Garlic Cashew Chicken Casserole

Garlic Cashew Chicken Casserole

1 Review
From: Diabetic Living Magazine

Combine brown rice, cashews, chow-mein noodles and vegetables galore with chicken in this delicious casserole.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Nonstick cooking spray
  • 1 cup reduced-sodium chicken broth
  • ¼ cup hoisin sauce
  • 2 tablespoons grated fresh ginger
  • 4 teaspoons cornstarch
  • ½ teaspoon crushed red pepper
  • ⅛ teaspoon ground black pepper
  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch strips
  • 2 medium onions, cut into thin wedges
  • 2 cups sliced bok choy
  • 1 cup sliced celery (2 stalks)
  • 1 cup sliced carrots (2 medium)
  • ¾ cup chopped green sweet pepper (1 medium)
  • 6 cloves garlic, minced
  • 2 cups cooked brown rice
  • 1 cup chow-mein noodles, coarsely broken
  • ½ cup cashews
  • ¼ cup thinly sliced green onions (2)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Set aside.
  2. For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch, crushed red pepper and black pepper; set aside.
  3. Lightly coat an extra-large skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; cook until lightly browned. Remove from skillet. Add onion wedges, bok choy, celery, carrots and sweet pepper to the skillet. Cook for 3 to 4 minutes or until vegetables start to soften. Add garlic; cook for 30 seconds more. Stir in the sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Stir in cooked rice and browned chicken.
  4. Spoon chicken-rice mixture into the prepared baking dish. Cover with foil and bake about 20 minutes or until casserole is bubbly and chicken is no longer pink (165°F). Sprinkle chow-mein noodles and cashews over. Bake, uncovered, for 4 to 5 minutes more or until noodles and cashews are golden brown. Sprinkle with green onions.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 340 calories; 10 g fat(2 g sat); 4 g fiber; 40 g carbohydrates; 23 g protein; 67 mcg folate; 49 mg cholesterol; 8 g sugars; 4,688 IU vitamin A; 34 mg vitamin C; 79 mg calcium; 2 mg iron; 480 mg sodium; 718 mg potassium
  • Nutrition Bonus: Vitamin A (94% daily value), Vitamin C (57% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 2 starch, 2 vegetables

Reviews 1

October 03, 2018
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By: maryanne v.
This is a keeper. I followed the recipe except I only added 1/4 teaspoon crushed red pepper and it was just spicy enough. Family loved it. I added extra carrots as my husband isn't a fan of the other vegetables. He said make it again!! Excellent recipe!!
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