Light Chicken and Cashew Bake

Light Chicken And Cashew Bake Recipe

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Alejandrita Torres


Total Calories per 1-1/4 cup serving: 430

Calories from fat: 150

Dietary Exchanges: 1-1/2 Starch
1 Vegetable, 5 Very Lean Meat, 2-1/2 Fat
1-1/2 Carbohydrate, 1 Vegetable, 5 Very Lean Meat, 2-1/2 Fat


★★★★★ 1 vote

4 (1 1/4-cup) servings
25 Min
2 Hr


  • 1 c
    thinly sliced celery
  • 1/4 c
    chopped onions
  • 1 Tbsp
  • 3 c
    cubed cooked chicken breast-chicken in a can will do
  • 1 1/2 c
    green giant frozen sweet peas
  • 1/4 c
    chopped salted cashews
  • 1/4 c
    water or chicken broth
  • 10 3/4 oz can(s)
    condensed 98% fat-free cream of chicken soup with 30% less sodium
  • 1 (2 oz) jar(s)
    sliced pimientos, drained

  • 1/4 c
    chow mein noodles
  • 1/4 c
    salted cashew halves

How to Make Light Chicken and Cashew Bake


  1. Heat overn to 350 degrees F. Spray 1 1/2 quart casserole and large saucepan with nonstick cooking spray. Heat saucepan over medium-high heat until hot. Add celery, onion and 1 tablespoon water. Cover; cook 3 to 4 minutes or until vegetables are crisp-tender, stiring occasionally.
  2. Sir in all remaining casserole ingredients. Pour into sprayed casserole.
  3. Bake at 350 degrees F for 30 to 35 minutes or until thoroughly heated, Sprinkle topping ingredients evenly over top. Bake an additional 5 minutes or until topping is warm.

Printable Recipe Card

About Light Chicken and Cashew Bake

Course/Dish: Chicken
Regional Style: Asian
Other Tag: Healthy
Hashtags: #with, #cashews

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