Thursday, December 12, 2013

Garlic Chicken Casserole

I love casseroles.

There I said it.

I don't know why the word casserole can bring such a bad image to some people.

Maybe it is the flashback to our younger years, where everything was put into a dish and mixed with some cream of something soup. 

My Mom used to put some wacky things together, but if she added the soup it was officially a casserole!

But I wanted something different.

Don't get me wrong, creamy casseroles are the bomb and I crave them quite often.

But on this night I wanted something with a twist. So I went to my favorite flavors.

Did I want to go Greek? Creole? Mexican? Nope, Asian, definitely Asian.

Now do I use chicken or pork? I decided chicken and headed to the store.

Now I used boneless skinless chicken breasts for this, but to speed it up you could use a rotisserie chicken. That would put this together even quicker.

This casserole came together amazing. So light, but full of flavors.

We liked it so much we had the leftovers the very next night! 

Garlic Chicken Casserole 

Pompeian Grapeseed oil cooking spray
1 cup chicken stock
1/3 cup hoisin sauce
2 inch piece of ginger, peeled and grated
4 teaspoons cornstarch
1 teaspoon Sriracha sauce
Cracked black pepper
2 large boneless skinless chicken breasts, cut into cubes
1 large onion, thinly sliced
2 heads baby bok choy, sliced
3 stalks celery, chopped
2 large carrots, cut in half and sliced into halfmoons
1 red bell pepper, sliced
8 cloves garlic, minced
2 cups cooked rice
1 cup chow mein noodles, coarsely broken
3 green onions, chopped

Preheat oven to 400 degrees F.

Lightly coat a 2-quart rectangular baking dish with Pompeian Grapeseed oil cooking spray. Set aside.

In a medium bowl combine the stock, hoisin sauce, ginger, cornstarch, Sriracha, and black pepper. Whisk well and set aside.

Lightly coat an extra-large skillet with the cooking spray and heat over medium-high heat. Add chicken to skillet; cook until lightly browned. Remove from skillet. Add the sliced onion, bok choy, celery, carrots, and red bell pepper to the skillet. Cook for 5 minutes or until vegetables begin to soften. Add the minced garlic and cook for another minute.

Stir in the sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Add the rice and chicken.

Spoon chicken-rice mixture into the prepared baking dish. Cover and bake about 20 to 25 minutes or until casserole is bubbly. Sprinkle chow mein noodles over the top.

Bake, uncovered, for 5 minutes more or until noodles and cashews are golden brown. Skatter green onions over the top.

Serves 6


No comments:

Post a Comment