Cashew Chicken Casserole

Ingredients

1 1/2
lb boneless skinless chicken breasts

1
can (28 oz) chicken chow mein mix

3
cups chow mien noodles

2
cups snow (Chinese) pea pods

1
can (10 3/4 oz) condensed 98% fat-free cream of chicken soup

1
can (8 oz) sliced water chestnuts, drained

1/4
cup reduced-sodium soy sauce

1
cup cashew pieces

Steps

1
In 10- or 9-inch glass pie plate, arrange chicken, thickest parts to outside edges (sides of chicken will touch). Cover plate with microwavable plastic wrap, folding back one corner or edge 1/4 inch to vent steam. Microwave on Medium (50%) 14 to 16 minutes or or until juice of chicken is clear when center of thickest part is cut (170°F). Let stand 5 minutes. Cool slightly; cut into desired size of pieces.

2
Meanwhile, heat oven to 350°F. Spray 3-quart casserole with cooking spray. Separate cans from chow mein mix. Drain large can of vegetables. In bottom of casserole, place 1 1/2 cups of the chow mein noodles. In large bowl, stir together both cans of chow mein mix, the pea pods, soup, water chestnuts, soy sauce and 3/4 cup of the cashews.


3
Stir chicken into chow mien mixture. Spoon over chow mien noodles in casserole.

4
Cover with foil; bake about 1 hour or until hot. In small bowl, mix remaining 1 1/2 cups noodles and 1/4 cup cashews; sprinkle over casserole. Bake uncovered 5 minutes longer.

Tips from the Betty Crocker Kitchens

• tip 1
  Bringing this casserole to a potluck? Bake it for 1 hour, then reserve the noodle-cashew mixture. Sprinkle it over the top right before serving.