Recipe Background
Chinese Cashew Chicken Bake is a fun and breezy casserole that just makes people happy! How could it not? Chicken is always a crowd-pleaser, whether you're cooking for an actual crowd or for your crowd of tastebuds. Cashews add a wonderfully nutty crunch, as do the chow mein noodles on top, and the sauce is filled with wonderful mushroom flavor, savory soy sauce, and sautéed onions. It all comes together to make something amazing: Chinese Cashew Chicken Bake!
Chinese Cashew Chicken Bake is a fun and breezy casserole that just makes people happy! How could it not? Chicken is always a crowd-pleaser, whether you're cooking for an actual crowd or for your crowd of tastebuds. Cashews add a wonderfully nutty crunch, as do the chow mein noodles on top, and the sauce is filled with wonderful mushroom flavor, savory soy sauce, and sautéed onions. It all comes together to make something amazing: Chinese Cashew Chicken Bake!
Ingredients
- 2 tablespoons butter
- 1/3 cup onion chopped
- 1 cup celery diced
- 1 (10.75-ounce) can cream of mushroom soup
- 1 (10.75-ounce) can cream of chicken soup
- 2 tablespoons soy sauce
- 4 cups chicken cooked and diced
- 1 cup whole cashews
- 1 (12-ounce) bag chow mein noodles
Directions
- Preheat the oven to 350 degrees F.
- Spray the bottom and the sides of a 4-quart baking dish with non-stick cooking spray.
- Melt the butter in a large skillet over medium heat.
- Sauté the onions and the celery until translucent, about 3 minutes.
- In a large mixing bowl, mix together the cream of mushroom soup, the cream of chicken soup, the soy sauce, the chicken, and the sautéed onions and celery.
- Add the cashews to the mixture.
- Add 1/2 of the noodles to the prepared baking dish.
- Layer the chicken mixture on top of the noodle layer.
- Top with the remaining chow mein noodles.
- Bake until the sauce is bubbling, about 40 minutes.
- Serve.
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