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
  • 2Preheat oven to 350°. Spray an 8x8" baking dish with PAM.
  • 3In a large skillet, saute' onion and celery together in butter, until soft and translucent, about 4 - 5 minutes.
  • 4Add the remaining ingredients and mix well, reserving some of the chinese noodles and cashews (or slivered almonds) for the top.
  • 5Spoon into prepared baking dish. Sprinkle reserved chinese noodles and cashews (or slivered almonds) over top of casserole.
  • 6Bake for 30 - 35 minutes, until golden and bubbly.

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About Chicken Cashew Chinese Noodle Casserole

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

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