Recipe For Cooking Chinese Cashew Chicken Casserole

Toaster Oven Casseroles :: Poultry Casseroles

Chinese Cashew Chicken Casserole

1 to 2 Tbsp. extra virgin olive oil
2 lb. boneless, skinless chicken, mix of white and dark meat, chunked
1 C. celery, finely chopped
1 C. grated carrots
1/2 C. green bell pepper, finely chopped
1 Tbsp. chopped fresh tarragon (1 1/2 tea. dried)
Salt and pepper to taste
5 oz. Chinese noodles
1 can cream of mushroom soup
1/2 C. chicken broth
1 C. whole and broken cashew nuts

In a lrg. skillet or chicken fryer over med.-high heat, heat the olive oil, then add the chicken chunks and cook just until browned slightly. Using a slotted spoon, remove the chicken from the pan and place in a lrg. bowl. Add the celery, onion, carrot, green pepper and tarragon and gently toss to mix well. Season with salt and pepper to taste.

In a med. bowl, mix together the mushroom soup and chicken broth.

In a casserole dish lrg. enough to hold the ingredients, place a layer of the Chinese noodles. Add one half of the chicken mixture, then pour 1/2 of the soup and broth mix evenly over the top. Top this with another layer of the noodles, the remaining chicken mixture and the rest of the soup and broth mix. Top with the cashews. Bake at 350 degrees F for about 45 min.