light chicken and cashew bake
(1 RATING)
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 OR 1-1/2 Carbohydrate, 1 Vegetable, 5 Very Lean Meat, 2-1/2 Fat
No Image
prep time
25 Min
cook time
2 Hr
method
---
yield
4 (1 1/4-cup) servings
Ingredients
- 1 cup thinly sliced celery
- 1/4 cup chopped onions
- 1 tablespoon water
- 3 cups cubed cooked chicken breast-chicken in a can will do
- 1 1/2 cups green giant frozen sweet peas
- 1/4 cup chopped salted cashews
- 1/4 cup water or chicken broth
- 10 3/4 oz cans condensed 98% fat-free cream of chicken soup with 30% less sodium
- 1 (2 oz) jar sliced pimientos, drained
- TOPPING
- 1/4 cup chow mein noodles
- 1/4 cup salted cashew halves
How To Make light chicken and cashew bake
-
Step 1Heat 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.
-
Step 2Sir in all remaining casserole ingredients. Pour into sprayed casserole.
-
Step 3Bake 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.
- 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!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes