Chicken and Cashew Bake |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5 (1 cup) | 15 minutes | 55 minutes | 430 | 230 | 25g | 830mg | 21g | 31g | 80mg |
| INGREDIENTS: | ||
| CASSEROLE: 2 tablespoons margarine or butter | 1 cup sliced celery | 1/4 cup chopped onion |
| 3 cups cubed cooked chicken | 1/2 cup chopped cashews | 1/4 cup water or chicken broth |
| 1 (10-3/4 oz) can condensed cream of chicken soup | 1-1/2 cups frozen sweet peas | 1 (2 oz) jar sliced pimientos, drained |
| TOPPING: 1/2 cup crisp chow mein noodles | 1/4 cup coarsely chopped cashews | |
| 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. |