Cashew Chicken Casserole Recipe -
Cashew Chicken Casserole Recipe
  • READY IN 50 mins

Cashew Chicken Casserole

Recipe by  

"This is a delicious way to eat cashew chicken without the hassle! It uses a whole chicken cut into pieces combined with a creamy soup, rice and cashews."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine the broth, cream of chicken soup, mushroom soup and soy sauce in a large saucepan and bring to a boil; add chicken, rice and 3/4 cup cashews. Mix well and pour mixture into a 9x13 inch baking dish. Sprinkle remaining 1/4 cup cashews on top.
  3. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until chicken is cooked through and no longer pink inside.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

After reading the other reviews I made my own variation and the kids loved it. I substituted approximately 4 cups of chicken nuggets for the chicken meat, added another Tbl. of soy sauce, a teaspoon of ginger, some onion and garlic powder and a cup of chinese vegetables. My kids ate this very well and asked that I make it once a week.

Most Helpful Critical Review
Dec 03, 2003

Not a keeper-my kids and I thought it didn't have much flavor-my husband took one bite and called out for pizza. I didn't care for the soy sauce-soup combo-didn't taste right. Won't be making again

Dec 03, 2003

This tastes nothing like the cashew chicken I am used to. Too bland.

Dec 03, 2003

This casserole was too bland for my tastes, and needs some spicing up. My husband and I decided shredded turkey would be better than chicken, then add some garlic and a generous helping of lemon pepper. If you're making this for the first time, try halfing the recipe in case you don't like it. I still have leftovers in my refrigerator that I'll probably end up throwing out, unfortunately. The only redeeming quality of this recipe was the cashews.

Dec 03, 2003

This recipe wasn't bad, but it wasn't great. We really had to think about whether it was a "do again" or "never again". Since it was just ok, I don't believe I will try it again. I guess I just didn't like the soy sauce flavor with the soups.

Dec 03, 2003

The fastest dish I've ever made... Took only a few minutes to make. I agree that it lacks flavor. I used more soy sauce, boneless chicken thighs (super soft meat) and served with edamame.

Dec 03, 2003

I used cream of celery instead of mushroom because I hate mushrooms and it was ok. It is very bland, needs a little spicing up.

Dec 03, 2003

My kids loved this recipe. It was sweet and crunchy. A great way to use leftover rice.


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  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 783 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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