I know it it nearly impossible to take a picture of a casserole and make it look appetizing. So, sorry for the non-appetizing casserole picture. Nonetheless, this is a great casserole, it was created by my G’ma “D”.
If you could take Cashew Chicken (which is already not at all authentic Chinese cuisine) and remove the deep fried and the overwhelming urge to eat an egg roll, you would come up with this great dish. Thanks Grandma.
1/2 c. chopped onion (I use 1 cup)
1 c. chopped celery
Saute in a pan until tender. Mix in a large bowl:
3 c. cooked rice
2 cans cream of chicken soup
3/4 c. water
4 T. soy sauce
2-3 cups chopped cooked chicken
Place in casserole dish, bake at 350 until hot and bubbling (about 25-30 minutes) and top with cashews and Chinese noodles for the last 5 minutes of baking.
This is one of those dishes that almost tastes better the next day, and it serves 5-7 so you’ll have leftovers if you’re family isn’t quite that big. Rephrase: if your family and all the people who show up for dinner are less than 7, you may have leftovers
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