Preheat your oven to 350°F (175°C) and prepare a baking dish by lightly greasing it.

In a large skillet over medium heat, cook the ground chicken until browned.

Add the diced onions, minced garlic, and freshly grated ginger to the skillet. Cook until the onions are translucent.

Stir in the chopped celery, julienned carrots, thinly sliced cabbage, and sliced mushrooms. Cook until the vegetables are tender-crisp.

In a small bowl, mix together the chicken broth, soy sauce, sesame oil, and cornstarch to create a sauce.

Pour the sauce over the chicken and vegetable mixture in the skillet. Simmer until the sauce thickens.

Toss the cooked Chow Mein noodles with the chicken and vegetable mixture until well combined.

Transfer the mixture to the prepared baking dish and top with shredded Monterey Jack cheese.

Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and golden.

Garnish with chopped green onions before serving.

For a spicier version, add a teaspoon of chili flakes or a dash of hot sauce to the sauce mixture. You can also substitute the Monterey Jack cheese with cheddar or mozzarella for a different flavor profile. If you’re looking to add more vegetables, consider including bell peppers or snap peas for extra crunch and color. For a gluten-free option, use rice noodles instead of Chow Mein noodles.