I love cashew chicken. I don’t have time to stir fry all the time, consequently, I bake my concoction and serve it family style accompanied with fresh crisp Romain and Iceberg lettuce.


1/2 cup cashews, 1/4 cup red onions, finely diced, 1 cup finely diced celery, 1 tablespoon salted butter, 3 garlic cloves, minced, 1 bunch green onions, chopped, 1/2 tablespoon rice vinegar, 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 2 1/2 cup cooked chicken, diced, 1 (10.5 oz.) can cream chicken soup, 1/2 cup chicken broth, 1 cup Chinese noodles.

Preheat the oven to 350 degrees.  Get out the cookie sheet, arrange the nuts in a single layer toast for 5-7 minutes or until the nuts start to smell, remove from the oven.  The nuts will crisp up when they cool, roughly chop the nuts set aside.  Get out a skillet, add the butter.  When the butter melts add the onions and celery.  Saute until the edges of the onions turn brown.  Add the soup, broth, garlic, vinegar, hoisin sauce, soy sauce, and chicken, mix well.  Taste, add salt and black pepper as needed. Get out a casserole dish, lightly grease the casserole pour the chicken mixture into the dish.  Evenly sprinkle the the noodles and nuts on top.

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