Chinese Chicken Casserole

By chelyc13

Ingredients

• 2 tblsp olive oil
• 1 teas sesame oil
• 3 boneless skinless chicken breasts, thinly sliced
• 6 carrots, julienned
• 4 green onions, sliced
• 1 (9oz) pkg fresh sugar snap peas
• 1 (8oz) can sliced water chestnuts, drained
• 1 (8oz) pkg sliced fresh baby bella mushrooms
• 1/2 cup dry roasted unsalted peanuts
• 1 (10.75oz) can cream of chicken soup
• 1 cup chicken broth
• 2 tblsp hoisin sauce
• 1 1/2 teas kosher salt
• 1 teas red pepper flakes
• 3 tblsp col water
• 2 tblsp cornstarch
• 1 (3oz) can chow mein noodles

Details

Servings 6

Preparation

Step 1

Preheat oven to 400. Lightly grease a 13x9x2 inch baking dish.

In a large Dutch oven, heat olive oil and sesame oil over medium high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until chicken is done. Add carrots, green onion, snap peas, water chestnuts, mushrooms, and peanuts; cook for 10 minutes, stirring occasionally. Add soup, chicken broth, Hoisin sauce, salt, and pepper flakes; bring to a boil. Reduce heat to medium.

In a small bowl, combine cold water and cornstarch. Add to chicken mixture, and cook for 3 minutes, or until thickened; spoon into prepared pan. Top with cho mein noodles. Bake for 25 to 30 minutes, or until heated through.