Asian Chicken Casserole
Recipe: Asian Chicken Casserole NEW
This is my take on an interesting combination of Asian and Italian. I don’t often think to use pasta as part of an Asian dish but this combination came together quite well. I wanted homey comfort food, and to satisfy my husband’s craving for Asian. We both got what we were wishing for.
1 lb. Sliced button mushrooms
1 Tbl of olive oil
˝ cup soy sauce
1.5 pounds of cooked chicken, cubed. (This would be a perfect way to use up a Holiday Turkey too)
2 cups of chopped celery
one half of a green pepper, chopped
one half of a white onion, diced
1 10 oz can of cream of mushroom soup, undiluted (I’m still looking for a good, healthy version of this stuff)
1 8 oz. can of sliced water chestnuts, drained and rinsed
one quarter tsp of grated sea salt
one half tsp of black pepper
6 oz of pasta. I used low-carb penne but you can use any pasta; even spaghetti
8 oz. of sour cream (I use reduced-fat sour cream)
In a sauté pan cook the mushrooms in olive oil until the edges begin to brown.
While the mushrooms are cooking put on your pot of water to boil the pasta. Then work on prepping your veggies and your meat. As you get each item chopped put them in a large bowl. Add the soup, soy sauce, the water chestnuts, the salt, and the pepper. Mix well.
Cook the pasta according to package directions. Drain well. Add the pasta, the cooked mushrooms and the sour cream to the same large bowl. Stir again to make sure all is incorporated.
Then pour into a 9 X 13 casserole. Bake at 400 degrees for 35-45 minutes. Take out when the pasta just starts to get a brown edge on the noodles sticking out the top. Let rest on the counter for 5 – 10 minutes and then serve
A simple salad will round out the meal and give more color on the plate.
Enjoy. Cheers! Zola
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