Spicy Asian Chicken And Noodle Casserole Recipes

SPICY ASIAN CHICKEN AND NOODLE CASSEROLE

Steps:

• Heat oven to 350°. Spray 2-quart casserole with cooking spray.
• 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.
• Mix chow mein noodles and peanuts; sprinkle over chicken mixture. Bake uncovered about 30 minutes or until mixture is hot. Let stand 5 minutes.

SPICY ASIAN NOODLES WITH CHICKEN

Steps:

• Heat 2 t. oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 t. oil, chicken, and next 6 ingredients.
• Cook noodles according to package directions. Drain and rinse under cold water; drain again. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

ASIAN NOODLES WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.

SPICY CHICKEN NOODLES

Steps:

• Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
• Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
• Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
• Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.

CHINESE CHICKEN CASSEROLE SURPRISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Bake in preheated oven for 45 minutes.

SPICY ASIAN NOODLE AND CHICKEN SALAD

Steps:

• Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

ORIENTAL CHICKEN CASSEROLE

Steps:

• Sprinkle chicken with lemon juice and soy sauce. Marinate and chill for 30 minutes.
• Saute onion, celery and mushrooms until just tender.
• Cook cut up zucchini for about 5 minutes in boiling water until just tender. Drain and set aside.
• Drain liquid from chinese vegetables and add to chicken broth to make the 1 1/4 Celsius liquid.
• Combine all ingredients except chow mein noodles. Mix well.
• Turn into a greased 9x13 dish.
• Sprinkle noodles on top and bake at 350 degrees for 40 minutes.
• Refrigerate any leftovers.