chicken cashew chinese noodle casserole
(2 RATINGS)
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!
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prep time
10 Min
cook time
35 Min
method
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yield
6 serving(s)
Ingredients
- 1 cup diced celery
- 1/4 cup diced onion
- 1 tablespoon butter
- 1 1/2 cups cooked chicken, cubed or torn into small pieces*
- 1/4 pound dry-roasted cashews**, divided usage
- 1 can cream of mushroom soup, low sodium
- 1/4 cup milk
- 3 ounces can dry chinese ('chow mein') noodles, divided usage
- 1 tablespoon low sodium soy sauce
- 1 can water chestnuts, drained, sliced
How To Make chicken cashew chinese noodle casserole
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Step 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
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Step 2Preheat oven to 350°. Spray an 8x8" baking dish with PAM.
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Step 3In a large skillet, saute' onion and celery together in butter, until soft and translucent, about 4 - 5 minutes.
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Step 4Add the remaining ingredients and mix well, reserving some of the chinese noodles and cashews (or slivered almonds) for the top.
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Step 5Spoon into prepared baking dish. Sprinkle reserved chinese noodles and cashews (or slivered almonds) over top of casserole.
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Step 6Bake for 30 - 35 minutes, until golden and bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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