Oriental Chicken Casserole Recipes

ORIENTAL CHICKEN CASSEROLE

Oriental Chicken Casserole image

This recipe came from the back of an instant rice box. Its a good one if you are in a hurry to cook dinner. It tastes pretty good too. You can add things you normally like in this type of casserole and that's what makes it so versatile. Sometimes, I even add a hotter, spicy flavor to it, depending on our mood at the time. Cook time does not include time to cook zucchini.

Provided by OceanLuvinGranny

Categories Poultry

Time 50m

Yield 1 casserole, 5 serving(s)

Number Of Ingredients 15

Ingredients

2 cups cooked chicken (can either cube it or coarsely shred)
2 tablespoons lemon juice
1 tablespoon soy sauce
1 (14 ounce) can Chinese vegetables
1 cup mayonnaise
1/4 cup green onion, finely chopped
1 cup celery, sliced
1 cup mushroom, sliced
2 cups zucchini, sliced thick and then quarter the slices
1/4 cup chicken broth (I use Swanson canned or in the carton)
1/8 teaspoon pepper
1 1/2 cups instant rice
1/4 cup chinese beef gravy
1 (8 ounce) can water chestnuts, drained and chopped
1 (3 ounce) can chow mein noodles (the crispy ones)

Steps:

Sprinkle chicken with lemon juice and soy sauce. Marinate and chill for 30 minutes.
Saute onion, celery and mushrooms until just tender.
Cook cut up zucchini for about 5 minutes in boiling water until just tender. Drain and set aside.
Drain liquid from chinese vegetables and add to chicken broth to make the 1 1/4 Celsius liquid.
Combine all ingredients except chow mein noodles. Mix well.
Turn into a greased 9x13 dish.
Sprinkle noodles on top and bake at 350 degrees for 40 minutes.
Refrigerate any leftovers.

Nutrition Facts : Calories 547.1, Fat 25.5, SaturatedFat 4.3, Cholesterol 54.6, Sodium 788.1, Carbohydrate 59.9, Fiber 3.8, Sugar 7.1, Protein 21.1

CHINESE CHICKEN CASSEROLE

Chinese Chicken Casserole image

This has been a favorite of the family for years.

Provided by Dalmar Collins

Categories Casseroles

Number Of Ingredients 12

Ingredients

2 c cooked chicken diced
1 c diced celery
1 c diced fresh mushrooms
1 c onion chopped
4 oz sliced water chestnuts
1 c cooked rice
1 can(s) cream of chicken soup
3/4 c mayonnaise or plain yogurt
1 Tbsp fresh lemon juice
1 tsp salt
1 pkg pepperidge farm dressing
1/4 c butter or margarine

Steps:

1. Pre heat oven to 350 degrees
2. Mix all ingredients(except topping which consists of dressing and butter or margarine) and place in a 2 quart ovenware dish.
3. Saute Pepperidge Farm Dressing with butter or margarine enough to cover the cassorle dish
4. Bake 35 minutes - may need tin foil to keep top from browning too much or just just keep a check on it
5. Recipe easily doubles

CHINESE CHICKEN CASSEROLE

Chinese Chicken Casserole image

Make and share this Chinese Chicken Casserole recipe from Food.com.

Provided by Rainberry Blues

Categories Chicken

Time 55m

Yield 5 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 lb ground chicken
2 cups chopped celery
1/2 cup chopped onion
1 can mushroom pieces, drained
2 cups frozen mixed peas and carrots
1/4 cup milk
1 can condensed cream of chicken soup
2 tablespoons soy sauce
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon parsley flakes
3 tablespoons butter or 3 tablespoons margarine
1/3 cup chopped almonds
1 cup dry breadcrumbs

Steps:

Fry chicken in oil with celery and onion until chicken is done.
Add mushrooms and peas and carrots.
Stir in milk and soup.
Add soy sauce, salt, pepper, and parsley.
Mix well.
Pour into 1 1/2 qt casserole.
Melt butter.
Add almonds and bread crumbs to butter and mix well.
Sprinkle bread crumb mixture over top of casserole.
Bake, uncovered, for 40 minutes at 350 degrees F.

Nutrition Facts : Calories 489.1, Fat 30, SaturatedFat 9.2, Cholesterol 102.9, Sodium 1683.7, Carbohydrate 31.9, Fiber 4.9, Sugar 3.7, Protein 25.7

SPICY ASIAN CHICKEN AND NOODLE CASSEROLE

Spicy Asian Chicken and Noodle Casserole image

Bring Asian zing to the dinner table with this Thai-inspired casserole. With pre-made noodles, pre-grilled chicken and frozen broccoli, assembly takes just 15 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

2/3 cup Thai peanut sauce (from 13.9-ounce bottle)
2/3 cup Progresso™ chicken broth (from 32-ounce carton)
3 tablespoons peanut butter
1 bag (1 pound) frozen broccoli stir-fry vegetables
1 package (7.31 ounces) refrigerated cooked stir-fry noodles, separated
2 packages (6 ounces each) refrigerated grilled chicken breast strips
1/4 cup chow mein noodles
1/4 cup chopped peanuts

Steps:

Heat oven to 350°. Spray 2-quart casserole with cooking spray.
Cook peanut sauce, broth, peanut butter, frozen vegetables and stir-fry noodles in 3-quart saucepan over medium-high heat 5 to 7 minutes, stirring frequently, until hot. Stir in chicken. Spoon into casserole.
Mix chow mein noodles and peanuts; sprinkle over chicken mixture. Bake uncovered about 30 minutes or until mixture is hot. Let stand 5 minutes.

Nutrition Facts : Calories 615, Carbohydrate 51 g, Cholesterol 115 mg, Fiber 7 g, Protein 47 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 720 mg

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