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Garlic cashew chicken casserole

Gina is the author of the food blog, Running to the Kitchen where she shares healthy, whole food recipes in a fun, approachable way. She works full time as a consultant in higher education. When not in the kitchen, she enjoys CrossFit, r...

Take-out turns casserole

Who doesn't love Chinese take-out? We took all the flavors and turned it into a make-at-home casserole, complete with the crunchy noodle topping.

Garlic cashew chicken casserole

Take-out Chinese is an all-too-often occurrence in our house. Of course it's tasty and the perfect thing to dig into in front of the TV without having a single dirty dish in the sink, but the multiple middle-of-the-night wake-ups dying of thirst from all the salt always make me regret the decision. This casserole takes all the Chinese take-out flavor without the truckloads of sodium, bakes it up in one big dish and gives you the best of both worlds. A guaranteed family-pleaser!

Garlic cashew chicken casserole recipe

Serves 4

Ingredients:

  • 1 cup chicken broth
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1-1/2 tablespoons cornstarch
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound chicken breasts, cut in small strips
  • 1 yellow onion, chopped
  • 1 red pepper, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 1/2 large head bok choy, chopped
  • 2 cloves garlic, minced
  • 1-1/2 cups cooked rice
  • 1/3 cup cashews, roughly chopped
  • 1/2 cup chow mein noodles, broken into pieces
  • Chopped green onions for garnish

Directions:

  1. Whisk together the broth, ginger, soy sauce, sugar, cornstarch, red pepper flakes and black pepper in small bowl. Set aside.
  2. In a large skillet over medium-high heat, cook the chicken strips until fully cooked and no longer pink. Transfer to a plate and set aside.
  3. Add the onion, red pepper, carrot, celery and bok choy to the skillet and saute for about 5 minutes until softened.
  4. Add the garlic and cook an additional 1 minute.
  5. Add the sauce to the skillet, stir and cook for about 3 minutes until the sauce is bubbling and starts to thicken.
  6. Add the cooked chicken and rice to the skillet and toss together to coat everything with the sauce.
  7. Transfer the mixture to a greased deep ovenproof baking dish. Cover with aluminum foil and bake in the oven at 400 degrees F for 20 minutes.
  8. Remove from the oven, add the cashews and chow mein noodles on top and return to the oven for another 3 minutes until they start to brown.
  9. Remove and garnish with green onions before serving.

More chicken casserole recipes

Buffalo chicken tater tot casserole
Chicken cordon bleu pasta casserole
Chicken enchilada casserole bake

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