If you love pad thai then you are going to like this Thai Chicken Casserole. It’s super quick to make thanks to short cuts from coleslaw mix and purchased Thai peanut sauce. Leftovers are delicious cold, too.
Thai Chicken Casserole
1 bottle (11-1/2 ounces) Thai peanut sauce
1 cup chicken broth
3 cups shredded cooked chicken
3 cups coleslaw mix
4 green onions, chopped
1 package (14 ounces) thick rice noodles
Chopped peanuts and minced fresh cilantro to serve, optional
1. Preheat oven to 400°F.
2. Whisk together peanut sauce and broth. Place the chicken, coleslaw mix and green onions in a large bowl. Pour over the peanut sauce mixture and stir to combine.
3. Prepare noodles according to package directions. Drain and immediately toss with chicken mixture.
4. Transfer to a greased 13 x 9-inch baking dish. Bake, covered, until heated through, 10-15 minutes.
5. Top with peanuts and cilantro to serve.
Recipe from Simple & Delicious Magazine
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