Chinese Cashew Chicken Casserole
AsianChickenIntermediate60 minBy Northstar
Ingredients
Servings
4
- 2 tbsp extra virgin olive oil
- 2 lb boneless skinless chicken, chunked
- 1 cup celery, finely chopped
- 1 cup carrots, grated
- 0.5 cup green bell pepper, finely chopped
- 1 tbsp fresh tarragon, chopped (or 1.5 tsp dried)
- 0.5 tsp salt
- 0.3 tsp black pepper
- 5 oz Chinese chow mein noodles
- 10 0.8 oz condensed cream of mushroom soup
- 0.5 cup chicken broth
- 1 cup whole cashew nuts
Instructions
- 1
Preheat oven to 350°F.
- 2
Heat olive oil in a large skillet over medium-high heat. Add chicken chunks and cook until lightly browned. Remove with a slotted spoon.
- 3
In a large bowl, toss browned chicken with celery, carrots, green pepper and tarragon. Season with salt and pepper.
- 4
Whisk together cream of mushroom soup and chicken broth in a separate bowl.
- 5
In a large casserole dish, layer half the noodles, then half the chicken mixture, then pour half the soup mixture over top. Repeat the layers.
- 6
Scatter cashews over the top.
- 7
Bake at 350°F for about 45 minutes until bubbling and cashews are golden.
Tags
asian