Ginger-Cashew Chicken Casserole

In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 1  tablespoon  sesame oil
• 1  medium onion, halved and thinly sliced
• 1  stalk celery, thinly sliced on the diagonal
• 1  medium red bell pepper, seeded and cut into 1-inch pieces
• 1  cup  sliced mushrooms
•  red pepper flakes (to taste)
• 1 (20 ounce) can pineapple chunks, in juice
• 1  tablespoon cornstarch
• 1  tablespoon soy sauce
• 1  tablespoon  grated fresh ginger
• 2  cups cooked rice
• 2  cups  diced  cooked chicken
• 1⁄2 cup cashews, for garnish
•  chopped fresh cilantro, for garnish

Directions

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.