Gum Yuk

Chow Mein Noodles: About three-quarters of the noodles form the bottom layer, where they soften as they absorb some of the filling. The reserved noodles stay on top for a crisp finish.
Vegetables: Use a 28-ounce canned Chinese-style mixed vegetable or chop suey vegetable blend rather than a standard peas-and-carrots mixture. Drain it very well so the casserole does not become watery.
Chicken: Leftover roast chicken or rotisserie chicken works well. Cut it into a medium dice so it remains visible in the finished casserole.
Seasoning: Condensed soup, canned vegetables, and soy sauce can all contribute salt. Taste the filling before adding any additional salt.
Make Ahead: The filling can be mixed, covered, and refrigerated for up to 1 day. Keep the chow mein noodles separate and assemble the casserole shortly before baking. A refrigerated filling may require a few additional minutes in the oven.
Storage and Reheating: Refrigerate leftovers within 2 hours and use them within 3 to 4 days. Reheat individual portions until the center reaches 165°F. The noodles soften during storage; add a few fresh chow mein noodles after reheating if additional crunch is desired.
Serving Suggestions: Serve with Classic Budur Pilaf and Garlic Broccoli Salad .

Name: Gum Yuk
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: nonstick cooking spray; 1 can cream of mushroom soup; 1 can chow mein noodles; ¼ cup water; 1 cup cooked chicken; 1 can Chinese-style mixed vegetables; ¼ teaspoon black pepper; 2 teaspoons soy sauce; to taste fine salt

A layer of chow mein noodles hides underneath this creamy chicken casserole, with more on top for a browned crunch. Scoop deep enough to catch both textures in one serving.

By Betty Lou Gardner45 minUpdated 2026-08-25

Gum Yuk turns cooked chicken, canned Chinese-style vegetables, cream of mushroom soup, soy sauce, and crunchy chow mein noodles into an easy pantry casserole. It is creamy, savory, and built for the kind of weeknight supper that comes together with very little preparation.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I save some of the chow mein noodles for the very top so they stay crisp while the casserole bakes. I taste the filling before I add any extra salt because the soup, vegetables, and soy sauce can already be salty.