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I enjoy casseroles, I admit it. I enjoy the fact that all of the
ingredients can be put together and enjoyed as one. I enjoy that there is
relatively little work, I enjoy the fact that they can be made in one or
multiple servings and frozen for later. I just like the ease. I also like the
taste, particularly in this case. I found this recipe on the Instagram feed of
Patti of the Pandora’s
Box blog. I altered it slightly to suit my
tastes, and was very pleased with the outcome. It isn’t fancy, but it is good.
The next time I make it I plan on adding a small can of sliced water chestnuts. If you like the
crunch of water chestnuts, you may want to do the same.
Cashew Chicken Casserole
½ c. diced Melissa’s shallots
1 c. chopped celery
1 c. sliced mushrooms
1 T. butter
1 clove garlic, minced
1 can cream of celery soup
1/3 c. chicken broth
1½-2 T. soy sauce
3 drops Tabasco sauce
Freshly ground black pepper
2 c. cooked, diced chicken
1 3-oz. can La Choy Chinese noodles
½ c. cashews
Preheat oven to 350°F. Spray a 1½-qt. casserole dish with PAM; set aside.
Sauté shallots, celery, and mushrooms in butter until soft. Stir in garlic and cook for 1 minute. Blend in soup, broth, soy sauce, Tabasco, and a dash of black pepper. Add chicken and pour into buttered casserole dish. Top with noodles and cashews. Bake until hot and bubbly about 25 to 35 minutes.
½ c. diced Melissa’s shallots
1 c. chopped celery
1 c. sliced mushrooms
1 T. butter
1 clove garlic, minced
1 can cream of celery soup
1/3 c. chicken broth
1½-2 T. soy sauce
3 drops Tabasco sauce
Freshly ground black pepper
2 c. cooked, diced chicken
1 3-oz. can La Choy Chinese noodles
½ c. cashews
Preheat oven to 350°F. Spray a 1½-qt. casserole dish with PAM; set aside.
Sauté shallots, celery, and mushrooms in butter until soft. Stir in garlic and cook for 1 minute. Blend in soup, broth, soy sauce, Tabasco, and a dash of black pepper. Add chicken and pour into buttered casserole dish. Top with noodles and cashews. Bake until hot and bubbly about 25 to 35 minutes.
4 comments:
Such a fun casserole with those crisp noodles..and tasty too!
So glad you enjoyed it...I always change recipes for my taste, too, and like your idea of water chestnuts!!
We love those Chinese noodles! Mom used to make a ground beef/mushroom soup concoction and serve over those noodles. My cousin called it"Chinese Goodles". Chicken and cashews sound really good, and yes on the water chestnuts.
I used to make something like this with tuna - Hubby asked me to lose the recipe. So...I think using chicken may meet with his approval and I may give it another go!
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