This Chinese Chicken Casserole is a quick and easy dinner made with leftover holiday turkey or chicken or your neighborhood grocer's rotisserie chicken. It's easy, healthy and perfect for the busy weeknights.
Using a mandolin, julienne your zucchini with narrow blades into noodles.
Place in a colander, salt generously and let sit over a bowl for at least 30 minutes. This will get most of the moisture out of the zucchini that would dilute the dish. When ready to add to dish, carefully squeeze one last time to get any remaining moisture out of the noodles.
While zucchini is sweating, prepare chicken if using raw chicken.
Season chicken with salt & pepper.
Heat sesame oil in large skillet and cook chicken thoroughly. Drain and place in large bowl.
Follow directions from here for cooked chicken. To the same skillet, add a little more sesame oil, if needed, and saute celery, carrot, snow peas, green onions and garlic for about 5 minutes. Place vegetables in bowl with chicken.
Add zucchini noodles, 1/2 cup cashews, 1/2 cup chow mein noodles and pinch of cayenne to the bowl with chicken and sauteed vegetables.
Pour into prepared baking dish.