Prep 20 mins
Cook 30 mins
This recipe originally came from the Women's Ministry Cooking Group.
- 1⁄2 cup onion, chopped
- 3 stalks celery
- 1⁄2 teaspoon poultry seasoning
- 1⁄2 cup margarine
- 2 cups chicken, chopped
- 1 cup cashews
- 1 (10 3/4 ounce) can cream of mushroom soup
- 3 cups chow mein noodles
- Freezing: Saute onion, celery, and poultry seasoning in butter.
- Mix in the chicken and cream of mushroom soup.
- Bag the mixture in a gallon bag.
- Bag the cashews.
- Bag the chow mein noodles.
- Put all in a produce bag.
- Preparation: Thaw.
- Spray the bottom of a casserole pan with a non-stick spray.
- Next, mix the chicken mixture and cashews together, then spread in the bottom of the greased casserole pan.
- Top with chow mein noodles.
- Bake in a 350° oven for 30 minutes, or until bubbly.
This was ok. It did not go over well with my family, though. I like the fact that you can prepare most of this recipe in advance, and the flavour was fine, however, the noodles did not stay crisp but didn't get totally soft either. So the topping ended up tasting half cooked. I always like hving leftovers to send with my husband the next day but this casserole would not taste good after a night in the fridge. Sorry, I probably would not make this again.
I skipped the freezer steps completely. I selected the recipe in the attempt to serve a casserole by my mother-in-law. In order to get closer to her version I added water chestnuts and bamboo shoots. I also threw in a small amount of grated carrot and diced red pepper needing to be used from the fridge and to add color. The finished dish did remind my hubby of his mom's casserole and we both liked the addition of poultry seasoning. That said, I thought it used far too much butter & we ending up adding soy sauce at the table. Thank you for sharing the recipe! It made a night of memories for our family. :-)
I liked this. The 2nd time I made it I used slices almonds and added 1 tbsp soy sauce. I also did not heat up with the crispy noodles. I added them just before serving and I liked the crispy texture better than cooking with. We decided to put down a bed of cooked rice with the casserole on top and then the crispy noodles on top of that. We will make this again. EDIT: Just made it again for lunch and have added 1 cup bean sprouts and 3/4 cup sauteed mushrooms. Very good!