Ginger-Cashew Chicken Casserole

READY IN: 1hr 25mins
Recipe by ratherbeswimmin

In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas

Top Review by Classy Canuck

We didn't care for this at all. The peppers were overpowering, and the other flavors just didn't seem to mesh.

Ingredients Nutrition


  1. Preheat oven to 350°; coat a deep 2 1/2 quart casserole with cooking spray.
  2. In a large wok or nonstick skillet, heat the sesame oil; add in onion, celery, bell pepper, and mushrooms; saute over high heat, stirring, for about 2 minutes, until vegetables are crisp-tender; add in the red pepper flakes.
  3. Drain the pineapple over a small bowl to catch the juice.
  4. Add the cornstarch, soy sauce, and ginger to the juice; stir to combine.
  5. Pour the sauce into the wok, heat to boiling and cook, stirring until thickened.
  6. Spread out the rice in the casserole; add the chicken and pineapple chunks to the vegetables in the wok; mix well and pour over the rice.
  7. Bake, uncovered, for 20-25 minutes, until hot.
  8. Sprinkle with the cashews and cilantro.

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