Chicken Pad Thai Casserole

Ingredients

2

eggs, slightly beaten

1/4

cup packed brown sugar

1

tablespoon chili garlic sauce

2

teaspoons fish sauce

1

package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces

2

cups shredded green cabbage

1

cup shredded carrot

2

cups  reduced-sodium chicken broth (from 32-oz carton)

3

tablespoons soy sauce

2

tablespoons butter

1

package (8 oz) pad Thai rice noodles

1/2

cup chopped salted roasted peanuts

3/4

cup chopped green onions

1/2

cup chopped fresh cilantro leaves

Lime wedges

Steps

• 1

  Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2

  In large bowl, mix eggs, brown sugar, chili garlic sauce and fish sauce; stir in chicken, cabbage and carrot.
• 3

  In 1-quart microwavable bowl, mix broth, soy sauce and butter. Microwave uncovered on High 4 to 6 minutes or until steaming. Add noodles to baking dish, pulling apart to spread evenly in dish. Pour broth mixture over noodles; let stand 2 minutes. Using tongs, carefully turn noodles, and spread in even layer.
• 4

  Pour chicken mixture over noodle mixture, and spread evenly to cover noodle mixture; cover with foil. Bake 30 minutes.
• 5

  Stir noodle mixture, then replace foil and bake 7 to 10 minutes longer or until chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Top with peanuts, green onions and cilantro. Serve with lime wedges.