Paige's Favorite Chinese Chicken Casserole

This chicken casserole leans into comfort food territory while keeping the fat low. The sauce starts with Butter Buds and fat-free chicken broth thickened with flour, then gets extra body from evaporated skim milk and cream of chicken soup. The result is a creamy, rich-tasting sauce that doesn’t rely on heavy cream or real butter.

Water chestnuts are the secret weapon here. They stay crunchy even after baking, giving each bite a snap that breaks up the soft, saucy chicken. Rinse and drain them well so they don’t add any tinny canned flavor.

The whole thing bakes covered with foil, which traps steam and keeps the chicken from drying out. Serve it over rice or pasta to soak up all that sauce.

Chef Tips

• Boil the sauce for a full minute after it thickens. This cooks the raw flour taste out completely and gives you a smoother, silkier texture.
• Use leftover rotisserie chicken to save time. White meat stays tender in the casserole without getting stringy.
• Rinsing and draining the water chestnuts is key. Straight from the can, they carry a metallic taste that muddies the sauce.

Variations

• Add a can of drained bamboo shoots and a splash of soy sauce for a more pronounced Asian flavor.
• Stir in frozen peas and diced carrots during the last 10 minutes of baking for a one-dish meal.
• Top with crunchy chow mein noodles in the last 5 minutes of baking for a crispy finish.