Light Chicken and Cashew Casserole
Discover the wholesome delight of a Light Chicken and Cashew Casserole—a hearty yet healthy one-pan meal that’s perfect for busy weeknights! This recipe combines tender, seared chicken breast, vibrant sautéed vegetables, and crunchy unsalted cashews, all brought together by a creamy, low-fat sauce made with almond milk and low-sodium chicken broth. Nutritious brown rice adds satisfying texture, while a hint of soy sauce and garlic enhances the savory flavors. Baked to golden perfection in just under an hour, this light casserole is a comforting choice that won’t weigh you down. Garnish with fresh parsley for a pop of color and serve it warm to enjoy a balanced, protein-packed meal your whole family will love. Perfect for those seeking healthy casserole recipes or high-protein dinners!
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Recipe Information
Ingredients
- 500 g Chicken breast, boneless and skinless
- 100 g Cashews, unsalted
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely diced
- 2 Garlic cloves, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 medium Red bell pepper, diced
- 250 ml Low-sodium chicken broth
- 200 ml Unsweetened almond milk (or skim milk)
- 2 tbsp Cornstarch
- 300 g Cooked brown rice
- 1 tbsp Soy sauce, low-sodium
- 1 tsp Ground black pepper
- 2 tbsp Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Cut the chicken breast into bite-sized pieces. Season lightly with a pinch of black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken pieces until lightly browned on all sides, about 4–5 minutes. Transfer to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, minced garlic, carrots, celery, and red bell pepper until softened, about 5–7 minutes.
Stir the seared chicken back into the skillet with the vegetables.
In a small mixing bowl, whisk together the chicken broth, almond milk, cornstarch, soy sauce, and black pepper until smooth.
Pour the sauce mixture over the chicken and vegetables in the skillet. Stir and let it simmer for 2–3 minutes, until the sauce begins to thicken.
In a large mixing bowl, combine the cooked brown rice with the chicken and vegetable mixture. Mix until evenly distributed.
Transfer the mixture to a greased 9x13-inch casserole dish. Sprinkle the cashews evenly over the top.
Bake in the preheated oven for 20–25 minutes, or until the casserole is bubbling and the top is lightly golden.
Remove from the oven and let cool slightly before serving. Garnish with chopped fresh parsley if desired.
Serve warm and enjoy your Light Chicken and Cashew Casserole!
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 28.2 g | ||
| Protein | 188.3 g | 377% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 686 mg | 53% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3855 mg | 82% | |
*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.
