July 2011

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for FloridaCruising.com. She blogs weekly at http://www.BoatCook.blogspot.com

This easy-prep., easy-cleanup recipe bakes in the galley oven while the cook enjoys Happy Hour with the cockpit crew. When it’s done you have a hearty meal for four to six.

Chinese Puzzle Casserole

5-ounce can or package crisp chow mein noodles
2 cans, 10 ounces each, chunk chicken, drained and broken up
6-ounce can mushroom stems and pieces, drained
2 cups chopped celery
Large onion, finely diced
5-ounce can sliced water chestnuts, drained
1 can each low-sodium cream of mushroom, cream of chicken soup
1 1/2 cups liquid
3 tablespoons “lite” soy sauce
About 1/2 cup broken cashews

Spray a disposable foil 9 X 13-inch casserole and sprinkle half the noodles in the bottom.  Drain the chicken and save the broth. Add chicken, mushrooms, celery, onion and water chestnuts, distributing them well.

 Add water to the chicken broth to make 1 cups.  Whisk together soups, liquid and soy sauce and pour evenly over casserole. Put remaining noodles on top and sprinkle with cashews. Bake 45 to 60 minutes at 325 degrees or until heated through and bubbly.

 This casserole can also be prepared ahead and kept cold for future baking. Let stand 30 minutes at “room” temperature, then bake until it’s heated through.


See more of Janet Groene’s galley-ready recipes at BoatCook.blogspot.com. Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later. Groene also rates galley gear and products at GalleyShop.blogspot.com Any other ideas? E-mail JanetGroene@yahoo.com and we’ll credit you and the name of your boat.

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