Chinese Cashew Chicken Bake is a fun and breezy casserole that just makes people happy! How could it not? Chicken is always a crowd-pleaser, whether you’re cooking for an actual crowd or for your crowd of tastebuds. Cashews add a wonderfully nutty crunch, as do the chow mein noodles on top, and the sauce is filled with wonderful mushroom flavor, savory soy sauce, and sautĂ©ed onions. It all comes together to make something amazing: Chinese Cashew Chicken Bake!
Ingredients
- 2 tablespoons butter
- 1/3 cup onion, chopped
- 1 cup celery, diced
- 1 (10.75-ounce) can cream of mushroom soup
- 1 (10.75-ounce) can cream of chicken soup
- 2 tablespoons soy sauce
- 4 cups chicken, cooked and diced
- 1 cup whole cashews
- 1 (12-ounce) bag chow mein noodles
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray the bottom and the sides of a 4-quart baking dish with non-stick cooking spray.
Step 3 –Melt the butter in a large skillet over medium heat.
Step 4 –SautĂ© the onions and the celery until translucent, about 3 minutes.
Step 5 –In a large mixing bowl, mix together the cream of mushroom soup, the cream of chicken soup, the soy sauce, the chicken, and the sautĂ©ed onions and celery.
Step 6 –Add the cashews to the mixture.
Step 7 –Add 1/2 of the noodles to the prepared baking dish.
Step 8 –Layer the chicken mixture on top of the noodle layer.
Step 9 –Top with the remaining chow mein noodles.
Step 10 –Bake until the sauce is bubbling, about 40 minutes.
Step 11 –Serve.
