Name: Garlic Cashew Chicken Casserole
Prep time: 35 min
Total time: 60 min
Ingredients: Nonstick cooking spray; 1 cup reduced-sodium chicken broth; 0.25 cup hoisin sauce; 2 tablespoons grated fresh ginger; 4 teaspoons cornstarch; 0.5 teaspoon crushed red pepper; 0.125 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); 0.75 cup chopped green sweet pepper (1 medium); 6 cloves garlic, minced; 2 cups cooked brown rice; 1 cup chow-mein noodles, coarsely broken; 0.5 cup cashews; 0.25 cup thinly sliced green onions (2)

Garlic Cashew Chicken Casserole

4.0

(4)

4 Reviews

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

EatingWell Test Kitchen

Updated on July 21, 2018

Prep Time:

35 mins

Additional Time:

25 mins

Total Time:

1 hrs

Servings:

Yield:

6 servings

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Healthy Immunity Heart Healthy High Blood Pressure High-Protein Low Sodium Low-Calorie

Jump to Nutrition Facts

Ingredients

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)

Directions

Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Set aside.
For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch, crushed red pepper and black pepper; set aside.
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.
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 degrees 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 Facts (per serving)

340	Calories
10g	Fat
40g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 340
% Daily Value *
Total Carbohydrate 40g	15%
Dietary Fiber 4g	15%
Total Sugars 8g
Protein 23g	46%
Total Fat 10g	13%
Saturated Fat 2g	11%
Cholesterol 49mg	16%
Vitamin A 4688IU	94%
Vitamin C 34mg	38%
Folate 67mcg	17%
Sodium 480mg	21%
Calcium 79mg	6%
Iron 2mg	13%
Magnesium 102mg	24%
Potassium 718mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.