Chinese Chicken Casserole
Elevate your weeknight dinner routine with this comforting and flavor-packed Chinese Chicken Casserole! Combining tender chicken, fluffy jasmine rice, and a medley of fresh vegetables like red bell pepper, snap peas, and carrots, this dish takes inspiration from classic Asian flavors with a savory blend of soy sauce, hoisin sauce, garlic, and ginger. Topped with gooey cheddar cheese and crispy, buttery panko breadcrumbs, this baked casserole delivers the perfect fusion of creamy, crunchy, and umami goodness. Ready in just over an hour and ideal for feeding a hungry family, this easy-to-make dish is a satisfying meal on its own or paired with a simple salad. Whether you're craving comfort food or an Asian-inspired twist, this baked casserole is sure to hit the spot!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup white or jasmine rice
- 2 cups chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 piece red bell pepper, diced
- 1 cup snap peas
- 1 cup carrots, shredded
- 3 stalks green onions, chopped
- 1 cup canned water chestnuts, drained and sliced
- 1 cup shredded cheddar cheese
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Cook the rice: Rinse the rice under cold water, then combine it with chicken broth in a medium saucepan. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes or until the rice is cooked. Set aside.
In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and ginger and sauté until fragrant, about 1-2 minutes.
Cut the chicken breasts into bite-sized pieces and add them to the skillet. Cook for 5-7 minutes until the chicken is cooked through.
Add the diced red bell pepper, snap peas, shredded carrots, green onions, and water chestnuts to the skillet with the chicken. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Stir in the soy sauce and hoisin sauce to evenly coat the chicken and vegetables.
In a large mixing bowl, combine the cooked rice with the chicken and vegetable mixture. Mix well.
Transfer the mixture to the prepared casserole dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top.
In a small bowl, combine the panko breadcrumbs with the melted butter and mix until the breadcrumbs are coated. Sprinkle the breadcrumb mixture evenly over the cheese layer.
Bake the casserole in the preheated oven for 30 minutes, or until the top is golden brown and bubbling.
Let the casserole rest for 5 minutes before serving. Enjoy your Chinese Chicken Casserole!
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 4847 mg | 211% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 38.7 g | ||
| Protein | 171.3 g | 343% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1193 mg | 92% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4035 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
