Hey, What’s Cookin’?
Hey, we’re on a casse-ROLL this October!!
I’ve found another great dinner casserole option for you–Cashew-Chicken Casserole. This time it’s Asian-inspired and just loaded with veggies (as any good casserole should be) plus chicken for protein and a generous sprinkle of cashews for crunch and healthy fats.
I want you (and your friends/partner/family) to enjoy eating healthily and not struggle with an ingredient that your picky eaters don’t like. Don’t like celery? Swap it for a cup of chopped snow peas. You get the idea, right? That being said, we owe it to ourselves to keep trying new vegetables because variety is key to health. Every vegetable offers your body something different, so keep sampling new ones and broadening your palate! Cashew-Chicken Casserole is a great way to get more variety in your diet!
Adapted from: a recipe from BH&G
If you want to increase the amount of protein per serving, add another 1/2 pound of chicken. reduce the cashews to 1/4 cup and chop them coarsely before sprinkling them on the dish.
- 1 cup reduced-sodium chicken broth
- 1/4 cup gluten- and preservative-free hoisin sauce
- 2 tbs fresh ginger, peeled and microplane zested
- 4 tsp cornstarch
- 1/2 tsp crushed red pepper
- 1/4 tsp ground black pepper
- 1 pound skinless, boneless chicken breast halves, cut into 1-inch strips
- 2 cups sliced bok choy
- 2 medium onions, cut into thin wedges from root to stem end
- 1 cup sliced celery (2 stalks) cut on the diagonal
- 1 cup sliced carrots (2 medium) cut on the diagonal
- 3/4 cup (1 medium) red or orange pepper, chopped
- 6 cloves garlic, minced
- 2 cups cauliflower rice, uncooked
- 1/2 cup cashew pieces (pieces are less expensive than whole cashews)
- 1/4 cup thinly sliced scallions (2)
- Preheat oven to 400 degrees F. Lightly coat a 2-quart baking dish with grapeseed oil; 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 nonstick skillet with grapeseed oil; heat skillet over medium-high heat. Add chicken; cook until lightly browned, turning once. Remove from skillet. Add bok choy, onion wedges, celery, carrots, and sweet pepper to skillet. Cook for 3 to 4 minutes or until vegetables start to soften, stirring occasionally. Add garlic; cook and stir for 1 minute more. Stir in sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Stir in chicken and cauliflower rice.
- Transfer casserole mixture to the prepared baking dish. Bake, covered, about 20 minutes or until chicken is no longer pink (165 degrees F) and edges are bubbly. Sprinkle with cashews and bake, uncovered, for 4 to 5 minutes more or until cashews are golden.
- Let the casserole rest for 5 minutes, then sprinkle with green onions and serve.
Photograph via Pinterest