Am always looking for new casseroles and sometimes, I think, there is no way they can come up with a different chicken casseroles. But…leave it up to Paula. In one of her 2007 magazines. Have not seen this one before and cannot wait to try it.
2 tables olive oil
1 teas sesame oil
3 boneless skinless chicken breasts, thinly sliced
6 carrots, julienned
4 green onions, sliced
1 (9 oz) package fresh sugar snap peas
1 (8 oz) can sliced water chestnuts, drained
1 (8 oz) package sliced fresh baby bella mushrooms
1/2 cup dry roasted unsalted peanuts
1 (10.75 oz) can cream of chicken soup
1 cup chicken broth
2 tables Hoisin sauce
1 1/2 teas kosher salt
1 teas red pepper flakes
3 tables cold water
2 tables cornstarch
1 ( 3 oz) can chow mein noodles
Preheat oven to 400. Lightly grease a 13x9x2 baking dish.
In a large Dutch oven, heat olive oil and sesame oil over medium high heat. Add chicken and cook for 6 to 8 min, stirring occasionally, until chicken is done. Add carrots, green onion, snap peas, water chestnuts, mushrooms and peanuts. Cook for 10 minutes, stirring occasionally. Add soup, broth, Hoisin sauce, salt and pepper flakes.; bring to a boil. Reduce heat to low and continue cooking while preparing the cornstarch.
In a small bowl, combine cold water and cornstarch. Stir until it is blended and add to chicken mixture. Cook for 3 to 5 minutes or until thickened; spoon into prepared pan. Top with chow mein noodles and bake for about 30 minutes or until it is heated through. *
*if you want to prepare this the day before, just omit adding the noodles to the top, cover and place in fridge; then right before you bake the casserole, just sprinkle them on top and bake..