Cashew Chicken Casserole

Serves: 5
Total Calories: 580


8 ounces noodles
1 cup sour cream
1/4 teaspoon oregano
3 cups chicken (cooked and cubed)
1 tablespoon butter
1/4 cup chicken broth
4 ounces sliced olives (drained)
1 cup sliced mushrooms
1 cup bell pepper (chopped)
1/4 cup cashew nuts (chopped coarsely)
1/8 teaspoon white pepper
3/4 cup chicken broth
1 cup Cheddar cheese (shredded)


In pot cook chicken until done, about 60 minutes; take out and set aside. Drain broth through strainer and set aside.

Cook noodles according to package directions. Drain and set aside.

In small bowl blend sour cream and oregano together, mix until well blended. Set aside.

In large skillet add butter and 1/4 cup chicken broth, warm up until butter melts over medium heat. Add mushrooms and bell pepper and saute until softened, stirring frequently. Turn off heat and add cooked and cubed chicken, olives, cashews, white pepper, salt, 3/4 cup chicken broth, sour cream-oregano mixture and noodles. Mix until well blended.

Spoon into a greased 9 x 13 inch pan; sprinkle shredded Cheddar cheese on top. Cover with foil. Bake in 350 degrees oven for 25 - 30 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 580
Calories from Fat: 179

This Cashew Chicken Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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