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8

Chicken Pad Thai Casserole

Prep 20 min
Total 60 min
Servings 8

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-

By Tablespoon Kitchens

July 3, 2018

Ingredients

eggs, slightly beaten

1/4

cup packed brown sugar

tablespoon chili garlic sauce

teaspoons fish sauce

package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces

cups shredded green cabbage

cup shredded carrot

cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)

tablespoons soy sauce

tablespoons butter

package (8 oz) pad Thai rice noodles

1/2

cup chopped salted roasted peanuts

3/4

cup chopped green onions

1/2

cup chopped fresh cilantro leaves

Lime wedges

Steps

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1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In large bowl, mix eggs, brown sugar, chili garlic sauce and fish sauce; stir in chicken, cabbage and carrot.
3

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.
4

Pour chicken mixture over noodle mixture, and spread evenly to cover noodle mixture; cover with foil. Bake 30 minutes.
5

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.