Chicken Pad Thai Casserole
We took takeout where it’s never been before; chicken pad Thai trades in the wok for the casserole treatment, resulting in one of the easiest global dinners you’ll ever make. And by easiest, we mean you don’t have to bother cooking the noodles or use more than one dish from start to finish.MORE+LESS-
cup packed brown sugar
tablespoon chili garlic sauce
package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
cups shredded green cabbage
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
package (8 oz) pad Thai rice noodles
cup chopped salted roasted peanuts
cup chopped green onions
cup chopped fresh cilantro leaves
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, mix eggs, brown sugar, chili garlic sauce and fish sauce; stir in chicken, cabbage and carrot.
In 1-quart microwavable bowl, mix broth, soy sauce and butter. Microwave uncovered on High 4 to 6 minutes or until steaming. Add noodles to baking dish, pulling apart to spread evenly in dish. Pour broth mixture over noodles; let stand 2 minutes. Using tongs, carefully turn noodles, and spread in even layer.
Pour chicken mixture over noodle mixture, and spread evenly to cover noodle mixture; cover with foil. Bake 30 minutes.
Stir noodle mixture, then replace foil and bake 7 to 10 minutes longer or until chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Top with peanuts, green onions and cilantro. Serve with lime wedges.
- Be sure to cover all of the noodles with the chicken mixture to make sure they soften completely during baking.
- Fish sauce is a fermented, strong-smelling sauce that imparts a complex flavor to this dish. The smell goes away, leaving just a deep, umami flavor.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.