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
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
This is a delicious way to eat cashew chicken without the hassle! It uses a whole chicken cut into pieces combined with a creamy soup, rice and cashews.
Provided by Nickie Richardson
Categories Main Dish Recipes Casserole Recipes Rice
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine the broth, cream of chicken soup, mushroom soup and soy sauce in a large saucepan and bring to a boil; add chicken, rice and 3/4 cup cashews. Mix well and pour mixture into a 9x13 inch baking dish. Sprinkle remaining 1/4 cup cashews on top.
- Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 33.4 g, Cholesterol 63.7 mg, Fat 23.3 g, Fiber 0.9 g, Protein 25.6 g, SaturatedFat 5.7 g, Sodium 782.9 mg, Sugar 1.7 g
BEST CHICKEN CASSEROLE (+FAV CHICKEN CASSEROLE RECIPES)
This is one of our favorite chicken casserole recipes. A chicken casserole that's cheesy, filling, and healthy. Our chicken, broccoli, and rice casserole is made without pre-made soup, it's so easy and even more delicious from scratch.
Provided by Lee Funke
Categories Casserole
Time 1h
Number Of Ingredients 13
Steps:
- First, preheat oven to 375ºF and spray a large ceramic casserole dish with nonstick cooking spray.
- Next, place minute brown rice, broccoli florets, yellow onion, carrots, and green peas on the bottom of the casserole dish.
- Prepare cheese sauce by placing broth and milk into a small saucepan. Heat over medium heat.
- Once simmering, turn down low/medium and add in 6 oz. shredded cheddar cheese, garlic powder, salt, and pepper. Continuously stir until the cheese melts and your cheese sauce has formed.
- Immediately pour over rice and veggies and mix.
- Next, slice chicken breasts into 1-inch cubes and add that to the casserole dish and mix making sure everything is fully coated in cheese sauce.
- Bake at 375ºF, uncovered, for 30 minutes.
- Then, add 2 oz. shredded cheddar cheese and 1 oz. shredded parmesan cheese to the top of the casserole dish and bake for an additional 15-20 minutes.
- Let casserole rest on the stovetop for 15-20 minutes before serving to further thicken.
Nutrition Facts : Calories 337 kcal, Sugar 4 g, Fat 14 g, Carbohydrate 23 g, Fiber 3 g, Protein 32 g, ServingSize 1 serving
CHICKEN CURRY CASSEROLE
This flavor-forward dish is a makeover of one of my husband's childhood favorites, chicken curry casserole. I replaced the can of cream of mushroom soup and mayo with a creamy homemade sauce instead, and-my whole family agrees-the outcome does not disappoint!
Provided by Lisa Leake
Categories Dinner
Time 27m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°
- Combine the cooked rice, broccoli, and chicken in the casserole dish and set aside.
- Melt the butter in a medium sauté pan over medium heat. Add the onions and cook, stirring, until softened, about 2 minutes. Add the garlic and flour and cook for 1 or 2 minutes, or until the flour begins to brown but doesn't burn, whisking almost continuously.
- Whisk in the milk, watching for lumps, reduce heat and cook until it thickens. Stir in the sour cream, grated cheese, curry powder, salt, and pepper and stir until well combined. Bring to a simmer and cook, stirring, until the mixture is the consistency of gravy, about 3 to 4 minutes.
- Pour the sauce in the baking dish and mix thoroughly with the rice, broccoli, and chicken and spread it out evenly in the baking dish.
- Bake for 10 to 12 minutes, and then turn it up to a high broil to brown the top for another couple minutes. Serve warm.
Nutrition Facts : Calories 462 kcal, Carbohydrate 36 g, Protein 20 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 744 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CHRISTY'S CASHEW CHICKEN CASSEROLE
A great cook, by the name of Terrie Hoelscher shared a similar recipe on JAP. I used hers as a base and tweaked it. This is an amazing casserole. Enjoy!
Provided by Christy Lowrance
Categories Casseroles
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350.
- 2. In a large skillet, saute celery and onion in butter until tender and translucent.
- 3. Add remaining ingredients (except rice) and simmer on low for about 15 minutes.
- 4. Pour in 13x9 pan. Sprinkle with a handful of chow mein noodles and cashews and bake for 40 minutes.
- 5. Prepare rice according to package.
- 6. Let casserole cool down for about 10 minutes and serve over rice.
CHICKEN AND CHINESE NOODLES CASSEROLE
This was one of our go-to recipes growing up. A home favorite!
Provided by Lisa Park
Categories Pasta and Noodles Noodle Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.
- Heat olive oil in a saucepan over medium heat; cook and stir onion in the hot oil until translucent, 5 to 7 minutes. Add soup and water; stir. Season the mixture with garlic salt and pepper.
- Layer chicken into the bottom of the prepared casserole dish; top with chow mein noodles and pimentos. Pour the mixture from the saucepan over the layers to cover.
- Bake in preheated oven until completely heated through, 20 to 30 minutes.
Nutrition Facts : Calories 399 calories, Carbohydrate 30.3 g, Cholesterol 66.2 mg, Fat 17.5 g, Fiber 3.7 g, Protein 28.9 g, SaturatedFat 3.9 g, Sodium 633.3 mg, Sugar 1.8 g
CASHEW CHICKEN CASSEROLE
This is a mildly seasoned casserole that my kids really liked. Would be easy to charge it up with some exotic seasonings.
Provided by ratherbeswimmin
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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.
BAKED CASHEW CHICKEN AND VEGGIES
Cashew chicken made with loads of veggies, baked instead of stir-fried and much better than takeout.
Provided by Rena
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F and line a sheet pan with parchment paper.
- In a small bowl add all sauce ingredients and whisk until well combined. Place chicken on the prepared sheet pan and season with salt and pepper.
- Add about 1/3 of the sauce and mix to coat, then layer the pieces in the sheet pan leaving some space in between.
- Cook in preheated oven for about 6-8 minutes then remove the pan. Place the cauliflower, bell peppers onions, and cashews in a single layer around the chicken.
- Drizzle with the remaining sauce and toss to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and veggies are crisp-tender.
- Garnish with sesame seeds and fresh chopped parsley and divide among 4 glass containers
- Serve immediately or refrigerate for up to 5 days. Before serving heat in the microwave for about 2 mins.
Nutrition Facts : Calories 473 kcal, Carbohydrate 36 g, Protein 47 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 109 mg, Sodium 1384 mg, Fiber 7 g, Sugar 16 g, ServingSize 1 serving
CHICKEN CASHEW CHINESE NOODLE CASSEROLE
This is a great "go-to" casserole. I've been making it for years for pot lucks, funeral collations, family get-togethers, etc. Has a lot of really good textures and tastes in it. Just add a side salad and it's a meal!
Provided by Terrie Hoelscher
Categories Casseroles
Time 45m
Number Of Ingredients 10
Steps:
- 1. * you can substitute a large [10-oz.]can of cooked chicken, drained ** I have also substituted slivered almonds, reserving some for top of casserole
- 2. Preheat oven to 350°. Spray an 8x8" baking dish with PAM.
- 3. In a large skillet, saute' onion and celery together in butter, until soft and translucent, about 4 - 5 minutes.
- 4. Add the remaining ingredients and mix well, reserving some of the chinese noodles and cashews (or slivered almonds) for the top.
- 5. Spoon into prepared baking dish. Sprinkle reserved chinese noodles and cashews (or slivered almonds) over top of casserole.
- 6. Bake for 30 - 35 minutes, until golden and bubbly.
CASHEW CHICKEN AND VEGETABLES
Yield 6
Number Of Ingredients 16
Steps:
- Dice your chicken breasts into bite sized pieces and place in a mixing bowl. Add in 1 Tablespoon corn starch and stir to cover all pieces.
- Place chicken in a skillet with 2 Tablespoons of olive oil and cook over medium heat until cooked through. The chicken will start to brown a little. Place chicken on plate and set aside.
- In another bowl mix together the chicken broth, hoison sauce, soy sauce, rice vinegar, sesame oil, honey, and 1 Tablespoon corn starch. Whisk together well.
- Heat 2 Tablespoons oil in the skillet over medium heat and add the green onions, minced garlic, broccoli, and red pepper. Cook until tender.
- After the veggies are cooked, transfer them to another plate.
- Add the sauce to the skillet and bring to a boil, stirring constantly until the sauce thickens.
- Remove from heat and add in the chicken, veggies, and cashews. Stir until everything is covered in the sauce.
- Sprinkle sesame seeds on top.
- Serve over a bed of cooked rice.
Nutrition Facts : Servingsize 1 serving, Calories 3039 kcal, Fat 167 g, SaturatedFat 30 g, Cholesterol 435 mg, Sodium 6204 mg, Carbohydrate 206 g, Sugar 40 g, Protein 175 mg
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