Every bite of this creamy, crunchy Chicken Chow Mein Casserole will dazzle your tastebuds as it combines all your favorite Chinese chow mein flavors in an easy casserole!
Preheat the oven to 375F. Spray a 9x13-inch casserole dish with nonstick cooking spray.
In a large (deep) skillet, add 3 Tablespoons salted butter over medium heat until melted.
Once melted, add 2 stalks celery, finely diced, 1/2 onion, finely diced and 2 carrots, finely diced and turn the heat up to medium-high. Cook, stirring constantly until the vegetables are starting to soften, about 3 to 5 minutes.
Turn the heat back down to medium. Add 2 cloves garlic, minced, 2 Tablespoons diced pimentos, and 8 ounce can water chestnuts, drained and roughly chopped and cook for about 30 seconds, stirring constantly until the garlic is fragrant.
Then add in the 10.5 ounce can cream of chicken soup, 10.5 ounce can chicken and rice soup, ½ can milk, 2 teaspoons pepper and 2 teaspoons low sodium soy sauce. Stir to combine. At this point you’ll want to taste for seasoning and make sure it’s how you like it.
Finally stir in 2 ½ cups cooked, diced chicken and 1 cup chow mein noodles.
Transfer the mixture to the prepared casserole dish. Evenly top with 1 cup chow mein noodles.
Cover the dish with aluminum foil.
Bake for about 30 minutes (until the casserole is bubbling and warm throughout.)
Allow to cool for several minutes (mixture thickens up as it cools) then serve topped with sliced green onions.
Video
Notes
I think low sodium soy sauce is best here or it will taste too salty.
Shortcut: If you can find already diced mirepoix (celery, onion and carrots) use that to cut down on preparation time.
Jarred garlic works fine instead of fresh.
Enjoy mushrooms? Try using cream of mushroom soup instead of cream of chicken soup and sliced mushrooms.
Want to make it creamier? Try adding about ½ cup of sour cream, softened cream cheese or even mayonnaise to the mixture.
Instead of jarred diced pimentos you can use one finely diced red bell pepper and cook it along with the other vegetables in the skillet.
I like to serve this with a side salad or steamed vegetables (snap peas or broccoli)
If you’re sensitive to sodium, use all low sodium options where applicable.
Want to really amp up the flavor? Try adding about a teaspoon of Chinese Five Spice seasoning to this.