Cashew Chicken Casserole

5 from 4 votes

Make a delicious and hearty meal all in one pan with this cashew chicken casserole. It has all of the flavors of takeout, but is much healthier.

Prep Time20

Cook Time55

Total Time1 15

Course: Dinner, Lunch

Cuisine: Asian, Chinese

Diet: Gluten Free

Servings: servings

Preheat oven to 375 F and spray a large casserole dish with nonstick cooking spray.
Place brown rice on the bottom of the casserole dish, add water then layer celery and bell pepper. Rice should be instant rice and does go in the casserole dish uncooked with chicken and veggies. Regular rice will not cook fully. If using regular rice, cook it separately.
Place chicken on top of veggies.
In a separate bowl, mix seasonings with coconut aminos, rice vinegar, garlic and ginger then add mixture to casserole. Layer water chestnuts on top.
Bake 45 minutes at 375 F uncovered.
Remove from oven, add cashews and bake another 10 minutes.
Top with sliced green onions for garnish and serve.

Don’t cook the cashews for the full cook time. You must wait and add them in the last 10 minutes so they stay crunchy and don’t turn soggy.
Be sure to follow the order laid out in the recipe for the layers of the casserole. This order ensures that every ingredients cooks thoroughly and stays moist.
Let the casserole rest for 5-10 minutes when it’s done cooking so the rice can reabsorb more of the liquid and flavor from the dish.
You can use another rice for the recipe, but note that it will not cook fully like Minute rice will. You will need to cook it ahead of time and add it to the casserole dish.