Chicken Cashew Chinese Noodle Casserole

Chicken Cashew Chinese Noodle Casserole Recipe

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Terrie Hoelscher


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!


★★★★★ 2 votes

10 Min
35 Min


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

How to Make Chicken Cashew Chinese Noodle Casserole


  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.

Printable Recipe Card

About Chicken Cashew Chinese Noodle Casserole

Course/Dish: Chicken, Casseroles
Regional Style: Asian
Other Tag: Quick & Easy

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