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

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.