Cashew chicken casserole cracker#
Toss butter and cracker crumbs together and sprinkle over casserole. Sprinkle with a handful of chow mein noodles and cashews and bake for 40 minutes. Add remaining ingredients (except rice) and simmer on low for about 15 minutes. In a bowl, combine the soups, milk and broth. In a large skillet, saute celery and onion in butter until tender and translucent. In a greased 13x9x2 inch baking pan, layer the first six ingredients, in the order listed. The thing I like best about this particular recipe is that you can make it the night before! Enjoy!ġ/2 shredded cheddar or colby-jack cheeseĢ/3 cup crushed saltine crackers (about 20) Line a 15x10x1-inch baking pan with foil and coat with nonstick cooking spray. Add the cooked, pre-cubed chicken and cooked pasta into the casserole dish along with the sauce and 1/2 of the shredded cheese. Whisk together the cashew sauce ingredients. Remove the cover and continue cooking for 15 minutes. Cover and cook in the preheated oven for 30 minutes. Pour the sauce mixture over the chicken and vegetables. While the broccoli florets are roasting, cook the pasta. In the casserole dish, toss the chicken together with the capsicum, broccoli, and onions. The toasty bread crumb topping delivers a bit of a crunch. I came across this recipe a few years ago and it has quickly become a favorite comfort food dish that is tasty enough to serve to family and friends alike. Roast the broccoli florets in a 9×13 casserole dish with a little oil and salt for about 15 minutes. Creamy and comforting, this chicken and spinach bake is sure to be a hit at dinnertime.
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