Friday, March 11, 2011


This is a recipe for CHICKEN CASHEW that I developed over 30 years ago.  It can be made ahead and baked later, or can even be frozen.  To cook a frozen dish, either let it thaw, or increase baking time by approximately 15 minutes.  This is a great way to stretch a chicken, and the rice, seasoning and nuts make it a real people-pleaser!  I always use fresh-made crunchy chow mein noodles from a local Chinese restaurant because they're so good!   I think this recipe is absolutely delicious! 

1 chopped onion
6 ribs celery
2 Tablespoons butter
8 oz. fresh mushrooms
Saute together until tender.

1 large stewing chicken
3 C cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
2-3 Tablespoons soy sauce
1 can water chestnuts, sliced
Stew chicken; take meat off the bone.  Set aside.  (I have substituted 4-5 chicken breasts, cubed into chunks about the size of a quarter).  Chop water chestnuts; cook the rice.  Add the vegetable mixture with soup and rice mixture.  Bake, covered, for 30 minutes at 350 degrees.  Remove from oven.  Stir in cashews--I use 12 oz. because we like cashews. Cook additional 10 minutes, uncovered.  Serve over a bed of fresh-made Chinese crunchy noodles.  

1 8-12oz. can whole cashews.
Chow mein noodles (I get fresh-made ones from a local Chinese restaurant)

Susanne Holland Spicker Mother, Grandmother, Homemaker, Gardener, Teacher, Photographer

Passion is defined as the love of, or the object(s) of affection and emotion. I am passionate about family, friends, flowers, food, photography and fabulous music! This blog is dedicated to those loves.

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