Cashew Casserole Recipes

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 CASSEROLE FROM VERMONT

Steps:

• Sauté the celery, onion, and mushrooms in the corn oil for a few minutes. DO NOT BROWN!
• Add the milk and mushroom liquid to the cream of mushroom soup and stir until smooth.
• Combine the liquid with the mushroom mixture, then add the nuts and the chow mein noodles.
• Pour into a greased casserole dish and bake in a preheated 350 degree F oven for 20-25 minutes.

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.

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.

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.

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.