Chicken Cashew Casserole Recipes

CASHEW CHICKEN CASSEROLE

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.

CHINESE CASHEW CHICKEN

Steps:

• Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
• Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
• Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
• Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
• Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
• Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

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.

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 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 NOODLE CASSEROLE

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.

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 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 CHINESE NOODLE CASSEROLE

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.