Cashew Chicken Casserole Recipe | CDKitchen.com (2024)

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#7056

Stuck in a casserole rut? We've got the solution. Try an Asian twist by adding cream of mushroom, chicken, chow mein noodles, and cashews to stir things up in the casserole world. Never get accused of being ordinary again.

serves/makes:

ready in:

under 30 minutes

10 reviews
1 comment

ingredients

1 tablespoon butter
1/4 cup chopped onion
1 cup diced celery
1 can (10.75 ounce size) cream of mushroom soup
1/3 cup chicken broth
1 tablespoon soy sauce
2 cups diced, cooked chicken
1 can (5 ounce size) chow mein noodles
1/2 cup cashews

directions

Preheat the oven to 350 degrees F.

Melt the butter in a saucepan over medium-high heat. Add the onion and celery and cook, stirring occasionally, until the vegetables are soft.

Add the mushroom soup, chicken broth, soy sauce, and cooked chicken. Mix well and heat through.

Transfer the chicken mixture to a baking dish. Top with chow mein noodles and cashews.

Place the baking dish in the oven and bake at 350 degrees F for 20-25 minutes.

Serve the cashew chicken casserole hot.

recipe tips

Add a sprinkle of sesame seeds or sliced green onions on top for added flavor and visual appeal.

For a crunchy topping, mix the chow mein noodles with melted butter before adding them to the casserole.

Try different nuts such as almonds or peanuts in place of the cashews.

common recipe questions

Can I use leftover cooked chicken in this recipe?

Leftover cooked chicken works well in the cashew chicken casserole. It's a great way to use up any extra chicken you may have.

Can I use low-sodium soy sauce?

You can use low-sodium soy sauce if you prefer to reduce the overall sodium content of the dish. There is a lot of sodium overall in the recipe so low sodium soy sauce is a good way to cut back on some of it.

What can I substitute for the cream of mushroom soup?

If you prefer not to use cream of mushroom soup, you can substitute with cream of chicken, cream of celery, or another creamy soup of your choice.

Can I add vegetables to the casserole?

You can add vegetables such as bell peppers, peas, or water chestnuts to the casserole.

Can I make this casserole ahead of time?

You can prepare the cashew chicken casserole ahead of time and refrigerate it before baking. Just add the chow mein noodles and cashews right before baking.

How should I store leftovers?

Store any leftover cashew chicken casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.

Can I freeze the cashew chicken casserole?

You can freeze the cashew chicken casserole. Cool it completely, then transfer to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Can I use other protein in the casserole?

Other proteins work well, just adjust the cooking time if needed. Pork, shrimp, turkey, ground beef, cubed beef, even sliced sausage all would work.

nutrition data

513 calories, 29 grams fat, 34 grams carbohydrates, 30 grams protein per serving.

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reviews & comments

nynana88 REVIEW:
February 12, 2022

I love this recipe. I have added a drained can of Mandarin oranges to it! Dresses it up a bit! Iâm making it now and I will also be adding water chestnuts! It will give it that satisfying little crunch!
MSL8NITE January 18, 2021

I'M A NEW COOK....WHAT SIZE BAKING DISH ARE YOU USING?
- CDKitchen Staff Reply:
  
  We used a 9x11-inch dish
Carol REVIEW:
May 21, 2019

This a great recipe have made this many times now. Have introduced water chestnuts and bamboo shoots. Yummy!
leftyg REVIEW:
October 14, 2018

This was very tasty for being such a simple recipe. I love cashews and celery, so those were a real draw for me. I'll definitely make this again.The cook time is probably more like 30-60 minutes, especially if you have to cook your chicken beforehand and don't just have cooked chicken ready to use.
Christal REVIEW:
February 24, 2014

Very good. My kids thought it was delicious and there was nothing left so I'm going to double it next time.
gonzo22 REVIEW:
July 8, 2013

Great recipe! I didn't think this lacked any flavor. It has plenty of saltiness form the soup and soy sauce and cashews.
peggyr2006 REVIEW:
January 20, 2010

Very tasty. I would recommend increasing the soup, broth & soy sauce. It was a little on the dry side after serving it over rice. I've made another batch of the sauce part & have it with my left overs for the next meal.
Guest Foodie REVIEW:
May 29, 2009

This is a good recipe, but needs some soy sauce added.
KlineGirl REVIEW:
January 10, 2008

This dish is quick and easy and it is my sons favorite dish! I substitute cream of celery soup for the mushroom soup and I add a can of sliced water chestnuts! Very good!!
wyzgirl514 REVIEW:
February 26, 2007

This recipe was awesome! My whole family just loved it. I plan to make it again soon. Thanks for sharing!
Valerie REVIEW:
May 8, 2006

This reminded me of a casserole my mom used to make when I was a kid. Use lower sodium soup and/or broth to cut down on the saltiness (it's not overly salty though). Very easy recipe, should be palatable for kids too.

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