CASHEW CHICKEN BAKE

CASHEW CHICKEN BAKE image

Yield 5 1-cup servings

Number Of Ingredients 13

CASSEROLE:
2 tablespoons margarine or butter
1 cup sliced celery
1/4 cup chopped onion
3 cups cubed cooked chicken
1/2 cup chopped salted cashews
1/4 cup chicken broth (or water & chicken bouillon cubes)
1 (10-3/4 oz) can condensed cream of chicken soup
1-1/2 cups frozen sweet peas
1 can sliced water chestnuts, drained
TOPPING:
1/2 cup crisp chow mein noodles
1/4 cup coarsely chopped salted cashews

Steps:

1. Heat oven to 350 degrees F. If not using off-the-shelf chicken broth, dissolve bouillon cubes in water in small saucepan to make broth. 2. Melt margarine in large saucepan over medium heat. Add celery and onion; cook and stir 3 minutes until crisp-tender. 3. Stir in all remaining casserole ingredients. Pour into ungreased 1-1/2- or 2-quart casserole. 4. Bake at 350 degrees 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.