ed-high heat.
Fry Chicken until outsides are cooked, ie
Cut chicken into small bite size pieces.<
Cook the rice according to the package directions.
Coat a wok or large skillet with no stick cooking spray. Stir-fry the vegetables on medium-high heat for 2 mins, or until just tender. Remove from the wok and set aside.
Coat the wok with cooking spray again and stir-fry the chicken for 5-6 mins. Add the vegetables and sweet and sour sauce and stir-fry for 1 min. Stir in the cashews. Serve with the rice.
Preheat oven to 350\u00b0F (175\u00b0C).
Lightly butter a 2-quart casserole.
In a medium bowl, combine cream of mushroom soup, Chicken Broth or water, onion and celery.
Stir to blend.
Add Chicken Mix, chow mein noodles and cashew nuts.
Pour into prepared casserole.
Bake, uncovered, 45 minutes.
Makes 6 to 8 servings.
Heat the oil in a frying pan.
Fry the chicken and onion, sprinkle with garlic salt.
Keep turning until chicken is light brown.
Add chopped celery, mushrooms, soy sauce and chicken broth. Cover and simmer for 5 minutes.
Add cornstarch and stir until thickened.
Add cashew nuts and stir.
Add dried chilies.
Spoon over rice.
he leftover oil, fry the chicken and onion.
Sprinkle with
Melt butter; add and slightly brown the celery and onion.
Add soup, broth, Tabasco, chicken and salt.
Simmer for 5 minutes. Place in buttered casserole; top with cashew nuts and noodles. Place in a 350\u00b0 oven until heated through.
Serves 10.
Boil chicken breasts in water and seasonings.
Cook until tender, drain and cut in bite-size pieces.
Set aside 1 cup of chow mein noodles.
In a 3-quart casserole, combine rest of noodles with soup, water, milk, chicken, nuts, celery, onions and mushrooms.
Taste and salt if nuts are unsalted.
Sprinkle reserved noodles over top. Bake at 325\u00b0 for 40 minutes.
If it appears too dry, add more milk.
Makes 8 to 10 servings.
Dilute soup with water or broth.
Add diced chicken, onion, celery, nuts and 2/3 cup of noodles.
Mix all together.
Sprinkle rest of noodles over top and bake at 325\u00b0 until bubbly and toasted.
It is best to wait until casserole is bubbling before putting noodles on top so that they don't scorch.
Melt butter in saucepan.
Add onions and celery; brown lightly.
Drain chicken stock from canned chicken; measure 2/3 cup stock and add to browned vegetables.
Stir in soup, soy sauce, Tabasco and pepper.
Bring to boiling point.
Remove chicken from bones; dice in medium sized pieces.
Add to soup mixture; simmer a few minutes.
Pour into 1-quart casserole.
Sprinkle noodles and nuts on top.
Bake at 350\u00b0 for 20 minutes or until bubbly.
Serves 4.
Heat oil in a non-stick wok or large frying pan.
Add onion and chicken and cook for 3-4 minutes.
Add vegetables and cook a further minute.
Add relish, sweet chilli sauce and soy sauce and mix well.
Add cashews and stir through. Serve with rice or noodles.
Cook chicken until tender.
Cut into pieces.
Set aside 1/2 cup noodles for top.
In 1 1/2-quart casserole, put combined ingredients.
Add nuts.
Sprinkle the 1/2 cup noodles on top. Heat in oven 40 minutes at 325\u00b0.
Serves 6 to 8.
Saute onion and celery in butter.
Add soup and broth and season with soy sauce, pepper and hot pepper.
Add chicken and simmer.
Pour into casserole and sprinkle with noodles and nuts. Bake at 350\u00b0 for 20 minutes or until bubbly.
iced pieces of bite-size chicken. Aim to get all the
Place noodles, broccoli and sugar snap peas in a large bowl; cover with boiling water. Blanch for 8 mins, until noodles are tender, or according to package instructions. Drain and return to bowl.
Meanwhile, to make the dressing, combine soy sauce, lime juice, honey, hoisin sauce and ginger in a small bowl.
Add dressing to noodles and vegetables. Add the chicken and most of the cashews, cilanto and basil, reserving some for garnish. Toss until coated in dressing.
Garnish with remaining cashews, cilantro and basil and serve.
arlic and ginger.
Add chicken and stir-fry 2 minutes
owl, dilute the cream of chicken soup with the remaining broth
Steam lightly; brown celery and onion in butter.
Add soup, broth, Tabasco sauce, Worcestershire sauce, chicken and salt. Simmer 5 minutes.
Pour into buttered dish.
Top with noodles and nuts.
Bake at 350\u00b0 for 20 minutes.
Saute onion and celery in butter.
Add mushroom soup, broth, soy sauce, pepper sauce and pepper.
Add the chicken and simmer a few minutes.
Pour into 1-quart casserole; sprinkle with chow mein noodles and nuts.
Bake for 20 minutes at 350\u00b0.
Cut chicken into bite size
pieces
and
place
in
a 2 quart round casserole.
Combine
wine,
soy sauce, cornstarch, garlic and ginger in a
1 cup glass measure.
Pour over chicken.
Cover with wax paper and microwave on High for 4 minutes, stirring midway through
cooking.
Add
peppers,
re-cover and microwave on High for 3
to 4 minutes, stirring midway through cooking. Sprinkle with cashews and let stand for 3 minutes.