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Chop Suey Casserole Recipe

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This recipe for Chop Suey Casserole, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, May 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Creamed chicken:
3 tbsp butter
1/2 cup flour
2 cups chicken stock
1 cup whole milk
1 cup cooked chicken, chopped

Stir-fried vegetables:
1 tsp fresh ginger, minced
1 medium onion, chopped
1 cup red bell pepper, sliced
1 cup mushrooms, sliced
1/2 cup celery, chopped
1/2 cup canned sliced water chestnuts
1/2 cup canned bamboo shoots
1/2 cup canned baby corn
1 cup snow peas, cut pods in half
1 cup bean sprouts
2 tbsp soy sauce
1 tsp sesame oil
1 1/2 cups cooked brown rice
1 can chow mein noodles

Directions:
Directions:
Preheat over to 350 F.

Creamed chicken:
In a skillet melt butter over medium-low heat. Add flour and whisk until smooth. Add chicken stock and whisk. Increase heat to medium-high; add milk and continue whisking, then lower heat to simmer. To smooth any lumps remove pan from heat and scrape bottom with a spatula to loosen any flour that may have settled. Return skillet to heat and whisk vigorously until smooth. Sir in cooked chicken and cook for another minute and remove from heat.

Vegetables:
In a non-stick pan over high heat saute ginger until fragrant, then add vegetables, 1 tbsp soy souce and sesame oil. Saute for about 1 to 2 minutes. Add creamed chicken, remaining soy sauce and cooked rice. Mix to incorporate. Pour mixture into a casserole dish. Bake uncovered for 30 minutes. Sprinkle a half can of chow mein noodles on top of the casserole and bake for an additional 30 minutes. Place extra chow mein noodles in a bowl and serve with the casserole.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
White rice can be used instead of brown rice, if desired.

 

 

 

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