Chicken Chow Mein Casserole (2024)

5 from 10 votes

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Author: Brandie @ The Country Cook

• ▢ 3 Tablespoons salted butter
• ▢ 2 stalks celery, finely diced
• ▢ ½ onion, finely diced
• ▢ 2 carrots, finely diced
• ▢ 2 cloves garlic, minced
• ▢ 2 Tablespoons diced pimentos
• ▢ 8 ounce can water chestnuts, drained and roughly chopped
• ▢ 10.5 ounce can cream of chicken soup
• ▢ 10.5 ounce can chicken and rice soup
• ▢ ½ can milk
• ▢ 2 teaspoons pepper
• ▢ 2 teaspoons low sodium soy sauce
• ▢ 2 ½ cups cooked, diced chicken (about one whole rotisserie chicken)
• ▢ 1 cup chow mein noodles

For topping:

• ▢ 1 cup chow mein noodles
• ▢ sliced green onions

• Preheat the oven to 375F. Spray a 9×13-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.

  

• 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.