ellen's cashew chicken
I found this online but tweaked it quite a bit. I didn't used to even like cashews. It wasn't until I first tried cashew chicken in a Chinese restaurant that I found I love them, almost as much as almonds! This is a do-ahead recipe, for those busy days. Photo by: http://www.hungry-girl.com/chew/show/2437
prep time
20 Min
cook time
40 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 cups uncooked elbow macaroni
- 3 cups cubed chicken (i use two large cans chicken breast, drained)
- 1/2 cup cheez whiz
- 1 small onion, chopped
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1 can (8 oz.) sliced water chestnuts, drained
- 2 cans (10 3/4 oz.) condensed cream of chicken soup, undiluted
- 1 1/3 cups milk
- 1 can (14 1/2 oz.) chicken broth
- 1/4 cup butter, melted
- 2/3 cup fine bread crumbs
- 3/4 - 1 cups cashew halves
How To Make ellen's cashew chicken
-
Step 1In a greased 13x9-in. baking dish, layer the first seven ingredients in the order listed. In a large bowl, combine the soup, milk and broth. Pour over water chestnuts.
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Step 2Cover and refrigerate overnight.
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Step 3Toss butter and bread crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350 degrees, for 35-40 minutes or until macaroni is tender.
- 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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