CASHEW CHICKEN CASSEROLE
I especially like this dish because I can get it ready the day before I need it. It's easy to whip up with common pantry items, including macaroni, canned soup and saltine crackers. -Julie Ridlon, Solway, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a greased 13x9-in. baking dish, layer the first 7 ingredients in the order listed. In a large bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight. , Toss butter and cracker crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350° for 35-40 minutes or until macaroni is tender.
Nutrition Facts : Calories 464 calories, Fat 25g fat (9g saturated fat), Cholesterol 79mg cholesterol, Sodium 1095mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 24g protein.
CASHEW CHICKEN CASSEROLE
Creamy, ricey yumminess. This recipe comes from the Junior League of the Ozarks cookbook, Sassafras. It's very quick to put together.
Provided by Lalaflutist
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In a large saucepan, saute celery and onion in butter until tender.
- Stir in soup and chicken broth.
- Simmer 5 minutes.
- Add chicken and soy sauce.
- Cook over low heat 5 minutes.
- Stir in rice.
- Spoon into a 9x13 inch baking dish and bake until liquid bubbles to the surface, 15-20 minutes.
- Sprinkle noodles and nuts on top and brown in oven.
CASHEW CHICKEN WITH BROCCOLI
"I love to cook and bake for my family and friends," says Bonnie DeVries. The reader from Brainerd, Minnesota seasons this chicken and rice casserole with ground ginger, then stirs in some crunchy cashews. -Bonnie DeVries, Brainerd, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish. , Cover and bake at 375° for 45-55 minutes or until rice is tender and chicken is no longer pink. Stir in 1/2 cup of cashews. Sprinkle with remaining cashews.
Nutrition Facts :
CHICKEN-CASHEW CASSEROLE
Skip pricey Chinese takeout. Instead, pull together this casserole version of cashew chicken, with crunchy chow mein noodles, nuts and water chestnuts, in just 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- In 10- or 9-inch glass pie plate, arrange chicken, thickest parts to outside edges (sides of chicken will touch). Cover plate with microwavable plastic wrap, folding back one corner or edge 1/4 inch to vent steam. Microwave on Medium (50%) 14 to 16 minutes or or until juice of chicken is clear when center of thickest part is cut (170°F). Let stand 5 minutes. Cool slightly; cut into desired size of pieces.
- Meanwhile, heat oven to 350°F. Spray 3-quart casserole with cooking spray. Separate cans from chow mein mix. Drain large can of vegetables. In bottom of casserole, place 1 1/2 cups of the chow mein noodles. In large bowl, stir together both cans of chow mein mix, the pea pods, soup, water chestnuts, soy sauce and 3/4 cup of the cashews.
- Stir chicken into chow mein mixture. Spoon over chow mein noodles in casserole.
- Cover with foil; bake about 1 hour or until hot. In small bowl, mix remaining 1 1/2 cups noodles and 1/4 cup cashews; sprinkle over casserole. Bake uncovered 5 minutes longer.
Nutrition Facts : Calories 515, Carbohydrate 37 g, Cholesterol 75 mg, Fat 3, Fiber 4 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1590 mg
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5/5 (4)Total Time 1 hrCategory Healthy Chicken Casserole RecipesCalories 340 per serving
- Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Set aside.
- For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch, crushed red pepper and black pepper; set aside.
- Lightly coat an extra-large skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; cook until lightly browned. Remove from skillet. Add onion wedges, bok choy, celery, carrots and sweet pepper to the skillet. Cook for 3 to 4 minutes or until vegetables start to soften. Add garlic; cook for 30 seconds more. Stir in the sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Stir in cooked rice and browned chicken.
- Spoon chicken-rice mixture into the prepared baking dish. Cover with foil and bake about 20 minutes or until casserole is bubbly and chicken is no longer pink (165 degrees F). Sprinkle chow-mein noodles and cashews over. Bake, uncovered, for 4 to 5 minutes more or until noodles and cashews are golden brown. Sprinkle with green onions.
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