Ginger-Cashew Chicken Casserole

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“In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350°; coat a deep 2 1/2 quart casserole with cooking spray.
  2. In a large wok or nonstick skillet, heat the sesame oil; add in onion, celery, bell pepper, and mushrooms; saute over high heat, stirring, for about 2 minutes, until vegetables are crisp-tender; add in the red pepper flakes.
  3. Drain the pineapple over a small bowl to catch the juice.
  4. Add the cornstarch, soy sauce, and ginger to the juice; stir to combine.
  5. Pour the sauce into the wok, heat to boiling and cook, stirring until thickened.
  6. Spread out the rice in the casserole; add the chicken and pineapple chunks to the vegetables in the wok; mix well and pour over the rice.
  7. Bake, uncovered, for 20-25 minutes, until hot.
  8. Sprinkle with the cashews and cilantro.

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