Peking Chicken Hotdish

Chinese takeout is the theme of this quick and easy hotdish with rice baked right alongside chicken, peppers, and peanuts.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 386 Calories

Ingredients

• 1 tablespoon cornstarch
• 2 ½ cups water
• ½ cup chopped onion
• ¼ cup soy sauce
• ¼ cup hoisin sauce
• 1 (10.75 ounce) can condensed golden mushroom soup
• 2 cups uncooked white rice
• 2 tablespoons rice vinegar
• 1 medium red bell pepper, chopped
• 1 pound cooked chicken, chopped
• ½ tablespoon red pepper flakes
• ½ cup peanuts, chopped

Recipe Instructions

Step 1

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

Step 2

Bake in the preheated oven for 25 minutes.

Step 3

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

Step 4

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.

Step 5

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