Cashew Chicken Casserole
Plan ahead to get this dish ready the day before you need it. It’s easy to whip up with common pantry items. Give it a Try!!
Check it out the Cashew Chicken Casserole Recipe here!!
[one_fourth]Prep Time:15 minutes[/one_fourth] [one_fourth]Cook Time:35 minutes[/one_fourth] [one_fourth]Servings:6 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 can (14-1/2 ounces) chicken broth
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 small onion, chopped
- 3 cups cubed cooked chicken
- 2 cups uncooked elbow macaroni
- 1-1/3 cups milk
- 1/2 cup process cheese (Velveeta)
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1/4 cup butter, melted
- 2/3 cups crushed saltines( about 20 crackers)
- 3/4 cup cashew halves
Yield: 6 servings
Amount Per Serving:
- Calories: 620
- Fat: 34 g
- Cholesterol: 102 mg
- Sodium: 1,515 mg
- Carbohydrate: 45 g
- Fiber: 4g
- Protein: 35 g
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Lightly grease a 13×9-inch. baking dish with cooking spray.
Layer the macaroni, chicken, cheese, celery, onion, green pepper and chestnuts in the baking dish.
In a large bowl, combine the milk, soups and chicken broth.
Pour this mixture over the water chestnuts.
Cover and place in the refrigerator for 8 hours or overnight.
In a small bowl, toss butter and cracker crumbs.
Sprinkle crumbs over the casserole.
Top with cashew nuts.
Bake, uncovered, at 350 degree F, for 40 minutes or until macaroni is tender. Cashew Chicken Casserole is ready to serve.
- Serve warm.
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