Asian-Style Chicken And Nut Casserole Recipe

About this recipe

A hearty and flavorful baked chicken casserole with crunchy nuts and vegetables, perfect for a satisfying dinner. This dish combines Asian-inspired flavors with wholesome ingredients for a comforting meal.

Ingredients

• 1 Kg White Fungus Mushroom
• 125 g Mooz Butter Garlic & Herbes
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 100 g Celery Stalk
• 200 g Delichic Chicken Broth
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 200 g Whole Farm Premium 2-Halves Walnut Kernels
• 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 567G Canz Water Chestnut

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Replace the mushrooms with 1 cup of chopped white fungus mushroom.
3. 3. Melt 2 tablespoons of butter in a skillet over medium heat and sauté 1 chopped onion until tender.
4. 4. Add 1 chopped green pepper, 3 cups of chopped celery, 1 cup of chicken broth, and 1 tablespoon of soy sauce to the skillet. Stir well and cook for 5 minutes.
5. 5. Add 1 1/2 cups of cooked, shredded chicken and the chopped white fungus mushroom to the skillet. Mix thoroughly.
6. 6. In a small bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of chicken broth. Stir this mixture into the skillet and cook until the sauce thickens.
7. 7. Add 1 sliced water chestnut and 1/3 cup of instant rice to the skillet. Mix well.
8. 8. Transfer the mixture to a greased 2-quart casserole dish and spread evenly.
9. 9. Bake in the preheated oven for 20 minutes or until the rice is tender and the casserole is bubbling.
10. 10. Remove from the oven and let it rest for 5 minutes before serving.