Chicken and Cashew Bake

Delicious chicken and veggies casserole makes a hearty dinner - ready in less than an hour.

  • prep time 20 min
  • total time 55 min
  • ingredients 11
  • servings 5

Ingredients

CASSEROLE

2
tablespoons margarine or butter
1
cup sliced celery
1/4
cup chopped onion
3
cups cubed cooked chicken
1/2
cup chopped cashews
1/4
cup water or chicken broth
1
(10 3/4-oz.) can condensed cream of chicken soup
1 1/2
cups frozen sweet peas
1
(2-oz.) jar sliced pimientos, drained

TOPPING

1/2
cup crisp chow mein noodles
1/4
cup coarsely chopped cashews
  • 1 Heat oven to 350°F. Melt margarine in large saucepan over medium heat. Add celery and onion; cook and stir 3 minutes or until crisp-tender.
  • 2 Stir in all remaining casserole ingredients. Pour into ungreased 1 1/2- or 2-quart casserole.
  • 3 Bake at 350°F. for 30 to 35 minutes or until thoroughly heated. Sprinkle topping ingredients evenly over casserole. Bake an additional 5 minutes or until topping is warm.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cup
    Calories
    450
    (
    Calories from Fat
    230),
    % Daily Value
    Total Fat
    26g
    26%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    850mg
    850%;
    Total Carbohydrate
    22g
    22%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    32g
    32%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    15%;
    Calcium
    6%;
    Iron
    20%;
    Exchanges:
    1 1/2 Starch; 1 1/2 Other Carbohydrate; 4 Lean Meat; 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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