Gum Yuk

Gum Yuk Casserole

• nonstick cooking spray
• 1 can cream of mushroom soup — 10.5 oz
• 1 can chow mein noodles — 5 oz, divided
• ¼ cup water
• 1 cup cooked chicken — medium dice
• 1 can Chinese-style mixed vegetables — 28 oz, drained very well
• ¼ teaspoon black pepper
• 2 teaspoons soy sauce
• to taste fine salt (optional) — to taste, only if needed

1. Prepare the Baking Dish: Preheat oven to 350°F. Lightly coat a 2- to 2½-quart casserole dish with nonstick cooking spray. Spread about ¾ of the chow mein noodles evenly across the bottom and reserve the remaining noodles for topping.nonstick cooking spray, ¾ of the 5-ounce can chow mein noodles
2. Make the Filling: In a large mixing bowl, whisk the cream of mushroom soup and water until smooth. Fold in the cooked chicken, drained Chinese-style vegetables, black pepper, and soy sauce until evenly combined. Taste and add fine salt only if needed.1 can cream of mushroom soup, ¼ cup water, 1 cup cooked chicken, 1 can Chinese-style mixed vegetables, ¼ teaspoon black pepper, 2 teaspoons soy sauce, fine salt if needed
3. Assemble the Casserole: Spoon the filling evenly over the noodle layer. Spread it gently to the edges without disturbing the noodles more than necessary.
4. Add the Topping: Sprinkle the reserved chow mein noodles evenly over the filling.reserved chow mein noodles
5. Bake: Bake uncovered for about 30 minutes, until the filling bubbles around the edges, the center is hot throughout, and an instant-read thermometer inserted into the center registers 165°F.
6. Rest and Serve: Let the casserole stand for 5 minutes before dividing it into six servings.