Chicken Casserole Recipe

This Cashew Chicken Casserole Recipe is a chicken casserole with a nutty twist - cashews sprinkled on top of creamy chicken and mushroom soup, mixed with white rice. Easy, tasty and filling!

Kids will love the crunch, and they may not even notice if you sneak in some broccoli!

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Cashew Chicken Casserole with Rice

Ingredients

1 chicken, 3 to 4 pounds, cut up
1 can (10.75 ounces) condensed cream of chicken soup
1 can (10.75 ounces) condensed cream of mushroom soup
1 cup chicken broth
4 cups cooked white rice
1 cup cashew pieces
2 tablespoons soy sauce
Kosher salt and ground black pepper to taste

Directions

Preheat the oven to 400F. Remove the skin from the pieces of chicken.

Whisk together the chicken broth, the cream of chicken soup, the cream of mushroom soup and the soy sauce. Mix half the cashew pieces with the rice and spread the rice in a 9 x 13 baking dish.

Season the chicken with the kosher salt and black pepper and place them on top of the rice. Pour the soup mixture over the chicken and top with the remaining cashew pieces.

Cover the dish with aluminum foil and bake for 45 minutes, until the chicken is cooked through and has no pink in the middle.

Serves 6 to 8

Food For Thought - Make this an Asian inspired dish by adding a few pinches of ginger powder, granulated garlic and onion powder to the soup and broth mixture. Chop up a bunch of green onions and mix them in with the rice, and serve Asian style vegetables on the side.

Enjoy this Chicken Casserole Recipe!