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Oriental Casserole

Serves: 4

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   1/3 cup green onions chopped
   1/4 cup green bell peppers chopped
   1 tablespoon vegetable oil
   1 cup water
   2 tablespoons cornstarch
   1 tablespoon brown sugar
   1/4 teaspoon ginger ground
   1/3 cup soy sauce
   2 tablespoons water
   2 cups chicken cubed cooked
   1 16-ounce can oriental vegetables chow main vegetables
   1 10-ounce package petite peas or snow peas, partially thawed
   1 8-ounce can water chestnuts sliced, drained
   1 3-ounce can chow mein noodles heated
   Additional soy sauce


Preheat oven to 350°. Lightly grease a deep 2-quart casserole.

In a 10-inch skillet over medium heat, sauté green onions and green pepper in hot oil 3 minutes. Add 1 cup water; bring to a boil.

Meanwhile, in a small bowl, combine cornstarch, brown sugar, and ginger. Add 1/3 cup soy sauce and 2 tablespoons water and stir until smooth. Stir into boiling mixture in skillet. Cook and stir until thick and bubbly. Remove from heat.

Stir in chicken, chow mein vegetables, peas, and water chestnuts. Pour into casserole.

Bake 30 minutes or until heated through. Stir casserole before serving. Serve with chow mein noodles and pass additional soy sauce.




Oriental Casserole comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!







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