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Creamy Chow Mein Chicken

Serve this easy, family-friendly casserole with steamy rice and a fruit salad.

Prep Time 
Cook Time 
Total Time 
Servings 
8

Ingredients 

1 tablespoon vegetable oil
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1 can (10-3/4 ounces) cream of mushroom soup
1 can (10-3/4 ounces) cream of chicken soup
1 cup milk
4 stalks celery, thinly sliced
1 small onion, finely chopped
1/2 cup salted cashews
1 can (8 ounces) sliced water chestnuts, undrained
1 jar (4 1/2 ounces) sliced mushrooms, undrained
1 package (6 ounces) chow mein noodles

Instructions 

Preheat the oven to 325°F. Lightly coat a 13” x 9” baking pan with cooking spray.

Heat the oil in a large skillet over medium-high heat. Add chicken; cook for 8 to 10 minutes or until lightly browned and thoroughly cooked. Transfer chicken to a plate. When chicken is cool enough to handle, cut into 1/2-inch pieces.

Whisk together soups and milk in same skillet. Stir in the celery, onion, cashews, water chestnuts (with liquid), mushrooms (with liquid), and cooked chicken. Cook, stirring frequently, over medium-high heat for about 5 minutes or until warm.

Sprinkle half the chow mein noodles in the prepared baking pan. Spoon chicken mixture over the noodles. Sprinkle with the remaining chow mein noodles.

Bake, uncovered, for 20 to 30 minutes or until the sauce is bubbly.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
  • Serving Size
    • Servings 
      8
  • PER SERVING
    • Calories 
      339
    • Calories from Fat 
      47%
    • Total Fat 
      18g
    • Saturated Fat 
      4g
    • Total Carbohydrate 
      28g
    • Protein 
      18g
    • Sugars 
      4g
    • Cholesterol 
      36mg
    • Dietary Fiber 
      3g
    • Sodium 
      987mg
  • DAILY VALUE
    • Vitamin A 
      5%
    • Vitamin C 
      3%
    • Calcium 
      7%
    • Iron 
      15%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Fat 
      3.5
    • Vegetable 
      1
    • Very Lean Meat 
      1.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source