Name: Peking Chicken Hotdish
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Uncooked white rice - 2 cups; Water - 2 ½ cups; Condensed golden mushroom soup - 1 (10.75 ounce) can; Cooked chicken, chopped - 1 pound; Red bell pepper, chopped - 1 medium; Chopped onion - ½ cup; Soy sauce - ¼ cup; Cornstarch - 1 tablespoon; Hoisin sauce - ¼ cup; Rice vinegar - 2 tablespoons; Red pepper flakes - ½ tablespoon; Peanuts, chopped - ½ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Peking Chicken Hotdish

1. Uncooked white rice - 2 cups

2. Water - 2 ½ cups

3. Condensed golden mushroom soup - 1 (10.75 ounce) can

4. Cooked chicken, chopped - 1 pound

5. Red bell pepper, chopped - 1 medium

6. Chopped onion - ½ cup

7. Soy sauce - ¼ cup

8. Cornstarch - 1 tablespoon

9. Hoisin sauce - ¼ cup

10. Rice vinegar - 2 tablespoons

11. Red pepper flakes - ½ tablespoon

12. Peanuts, chopped - ½ cup

How to cook deliciously - Peking Chicken Hotdish

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Mix rice, water, and mushroom soup together in a 9x13-inch baking dish. Top with chicken, bell pepper, and onion. Cover with foil.

3. Stage

Bake in the preheated oven for 25 minutes.

4. Stage

Whisk soy sauce and cornstarch together in a bowl. Mix in hoisin sauce, rice vinegar, and red pepper flakes. Uncover baking dish and pour sauce over casserole. Top with peanuts.

5. Stage

Continue baking, uncovered, until heated through, about 20 minutes more.