To make this ahead of time, place everything in the casserole dish except cashews and chow mein and then store in the fridge. Add toppings right before baking and cook for a total of 30 minutes.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Servings: 8
Author: Garnish and Glaze
Ingredients
2tablespoonsbutter
1/2cuponion, diced
1/2cupcelery, diced
2cupspeppers, chopped (I prefer red, orange, and yellow any color combo works just fine)
210 ounce cans cream of mushroom soup*
2/3cupchicken broth
4cupscooked chicken, cubed (~12 chicken tenders)
1cupmushrooms, quartered*
2tablespoonssoy sauce
6drops hot sauce
2cupscooked brown rice
1cupchow mein noodles
2/3cupcashews, halves
Instructions
In a large skillet, melt butter and saute onions and celery until onions are tender. Add peppers, soup, and chicken broth and simmer 5 minutes. Mix in the chicken, mushrooms, soy sauce, and hot sauce and simmer 5 more minutes.
Grease a 2.5 quart dish (or 9x13 inch) and press cooked rice into the bottom of the dish. Pour the chicken mixture on top. Sprinkle chow mein noodles and cashews on top.
Bake for 20 minutes at 350 degrees F.
Notes
*If you don't like mushrooms don't add them and use cream of chicken soup instead cream of mushroom.