Cashew Chicken Casserole

Cashew Chicken Casserole – Easy Autumn Meal

This is not your typical chicken and rice casserole. The ginger, garlic and wild rice combo  is super easy to make and I promise it will leave your family wanting more.  I used broccoli we grew this summer and had in the freezer but if you don’t grow your own you can use store bought.

Cashew Chicken Casserole


  • 1 lb (cut into cubes) boneless skinless chicken breasts
  • 1 small (chopped) onions
  • 3 cloves(minced) garlic
  • 2 cups frozen broccoli cuts
  • 2 cups boiling water
  • 1 cup uncooked wild rice
  • 12 oz of fresh (sliced) mushrooms
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon ground ginger
  • pepper
  • 1 cup salted cashews


  1. In a mixing bowl, add in all ingredients except the cashews mixing well.
  2. Pour mixture into a greased shallow 1 1/2 quart casserole dish.
  3. Cover and bake at 375 degrees for 55 minutes or until rice is tender and chicken is not pink.
  4. Stir in 1/2 cup of cashews.
  5. Sprinkle remaining cashews on top of casserole.


I can’t wait to hear about how you liked this recipe so be sure to comment!

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