• 24 Ratings

Two tablespoons of freshly-grated ginger amplify the Asian flavors in this tasty chicken casserole.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 400°F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside.

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  • For sauce, in a medium bowl combine broth, hoisin sauce, ginger, cornstarch, crushed red pepper, and black pepper; set aside.

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  • Lightly coat an extra-large skillet with cooking spray; heat skillet over medium-high heat. Add chicken; cook until lightly browned, turning once. Remove from skillet. Add bok choy, onion wedges, celery, carrots, and sweet pepper to skillet. Cook for 3 to 4 minutes or until vegetables start to soften, stirring occasionally. Add garlic; cook and stir for 30 seconds more. Stir in sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Stir in chicken and cooked rice.

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  • Transfer chicken mixture to the prepared baking dish. Bake, covered, about 20 minutes or until chicken is no longer pink (165°F) and edges are bubbly. Sprinkle with chow mein noodles and cashews. Bake, uncovered, for 4 to 5 minutes more or until noodles and cashews are golden. Sprinkle with green onions.

Nutrition Facts

340 calories; 10 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 49 mg cholesterol; 480 mg sodium. 718 mg potassium; 40 g carbohydrates; 4 g fiber; 8 g sugar; 23 g protein; 1 g trans fatty acid; 4567 IU vitamin a; 33 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 65 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 2 mg iron;

Reviews

24 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1