Chicken Chow Mein Casserole

Casseroles — or hotdishes as they are called in this part of the country — are one of the most economical and easiest things to fix, which makes them perfect fare for busy people. And there is no better use of leftovers than in a casserole or hotdish.

A case in point is the following recipe for a chicken chow mein casserole. I used leftover chicken from our supper the night before in the recipe. I had all of the other ingredients on hand, so putting it together was a snap. The only alteration I made was to add some leftover gravy (less than a cup).

The casserole reminded me of my childhood, when hotdishes were a mainstay in our family, and a chicken chow mein one was among them. It wasn’t unusual for us to have a hotdish twice a week for supper. And at our school hot lunch, hotdish was featured at least one a week.

Chicken Chow Mein Casserole
1 12-ounce can chow mein noodles (the crunchy kind)
2 cups celery, chopped
1 cup onion, chopped
¼ cup green pepper, chopped
3 pounds cooked chicken, cut up
2 10¾-ounce cans cream of mushroom soup
1 can water
1 tablespoon soy sauce
Preheat oven to 350 degrees degrees.
In the bottom of 9-by-13-inch casserole dish, put a layer of chow mein noodles followed by chicken and vegetables. Top with remaining noodles.
Mix soup with 1 can of water. Spoon soup mixture over vegetables.
Drizzle soy sauce over all.
Bake 30 to 40 minutes.
Yield: Serves 6 to 8.

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