blogs and it looks like so much fun so I thought I would copy. And pick a day so that I could keep track of my days! ;o)

Bon Apetite!


jillytacy said...

Sounds good! I need to give that a try. Right now I'm living off left overs and things that come out of the freezer. cooking a real dinner when I get home at night seems too difficult.

Anonymous said...

Ooh! I'll have to give these a try. I'm glad you liked the crock pot chicken recipe. I think the Chinese casserole recipe looks reeeally good.

Brad and Jenn said...

I want in! I'm always in the market of a new recipe in my "new concoction" pile!

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