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Light Chicken and Cashew Casserole

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“This is a very simple casserole that is a crowd pleaser. It's easy to spice up or tone down, depending on your audience! My DH and my Dad both loved it. It goes great with brown rice and some red pepper.”

Ingredients Nutrition

  • 1 cup thinly sliced celery
  • 1 tablespoon water
  • 3 cups cooked chicken breasts, cubed
  • 14 cup chicken broth
  • 1 (10 ounce) can reduced-sodium cream of chicken soup
  • 14 cup chopped onion
  • 1 14 cups frozen peas
  • 1 cup salted cashews, divided
  • 0.5 (2 ounce) jarsliced pimiento
  • 12 teaspoon ginger, to taste
  • 12 teaspoon garlic salt, to taste
  • 12 cup chow mein noodles


  1. Saute celery and onion in water.
  2. Add all but 1/2 c cashews and chow mein noodles.
  3. Pour into greasted 1 1/2 quart casserole dish.
  4. Bake at 350F for 30-35 minutes.
  5. Sprinkle with chow mein noodles and remaining cashews.
  6. Bake 5 minutes more.
  7. Serve with brown rice, soy sauce, and red pepper.

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