Ingredients

The following ingredients have 8 Servings
  • 3 Tbsp unsalted butter
  • 3 ribs celery (medium-large, sliced)
  • 3 carrots (medium-large, peeled and julienned.)
  • 1 large red bell pepper (deseeded and chopped )
  • 1 medium yellow onion (peeled and diced)
  • 3 cloves garlic (crushed)
  • 21 oz condensed cream of chicken soup (2 - 10.5 oz cans)
  • 1 cup milk
  • 1 Tbsp soy sauce
  • 1/4 tsp black pepper
  • 4 cups chicken (cooked and chopped)
  • 3 cup cooked rice (1 cup of uncooked rice will equal 3 cups cooked rice.)
  • 2 1/2 cups chow mein noodles

Instruction

  • Preheat the oven to 375F. Lightly spray the inside of a 9 by 13-inch casserole dish with cooking spray.
  • Add the butter to a large, deep skillet over medium heat. Once melted, add the celery, carrot, red bell pepper, and onion, and turn the heat up to high. Cook, stirring constantly until the vegetables are starting to soften, about 3 to 5 minutes.
  • Turn the heat back down to medium. Add the garlic and cook 30 seconds, stirring constantly.
  • Add the condensed cream of chicken soup, milk, soy sauce, and black pepper. Stir to combine.
  • Stir in the chicken and rice.
  • Transfer the mixture to the prepared casserole dish. Spread the chow mein noodles evenly on top. Cover the dish with aluminum foil.
  • Bake until the casserole is warm throughout, about 30 minutes.
  • Serve topped with sliced scallion and minced red bell pepper.