Cashew Chicken Casserole
Loaded with bold flavors and irresistible textures, this Cashew Chicken Casserole is the ultimate comfort food fusion dish your family will love. Combining tender bites of seared chicken, fluffy rice, and a savory sauce of cream of chicken soup, soy sauce, and hoisin, this casserole is brought to life with vibrant peas and carrots, gooey melted sharp cheddar, crunchy roasted cashews, and a sprinkle of fresh green onions. Perfect for busy weeknights, it bakes in under an hour and delivers a hearty, protein-packed meal in every bite. Whether you're craving a casserole with Asian-inspired flair or just need an easy one-pan dinner, this recipe will quickly earn a spot in your regular rotation.
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 cup white rice, uncooked
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 cup frozen peas and carrots mix
- 1 cup cashews, roasted and unsalted
- 1.5 cups shredded sharp cheddar cheese
- 3 green onions, sliced
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little oil or non-stick cooking spray.
Cut the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the diced onion and cook for 2-3 minutes, or until softened. Add the minced garlic and cook for another 30 seconds.
Stir in the uncooked white rice, chicken broth, cream of chicken soup, soy sauce, and hoisin sauce. Mix well to combine.
Add the cooked chicken back into the skillet, followed by the frozen peas and carrots. Season with salt and black pepper. Stir to ensure everything is evenly combined.
Pour the mixture into the prepared baking dish. Cover tightly with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and gently stir the casserole. Sprinkle the shredded cheddar cheese evenly over the top.
Return the casserole to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the rice is fully cooked.
Remove the casserole from the oven and let it cool for 5 minutes. Sprinkle the roasted cashews and sliced green onions over the top before serving.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.7 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 288 mg | 22% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 719 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
