The Ultimate Cashew Chicken Casserole with Crunchy Chow Mein Layers
In the Ozarks, cashew chicken is more than just a meal; it’s a beloved staple with a unique story. This regional classic first originated in Springfield, Missouri, thanks to Chef David Leong, who crafted it in the 1960s to bring the flavors of Chinese cuisine to a broader American audience. By combining fried chicken pieces in a savory sauce with cashews, he created a dish that quickly won over locals and became an Ozark favorite. Today, cashew chicken has been reimagined in many ways, and our Cashew Chicken Casserole Bake with Chow Mein is one of them. It’s a recipe straight from our family’s collection—a hearty, comforting dish that’s perfect for the whole family
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This Cashew Chicken Casserole combines the familiar flavors of cashew chicken with the convenience of a baked dish, adding crunchy toppings and a creamy, savory filling that’s sure to make this a favorite at your dinner table.
Ingredients
- 1/2 cup chopped onion
- 1 cup chopped celery (about 1 bunch celery)
- 1 cup diced carrots (optional)
- 2 tablespoons unsalted butter (or substitute with olive oil)
- 3/4 cup chicken broth
- 4 tablespoons low sodium soy sauce
- 4 cups cooked boneless skinless chicken breast halves, cut into bite size pieces (or rotisserie chicken)
- 2 cans cream of mushroom soup (or substitute with cream of chicken soup for added flavor)
- 3 cups cooked white rice
- 1 large 5 oz can of chow mein noodles (we used La Choy)
- 1 cup unsalted cashew halves and pieces (we used Planters), reserving some for topping
- Optional garnish: sliced green onions
Instructions
Step 1: Sauté the Vegetables
To start, heat oven to 350°F. In a large saucepan, melt the margarine or heat olive oil over medium heat. Add the chopped onion and celery, sautéing until softened, about 5-7 minutes. Sautéing these vegetables first brings out their flavors, creating a great base for this cashew chicken casserole.
Step 2: Combine Ingredients
In a large bowl, combine chicken, sautéed onion, and celery with the cream of mushroom soup (or cream of chicken soup), chicken broth, and soy sauce. Then, gently mix in the cooked white rice and chicken breast (cut into bite-size pieces). This combination forms a creamy, savory filling for the casserole that everyone will love.
Step 3: Assemble the Casserole Dish
Lightly grease a casserole dish, and pour mixture into it, spreading it out evenly. Add a layer of chow mein noodles over the top to add a classic, crunchy topping. Sprinkle the cup of cashews generously over the casserole, reserving some for an extra topping after baking if desired.
Step 4: Bake
Place the casserole dish in the oven and bake for about 25-30 minutes. During the cooking time, the casserole should become golden brown around the edges, and the chow mein noodles and cashews will develop a satisfying crunch. The golden brown finish on top signals that the casserole is ready.
Step 5: Garnish and Serve
Remove the casserole from the oven and garnish with a few extra cashews and sliced green onions to add fresh flavor and color. Serve hot and enjoy this cozy, family-friendly meal.
Ingredient Substitutions and Add-Ins
This recipe is versatile, allowing you to adapt it to your preferences or dietary needs. If you’re looking for extra crunch, try adding sliced water chestnuts, or toss in a diced green pepper or red pepper for added color and sweetness. To change up the rice, substitute brown rice for white rice, or for a different topping, use saltine crackers or cracker crumbs instead of chow mein noodles. Cashew nuts are classic here, but feel free to add in almonds or peanuts as well. For seasoning, sprinkle in some black pepper for added depth. Any leftovers can be stored in an airtight container in the fridge for a quick reheat the next day.
A Family Classic with a Regional Twist
Our Cashew Chicken Casserole combines the iconic flavors of Ozark-style cashew chicken with the simplicity of a casserole. This dish is a great way to bring the region’s culinary history to your table, and its creamy texture and crunchy toppings are sure to satisfy everyone. Save this recipe card and try it whenever you’re looking for chicken casserole recipes that are easy, comforting, and delicious. The rich flavors and golden brown crust make this dish a wonderful addition to any family meal rotation!
If you’re looking for another delicious casserole recipe to try out, don’t miss our Cheddar’s Copycat Broccoli Cheese Casserole
The Ultimate Cashew Chicken Casserole with Crunchy Chow Mein Layers
Ingredients
- 1/2 cup chopped onion
- 1 cup chopped celery about 1 bunch celery
- 1 cup diced carrots, optional
- 2 tablespoons unsalted butter or substitute with olive oil
- 3/4 cup chicken broth
- 4 tablespoons low sodium soy sauce
- 4 cups cooked boneless chicken breast halves cut into bite size pieces (or rotisserie chicken)
- 2 cans cream of mushroom soup or substitute with cream of chicken soup for added flavor
- 3 cups cooked white rice
- 1 large 5 oz can of chow mein noodles we used La Choy
- 1 cup unsalted cashew halves and pieces we used Planters, reserving some for topping
- Optional garnish: sliced green onions
Instructions
Sauté Vegetables:
- Preheat oven to 350°F. In a large saucepan, melt butter or heat olive oil over medium heat. Sauté onion, celery, and carrots until softened, about 5-7 minutes.
Mix Ingredients:
- In a large bowl, combine the chicken, sautéed vegetables, cream of mushroom (or cream of chicken) soup, chicken broth, and soy sauce. Add cooked rice and gently mix everything together.
Assemble Casserole:
- Grease a 9×13 casserole dish and spread the mixture evenly in the dish. Top with chow mein noodles and sprinkle cashews over the top, reserving some for after baking if desired.
Bake:
- Bake for 20-25 minutes or until edges are golden brown and the topping is crispy.
Garnish and Serve:
- Remove from oven, garnish with extra cashews and sliced green onions if desired, and serve warm. Enjoy!
Notes
-
- Butter/Oil: The unsalted butter can be substituted with olive oil for a slightly lighter taste.
- Soup: You can use cream of chicken soup instead of cream of mushroom for a richer, chicken-forward flavor.
- Chicken: Rotisserie chicken is a quick substitute for cooked chicken breast if you’re short on time.
- Make-Ahead Tip: This casserole can be assembled up to a day ahead. Cover and refrigerate, then bake when ready to serve.
- Storage and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through.
- Serving Suggestion: Garnish with freshly sliced green onions for a pop of color and flavor. Serve alongside a simple green salad or steamed vegetables for a balanced meal.
