Ingredients
Scale
- 2 tablespoons avocado or neutral oil, divided
- 2 1/2 pounds (about 1.1 kg) ground chicken
- 10 ounces (280 g) shiitake mushrooms, finely chopped
- 1 small napa cabbage, chopped (about 8 to 9 cups / 500 g)
- 6 scallions, thinly sliced, divided
- 5 cloves garlic, minced
- 2 tablespoons finely grated fresh ginger
- 3 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 cups (360 ml) low-sodium chicken broth, divided
- 2 teaspoons toasted sesame oil
- 1 tablespoon cornstarch
- 40 wonton wrappers
- 1 teaspoon fine salt, or to taste
- 1/2 teaspoon black pepper
- Chili crisp and extra scallions for serving, optional
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-by-13-inch baking dish.
- Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add the ground chicken and cook until no longer pink, breaking it into small crumbles.
- Add the mushrooms and cook for 3 to 4 minutes. Add the napa cabbage, most of the scallions, the garlic, and the ginger, and cook until the cabbage wilts down.
- Stir in the tamari, rice vinegar, sesame oil, salt, and pepper.
- Whisk the cornstarch with 1/4 cup broth, then add it to the pan with the remaining broth. Simmer briefly until the filling is moist and lightly thickened.
- Spread a thin layer of filling in the baking dish. Arrange a layer of wonton wrappers on top, overlapping slightly. Repeat layering the filling and wrappers until all components are used, finishing with wrappers on top.
- Spoon a little extra broth over the top layer if it looks dry. Cover tightly with foil and bake for 25 minutes.
- Remove the foil and bake 10 to 15 minutes more, until hot throughout and the top is set.
- Rest for 10 to 15 minutes before slicing. Top with extra scallions and chili crisp if desired.
Notes
- Use our gluten free wonton wrappers for a gluten-free variation and confirm the tamari, broth, and chili crisp are gluten free if needed.
- Ground turkey can replace ground chicken if preferred.
- The filling should be moist but not soupy. Too much liquid will make the casserole difficult to slice.
- Nutrition is estimated for 1/8 of the casserole and will vary by wrapper brand and chicken leanness.
- Refrigerate leftovers promptly and use within 3 to 4 days for best quality. Freeze individual portions for longer storage.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: High Protein