Chicken Chow Mein Casserole
Episode 3: The Church Basement Chick makes her Grandma's unique caserole recipe for the first time. Join her as she sees how it turns out!
Chicken Chow Mein Casserole - Quick & Delicious
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????Great for beginner Home Chef!:
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One-pot meals are all about simplicity and being hands-off – just the way we prefer them! And guess what? This Chicken Chow Mein Casserole is no different, and we're confident you'll adore it just as my family and I do! ????
Ingredients:
???? 1 tablespoon butter
???? 1 red bell pepper (I prefer red but any color will do)
???? 3/4 cup yellow onion
???? 1/4 cup celery
???? 8-ounce packages sliced baby bella mushrooms (I prefer bellas but any mushroom of your liking will do)
???? 2 cloves garlic
???? 3 green onions
???? 1 (10-3/4-ounce) can cream of mushroom soup, undiluted (or cream of chicken)
???? 3/4 cup mayonnaise
???? 1 tablespoon soy sauce (I prefer La Choy)
???? 3 cups chopped cooked chicken (chicken breast is best)
???? 1/4 teaspoon black pepper
???? 2 cups canned chow mein noodles (I use the La Choy brand)
Instructions:
???? Preheat oven to 350 degrees F. Melt butter in a large skillet. Add chopped bell pepper, yellow onion, celery, mushrooms and minced garlic, sauté until tender.
???? Stir in chopped green onions, soup, mayo, soy sauce, chicken and pepper.
???? Pour into a lightly greased 7- x 11-inch baking dish. Sprinkle with chow mein noodles. Bake, uncovered, 30 minutes or until bubbly.
4. Let cool and serve. Bon Appetit!
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????Great for beginner Home Chef!:
Beef Chow Mein Casserole
Recipe from Living with Amy.
CHEAPER (and better) THAN TAKEOUT - Beef Lo Mein Recipe (牛肉捞面)
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I have made an oyster sauce Lo Mein not so long ago. Even though it was a basic flavor, I got so many compliments. Everybody loves it. Today, we gonna upgrade it into a beef Lo Mein recipe. It is also easy and tasty. The beef is so tender and velvety. The noodles are flavorful. It got lots of umami taste from the oyster sauce. You can also use chicken, pork, shrimp instead of beef and create your own variations of lo mein.
INGREDIENTS (serves 2)
- 2 portions of noodles (I used fresh egg noodles, about 300 g / 10.6 oz)
- 1.5 tbsp soy sauce (Amazon Link -
- 3 tbsp of oyster sauce (Amazon Link -
- 1.5 tsp of dark soy sauce (Amazon link -
- 3 tbsp of peanut oil (Amazon Link -
- 300 grams (10.6 oz) of beef
- 1/4 tsp of salt
- 1/8 tsp of baking soda
- 2 tbsp of cooking wine (Amazon Link -
- 1/2 tbsp of soy sauce (Amazon Link -
- 1/2 tbsp of cornstarch
- Black pepper to taste
- 1 medium-size onion, sliced thinly
- 3 pieces of scallion, cut into 2 inches long pieces
INSTRUCTIONS
- Slice 300 grams of beef into 1/8 of inches thick pieces. You can use beef chuck, flank, ribeye, sirloin steak.
- Marinade it with 1/4 tsp of salt, 1/8 tsp of baking soda, 1/2 tbsp of soy sauce, 2 tbsp Chinese cooking wine, 1/2 tbsp of cornstarch, some freshly ground black pepper to taste. Mix well and let it sit for 20 minutes.
- Bring a pot of water to a boil. Cook 2 portions of fresh egg noodles for 2-3 minutes. If you are using a different type of noodles, you have to follow the cooking instruction on the package.
- While waiting for the noodles, you should have enough time to cook the beef.
- I got many people asking me - why is my food sticking to my carbon steel wok? Well, you need to learn how to control the wok heat correctly.
- First, turn the heat to maximum and heat the wok until it is smoking hot. Then add some oil. Be generous with oil amount for this recipe because you want enough oil to coat the noodles so they don’t stick together while serving.
- Give it a toss so the oil will create a slight non-stick surface on the bottom. Wait for the oil to be smoking again. That means the wok is hot enough for you to add the marinade beef. Stir and cook. This way, the meat will not stick to the wok at all. That is how you control the wok heat correctly. We call it 掌握火候in Chinese.
- When the beef is halfway cooked, you should still be able to see some pink color here and there. Add a bunch of sliced onion. Stir for another 15 seconds.
- By now, the noodles should be ready. Quickly take them out. Shake off the excess water. Throw a bunch of scallion into the wok along with the cooked noodles. Turn off the heat. It is important, I will explain why later.
- Add 1.5 tbsp of soy sauce, 3 tbsp of oyster sauce, and 1.5 tsp of dark soy sauce. I will suggest you use a better quality oyster sauce since it is the key flavor. Mix until the seasoning is well combined.
- I turned off the heat right before I add the noodles is because we are making Lo Mein, all you need to do is to stir and mix. If you keep the heat on, then, you are making Chao Mein, which means stir fry noodles. That’s the difference between lo mein and Chao Mein.
- Give it a taste to adjust the flavor before serving because every brand of oyster sauce and soy sauce have a different level of sodium. You can add some toasted sesame oil at the end if you like. I don’t because I used peanut oil when cooking the beef.
- That’s it. You are done. Enjoy!
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chow mein casserole
chow mein casserole
Chicken Chow Mein Casserole
This Asian-inspired casserole couldn't be easier to make with fresh veggies, cream of chicken soup, soy sauce, and chow mein noodles to top it all off.
RECIPE & INGREDIENTS HERE -
Equipment
13x9 baking dish
Large skillet
Ingredients
3 Tbsp unsalted butter
3 ribs celery medium-large, sliced
3 carrots medium-large, peeled and julienned.
1 large red bell pepper deseeded and chopped
1 medium yellow onion peeled and diced
3 cloves garlic crushed
21 oz condensed cream of chicken soup 2 - 10.5 oz cans
1 cup milk
1 Tbsp soy sauce
1/4 tsp black pepper
4 cups chicken cooked and chopped
3 cup cooked rice 1 cup of uncooked rice will equal 3 cups cooked rice.
2 1/2 cups chow mein noodles
Instructions
Preheat the oven to 375F. Lightly spray the inside of a 9 by 13-inch casserole dish with cooking spray.
Add the butter to a large, deep skillet over medium heat. Once melted, add the celery, carrot, red bell pepper, and onion, and turn the heat up to high. Cook, stirring constantly until the vegetables are starting to soften, about 3 to 5 minutes.
Turn the heat back down to medium. Add the garlic and cook 30 seconds, stirring constantly.
Add the condensed cream of chicken soup, milk, soy sauce, and black pepper. Stir to combine.
Stir in the chicken and rice.
Transfer the mixture to the prepared casserole dish. Spread the chow mein noodles evenly on top. Cover the dish with aluminum foil.
Bake until the casserole is warm throughout, about 30 minutes.
Serve topped with sliced scallion and minced red bell pepper.
Notes
You can use leftover rice; however, if you don’t have leftover rice, you can easily make it. You will need 1 cup of uncooked rice to get 3 cups of cooked rice. *
Leftover chicken, rotisserie chicken, or leftover turkey works well.
If you don’t have condensed cream of chicken soup, you can use condensed cream of mushroom soup instead. To bump up the mushroom flavor even more, you can add 8 ounces of sliced button mushrooms along with the celery and other vegetables.
To make this spicy, add up to 1 teaspoon of crushed red pepper flakes (or more to taste).
If you can’t find chow mien noodles, you can substitute with ramen noodles or dried egg noodles.