Light Chicken And Cashew Casserole Food

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.

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.

CHRISTY'S CASHEW CHICKEN CASSEROLE

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.

LIGHT CHICKEN AND CASHEW CASSEROLE

Steps:

• Saute celery and onion in water.
• Add all but 1/2 c cashews and chow mein noodles.
• Pour into greasted 1 1/2 quart casserole dish.
• Bake at 350F for 30-35 minutes.
• Sprinkle with chow mein noodles and remaining cashews.
• Bake 5 minutes more.
• Serve with brown rice, soy sauce, and red pepper.

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:

• Put the chicken in a bowl with the egg white, sesame oil, cornflour and 1 tsp salt, and mix well. Chill for 20 mins.
• If you are using oil for velveting the chicken, heat a wok until very hot and then add the oil. When it is very hot, remove the wok from the heat and immediately add the chicken, stirring vigorously to prevent it sticking. After about 2 mins, when the chicken turns white, quickly drain it and all of the oil into a stainless steel colander set over a bowl. Discard the oil. If you are using water instead of oil, do exactly the same but bring the water to the boil in a saucepan before adding the chicken. It will take about 4 mins for the chicken to turn white in the water.
• If you have used a wok, wipe it clean. Heat it until it is very hot, then add the 2 tsp of groundnut oil. Add the cashew nuts and stir-fry for 1 min. Add the rice wine or dry Sherry and soy sauce. Return the chicken to the wok and stir-fry for 2 mins. Scatter over the spring onions and serve immediately.

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:

• In a greased 13 x 9-inch baking pan, layer the first seven ingredients in the order listed.
• In a 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 degrees F for 35 to 40 minutes or until macaroni is tender.

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.