Dump-and-Bake Egg Roll Casserole

5 from 2 votes

With just 5 minutes of prep, this dump-and-bake chicken egg roll casserole with rice is an easy dinner that cooks in one dish!

Course Dinner

Cuisine Asian

Keyword egg roll casserole

Prep Time 5

Cook Time 1

Total Time 1 5

Servings people

Calories 316kcal

Author Blair Lonergan

8 ounces sliced fresh mushrooms
2 green onions, sliced
1 (14 ounce) bag coleslaw mix (about 6 ¾ cups)
½ cup grated or “matchstick” carrots
1 cup uncooked long-grain white rice
1 ½ cups less sodium chicken broth
½ cup less sodium soy sauce
¼ cup light brown sugar
3 tablespoons hoisin sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons minced garlic (about 2 large cloves)
1 ½ teaspoons grated fresh ginger (or ½ teaspoon ground ginger)
2 cups cooked, shredded or diced chicken (such as the meat from a rotisserie chicken)
Optional garnish: additional sliced green onions; chow mein noodles

Preheat oven to 375°F (190°C). Grease a 9 x 13-inch baking dish with nonstick cooking spray.
In the prepared baking dish, combine mushrooms, green onions, coleslaw mix, carrots, and uncooked rice. Toss gently so that everything is evenly distributed throughout the pan.
In a large bowl or measuring cup, whisk together chicken broth, soy sauce, brown sugar, hoisin sauce, sesame oil, rice vinegar, garlic, and ginger. Pour evenly over the ingredients in the baking dish.
Cover the dish tightly with foil. Bake for 50 minutes. Uncover the dish and use a fork to fluff the rice. At this point, the rice should be almost tender. If the rice is still crunchy, cover and return it to the oven for 5-10 more minutes, or until the rice is just about done. Taste and season with salt and pepper, if desired.
Stir in the cooked chicken. Return the dish to the oven, uncovered, and bake for 5 more minutes, or until the chicken or pork is warmed through, and the rice is completely tender.
Top with chow mein noodles and garnish with extra sliced green onion, if desired.

This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, cauliflower rice, or instant rice — all of which require different amounts of liquid and different cooking times.

Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.

The total cooking time will vary depending on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and much of the liquid should be absorbed.

Be careful not to overcook the casserole, or the rice will become mushy and gummy.

Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.

Do not omit the sesame oil, rice wine vinegar, or hoisin sauce. These are essential ingredients that give the dish its classic Asian flavor.