This Chinese chicken rice casserole is based on one of my most cherished family recipes. If you're looking for unique chicken casserole recipes, this one offers tried and true Italian flavors.
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In looking for a variation from our usual, much cherished family Chicken Rice Casserole recipe, I decided to try making a Chinese version and it turned out pretty good! Like that one, it goes together quickly and can even be mostly assembled ahead of time.
Ingredients:
2 to 4 chicken breasts or boneless thighs
1 onion, chopped
3 cloves garlic, minced
2 cups cooked jasmine rice
Salt & pepper to taste
1 T. 5-spice mix
1 can sliced water chestnuts
1/2 cup shredded carrots
1/2 cup sliced mushrooms
1 cup chopped broccoli
2/3 cup chicken broth
1/3 cup soy sauce
1 can cream soup (chicken or celery)
1/2 cup chow mein noodles
Directions:
Cook the rice until done, following your usual routine or package directions. Cook the chicken either on top of the stove, by boiling in some water or in a casserole in the microwave with water. Either way, cook the onion with the chicken.
When the chicken is done, strain the broth out, retaining it and cut the chicken into bite-sized chunks. Combine all ingredients together (except the chow mein noodles) in a 2-quart casserole.
Top with the noodles. Then, bake at 325 for about 30 to 60 minutes, until hot and bubbly.
I've developed a number of ethnic variations on my original recipe. Be sure to check them all out at the bottom of this page! They're each delicious and meant to appeal to different tastes and moods, but they're all great.
Variations
There really are many ways you could go with this recipe, so once you've tried this one, the original, or any of the variations I've thought up, feel free to let go with your own imagination. You really can't go wrong, if you use the thrown together principles.