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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
- Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
- In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
- Serve garnished with the scallions and cilantro.
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
CREAMY CASHEW CHICKEN CURRY
Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 4h50m
Yield 8
Number Of Ingredients 20
Steps:
- Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
- Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
- Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
- Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
- Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
- Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g
CASHEW CHICKEN
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
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 CRUSTED CHICKEN
Chicken breasts dipped in an apricot/mustard sauce, then rolled in chopped cashew nuts for a wonderfully tangy, crunchy and easy baked chicken dish. This recipe will satisfy anyone!
Provided by MR_PIANOMAN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
- Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 68.7 g, Cholesterol 67.2 mg, Fat 18.9 g, Fiber 1.4 g, Protein 30.4 g, SaturatedFat 4 g, Sodium 686.5 mg, Sugar 38.2 g
CASHEW CHICKEN CASSEROLE
This is unique and fast because you do not have to cook the macaroni first! Prep time does not include overnight refrigeration. If you do not have time, just omit the overnight refigeration. I have done that in the past with no problems.
Provided by Kristen in Chicago
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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.
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.
CHINESE CHICKEN CASSEROLE SURPRISE
Chinese-style ingredients like almonds, water chestnuts, mushrooms, celery and chow mein noodles combine with a creamy broth, soup and milk mixture - and chicken, of course - to form this casserole. The name comes from the fact that people who have it seem to be pleasantly surprised and wonder what is in it. This is a good recipe for potlucks, etc., as it can be prepared ahead of time and refrigerated or frozen until ready to bake.
Provided by Pat
Categories World Cuisine Recipes Asian Chinese
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a lightly greased 9x13 inch baking dish, combine the chicken, broth, soup, milk, almonds, mushroom pieces, water chestnuts, noodles, cheese and celery (if using). Mix well and make sure mixture is spread evenly in the dish.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 28.7 g, Cholesterol 47.5 mg, Fat 27 g, Fiber 4.5 g, Protein 21.8 g, SaturatedFat 6.8 g, Sodium 664.1 mg, Sugar 5.6 g
CASHEW CHICKEN
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
CASHEW CHICKEN WITH BROCCOLI
"I love to cook and bake for my family and friends," says Bonnie DeVries. The reader from Brainerd, Minnesota seasons this chicken and rice casserole with ground ginger, then stirs in some crunchy cashews. -Bonnie DeVries, Brainerd, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish. , Cover and bake at 375° for 45-55 minutes or until rice is tender and chicken is no longer pink. Stir in 1/2 cup of cashews. Sprinkle with remaining cashews.
Nutrition Facts :
JEREMIAH'S CASHEW CHICKEN CASSEROLE
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
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
CASHEW CHICKEN BAKE
I first tasted this easy chicken dish at the home of a good friend years ago. I've made it many times since for my husband, who likes it as much as I do.-Ruth Olson, Brooklyn Park, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the chicken, celery, pasta, mayonnaise, cheese, pimientos, onion, salt and pepper. Chop 1/4 cup cashews; set aside. Stir the remaining cashews into chicken mixture. , Transfer to a greased 8-in. square baking dish. Sprinkle with chopped cashews. Bake, uncovered, at 375° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 641 calories, Fat 51g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 710mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
CHICKEN CASHEW CASSEROLE
Make and share this Chicken Cashew Casserole recipe from Food.com.
Provided by Just Call Me Martha
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 254.8, Fat 14.6, SaturatedFat 4.4, Cholesterol 60.1, Sodium 518.3, Carbohydrate 10.2, Fiber 1.4, Sugar 2.1, Protein 21.2
CASHEW CHICKEN BAKE
This cashew chicken bake is a simple, one-dish dinner packed with protein and vegetables. A healthy, gluten-free meal the whole family will love! Garnish with green onions.
Provided by Megan Olson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 428 calories, Carbohydrate 41.8 g, Cholesterol 43.9 mg, Fat 18.6 g, Fiber 5 g, Protein 26 g, SaturatedFat 3.8 g, Sodium 937.5 mg, Sugar 5.8 g
WEIGHT WATCHERS CASHEW CHICKEN
Yummy WW recipe from a recent meeting; good alternative for those of us for don't want to give up our Chinese food :) 8 points per serving.
Provided by xpnsve
Categories One Dish Meal
Time 37m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add garlic and cook 1 minute. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.
- Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
- Dissolve cornstarch in remaining 1/2 cup of broth. Add cornstarch mixture to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
- To serve, divide rice among 4 shallow dishes. Spoon chicken mixture onto rice and sprinkle with cashews. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving.
- For a flavor boost, add 2 cups of chopped fresh baby bok choy in place of the bamboo shoots and water chestnuts. The tender greens will cook with the chicken in 5 minutes.
Nutrition Facts : Calories 433.3, Fat 11.4, SaturatedFat 2.3, Cholesterol 72.6, Sodium 795.3, Carbohydrate 51.8, Fiber 4.1, Sugar 5.6, Protein 31.1
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