Cashew Chicken Bake Recipe

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I first tasted this easy chicken dish at the home of a good friend years ago. I've made it many times since for my husband, who likes it as much as I do.—Ruth Olson, Brooklyn Park, Minnesota
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 3 cups cubed cooked chicken
  • 1-1/2 cups chopped celery
  • 1-1/2 cups cooked small pasta
  • 1 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 tablespoon grated onion
  • 1/2 teaspoons salt
  • Dash pepper
  • 1 cup salted cashew halves

Nutritional Facts

1 each: 641 calories, 51g fat (10g saturated fat), 86mg cholesterol, 710mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 28g protein.


  1. In a large bowl, combine the chicken, celery, pasta, mayonnaise, cheese, pimientos, onion, salt and pepper. Chop 1/4 cup cashews; set aside. Stir the remaining cashews into chicken mixture.
  2. Transfer to a greased 8-in. square baking dish. Sprinkle with chopped cashews. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 4-6 servings.
Originally published as Cashew Chicken Bake in Country Woman May/June 1999, p35

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