Chicken and Cashew Bake

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

By Pillsbury Kitchens

Updated July 14, 2010

Ingredients

tablespoons margarine or butter

cup sliced celery

1/4

cup chopped onion

cups cubed cooked chicken

1/2

cup chopped cashews

1/4

cup water or chicken broth

(10 3/4-oz.) can condensed cream of chicken soup

1 1/2

cups frozen sweet peas

(2-oz.) jar sliced pimientos, drained

1/2

cup crisp chow mein noodles

1/4

cup coarsely chopped cashews

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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.

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.