Friday, Jul 01, 2016
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Dinner Tonight: Oriental Chicken and Green Bean Casserole

This homey, comforting recipe combines the best of two worlds: the flavors of China (at least as seen through American eyes) and the all-American casserole. Joseph Woodring contributed this recipe for Oriental Chicken and Green Bean Casserole, which includes several different options so you can experiment with it until you find your favorite combination. Mr. Woodring found the recipe at food.com.

Oriental Chicken and Green Bean Casserole

3 cups cooked chicken or 3 cups turkey, diced

2 (14½-ounce) cans French-style green beans, drained and rinsed

1 (14-ounce) can chop suey vegetables, drained

1/3 cup onion, chopped

1 teaspoon salt

¼ teaspoon pepper

2 cups sharp cheddar cheese or 2 cups mozzarella cheese, grated

1 (10¾-ounce) can cream of celery soup or 1 (10¾-ounce) can golden cream of mushroom soup

1 (8-ounce) can water chestnuts, sliced and drained

2 tablespoons soy sauce

6 ounces French-fried onions (optional)

Preheat oven to 350°.

Mix together all ingredients except for optional fried onions, and place in a 2½ quart casserole dish or baking pan. Bake until heated through and bubbly, about 45 minutes.

Top with French-fried onions, if desired, the last 5 minutes.

— Joseph Woodring

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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