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Chicken and Cashew Bake

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Chicken and Cashew Bake
  • Prep 20 min
  • Total 55 min
  • Ingredients 11
  • Servings 5
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Delicious chicken and veggies casserole makes a hearty dinner - ready in less than an hour.
Updated Jul 14, 2010

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

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Prepare recipe as directed above except omit topping; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 350°F. for 1 hour 40 minutes. Uncover; sprinkle with topping. Bake an additional 5 minutes or until topping is warm.

Nutrition Information

450 Calories, 26g Total Fat, 32g Protein, 22g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
450
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
6g
30%
Cholesterol
80mg
27%
Sodium
850mg
35%
Total Carbohydrate
22g
7%
Dietary Fiber
3g
12%
Sugars
3g
Protein
32g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
20%
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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