Chicken Chow Mein Recipe

We be serving our Chicken Chow Mein Recipe on our Rice Pilaf.

This is an easy and great party recipe you’ll love, a family favorite.

Very flavorful, served with veggies and rice - this one’s hard to beat!

Using a chafing dish, we’ll bake rice, enough to fill half of the pan, following our recipe.

Then, after the chicken is finished, we’ll put it right on top of the cooked rice, and serve. In the chafer, the rice will add moisture and wonderful taste to the chicken.

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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Ingredients for Chicken Chow Mein Recipe

8 pounds boneless, skinless chicken thighs
    cut into 1” pieces


2 Birdseye Frozen Asian Medley Vegetables
    or an equivalent, 20 ounces +/-
3 cups chopped celery
2 chopped onions
1 teaspoon garlic powder2 cans baby corn


4 cans chicken stock
3 cans cream of mushroom soup
8 ounces chopped fresh mushrooms


2 dozen scallions, chopped
2 cans crisp chow mein noodles

Directions for Chicken Chow Mein Recipe

Either cut the chicken breasts into 1” pieces (better for a stand up buffet party because it’s easy for your party guests to eat,) or, just cut them in half (better when your guests can ‘knife and fork it.‘

The day of your party, follow our rice pilaf recipe, cutting the ingredients in half. Prep as directed, and place in the food pan of your chafing dish, and bake at 400° for 1+ hour, covered tightly in foil.

Cook the frozen vegetables according to the package directions. Set aside. Saute the onion and celery together, Add to the cooked vegetables with the garlic.

When the rice is nearly done baking, begin the chicken. In a hot saute pan, add some veggie oil and fry the chicken for a few minutes. You want them to be browned, and you want them to be 165° - use your thermometer to be sure.

When you get to that temp, remove from the pan and cover the chicken with foil and set near the stove to keep warm. Meanwhile, start another batch in your frying pan. Keep frying, baking, and covering cooked chicken.

The rice should be done by now. Remove it from the oven, open the foil, give it a stir, and cover it with the vegetables. Now put the cooked chicken pieces on top of the rice. Cover and keep warm.

Make sauce by heat the ingredients, bring it to a boil and cooking for a few minutes until the sauce is bubbly. Pour the sauce into the chafing dish, over the cooked chicken, vegetables and rice. Garnish with the scallions and chow mein noodles.

Add chicken stock to thin the sauce if needed as the party progresses. And remember to check the water level under the food in the chafer. If you need to add more, always add boiling water.

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