Chicken Cashew Casserole Food

CASHEW CHICKEN CASSEROLE

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.

CASHEW CHICKEN

Steps:

• In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
• Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
• In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
• Serve garnished with the scallions and cilantro.

CHICKEN-CASHEW CASSEROLE

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.

CASHEW CHICKEN

Steps:

• In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
• Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
• Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

CASHEW CHICKEN CASSEROLE

Steps:

• In a mixing bowl, add in all ingredients except the cashews; mix well to combine.
• Pour mixture into a greased shallow 1 1/2 quart casserole dish.
• Cover and bake at 375 degrees for 45-55 minutes or until rice is tender and chicken is not pink.
• Stir in 3/4 cup of cashews.
• Sprinkle remaining cashews on top of casserole.
• Serve warm.

CHICKEN CASHEW CASSEROLE

Steps:

• Saute mushrooms in butter until brown.
• Remove from pan and set aside.
• Saute celery and onions (add more butter if necessary).
• Combine mushrooms, celery, onions, chicken, cashews, 2/3 of the can of noodles, soup and water together in casserole dish.
• Top with the other 1/3 can of noodles.
• Bake uncovered at 350 degrees for 30 minutes.

CASHEW CHICKEN CASSEROLE

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

Steps:

• In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.

CASHEW CHICKEN BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish with cooking spray.
• Spread brown rice at the bottom of the casserole dish. Layer celery, red bell pepper, and green pepper on top. Top with chicken.
• Mix water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt in a small bowl. Pour over chicken. Arrange water chestnuts on top.
• Bake in the preheated oven until chicken is tender, about 45 minutes. Add cashews. Continue baking until browned, about 10 minutes more.

JEREMIAH'S CASHEW CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 3-quart casserole dish.
• Melt butter in a saucepan over medium heat. Mix in flour and tarragon; cook for about 1 minute. Pour in 1 cup chicken broth and heavy cream gradually; stir continuously until smooth and thick, 6 to 8 minutes. Mix chicken breast, salt, and white pepper into sauce.
• Fill casserole dish with cooked rice. Spread broccoli on top. Pour remaining 1/4 cup chicken broth and sauce over broccoli. Sprinkle cashews evenly on top.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.