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Cashew Chicken Casserole

adapted from 100 Best Casseroles from Better Homes and Gardens
Servings 6 servings

Ingredients

  • nonstick cooking spray
  • 1 cup chicken broth
  • ¼ cup hoisin sauce
  • 1 tablespoon fresh grated ginger
  • 4 teaspoons cornstarch
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon ground black pepper
  • 1 pound boneless skinless breats, cut into 1-inch chunks
  • 1 medium onion diced
  • 1 cup diced celery
  • 1 cup diced carrots
  • ½ cup diced green bell pepper
  • 3 cloves garlic mined
  • 2 cups cooked brown rice
  • 1 cup chow mein noodles
  • ½ cup cashews
  • ¼ cup green onions sliced

Instructions

  1. Preheat oven to 350F. Spray an 8x8-inch dish with cooking spray.
  2. To make the sauce, whisk together chicken broth, hoisin, ginger, cornstarch, red pepper, and black pepper in a small bowl. Set aside.
  3. Lightly coat a large skillet with cooking spray and heat over medium heat. Add chicken and cook until browned, turning once. Remove to a plate; add onion, celery, carrots, and pepper to the skillet. Cook until the veggies have softened; add garlic and cook another 30 seconds, until the garlic is fragrant. Stir in sauce and cook until sauce has thickened, about 3 minutes. Stir in chicken and rice.
  4. Transfer the mixture to the prepared dish and bake for 15 minutes or until bubbly. Sprinkle chow mein noodles and cashews and bake another 5 minutes. Sprinkle with green onions before serving.