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Chinese Cashew Chicken Casserole
1
2
1
1
1
1
to 2 tablespoons extra virgin olive oil
pounds boneless, skinless chicken, mix of white and dark meat, chunked
cup celery, finely chopped
cup grated carrots
/2 cup green bell pepper, finely chopped
tablespoon chopped fresh tarragon (1 1/2 teaspoons dried)
Salt and pepper to taste
5
1
1
1
ounces Chinese noodles
can cream of mushroom soup
/2 cup chicken broth
cup whole and broken cashew nuts
In a large skillet or chicken fryer over medium−high heat, heat the olive oil, then add the chicken
chunks and cook just until browned slightly. Using a slotted spoon, remove the chicken from the pan
and place in a large bowl. Add the celery, onion, carrot, green pepper and tarragon and gently toss to
mix well. Season with salt and pepper to taste.
In a medium bowl, mix together the mushroom soup and chicken broth.
In a casserole dish large enough to hold the ingredients, place a layer of the Chinese noodles. Add one
half of the chicken mixture, then pour 1/2 of the soup and broth mix evenly over the top. Top this with
another layer of the noodles, the remaining chicken mixture and the rest of the soup and broth mix.
Top with the cashews. Bake at 350 degrees F for about 45 minutes.
Chinese Cashew Chicken Casserole
112
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