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READY IN 50 mins

Cashew Chicken Casserole

Read Reviews (39)

"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." — Nickie Richardson

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons soy sauce

1 (2 to 3 pound) whole chicken, cut into pieces
4 cups hot cooked rice
1 cup cashew nuts

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Directions

Preheat oven to 400 degrees F (200 degrees C).
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.
Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until chicken is cooked through and no longer pink inside.

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PREP 25 mins
COOK 25 mins
READY IN 50 mins

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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.

—CHOCO CHIP

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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

—VICKICANCOOK

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47 Ratings

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Dec 03, 2003

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

—GINGERF

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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.

—MICHELLE ARGYLE

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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.

—JELLYKELLY23

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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.

—JSELK24

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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.

—AKUJINKYO

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Dec 03, 2003

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

—EVIENJAKE

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Nutrition

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.

Nutritional Information

Cashew Chicken Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 448
** Calories from Fat: 210

% Daily Value *
** Total Fat 23.3g 36 %
** Saturated Fat 5.7g 29 %
** Cholesterol 64mg 21 %
** Sodium 783mg 31 %
** Potassium 344mg 10 %
** Total Carbohydrates 33.4g 11 %
** Dietary Fiber 0.9g 3 %
** Protein 25.6g 51 %
** Sugars 1.7g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 39 %
** Thiamin 23 %
** Niacin 70 %
** Vitamin B6 25 %
** Magnesium 27 %
** Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.