Cook’s Notes: This very simple casserole is tasty and does not use canned cream soup. Also try this with almonds instead of cashews. You could call this “Cashew Chicken Casserole,” but that’s really misleading. It’s a very middle-America, not-at-all-Chinese dish.
1 recipe Mushroom Sauce
1 cooked rotisserie chicken, about 4 c
1/2 c water
1.5 c frozen broccoli
1/2 tsp minced ginger
1/2 tsp minced garlic
1 c salted cashews, divided
5 oz can chow mein noodles
Heat oven to 350F.
While the oven heats, prepare the mushroom sauce according to directions.
Skin the cooked chicken. Take the chicken off the bone and cut the meat into chunks or shred.
Combine mushroom sauce, chicken chunks, water, frozen broccoli, ginger, and garlic. Add 1/2 c cashews. Set aside 1/2 c of the chow mein noodles; stir the remaining noodles into the mixture. Spoon mixture into a greased 11×7 glass baking dish.
Bake uncovered for 30-35 minutes.
Sprinkle with remaining chow mein noodles and cashews. Bake 5 minutes more.
Makes 4-6 servings. Time: About 50 minutes total, including 15 minutes prep time.
Recipe Resources: based on memories of a Southern Cooking recipe and several other sources, including http://www.recipezaar.com and Worldwide Recipes