Cashew Chicken Casserole
Servings 4-6
INGREDIENTS:
1 cup mayonnaise (such as Hellman’s mayonnaise, do not use light or fat-free)
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper, or to taste
1/2 teaspoon cayenne pepper, optional or adjust to taste
3 cups chopped cooked chicken
1-1/2 cups small cooked pasta
1/2 to 3/4 cup shredded cheddar cheese
1 (2 ounce) jar diced pimientos, drained
1/4 cup finely chopped onion
1 celery rib, finely diced
1-1/4 cups salted cashew halves, divided
seasoned salt or white salt, to taste
Preheat oven to 350 degrees F.
Grease an 8-inch baking dish.
In a bowl combine the mayonnaise with garlic powder, black pepper, cayenne pepper.
Mix in the chicken, pasta, cheddar cheese, pimientos, chopped onion and celery.
Chop 1/2 cup of cashews; set aside, then stir in the remaining cashews into chicken mixture.
Season with seasoned salt or white salt to taste.
Transfer to baking dish.
Sprinkle with 1/2 cup chopped cashews.
Bake uncovered for 20-25 minutes or until heated through.
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This is a really good recipe! I’ve made it several times now for a handful of different guests and everyone loved it! My parents thought it was a little too hot, and liked it better when I substituted Paprika for the Cayenne Pepper. I thought it was really good either way!