Cashew Chicken Casserole

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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.