Doesn't everybody love Cashew Chicken? No, not the kind you get everywhere else, but SPRINGFIELD-STYLE Cashew Chicken. I've seen posts on Facebook from people who used to go to college here in Springfield, Missouri, that have cravings for it. Friends that come into town make it a point to eat Cashew Chicken at some point during their visit. My husband has even been asked to pick up some for an instructor 3 hours away.
Cashew Chicken (to me) is a hassle to make, so here's a recipe from a cookbook I received about 20 years ago. This casserole has the flavor without the hassle. Enjoy!
2 Tb butter
1 cup chopped celery (opt.)
1/4 cup chopped onion
2 - 10 3/4 oz. cans cream of mushroom soup
2/3 cup chicken broth
4 cups diced cooked chicken
4 Tb soy sauce (I like LaChoy Soy Sauce the best for this recipe)
2 cups cooked rice
1 cup chow mein noodles
1 cup cashew nuts
Preheat oven to 375 degrees. In a large saucepan, saute' celery and onion in butter until tender. Stir in soup and chicken broth. Simmer 5 minutes. Add chicken and soy sauce. Cook over low heat 5 minutes. Stir in rice. Spoon into a 9x13-inch baking dish and bake until liquid bubbles to the surface, 15-20 minutes. Sprinkle noodles and nuts on top and brown in oven (about 5 minutes). Serves 6-8.
Recipe from: Sassafras! cookbook put out by the Junior League of Springfield, Missouri, Inc.
Notes:
1) The LaChoy Soy Sauce gives the truest Cashew Chicken flavor. We currently have an Asian Dark Mushroom Soy Sauce that I've used in it, but the flavor isn't right.
2) For the 2 cups cooked rice, I use 1 1/4 cups water and uncooked (minute) rice.
3) The chow mein noodles and cashews get soggy when leftover. We always serve new noodles and nuts on the leftovers.
4) Again, you can cook and cut up your chicken beforehand. You can make this casserole up ahead of time, you just need to remember to set it out about 30 minutes before you bake it. When you make casseroles up ahead of time, they don't seem to get "bubbly" like the recipe says. Just make sure it's hot.
