Cashew Chicken Casserole Recipes

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CASHEW CHICKEN CASSEROLE



Cashew Chicken Casserole image

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

2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup Velveeta
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can (8 ounces) sliced water chestnuts, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/3 cups whole milk
1 can (14-1/2 ounces) chicken broth
1/4 cup butter, melted
2/3 cup crushed saltines (about 20 crackers)
3/4 cup cashew halves

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



Cashew Chicken Casserole image

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

1 lb boneless skinless chicken breast, cut into 1 inch cubes
1 medium onion, chopped
2 cloves garlic, minced
2 cups frozen broccoli cuts
1 3/4 cups boiling water
1 cup uncooked long-grain rice
1 (6 ounce) jar sliced mushrooms, drained
1 tablespoon chicken bouillon granule
1 teaspoon ground ginger
pepper
1 cup salted cashews, divided

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



Cashew Chicken Casserole image

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

2 tablespoons butter
1 cup chopped celery
1/4 cup chopped onion
2 (10 3/4 ounce) cans cream of mushroom soup
2/3 cup chicken broth
4 cups cooked diced chicken
4 tablespoons soy sauce (I use low sodium)
2 cups cooked rice
1 cup chow mein noodles
1 cup cashew nuts

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 CASSEROLE



Cashew Chicken Casserole image

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

1 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons soy sauce
1 (2 to 3 pound) whole chicken, cut into pieces
4 cups hot cooked rice
1 cup cashew nuts

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

CASHEW CHICKEN



Cashew Chicken image

Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews (4 ounces), toasted
White rice, for serving (optional)

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.

JEREMIAH'S CASHEW CHICKEN CASSEROLE



Jeremiah's Cashew Chicken Casserole image

Perfect recipe for using up leftover chicken and rice. No cream of anything soup required! Using simplified bechamel and tarragon, this casserole isn't quite run of the mill.

Provided by jeremiah pressley

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 42m

Yield 12

Number Of Ingredients 11

¼ cup butter
¼ cup all-purpose flour
1 tablespoon dried tarragon
1 ¼ cups chicken broth, divided
1 cup heavy whipping cream
3 cups chopped cooked chicken
¼ teaspoon salt
⅛ teaspoon ground white pepper
3 cups cooked jasmine rice
1 ½ cups chopped baby broccoli
1 cup coarsely chopped roasted cashews

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.

Nutrition Facts : Calories 300.1 calories, Carbohydrate 18.5 g, Cholesterol 64.1 mg, Fat 19.3 g, Fiber 0.9 g, Protein 13.6 g, SaturatedFat 8.8 g, Sodium 282.5 mg, Sugar 0.9 g

CHICKEN-CASHEW CASSEROLE



Chicken-Cashew Casserole image

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

1 1/2 lb boneless skinless chicken breasts
1 can (28 oz) chicken chow mein mix
3 cups chow mein noodles
2 cups snow (Chinese) pea pods
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1 can (8 oz) sliced water chestnuts, drained
1/4 cup reduced-sodium soy sauce
1 cup cashew pieces

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

CHRISTY'S CASHEW CHICKEN CASSEROLE



Christy's Cashew Chicken Casserole image

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

3 celery stalks (chopped)
1 onion (medium-diced)
2 Tbsp butter
2 c roasted chicken (chopped)
1 can(s) chop suey vegetables (14 oz)
1 can(s) water chestnuts (small can)
3 Tbsp soy sauce
3 can(s) cream of mushroom soup
1/2 c chicken broth
3/4 c half & half
1 1/2 c chow mein noodles
1 1/2 c whole cashews (roasted)
3 c white rice (cooked)

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.

CASHEW NOODLE CASSEROLE



Cashew Noodle Casserole image

Chow mein noodles and cashews give this dish a delectable crunch. Whenever I take it to potlucks, it disappearers before my eyes. You can make the casserole and freeze it; stir in the chow mein noodles just before serving.-Marion Petersson, Wetaskiwin, Alberta

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8-10 servings.

Number Of Ingredients 12

2 pounds ground beef
2 large onions, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/4 cups whole milk
1/4 cup soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
8 ounces fine egg noodles, cooked and drained
2 cups shredded cheddar cheese
1 package (6 ounces) chow mein noodles
1 cup whole cashews

Steps:

  • In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the mushrooms; set aside. , In a bowl, combine the soup, milk, soy sauce, Worcestershire sauce and pepper. In a greased 13x9-in. baking dish, layer egg noodles, beef mixture and soup mixture. Sprinkle with cheese and chow mein noodles. , Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cashews.

Nutrition Facts : Calories 558 calories, Fat 32g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 1039mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein.

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