Baked Cashew Chicken Casserole Recipe

About this recipe

A hearty and protein-packed baked casserole featuring tender chicken, crunchy cashews, and a creamy mushroom sauce. Perfect for a satisfying dinner.

Ingredients

• 450G Shazans Chicken Diced Breast
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 600G Ginni'S Cashew Nuts Spicy 600g
• 2 kg, 3 kg Indian Onion - 2 Kg & 3 Kg
• 400G Natoora Organic British Leeks
• 800G Essential Cuisine Savoury Wild Mushroom Sauce, 800G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Preheat your oven to 325°F (165°C).
2. 2. In a large mixing bowl, combine 1 cup cooked and shredded chicken, 1 1/2 cups chopped leek, 1 cup mushroom sauce, 1/2 cup chicken broth, 1/4 pound chopped cashew nuts, 1 tablespoon finely chopped onion, and 1/2 teaspoon salt. Mix well until evenly combined.
3. 3. Grease a casserole dish and spread half of the mixture evenly on the bottom.
4. 4. Crush 2 cups of panko breadcrumbs and sprinkle them over the first layer of the mixture.
5. 5. Add the remaining chicken mixture on top, spreading it evenly, and finish with another 2 cups of crushed panko breadcrumbs as the top layer.
6. 6. Bake the casserole in the preheated oven for 1 hour, or until the top is golden and the dish is heated through.
7. 7. Remove from the oven, let it cool slightly, and serve warm.