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hong kong chicken casserole

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Here's a recipe from an old cookbook that I'm definitely tweaking! It calls for 2 cups of cubed zucchini, but I'm not a fan, so I'm going to substitute a cup each of celery and water chestnuts. Sounds much better to me! This dish goes from freezer to oven. Picture from BH&G Oven Meals

(1 rating)
yield 6 serving(s)
prep time 25 Min
cook time 1 Hr 30 Min

Ingredients For hong kong chicken casserole

  • 2/3 c
    long grain rice, uncooked
  • 1 1/3 c
    water
  • 1/2 c
    chopped onion
  • 2 Tbsp
    cooking oil
  • 1 can
    (10-3/4 oz.) cream of chicken soup
  • 1/4 c
    soy sauce
  • 1 tsp
    sugar
  • 3 c
    cubed cooked chicken
  • 1 c
    celery, chopped fine
  • 1 c
    thinly sliced carrots, cooked
  • 1 can
    water chestnuts, drained and sliced
  • 1 can
    bamboo shoots
  • 1 can
    bean sprouts
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    dry mustard
  • soy sauce

How To Make hong kong chicken casserole

  • 1
    Cook the rice in 1-1/3 cups unsalted water according to package directions; drain. In a large saucepan, cook onion in oil till crisp-tender. Add soup, 1/4 cup soy sauce, and sugar. Bring to a boil, then stir in the cooked rice, the chicken and all the remaining ingredients except the extra soy sauce.
  • 2
    Cool quickly and put mixture into a 2-qt. rectangular freezer-to-oven baking dish. Cover tightly, seal, label, and freeze.
  • 3
    To serve, bake frozen casserole, covered, in a pre-heated 400-degree oven for 1 hour. Uncover, stir casserole, and bake an additional 30 minutes. Serve with additional soy sauce, if desired. 1/2 cup whole cashews or almonds may be stirred in for the last half hour.
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