Creamy Chow Mein Chicken
Serve this easy, family-friendly casserole with steamy rice and a fruit salad.
1 tablespoon vegetable oil
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1 can (10-3/4 ounces) cream of mushroom soup
1 can (10-3/4 ounces) cream of chicken soup
1 cup milk
4 stalks celery, thinly sliced
1 small onion, finely chopped
1/2 cup salted cashews
1 can (8 ounces) sliced water chestnuts, undrained
1 jar (4 1/2 ounces) sliced mushrooms, undrained
1 package (6 ounces) chow mein noodles
Preheat the oven to 325°F. Lightly coat a 13” x 9” baking pan with cooking spray.
Heat the oil in a large skillet over medium-high heat. Add chicken; cook for 8 to 10 minutes or until lightly browned and thoroughly cooked. Transfer chicken to a plate. When chicken is cool enough to handle, cut into 1/2-inch pieces.
Whisk together soups and milk in same skillet. Stir in the celery, onion, cashews, water chestnuts (with liquid), mushrooms (with liquid), and cooked chicken. Cook, stirring frequently, over medium-high heat for about 5 minutes or until warm.
Sprinkle half the chow mein noodles in the prepared baking pan. Spoon chicken mixture over the noodles. Sprinkle with the remaining chow mein noodles.
Bake, uncovered, for 20 to 30 minutes or until the sauce is bubbly.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings8
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- PER SERVING
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Calories339
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Calories from Fat47%
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Total Fat18g
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Saturated Fat4g
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Total Carbohydrate28g
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Protein18g
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Sugars4g
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Cholesterol36mg
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Dietary Fiber3g
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Sodium987mg
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- DAILY VALUE
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Vitamin A5%
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Vitamin C3%
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Calcium7%
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Iron15%
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- DIETARY EXCHANGES
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Starch/Bread1.5
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Fat3.5
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Vegetable1
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Very Lean Meat1.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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