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Cashew Chicken Recipes - Cashew Chicken Casserole


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Here's a way to do a little something different with macaroni, cheese, crackers, chicken soup and mushroom soup.

2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup cubed process American cheese
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 ( 8 oz. ) can sliced water chestnuts, drained
1 ( 10.75 oz. ) can condensed cream of mushroom soup, undiluted
1 ( 10.75 oz. ) can condensed cream of chicken soup, undiluted
1 1/3 cups milk
1 ( 14.5 oz. ) can chicken broth
1/4 cup butter or margarine, melted
2/3 cup crushed saltine crackers
3/4 cup cashew halves


Inside the baking dish in same exact order, layer the macaroni, chicken, cheese, onion, celery, green pepper and water chestnuts.

In a bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Grease a 13x9x2-inch baking dish.

In a small bowl, toss butter and cracker crumbs; sprinkle over casserole. Top with cashews.

Bake, uncovered, for 35 - 40 minutes or until macaroni is tender.

=> Sesame Chicken Recipe: Sesame Chicken with Honey Sauce

Give chicken breast a whole new flavor with sweet honey and sesame seeds.

1/2 cup fine dry bread crumbs
1/4 cup sesame seeds
1/2 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon dried minced onion
3 boneless, skinless chicken breast halves, cooked and cubed


1/2 cup mayonnaise
1/4 cup honey


Preheat oven to 425 degrees. Grease a baking sheet.

In a plastic bag, mix bread crumbs and sesame seeds; set aside.

In a small bowl, combine mayonnaise, mustard and onion. Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture.

Place chicken on greased baking sheet. Bake for 10 - 12 minutes or until lightly browned. Combine sauce ingredients; serve with the hot chicken.

=> Kung Pao Chicken Recipe: Best Kung Pao Chicken

Save money on ordering out by making your own Chinese style chicken at home. This spicy recipe features chicken breast, wine, spices, and nuts.

1 pound skinless, boneless chicken breast halves, cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 ( 8 oz. ) can water chestnuts
4 ounces chopped peanuts


Make Marinade

Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.

Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

Make Sauce

In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts.

In a medium skillet, heat sauce slowly until aromatic.

Remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Delicious Recipes for your busy lifestyle. Make awesome meals!


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