Chinese Chicken Casserole Surprise Recipe -
Chinese Chicken Casserole Surprise Recipe
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Chinese Chicken Casserole Surprise

Recipe by  

"Chinese-style ingredients like almonds, water chestnuts, mushrooms, celery and chow mein noodles combine with a creamy broth, soup and milk mixture - and chicken, of course - to form this casserole. The name comes from the fact that people who have it seem to be pleasantly surprised and wonder what is in it. This is a good recipe for potlucks, etc., as it can be prepared ahead of time and refrigerated or frozen until ready to bake."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a lightly greased 9x13 inch baking dish, combine the chicken, broth, soup, milk, almonds, mushroom pieces, water chestnuts, noodles, cheese and celery (if using). Mix well and make sure mixture is spread evenly in the dish.
  3. Bake in preheated oven for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This recipe was really good. I browned the chicken in soy sauce, garlic, and ginger before adding it to the rest of the ingredients. I would suggest putting the chinese noodles on top of the casserole instead of mixed in. They stay crunchy that way.

Most Helpful Critical Review
Jan 25, 2004

bland and boring.

Dec 03, 2003

My husband really liked this casserole. I thought it was just "ok". I did doctor up the recipe, because I like more vegetables in my casseroles. I added green pepper, onion, mushrooms, garlic, ginger. I also sauteed the chicken in soy sauce. I try to watch calories, and adding chow mein noodles adds a lot of fat. They just turned soggy anyway, so those extra calories weren't worth it.

Jan 25, 2004

I added a can of a mixture of baby corn, bean sprouts and bamboo shoots and since I couldn't find plain sliced almonds, I used the kind that were garlic ceasar flavored and we LOVED IT!!! I will be making this again.

Nov 06, 2005

I made a good many changes to this recipe. First, I substituted cream of celery soup for the cream of mushroom soup. I did use the optional chopped celery. I also added a 1/4 cup of soy sauce and some garlic powder. Since I like things crunchy, I used an additional can of the crunchy chow mein noodles on the top of the casserole during the last fifteen minutes of baking. Overall, I enjoyed this recipe. My husband liked it too.

Jan 25, 2004

a big hit at the potluck, had requests for the recipe. it seemed a little dry, so added additional can of mushroom soup & 1/2 can milk.

Mar 26, 2009

This is very similar to a recipe my Grandma used to sometimes make when it was her turn to host her weekly Bridge Club when I was a child. I loved that dish and am glad to find it on here. I've noticed a couple of people remarking about the noodles not being crunchy if you mix them into the casserole, but really, they're not supposed to be crunchy because they're substituting for egg noodles. The noodles absorb the liquid and give the dish body. Delicious recipe; it really takes me back. Thanks for posting this, Pat!

Jan 25, 2004

This was a very easy recipe, when short on time. I thought it was very good, just a tad bland. Needs some kick.


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  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 27 g
  • 41%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 664 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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