Chicken Cashew Chinese Noodle Casserole Food

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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

CASHEW CHICKEN WITH NOODLES



Cashew Chicken with Noodles image

I tried this recipe for chicken with cashew nuts when making freezer meals with some friends. I was smitten! It's quick, easy and so delicious! -Anita Beachy, Bealeton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

8 ounces uncooked thick rice noodles
1/4 cup reduced-sodium soy sauce
2 tablespoons cornstarch
3 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 tablespoon peanut oil
1 tablespoon sesame oil
6 green onions, cut into 2-inch pieces
1 cup unsalted cashews
2 tablespoons sweet chili sauce
Toasted sesame seeds, optional

Steps:

  • Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.

Nutrition Facts : Calories 638 calories, Fat 26g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 870mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

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

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.

CHICKEN CASHEW CASSEROLE



Chicken Cashew Casserole image

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

1 tablespoon butter
1/4 lb mushroom, sliced
1 cup celery, chopped
1/4 cup onion, chopped
2 cups cooked chicken, diced
1/3 cup cashews
1 can chow mein noodles
1 can mushroom soup
1/2 cup water

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

CHICKEN CASHEW AND NOODLE STIR-FRY



Chicken Cashew and Noodle Stir-Fry image

From Australian BH&G Diabetic Living. As the DH cooks most of the stir-frys in this household (I do all the prep) I'm hoping to get him to give this one a try so saving here (easier to print out the recipe than using the magazine), though would make some minor changes for allergy reasons. Please note that they usually do not specify brands in their recipes unless they feel they are integrate to the nutritional count.

Provided by ImPat

Categories     Chicken Breast

Time 45m

Yield 4 main meals, 4 serving(s)

Number Of Ingredients 14

440 g egg noodles (packet Wokka thin egg style shelf fresh noodles specified)
2 tablespoons honey
1 tablespoon reduced sodium soy sauce
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon olive oil
500 g chicken breast fillets (lean trimmed of fat ad cut into thin strips)
1 red onion (cut into thin slivers)
250 g snow peas (halved diagonally)
1 red capsicum (large cut into strips, bell pepper)
1 green capsicum (large cut into strips, bell pepper)
2 carrots (large cut into short thin sticks, julienned)
2 garlic cloves (minced)
2 tablespoons water
1/3 cup roasted cashews (unsalted to serve, personally I'd use more)

Steps:

  • Put the noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and the drain and separate the noodles and set aside.
  • Put the honey, soy sauce and lemon juice in a small bowl and whisk to combine and set aside.
  • Brush a little oil over a large wok and heat on high until the wok is hot and then add half the chicken and stir fry for 2 minutes or until the chicken is almost cooked and transfer to a plate.
  • Brush the wok with a little more boil and reheat the work on high and repeat with remaining chicken and then remove chicken from the wok.
  • Brush the wok with the remaining oil and heat on medium high and add the vegetables and garlic and stir-fry for 2 minutes and then add the water and cook covered tossing twice for 2 minutes until the vegetable are just tender.
  • Add the noodles and chicken to the wok and toss well to combine and the sauce mixture and toss to combine and heat through and then top with the cashews to serve (personally in this case I would just add the cashews once plated up).

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

CASHEW CHICKEN BAKE



Cashew Chicken Bake image

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

cooking spray
½ cup brown rice
1 cup diced celery
1 red bell pepper, diced
1 green bell pepper, diced
3 skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup water
2 tablespoons gluten-free soy sauce (tamari)
1 tablespoon rice vinegar
1 tablespoon minced garlic
1 ½ teaspoons minced ginger
½ teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon salt
1 (8 ounce) can sliced water chestnuts, drained
1 cup cashews

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

AUTHENTIC THAI CASHEW CHICKEN



Authentic Thai Cashew Chicken image

I adapted this recipe from a cooking class I took while I stayed in Bangkok. You can adjust the veggies and spiciness to your personal preference and you can substitute firm tofu for chicken. Serve over jasmine rice. Adjust the amount of chili garlic paste for spiciness.

Provided by FAIRBORN

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 15

1 tablespoon canola oil
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon soy sauce
⅓ cup chicken broth
1 teaspoon white sugar
1 teaspoon Thai garlic chile paste
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1 zucchini, chopped
1 yellow squash, chopped
6 ounces broccoli, chopped
8 ounces fresh mushrooms, quartered
½ cup unsalted cashew nuts

Steps:

  • Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

Nutrition Facts : Calories 369.4 calories, Carbohydrate 25.8 g, Cholesterol 71.9 mg, Fat 15.9 g, Fiber 4.8 g, Protein 34.4 g, SaturatedFat 3 g, Sodium 506.5 mg, Sugar 10 g

"RESTAURANT STYLE" CHINESE CASHEW CHICKEN



I have had Cashew Chicken all over!...This recipe has the most authentic flavors I have ever tried. My favorite dish, before this recipe, I found on the Hawaiian Islands, in Maui. You will love this one! Better than Hawaii's.

Provided by AZ Food Critic

Categories     Meat

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 21

1 lb chicken breast (boneless, skinless)
1 teaspoon salt
2 teaspoons rice wine
2 teaspoons fresh ginger (minced)
1 tablespoon cornstarch
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon fresh ginger (minced)
1 tablespoon cornstarch
3 garlic cloves (minced)
3 green onions (sliced 1 inch on a diagonal)
2 carrots (peeled, sliced on a diagonal)
1/2 cup broccoli (roughly chopped)
2 stalks celery (sliced 1 inch on a diagonal)
1/4 cup onion (sliced)
1/4 cup red bell pepper (chopped)
1 (8 ounce) can water chestnuts (drained and sliced)
1/2 cup roasted cashews
4 tablespoons oil (for frying)

Steps:

  • Cube chicken into bite size pieces and place in a medium size mixing bowl.
  • Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
  • Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
  • Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
  • Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
  • Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
  • Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
  • Makes 4 servings.

CHINESE CHICKEN CASSEROLE



Chinese Chicken Casserole image

Make and share this Chinese Chicken Casserole recipe from Food.com.

Provided by Jason and Crystal

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups rice (cooked)
1 lb chicken breast (cooked and diced)
1 (10 1/2 ounce) can cream of chicken soup
1 (14 1/2 ounce) can chicken broth
2 (8 ounce) cans sliced water chestnuts
1 cup mayonnaise
1/2 cup onion (chopped)
2 cups corn flakes

Steps:

  • Combine all ingredients except corn flakes into 9x13 glass baking dish.
  • Top with corn flakes.
  • Bake at 350 F for 45 minutes.

Nutrition Facts : Calories 487.3, Fat 17.9, SaturatedFat 3.7, Cholesterol 46.9, Sodium 717.2, Carbohydrate 62.6, Fiber 2.4, Sugar 4.8, Protein 18.4

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.

CHINESE CHICKEN CASSEROLE SURPRISE



Chinese Chicken Casserole Surprise image

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

2 skinless, boneless chicken breasts - cooked and cubed
1 cup chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
1 (5 ounce) can evaporated milk
1 cup sliced almonds
1 (4.5 ounce) can sliced mushrooms, drained
1 (8 ounce) can water chestnuts, drained and minced
1 (5 ounce) can crispy chow mein noodles
⅔ cup shredded Cheddar cheese
1 cup diced celery

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

CHICKEN CASHEW CHINESE NOODLE CASSEROLE



Chicken Cashew Chinese Noodle Casserole image

This is a great "go-to" casserole. I've been making it for years for pot lucks, funeral collations, family get-togethers, etc. Has a lot of really good textures and tastes in it. Just add a side salad and it's a meal!

Provided by Terrie Hoelscher @Blessed1

Categories     Chicken

Number Of Ingredients 10

1 cup(s) diced celery
1/4 cup(s) diced onion
1 tablespoon(s) butter
1 1/2 cup(s) cooked chicken, cubed or torn into small pieces*
1/4 pound(s) dry-roasted cashews**, divided usage
1 can(s) cream of mushroom soup, low sodium
1/4 cup(s) milk
3 ounce(s) can dry chinese ('chow mein') noodles, divided usage
1 tablespoon(s) low sodium soy sauce
1 can(s) water chestnuts, drained, sliced

Steps:

  • * you can substitute a large [10-oz.]can of cooked chicken, drained ** I have also substituted slivered almonds, reserving some for top of casserole
  • Preheat oven to 350°. Spray an 8x8" baking dish with PAM.
  • In a large skillet, saute' onion and celery together in butter, until soft and translucent, about 4 - 5 minutes.
  • Add the remaining ingredients and mix well, reserving some of the chinese noodles and cashews (or slivered almonds) for the top.
  • Spoon into prepared baking dish. Sprinkle reserved chinese noodles and cashews (or slivered almonds) over top of casserole.
  • Bake for 30 - 35 minutes, until golden and bubbly.

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From cooks.com


CHICKEN CASSEROLE WITH CHOW MEIN NOODLES RECIPES
ground pepper, mushrooms, bean sprouts, green onions, milk, diced chicken and 4 more. Chow Mein Sandwich!! - Fall River Chow Mein Sandwich The Wolfe Pit. hamburger buns, chicken stock, minced onion, chow mein noodles and 8 more.
From yummly.com


RAMEN NOODLE CASHEW CHICKEN MEAL - RECIPE | COOKS.COM
Add teriyaki sauce, soy sauce, ginger, sugar, 2 cups of water, 1 chicken flavor packet and 1 cup of water with 4 tablespoons of cornstarch dissolved in it. Simmer until well blended and it begins to thicken and boil, about 5 to 10 minutes. Boil 4 packages of Ramen noodles in about 5 cups of water until done, about 3 minutes, drain.
From cooks.com


CHINESE CASHEW CHICKEN CASSEROLE - CASSEROLE RECIPES
1 to 2 tablespoons extra virgin olive oil 2 pounds boneless, skinless chicken, mix of white and dark meat, chunked 1 cup celery, finely chopped 1 2 cup green Johnny's Kitchen Weight Loss (current)
From johnnyskitchen.us


CASHEW CHICKEN CASSEROLE - GARNISH & GLAZE | RECIPE | CHICKEN RECIPES ...
We’ve packed all of the goodness of the takeout classic—pork, ginger, cabbage, snow peas and teriyaki sauce—into easy-to-make casserole form, topped with the added crunch of Chow Mein noodles. Betty Crocker
From pinterest.com


CHINESE NOODLE CASSEROLE - RECIPES | COOKS.COM
chinese noodle and tuna cashew casserole Mix all the ingredients together, but save some chow mein noodles to sprinkle on top. Bake in 9 inch square pan at 350 degrees for 1/2 hour.
From cooks.com


CHICKEN CASHEW CHINESE - RECIPES - PAGE 2 | COOKS.COM
Combine chicken, mushroom soup, milk, water ... top of noodles.Sprinkle reserved noodles and/or cashews on top. Bake at 325°F for 1 1/2 hours.
From cooks.com


CHRISTY'S CASHEW CHICKEN CASSEROLE - ALL INFORMATION ABOUT HEALTHY ...
How To Make christy's cashew chicken casserole. 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.
From therecipes.info


CHICKEN AND CHINESE NOODLES CASSEROLE RECIPE - RECIPES.NET
Preheat oven to 350 degrees F. Prepare a casserole dish with cooking spray. Heat olive oil in a saucepan over medium heat; cook and stir onion in the hot oil until translucent, 5 to 7 minutes. Add soup and water; stir. Season the mixture with garlic salt and pepper. Layer chicken into the bottom of the prepared casserole dish; top with chow ...
From recipes.net


CASHEW CHICKEN CASSEROLE - NORINE'S NEST
Saute Onions and Celery until translucent. In a large mixing bowl, mix together both cans of soup, soy sauce, chicken, and sauteed onions and celery. Mix well. Add 1 cup of cashews. Preheat oven to 350°. Spray bottom and sides of 4 quart baking dish with non-stick cooking spray. Layer noodles and chicken mixture.
From norinesnest.com


RECIPE: CASHEW CHICKEN CHOW MEIN CASSEROLE - FOOD NEWS
Preheat oven to 350 degrees F. Coat a 13x9- inch baking dish with cooking spray. Combine chicken, celery, water chestnuts, soup, pimientos, soy sauce and pepper in …
From foodnewsnews.com


CHINESE CASHEW CHICKEN CASSEROLE | RECIPE GOLDMINE RECIPES
Add the celery, onion, carrot, green pepper and tarragon and gently toss to mix well. Season with salt and pepper to taste. In a medium bowl, mix together the mushroom soup and chicken broth. In a casserole dish large enough to hold the ingredients, place a layer of the Chinese noodles. Add one-half of the chicken mixture, then pour 1/2 of the ...
From recipegoldmine.com


SICHUAN CHICKEN AND CASHEW NOODLES - THE DARING GOURMET
Add ½ teaspoon salt. Bring to a boil, reduce the heat to medium, cover and simmer for 30 minutes or until the chicken is done. Reserve ¼ cup of the chicken broth. Save the rest for another use. While the chicken is cooking, cook the noodles. In a medium bowl, combine all ingredients except for the noodles, chicken, and cashews.
From daringgourmet.com


CHICKEN AND CASHEW NUT STIR-FRY | CHINESE RECIPES | GOODTO
Add the cashew nuts and stir-fry for a few seconds until golden. Remove with a slotted spoon and set aside. Add the chicken strips to the pan and stir-fry over a medium-high heat for 4-5 mins until no longer pink, then stir in the sliced peppers and mangetout. Stir-fry for a further 2-3 mins. Blend the light soy sauce, rice wine vinegar, tomato ...
From goodto.com


BETTER THAN TAKEOUT CASHEW CHICKEN | THE RECIPE CRITIC
Add olive oil to a wok or large skillet over medium high heat. Once the oil gets to the smoking point then add the chicken in a single layer in batches. Cook each side until golden brown. In a small bowl whisk the soy sauce, chicken broth, garlic, brown sugar, hoisin and sesame oil. Add to the pan with the cashews.
From therecipecritic.com


CHICKEN AND NOODLE DINNER RECIPES - THERESCIPES.INFO
Creamy Chicken Noodle Casserole ⋆ Real Housemoms new realhousemoms.com. Sep 14, 2021STEP FOUR: Add the chicken, noodles, and veggies to the bowl with the soup mixture and stir to combine. Season with salt and pepper to taste. STEP FIVE: Spread the noodle mixture into an even layer in a greased 9-inch x 13-inch baking dish. Bake for 25 minutes until the top is …
From therecipes.info


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