Easy Chicken Chop Suey Recipe
1 pound ground chicken
1 tablespoon canola oil
1 extra large white onion, peeled and sliced
1 large celery with leaves, clean and chopped
1 cup button mushrooms, wiped clean and chopped
1 (10 ounce) can cream of chicken soup
2 cups water
1 cup rice (not instant)
1 tablespoon soy sauce
1 (8ounce) can water chestnuts, drain and chopped
1 (8ounce) can bamboo shoots, drained
1/4 teaspoon sea salt
1/4 teaspoon white pepper
1/2 small chili pepper, seeded and diced (wash hands)
1. In a large non-stick skillet over low-medium heat, warm oil then add ground chicken and onion, cook until onion semi-soft.
2. Meanwhile grease a medium-large baking dish, transfer chicken mixture into dish.
3. In a medium mixing bowl, combine mushrooms, soup, water, rice, soy sauce, chestnuts, bamboo shoots, salt , white pepper, and chili pepper; mix well. Pour into baking dish with chicken and fold together.
4. Bake on middle rack at 325 degree oven for 50 minutes.
Side suggestions: Garlic bread and vanilla ice cream