Dump-and-Bake Egg Roll Casserole
View original ↗
The Seasoned Mom · by Blair Lonergan★ 5.0 (3)

Dump-and-Bake Egg Roll Casserole

NUTRITION · PER SERVING65M COOK
CAL 16%·PRO 41%
CARBS 44G56% OF CAL
3G FIBER29G OTHER12G TOTAL SUGAR
FAT 7G19% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A chicken and rice casserole with cabbage, mushrooms, and carrots flavored with ginger and hoisin. Dump-and-bake convenience with Asian flavors.

mainchinesecasserolechickendairy free
View the full recipe on The Seasoned Mom →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 8 ounces sliced fresh mushrooms
  • 2 green onions, (sliced)
  • 1 (14 ounce) bag coleslaw mix ((about 6 ¾ cups))
  • ½ cup grated or “matchstick” carrots
  • 1 cup uncooked long-grain white rice
  • 1 ½ cups less sodium chicken broth
  • ½ cup less sodium soy sauce
  • ¼ cup light brown sugar
  • 3 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons minced garlic ((about 2 large cloves))
  • 1 ½ teaspoons grated fresh ginger ((or ½ teaspoon ground ginger))
  • 2 cups cooked, shredded or diced chicken ((such as the meat from a rotisserie chicken))
  • Optional garnish: additional sliced green onions; chow mein noodles
PREP
5M
SODIUM
1110MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.