Thursday, July 21, 2011

SPICY ASIAN CHICKEN AND NOODLE CASSEROLE

Ingredients

2/3cup Thai peanut sauce (from 13.9-ounce bottle)
2/3cup Progresso® chicken broth (from 32-ounce carton)
3tablespoons peanut butter
1bag (1 pound) frozen broccoli stir-fry vegetables
1package (7.31 ounces) refrigerated cooked stir-fry noodles, separated
2packages (6 ounces each) refrigerated grilled chicken breast strips
1/4cup chow mein noodles
1/4cup chopped peanuts
Method
  1. Heat oven to 350°. Spray 2-quart casserole with cooking spray.
  2. Cook peanut sauce, broth, peanut butter, frozen vegetables and stir-fry noodles in 3-quart saucepan over medium-high heat 5 to 7 minutes, stirring frequently, until hot. Stir in chicken. Spoon into casserole.
  3. Mix chow mein noodles and peanuts; sprinkle over chicken mixture. Bake uncovered about 30 minutes or until mixture is hot. Let stand 5 minutes

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