A comforting dish combines tender chicken, crunchy cashews, and a creamy sauce for a satisfying meal that’s perfect any night of the week. It’s easy to prepare and sure to become a family favorite.
Prep Time25 min
Cook Time55 min
Total Time1 hr 20 min
Difficulty
Hard
Chef Tips
Use roasted cashews for extra crunch and flavor.
Don’t overcook the chicken to keep it juicy and tender.
Add a splash of soy sauce or sesame oil to boost the savory taste.
Ingredients
0/15
Why This Recipe Is So Delicious
This dish combines tender chicken with crunchy cashews for a perfect mix of textures. It’s creamy and flavorful, making it a comforting meal for any night. Plus, it’s easy to prepare and great for feeding a family.
Step 1
Lightly heat your oven to 375°F (190°C) and greasing a large casserole dish with some cooking spray. Spread a layer of brown rice evenly across the bottom of the dish. Next, layer on the celery, red bell pepper, and green pepper, then place the chicken on top.
Step 2
In a small bowl, whisk together the water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt. Pour this mixture over the chicken, making sure everything is nicely coated. Arrange the water chestnuts evenly on top.
Step 3
Pop the casserole in the oven and bake for about 45 minutes, or until the chicken is cooked through and tender. Once it's done, sprinkle the cashews over the top and bake for another 10 minutes or so until the cashews turn golden and a little crispy. Let it cool for a few minutes before serving.
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Combinations
Serve this casserole over steamed rice or noodles to soak up the sauce. A side of steamed vegetables or a fresh green salad pairs well and adds a nice balance to the meal.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave to keep the chicken moist and the cashews crunchy. Avoid freezing if possible, as the texture may change.
Frequently Asked Questions
Can I use white rice instead of brown rice?
Yes, white rice can be used, but adjust the cooking time as it cooks faster than brown rice.
How can I make this recipe dairy-free?
This recipe is already dairy-free, so no changes are needed.
Is it possible to use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and may add extra flavor and moisture.
Can I prepare this casserole in advance?
Yes, you can assemble it a day ahead and refrigerate before baking.
What can I substitute for water chestnuts if I don’t have any?
You can use sliced bamboo shoots or chopped water chestnuts alternatives like jicama for crunch.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this recipe gluten-free?
Yes, using gluten-free soy sauce (tamari) as listed keeps it gluten-free.
What’s the best way to reheat the casserole?
Reheat in the oven at 350°F (175°C) until warmed through to keep it crispy.
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