Baked Chicken Chow Mein Recipes

BAKED CHICKEN CHOW MEIN

Baked Chicken Chow Mein image

This casserole is easy to assemble, and a great use for leftover chicken. It is even good when my mom forgets to put the chicken in! This recipe calls for Minute Rice as the liquids included in the recipe and cooking time will not work with traditional rice. Prep time does not include time to cook chicken.

Provided by RyGuy

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups celery, chopped
1 large onion, chopped
3 cups cooked chicken, chopped
1 (24 ounce) can chop suey vegetables, drained
3/4 cup Minute Rice
10 3/4 ounces cream of chicken soup
1 teaspoon salt
2 tablespoons soy sauce
2 cups chicken broth, boiling
5 ounces chow mein noodles (optional)

Steps:

Combine all ingredients except broth and noodles in a casserole dish.
Pour broth over mixture.
Bake 35 minutes unvcovered at 375 degrees.
Sprinkle top with desired amount of noodles.
Bake 10 more minutes.
Celery will be crunchy.
Refrigerate leftovers for up to one week.

Nutrition Facts : Calories 179.8, Fat 6.2, SaturatedFat 1.7, Cholesterol 42.4, Sodium 1057.4, Carbohydrate 13, Fiber 0.9, Sugar 1.7, Protein 16.8

CHICKEN CHOW MEIN

Chicken Chow Mein image

When we go out for Chinese food, my husband always orders chicken chow mein. I created this recipe using richer-flavored tamari sauce rather than soy. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon cornstarch
2/3 cup reduced-sodium chicken broth
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 pound sliced fresh mushrooms
2/3 cup thinly sliced celery
1/4 cup sliced onion
1/4 cup thinly sliced green pepper
2 tablespoons julienned carrot
1 teaspoon canola oil
1 garlic clove, minced
1 cup cubed cooked chicken breast
1 cup cooked brown rice
2 tablespoons chow mein noodles

Steps:

In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.

Nutrition Facts : Calories 307 calories, Fat 7g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 984mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

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