Chicken and Cashew Bake Recipe

Name: Chicken and Cashew Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons margarine or 2 tablespoons butter; 1 cup sliced celery; ¼ cup chopped onion; 3 cups cubed cooked chicken; ½ cup chopped cashews; ¼ cup water or ¼ cup chicken broth; 1 (10 1/2 ounce) can condensed cream of chicken soup; 1 ½ cups frozen peas; 1 (2 ounce) jarsliced pimientos, drained; ½ cup crisp chow mein noodles; ¼ cup cashew pieces

Servings: persons

2 tablespoons margarine or 2 tablespoons butter
1 cup sliced celery
¼ cup chopped onion
3 cups cubed cooked chicken
½ cup chopped cashews
¼ cup water or ¼ cup chicken broth
1 (10 1/2 ounce) can condensed cream of chicken soup
1 ½ cups frozen peas
1 (2 ounce) jarsliced pimientos, drained
½ cup crisp chow mein noodles
¼ cup cashew pieces

1
Heat oven to 350.
2
Melt margarine in large saucepan over medium heat.
3
Add celery ond onion; cook until crisp-tender.
4
Stir in remaining casserole ingredients.
5
Pour into 1 1/2 quart or 2 quart casserole.
6
Bake at 350 for 25 to 30 minutes or until thoroughly heated.
7
Sprinkle topping ingredients over casserole.
8
Bake an additional 5 minutes or until topping is warm.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons margarine or 2 tablespoons butter, 1 cup sliced celery, ¼ cup chopped onion, 3 cups cubed cooked chicken, and more.

Yes, Chicken and Cashew Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Cashew Bake

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