Chicken Chow Mein Casserole
|Diagonally sliced celery||2 Cup (32 tbs) (1/4 Inch Pieces)|
|Onion||1 Cup (16 tbs), chopped|
|Carrot||1⁄3 Cup (5.33 tbs), chopped|
|Vegetable oil||3 Tablespoon|
|Cooked chicken||2 Cup (32 tbs), cut up|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Sliced pimiento||2 Ounce, drained (1 Jar)|
|Soy sauce||2 Tablespoon|
|Chow mein noodles||2 Cup (32 tbs)|
In 3-quart grill-safe casserole, combine celery, onion, carrot and oil.
Remove cooking grid.
Place casserole directly on lava rock grate, arranging rocks around dish.
Cook and stir at MEDIUM-HIGH until vegetables are tender-crisp, about 15 minutes.
Remove from heat.
Stir in remaining ingredients except chow mein noodles.
Cover and set aside.
Spread lava rocks evenly across grate with long-handled tongs.
Replace cooking grid.
Close hood and heat grill at HIGH for 10 minutes.
Bake casserole using indirect MEDIUM heat with hood closed until hot and bubbly, 25 to 30 minutes.